Cold Sesame Noodles with Chicken and Cucumbers

I really didn't taste the sesame flavor in this. It was good the first day. D said it was easy to make. The second day, it was really slimy. So good for dinner, but not for left-overs.

Update: So I still don't taste the sesame flavor, but it is simple to make.  I didn't get the slime the second day.  Would have again.

Cold Sesame Noodles with Chicken and Cucumbers

Photo by ALB

We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.

14 ounces microwaveable udon noodles (used Ka Me)
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey (used Brown Sugar)
2 teaspoons sambal oelek or chile paste with garlic (used 1 TBSP Sambal)
1/2 teaspoon bottled ground fresh ginger  (used raw...didn't measure)
2 cups shredded skinless, boneless rotisserie chicken breast (used 1 pound sauteed chicken)
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts (used 4 TBSP)


1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck
Yield: 6 servings (serving size: about 1 cup noodle mixture, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)

CALORIES 302 ; FAT 9.2g (sat 1.4g,mono 3.3g,poly 2.8g); CHOLESTEROL 40mg; CALCIUM 34mg; CARBOHYDRATE 32.6g; SODIUM 301mg; PROTEIN 21.5g; FIBER 3.1g; IRON 2.3mg

Cooking Light, SEPTEMBER 2009

 9 Smart Points (my additions/subtractions at 4 servings)