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

8 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.