|
|
|
Wendy's Favorite Recipes from www. ClickOnCuernavaca.com
CHILLED NOODLES WITH CHICKEN AND PEANUT SAUCE
Boil about 250 grs. of thin spaghetti or
capellini. Drain and toss with about 2 teaspoons of sesame oil. Set aside.
Boil and shred a chicken breast. Set aside.
Julienne, finely, a raw carrot and half a
cucumber (I scrape out the seeds so it's not watery). Slice two to four
Cambray onions, including some of the light green parts. Set aside.
Peanut Sauce:
8 tbsp. peanut butter
6 tbsp. sugar
4 tbsp. vinegar (cider or rice)
5 tbsp. chicken stock
3-4 tbsp. soy sauce, to taste
4 tsp. sesame oil
2-4 tsp. chile oil, or to taste (I make chili
oil by putting a couple of tablespoons of chile de arbol, two cloves of
garlic, a pinch of oregano, some salt and about a half cup of light olive
oil in the blender. Stored in a glass jar, it keeps indefinitely in the
refrigerator.)
When ready to serve, put chicken and vegetables
on top of noodles and pour some sauce over all. Serve extra sauce on the
side.
|
|
|
