Cold Sesame Noodles with Chicken and Broccoli
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Family Tested & Approved
broccoli, cut in 1-inch florets
creamy peanut butter
chicken breasts, boneless and skinless (poached and shredded)
In a large saucepan of boiling water, cook broccoli until bright green and crisp-tender, about 3 minutes.
Drain into colander and rinse until cool; drain well.
Combine peanut butter (or tahini) and water in a blender or food processor; mix until smooth.
Add soy sauce, vinegar, sesame oil, sugar, garlic, and red pepper; blend.
Put cooked chicken in medium bowl, add peanut-sesame sauce and toss to coat.
Cover and let marinate in the refrigerator up to two hours.
In a large pot of boiling salted water, cook noodles until tender but still firm to the bite. Drain and rinse under cold running water; drain well.
In a large bowl, toss noodles with vegetable oil.
Add chicken with sauce, broccoli, and scallions.
Toss and serve slightly chilled or at room temperature.