BlackDog's New Year Party

COLD CHICKEN NOODLES WITH SPICY SAUCE

3 chicken breasts (3 halves)
1 pound Japanese udon noodles
2 tsp. + 2 Tbsp. sesame oil
1/2 cup + 1 Tbsp. sesame paste (tahini)
6 Tbsp. brewed tea or water
2 - 3 Tbsp. hot oil (sesame chili oil)
6 Tbsp. light soy sauce
3 Tbsp. red wine vinegar
2 tsp. sugar
1/2 cup peanut, vegetable or corn oil
6 - 8 cloves of garlic, finely minced
1 - 2 cucumbers, peeled, de-seeded & cut into strips
2 - 3 celery stalks, cut into strips or cross-sections

1. In a large saucepan, boil the chicken breasts in plenty of water for 10 - 15 minutes.  Do not add salt.  Do not overcook.  Remove the chicken, but leave the water in the pan.  When the chicken is cooled, shred it into uniform bite-sized pieces.  Set aside.
2. Bring the water in which the chicken was cooked to a boil again.  Do not add salt.  Add the noodles and cook, stirring occasionally, until they are tender.  Drain in a colander and run under cold water until they are thoroughly chilled and the strands are separated. Drain well and place in a large bowl.  Sprinkle noodles with 2 tsp. sesame oil and toss to coat.  Set aside.
3. To make the sauce, spoon the sesame paste into a mixing bowl.  Add the tea or water gradually, stirring with a whisk or a fork.  Stir in the remaining ingredients, including the 2 Tbsp. sesame oil, but not including the cucumber and celery.
4. Mix together the chicken, noodles, cucumber, celery, and sauce.  Serve cold.

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2020