Ingredients
- 8 ounces skinless, boneless chicken breast
- 1 cup dry white wine
- ⅔ pound Kirby cucumbers
- 2 cloves garlic
- Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
- 2 tablespoons Asian sesame paste
- 1 ½ tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 2 teaspoons Asian sesame oil
- 1 teaspoon hot-chili oil
- 1 tablespoon rice vinegar
- 1 tablespoon white wine or dry vermouth
- 8 ounces very thin Chinese noodles or Italian spaghettini
- 2 scallions
- Few sprigs cilantro to yield 2 tablespoons chopped
- 10 cherry tomatoes
- Nutritional Information
Nutritional analysis per serving (2 servings)
874 calories; 27 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 8 grams polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 44 grams protein; 167 milligrams cholesterol; 544 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Bring some water to boil in a covered pot for the pasta.
- Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
- Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
- Cook noodles according to package directions.
- Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
- Wash, dry and chop cilantro.
- When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.
40 minutes
Dining and Cooking