Chicken Egg Noodle Salad

Here's the salad my daughter made the other day. It went well with my Panko-fried sole.



Sauce:

1/4 C. sesame seeds
1/4 C. chunky peanut butter
2 cloves garlic
1 Tbsp. fresh ginger
5 Tbsp. soy
2 tsp. rice vinegar
1 tsp. garlic hot sauce
2 Tbsp. brown sugar

Toast ~ 1/4 C. sesame seeds over med. heat until golden. Keep about a Tbsp. out in a small bowl for later. Puree the rest of the seeds and remaining ingredients until smooth.

Noodles:

12 oz. dry or 1 lb. fresh Chinese egg noodles
2 Tbsp. sesame oil

Boil 6 qts. water and cook noodles; longer for dry (as per package instructions), and shorter for fresh. When cooked, rinse in cold water and drain. Toss in a large bowl with sesame oil.

Chicken:

1 - 1 and 1/2 lbs. chicken breast, broiled or steamed. Broiled works best.

Allow chicken to cool a few minutes before shredding into bite-sized pieces.

Toss with:

1 C. thinly sliced green onions (diagonal cut)
One carrot thickly grated

Sprinkle remaining sesame seeds over individual servings.