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Chicken, Leek, Scallions, and Noodles


Chicken, Leek, Scallions, and Noodles
1 pound wide Chinese wheat or rice noodles, cooked in salted water until just tender, drained, rinsed, and chilled in cold water
3 Tablespoons sesame oil, divided
2 roasted chicken breasts, skin and bones removed, meat shredded in thin strips
½ onion, in small pieces
½ leek, white part only
10 scallions, sliced on an angle, long and thin
2 cloves fresh garlic, peeled and sliced
1 Tablespoon vegetable oil
1 bunch Chinese parsley, rinsed and chopped
2 chili peppers, seeded and chopped
1 pound snow peas, strings removed, and angle sliced one-half-inch wide
½ cup thin soy sauce
3 Tablespoons creamy peanut butter
3 Tablespoons cold tea
2 Tablespoons rice vinegar
2 Tablespoons granulated sugar

1. Rinse the noodles in hot water, then drain them and mix them with half the sesame oil.
2 Heat a wok or fry pan, add the vegetable oil and fry the onions, garlic, and scallions until all are soft.
3.Next add the shredded chicken pieces, the Chinese parsley, chili pepper and snow pea pieces, and stir-fry for one minute mixing this well.
4. Make a dressing mixing the thin soy sauce, peanut butter, cold tea, rice vinegar, sugar, and the other half of the sesame oil, and mix this into the vegetables in the wok.
5. Put the noodles and all the other ingredients including the vegetables in a large pre-heated serving bowl. Add the remaining sesame oil, and stir well. Serve hot or warm.

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