Cold sesame noodles is one of my favorite Asian dishes ever, and so I am always on the look-out for a new good recipe to try out. (which always then leads to a Recipe Shoot-Out, since then I have to go back and re-make all the ones that I already have, just to compare and contrast. Luckily I have a patient husband who doesn't mind eating variations on the same theme over and over and over, and a daughter who is happy to have Cheerios for dinner).
Anyway, I was therefore delighted to find this new recipe on Mark Bittman's fabulous blog, and take it out for a test drive with the leftover grilled chicken I had in my fridge. Overall I really liked it, and the cooperative Southern husband absolutely Loved it, with a Capital L. Which will not stop me from making the other version I already have in my binder, but if you don't already have a recipe for sesame noodles, this is a quick and easy one. I've included the link below, but I do have several pointers/suggestions/adjustments, because I just can't leave well enough alone!
1. This recipe calls for poached chicken, but I think it is SO much better with grilled chicken that has been shredded into bite-sized pieces.
2. I use the large shredder attachment on my food processor to deal with the cucumber. SO much easier and faster then shredding by hand, and better shreds. And we must have good shreds, you know.
3. Mix this thing up with your hands. It will absolutely come together the best way if you do this.
4. I garnished with sesame seeds instead of scallions, but I am not anti-scallion. The ones I had in the fridge were just looking a little dodgy. (don't you love being an improvisational cook?)
Aside from that I stuck very closely to this recipe (and feel free to ignore me and follow Mark's instructions to the letter, he does have a decent jump on me in terms of cooking expertise). And with that, here is the link:
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