COLD CHICKEN AND SPICY SESAME NOODLES

This is a good standby main course, since the chicken and sauce can be prepared quickly or 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. These noodles are hot and spicy, so if you don't like fiery flavors, cut down or eliminate the red pepper flakes. The sauce will be different but just as tasty.

2 whole boneless, skinless chicken breasts*
1 to 1 1/4 lbs linguine or spaghetti
Salt, optional
FOR THE SAUCE:
4 1/2 tablespoons vegetable oil
9 garlic cloves, minced
9 medium scallions, white parts only, minced (mince, reserve green parts for garnish)
1 1/2 tablespoons peeled, minced ginger
3/4 teaspoon hot red pepper flakes
1 1/2 cups chicken or vegetable broth, divided use
5 tablespoons tahini (sesame paste)
3 1/2 tablespoons sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
TO ASSEMBLE:
1 large cucumber, trimmed, peeled, seeded, sliced thin
2 teaspoons toasted sesame seeds for garnish*

Poach the chicken breasts and then cut them into bite-size pieces; set aside.

Cook the linguine or spaghetti in a large pot of salted or unsalted boiling water, just until al dente. Drain in a colander and return the noodles to the pot.

TO MAKE THE SAUCE:
In a skillet over low heat, heat the oil and saute the garlic, scallions (white parts only), ginger, and pepper flakes until the garlic is soft but not brown. Turn off the heat.

Add 1 cup of the broth, the tahini, sugar, rice vinegar, and soy sauce. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly and mashing the tahini until it dissolves. Stir in the remaining 1/2 cup of broth and simmer another minute. Remove from heat.

TO ASSEMBLE THE DISH:
Pour the sauce over the warm noodles and toss to coat thoroughly. Mound the noodles in the center of a large platter and surround with the chicken pieces. Arrange the cucumber slices as a border around the chicken. Sprinkle the toasted sesame seeds on the noodles and the minced scallions (green parts) on the cucumbers.

Serve at room temperature.

*To toast, place sesame seeds in a small skillet and cook over medium heat, shaking and stirring the seeds, until they turn light brown; watch very carefully to avoid burning.

Servings: 6
Source: Chicken Dinners by Lorraine Bodger