Sesame Noodles with Shredded Chicken
Monica Workman
This beats Chinese take out any night of the week. Don’t let the ingredients and preparation deter you. It goes by quick and it’s worth every bite.
ingredients
- 1/4 toasted sesame seeds*
- 1/4 cup chunky peanut butter
- 2 medium garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 5 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 teaspoon hot sauce (such as Tabasco)
- 2 tablespoons lightly packed brown sugar
- Hot water
- 3-4 chicken breasts cooked and shredded*
- 1 tablespoon salt
- 1 pound fresh Asian-style noodles or 12 ounces dried spaghetti
- 2 tablespoons Asian sesame oil
- 4 scallions, sliced thin on diagonal
- 1 medium carrot, grated
directions
- 1
Toast sesame seeds and bake chicken.
- 2
Reserve 1 tablespoon sesame seeds in a small prep bowl.
- 3
In a 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.
- 4
With machine running add hot water 1 tablespoon at a time until sauce has consistency of heavy whipping cream, about 5 tablespoons; Set aside.
- 5
Boil water and cook noodles until tender, 4 minutes for fresh and 10 minutes for dried.
- 6
Drain noodles then rinse with cold running tap water until cool to the touch; drain again.
- 7
In a large bowl, toss noodles with sesame oil until evenly coated.
- 8
Add shredded chicken, scallions, carrot and sauce; toss to combine.
- 9
Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds.
notes
*You can actually buy toasted sesame seeds. **In a hurry...you can use rotisserie chicken instead.
Source: Cooks Illustrated
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