Cold Sesame Noodles with Chicken and Cucumber
Why did I choose Cold Sesame Noodles with Chicken and Cucumber for night 4 of Cooking Light week?
Was it the chicken and cucumbers, always a great combination. Or could it have been the sambal oelek, an ingredient I love but never seem to use in enough recipes.
I am happy to say that regardless of the reason this now one of my favorite recipes from Cooking Light.
The dressing on these noodles makes this recipe. With a combination of rice vinegar, sesame oil, soy sauce, honey and sambal oelek you get a clean and refreshing dressing with a little heat.
My husband and I were pleasantly surprised at just how good this recipe is, and just as good the next day for lunch.
Cold Sesame Noodles with Chicken and Cucumber
Recipe from Cooking Light8 ounces uncooked dried udon noodles
1/4 cup rice vinegar
2 tablespoons dark sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons sambal oelek
1/2 teaspoon ground ginger
2 cups shredded skinless, boneless chicken breast
2 medium cucumbers, halved lengthwise and sliced
6 tablespoons chopped green onions
3 tablespoons chopped dry-roasted peanuts
Cook noodles according to package directions. Drain and rinse under cold water; drain.
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.
