I found this one there, and it was extra highly rated, so I figured I'd give it a go.
I made it basically as written, although added in some diced tomatoes. This was a really tasty dish. The chicken could easily be omitted, but it was really good with it. I had sent my husband to the store for some chicken, suggesting Perdue's Shortcuts. He told me he picked up the Italian style, not knowing what I needed, but it was still good. I ended up making a really large bowlful and came home with almost nothing left. Score!
- 1/4 cup sesame seeds
- 1 (16 ounce) package bow tie pasta
- 1/2 cup vegetable oil
- 1/3 cup light soy sauce
- 1/3 cup rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 3 cups shredded, cooked chicken breast meat
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped green onion
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
- In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.