Ingredients

The following ingredients have 4 Servings
  • 6 quarts water
  • 1 large whole chicken breast, skinned, boned and halved
  • Water and white wine or vermouth
  • 1 1/3 pounds asparagus
  • 2 teaspoons minced fresh ginger
  • 4 teaspoons minced garlic in oil
  • 5 tablespoons Chinese sesame paste
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sugar
  • 1 1/2 tablespoons Chinese sesame oil
  • 2 teaspoons hot sesame (chili) oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons white wine or dry vermouth
  • 16 ounces angel-hair pasta or other very thin fresh pasta
  • 2 scallions
  • 4 tablespoons chopped fresh coriander
  • 8 to 12 cherry tomatoes for garnish

Instruction

  • Bring 6 quarts of water to a boil in a covered pot for the noodles and asparagus.
  • Cook the chicken breast in a half-and-half combination of water and wine or vermouth to cover. Poach until done, about 15 minutes. Cool, drain and shred.
  • Wash and trim asparagus by breaking off tough stem ends. Cut on a diagonal into one-inch pieces.
  • Mince ginger and combine in a serving bowl with garlic, sesame paste, soy, sugar, sesame oils, rice vinegar and wine; mix thoroughly.
  • Add asparagus to boiling water 3 minutes before it is time to add noodles.
  • Slice scallions; add to sauce.
  • Add noodles to asparagus in boiling water and cook 30 seconds to one minute.
  • Drain noodles and asparagus and add with chicken to sauce; mix to incorporate sauce thoroughly with other ingredients. Decorate with coriander and serve with tomatoes.