Cold Chinese Noodles
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Cold Chinese Noodles
  Chinese    Noodles    Pasta  
Last updated 6/12/2012 1:17:19 AM. Recipe ID 47636. Report a problem with this recipe.
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      Title: Cold chinese noodles
 Categories: Chinese, Pasta
      Yield: 6 Servings
 
    1/2 lb Spaghetti
    1/4 c  Sesame oil
    1/4 c  Tahini; (sesame seed paste)
    1/4 c  Peanut butter; creamy,
           -all-natural is best
      2 tb Soy sauce
      2 tb Water
      2 tb Water
      1 tb Apple cider vinegar or rice
           -wine
    1/3 c  Chicken broth; salt free
      2    Cloves garlic; minced
      1 ts Fresh ginger; minced
      3    Whole scallions;
           -trimmed/thin sliced
      2 c  Chicken or beef; cooked and
           -shredded
      1 c  Broccoli florets; cooked
      1 tb Cilantro; chopped
 
  Mix 2 tablespoons water with soy sauce. Bring a large pot of water to
  a boil. Add teh spaghetti and cook until tender, 10 to 15 minutes
  (unless you use thin spaghetti, then 7 to 10 minutes). Drain the
  noodles and rinse them under cold running water to stop the cooking
  process. Drain again and place them in a bowl; toss with 1 tablespoon
  of the sesame oil. To prepare the dressing, whisk the tahini and
  peanut butter with the soy sauce mixture and the remaining 2
  tablespoons of the water in a bowl. Whisk in the remaining 3
  tablespoons oil, and the vinegar and broth. Season with the garlic,
  ginger, and scallions. Toss the noodles with the dressing. Let sit
  for 1 hour. Just before serving, add the meat, broccoli, and cilantro
  to the noodles. Toss to combine.
  
  NOTES : Chinese restaurants usually welcome children, so most are
  familiar with the oriental flavors like those in this side dish. If
  your child is under two years old, you may want to use a smaller
  shape like macaroni so that it will be easy for him to eat with his
  hands.




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Recipe ID 47636 (Apr 03, 2005)

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