Sesame Chicken with Rice Noodles

I'm on an Asian kick right now, mostly because my addiction to cheese requires me to try to cut out saturated fats and cholesterol in other areas and I find Asian food is terrific for avoiding old standbys like butter and cheese without even missing them.

This my twist on a Joy of Cooking recipe.

Ingredients:
6 chicken tenders or 3 breasts
1 large cucumber, halved, seeded and cut into 1/2 inch slices
4 servings of Asian rice noodles

Sesame sauce:
1/2 cup toasted sesame paste (tahini) or peanut butter
3 tbsp sesame oil (enough to liquify the sesame paste or peanut butter)
4-5 tbsp light soy sauce
2 tbsp distilled white vinegar or rice vinegar
2 tsp hot chili oil, or to taste (or skip)
1 1/2 tbsp minced, peeled fresh ginger
2 tsp sugar
2 scallions, chopped
Sesame seeds

1. Pan fry or broil the chicken and season with salt and pepper (i.e., prepare as you wish). Cut into strips, then halve those (fork-sized pieces).

2. Meanwhile, prepare the rice noodles by soaking in water (see manufacturer instructions) and make the sesame sauce by thoroughly mixing the first two ingredients (use a food processor if you have one), then adding the remaining 6 ingredients.

3. Toss the cooked chicken, cucumbers and sesame sauce together with rice noodles, preferably in a pan, sauteing it lightly to warm it up somewhat and distribute the sauce most evenly. (It will be cold at this point but you can enjoy it lukewarm.)

4. Sprinkle some sesame seeds on top when you serve it for some added pizazz.

Serves 4