Page 73 - UMass2018_CookBook

Sesame-Peanut Noodles with
Chicken
Neugeboren Family, Cambridge, MA
“We got a version of this recipe from our favorite Aunt Sandy, and then we doctored it to our own tastes.” — Beverly Neugeboren
Preparation
1. Bring a pot of water to a boil and cook the pasta according to the package instruc- tions until al dente. Drain well, reserving some of the pasta cooking water.
2. Meanwhile, heat a few tablespoons vegetable oil and the sesame oil in a large skillet over medium-high heat. Add the chicken and soy sauce and cook, stirring occasionally, until the meat is just cooked through. Transfer to a bowl.
3. To make the sesame-peanut sauce, in a large bowl, thin the tahini with the reserved pasta cooking water as needed. Add the sesame oil, 1⁄4 cup soy sauce, vinegar,
agave and peanut butter and stir until blended. Taste and add more soy sauce, if needed (you don’t want the dressing to be too salty).
4. Add the linguine and chicken to the bowl with the sesame-peanut sauce and toss to combine.
Ingredients
Serves 6
2 pounds linguine or Chinese noodles
Vegetable oil
1 tablespoon sesame oil
1 pound chicken or pork, cut into 1-inch cubes
1 tablespoon light soy sauce
FOR THE SESAME-PEANUT SAUCE:
1⁄4 cup tahini
1⁄4 cup sesame oil
1⁄4 to 1⁄2 cup light soy sauce
2 tablespoons Chinese black vinegar or mirin
2 to 3 tablespoons agave
1⁄2 cup peanut butter (preferably all-natural, with no sugar added)
Note: Here are some ideas for optional additions: Mix some jarred hot pepper or garlic paste, such as Sriracha, into the sauce. Add 1 cup sliced snow peas and/or 1 cup sliced red bell pepper with the other ingredients. Just before serving, sprinkle with 1⁄2 cup thinly sliced green onion
and about 1⁄4 cup peanuts, smashed into little pieces.
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