I make this at home all the time. If you can find them, fresh Chinese egg noodles are my favorites with this sauce; alternatively, use any fresh or dried long pasta, including good old spaghetti. I’ve used cooked chicken here (my favorite is the Ginger-Poached Chicken) but you can use shrimp or substitute sliced, oven-dried mushrooms. In my experience, this dish has great kid appeal. (Omit the chili-garlic sauce if you need to.)
Cook the noodles in a pot of lightly salted boiling water until just done but still firm. Drain, rinse with cold water, and drain again. Transfer to a mixing bowl, add the sesame oil, and toss to coat. Add the peppers, cucumber, and sprouts, and toss again. Arrange on a plate and top with the chicken. Cover with plastic and refrigerate for at least 30 minutes to chill. Drizzle the sauce over and sprinkle with cilantro.
© 2004 John Ash. All rights reserved.