Sesame Noodles with Shredded Chicken

Today's nutrition lesson is on peanut butter.

Peanut butter may protect against a high risk of cardiovascular disease due to high levels of monounsaturated fats and resveratrol; butter prepared with the skin of the peanuts has a greater level of resveratrol and other health-aiding agents.
Peanut butter (and peanuts) provide protein, vitamins B3 and E, magnesium, folate, dietary fiber, arginine, and high levels of the antioxidant p-coumaric acid.

As it relates to diabetes: People who regularly eat 5 tablespoons of peanut butter or 28g of any nuts can significantly reduce their risk of developing type 2 diabetes by 20%, according to researchers at the Harvard School of Public Health.

I would say that peanut butter is a good thing.

Sesame Noodles with Shredded Chicken
I like the flavor and texture of conventional chunky peanut butter in the sauce because it tends to be sweeter than natural or old-fashioned versions.

serves 4 to 6
* 1/4 cup sesame seeds
* 1/4 cup chunky peanut butter
* 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
* 1 tablespoon minced fresh ginger
* 5 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 1 teaspoon hot pepper sauce (such as Tabasco)
* 2 tablespoons packed light brown sugar
water (hot)
* 1 1/2 pounds shredded cooked chicken (leftover from Sunday)
* 1 tablespoon table salt
* 1 pound fresh Asian noodles or 12 ounces dried spaghetti
* 2 tablespoons toasted sesame oil
* 1 tablespoon Thai-style chili sauce (optional)
* 4 scallions, sliced thin on diagonal
* 1/2 cup from bag pre-grated carrot (save rest for next week's Moo Shu Pork)

1. Toast sesame seeds in medium skillet over medium heat, stirring frequently, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl.
2. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds.
With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or work bowl aside.
3. Bring 6 quarts water to boil in stockpot over high heat. Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold water until cool to touch; drain again.
4. In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.