1/4 cup sesame seeds
1/4 cup peanut butter
5 tablespoons soy sauce
2 tablespoons rice vinegar
2 garlic cloves, minced
1 tablespoon minced ginger
¼ tsp. cayenne pepper
2 tablespoons brown sugar
9 ounces linguine
2 tablespoons sesame oil
2 cups shredded cooked chicken
4 scallions, sliced thin
1. Toast sesame seeds in medium skillet over
medium heat until lightly browned. Set aside.
2. Puree 3 tablespoons sesame seeds, peanut butter,
soy sauce, vinegar, garlic, ginger, cayenne pepper and
brown sugar together in food processor until smooth,
about 30 seconds. Set aside.
3. Cook linguine in salted water until tender.
Drain noodles and keep warm.
4. Toss noodles with sesame oil until coated.
Add chicken, scallions and sauce and toss well
to combine. Sprinkle with remaining sesame
seeds and serve.
Serves 4. Also good cold!!