Cold Chicken And Spicy Sesame Noodles

Directions

1. * Note 1: Poach the chicken breasts and then cut them into bite-size pcs.
2. * Note 2: To toast, place sesame seeds in a small skillet and cook over medium heat, shaking and stirring the seeds, till they turn light brown; watch very carefully to avoid burning.
3. Make the sauce: In a skillet over low heat, heat the oil and saute/fry the garlic, scallions (white parts only), ginger, and pepper flakes till the garlic is soft but not brown. Turn off the heat.
4. Add in the vinegar, soy sauce, sugar, tahini, and 1 c. of the broth. Bring the mix to a simmer and cook for 5 min, stirring constantly and mashing the tahini till it dissolves. Stir in the remaining 1/2 c. of broth and simmer another minute. Set aside.
5. Cook the linguine or possibly spaghetti in a large pot of salted or possibly unsalted boiling water, just till al dente. Drain in a colander and return the noodles to the pot.
6. Assemble the dish: Pour the sauce over the hot noodles and toss to coat thoroughly. Mound the noodles in the center of a large platter and surround with the chicken pcs. Arrange the cucumber slices as a border around the chicken. Sprinkle the toasted sesame seeds on the noodles and the chopped scallions (green parts) on the cucumbers. Serve at room temperature.
7. This recipe serves 6.
8. Comments: This is a good standby main course, since the chicken and sauce can be prepared quickly or possibly even made a day ahead. All you'll have to do, about an hour before serving, is cook and dress the noodles and assemble the dish.
9. These noodles are warm and spicy, so if you do not like fiery flavors, cut down or possibly eliminate the red pepper flakes. The sauce will be different but just as tasty.