Oriental Peanut Butter Chicken Fresh Noodles

Oriental Peanut Butter Chicken Fresh Noodles


Servings: 4


16 cups [4 L] salted water
12 ounces [340 g] fresh 'linguine' pasta noodles
or
1 pound [454 g] dry
1 tablespoon [15 mL] sesame seeds
2 tablespoons [30 mL] oil
8 ounces [227 g] thin chicken white slices
1/3 cup [80 mL] creamy peanut butter
1/2 cup [1/2 cup] water
1 tablespoon [15 mL] soya sauce
1 tablespoon [15 mL] honey
1 tablespoon [15 mL] aromatic sesame oil
1/4 teaspoon [1 mL] chile flakes
1 green onion, really thinly sliced sideways



Bring salted water to a boil.
Boil fresh or dried pasta noodles until soft yet still a little crunchy.
Menawhile, into a large frypan without any fat, stri-fry sesame seeds over medium heat until golden.
Remove from frypan and reserve.
Pour oil into the same frypan; heat over high heat.
Brown chicken white slices turnin for 2 to 3 minutes, until no longer pink inside.
Remove from frypan and reserve separately.
Into a meium bowl, mix together creamy peanut butter and water.
Stir in soya sauce, honey, semsame oil and chile flakes.
Drain done pasta noodles; transfer into a serving bowl.
Pour in peanut butter sauce; mix well.
Add reserved chicken white slices along with cooking juices; mix delicately.
Sprinkle golden sesame seeds and green onion slices all over.
Serve immediately.