Cold Sesame Noodles with Chicken and Cucumbers

Dig into a simple end-of-summer pasta toss loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.

Yield: 6 servings (serving size: about 1 cup noodle mixture, 1 tablespoon onions, and 1 1/2 teaspoons peanuts)

Ingredients

• 8  ounces  uncooked dried udon noodles
• 1/4  cup  rice vinegar
• 2  tablespoons  dark sesame oil
• 2  tablespoons  low-sodium soy sauce
• 1  tablespoon  honey
• 2  teaspoons  sambal oelek or chile paste with garlic
• 1/2  teaspoon  bottled ground fresh ginger
• 2  cups  shredded skinless, boneless rotisserie chicken breast
• 2  medium cucumbers, halved lengthwise and sliced
• 6  tablespoons  chopped green onions
• 3  tablespoons  chopped dry-roasted peanuts

Preparation

1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.

2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.

Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck

Nutritional Information

Calories:

302

Fat:

9.2g (sat 1.4g,mono 3.3g,poly 2.8g)

Protein:

21.5g

Carbohydrate:

32.6g

Fiber:

3.1g

Cholesterol:

40mg

Iron:

2.3mg

Sodium:

301mg

Calcium:

34mg