Most of us have our go-to recipes for such classics as lasagna, curry and meatloaf. Here is a basic take on a dish found all over Asia and much of the world (chicken – noodle soup, anyone?).
- 12 ounces Chinese wheat or egg noodles, or vermicelli
- ½ pound cooked, shredded chicken breast
- ¼ cup tahini (sesame seed paste)
- 4 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 finely minced garlic
- 2 tablespoons thinly sliced scallions, green parts only
- In a pot of boiling water, cook the noodles just shy of al dente. Drain, rinse in cold water, and drain again.
- In a bowl combine the chicken, tahini, vinegar, soy sauce, sesame oil, brown sugar, ginger and garlic.
- Transfer the noodles to a serving bowl. Pour chicken and sauce over noodles and mix well. Sprinkle with scallions and serve.
Our 2012 Russian River Valley Sauvignon Blanc goes especially well with this dish.