Servings: 4

¾ Cup Tahini Paste ¾ Cup Tahini Paste
½ Cup Water ½ Cup Water
2 cloves garlic, minced 2 cloves garlic, minced
2 Tsp sesame seeds 2 Tsp sesame seeds
¼ Cup Lite Soy Sauce ¼ Cup Lite Soy Sauce
⅓ Cup Red Wine Vinegar ⅓ Cup Red Wine Vinegar
2 Tbls Hot Oil 2 Tbls Hot Oil
3 Tbls Sesame Oil 3 Tbls Sesame Oil
¼ Cup Corn Oil ¼ Cup Corn Oil
4 Chicken breasts 4 Chicken breasts
1 12 oz package of egg noodles 1 12 oz package of egg noodles
Green onion, chopped Green onion, chopped

In medium bowl, combine tahini paste, water, soy sauce, garlic, sesame seeds, vinegar and oils.
Poach chicken breasts in water or chicken broth, then cube into 1" pieces
Cook egg noodles and drain
Toss all ingredients together. Top with green onion.

I sometimes add a couple of Tbls of peanut butter to the sauce and top with chopped peanuts. Serve with quick pickled carrots and cucumber (rice wine vinegar, mirin, red pepper flakes, sugar)  I sometimes add a couple of Tbls of peanut butter to the sauce and top with chopped peanuts. Serve with quick pickled carrots and cucumber (rice wine vinegar, mirin, red pepper flakes, sugar)