200 g (7 oz) dried noodles
100 g (3.5 oz) chicken breast
60 g (2 oz) oriental cucumber
60 g (2 oz) carrot
1/2 cup cool water
4 teaspoons sesame paste
2 teaspoons peanut butter
4 cloves garlic, minced
2 teaspoons white sugar
4 teaspoons soy sauce
4 teaspoons Chinese black vinegar
- 1. Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain again, cover and refrigerate for 1 hour.
- 2. Bring some water in a pot to a boil, add chicken. Cover, turn off heat, steep for 15 minutes. Remove meat, let cool. Tear along grain into thin strips.
- 3. Make dressing: Mix sesame paste well in original container before adding to a mixing bowl with peanut butter. Add a 1/3 of water, stir.
- 4. Add garlic and sugar, another 1/3 of water, stir.
- 5. Add soy sauce, vinegar and remaining water, stir. Place in refrigerator until ready to use.
- 6. Julienne cucumber and carrot.
- 7. Place noodles in large individual bowls. Put cucumber, carrots, and chicken on top of noodles.
- 8. Stir dressing again, and spoon equal portions onto noodles.
- 9. Diners should mix ingredients together with chopsticks before eating.
Notes: The dish is called cold noodle salad, so serve it cold, particularly in the hot weather. Taiwanese usually make cold noodles with store-bought pre-cooked 'oil noodles,' but you can use most kinds of Chinese fresh or dried noodles. Make up a larger quantity of the dressing and keep it in the fridge. It will keep for an extended period, and taste even better after a period of time.