3 tablespoons sesame oil
2 tablespoons rice vinegar
2 cloves garlic
1 tablespoon fresh ginger (can use paste)
½ teaspoon salt
¼ cup peanut butter
3-4 tablespoons water
2-3 tablespoons sesame seeds
½ teaspoon red pepper flakes
1 lb. boneless skinless chicken
4 ounces flat Chinese noodles
2 large carrots
Or what-have-you (?) for veggies
- Sauce: In a food processor, combine all the ingredients for the sesame sauce except the sesame seeds and red pepper flakes. Pulse until mostly smooth; stir in sesame seeds and red pepper flakes.
- Noodles: Cook noodles according to package directions. Drain and set aside.
- Chicken: Heat a large skillet with a little oil over medium heat. Cut the chicken pieces down if they are large. Add the chicken; sprinkle with salt and pepper. Saute until barely golden brown on the outside.
- Add about a third of the sesame sauce to the chicken with a little water to thin it out. It might splatter, so turn down the heat at this point and have a lid ready. Let the chicken finish cooking in the sauce for a few minutes. Remove the chicken from heat, let cool slightly, and shred.
- Veggies: Chop the veggies super-finely or put them in a food processor or use a mandoline and get them all thinned up. Drain out any excess moisture.
- Toss everything together and serve hot or cold.
- You can easily make this the day before, just don't mix until just before serving, and then zap in the microwave for 1.40 minutes or so.