Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil. | 2. Stir in 1/4 cup cold water until it forms a smooth sauce; set aside. | 3. Chop chicken into bite-size pieces and set aside. | 4. Peel cucumber, slice, and remove seeds; chop into bite-size pieces. | 5. Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions). | 6. Place noodles in cold water and allow to drain. | 7. Place drained noodles in a large bowl and toss with the chicken and cucumber. | 8. Pour half the sauce over the noodles along with the sesame seeds and toss gently. | 9. Place noodles on serving platter (or serve from the bowl). | 10. Pass remaining sauce at table to add as desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tahini	1/2	cup		684.0	31.428	21.372	57.6
soy sauce	6	tablespoons		50.88	4.7328	7.8144	0.5472
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
garlic	4	cloves	minced	17.88	3.9672	0.7632	0.06
sugar	4	teaspoons		73.416	18.3632	0.0	0.0
dark sesame oil	4	tablespoons		403.4676	0.0	89.7602	2.2667
chili oil	1	teaspoon		403.4676	0.0	89.7602	2.2667
chicken breast	1	lb	cooked	780.1798	0.0	94.5741	41.9573
cucumber	1			15.6	3.7752	0.6759999999999999	0.1144
chinese egg noodle	1	lb	used	403.4676	0.0	89.7602	2.2667
sesame seed	1 -2	teaspoon		684.0	31.428	21.372	57.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.