One thing I love doing is making authentic tasting ethnic dishes at home. When I saw this recipe for sesame noodles with shredded chicken and vegetables, I knew they’d be delicious. I was right- and I really loved how authentic tasting they were-they tasted like something I’d order.
I served this cold because I prefer my peanut noodles that way but this can also be served at room temperature. since this has pasta, chicken and vegetables in it, I served this on it’s own and called it a day. Leftovers for lunch the next day might have been even better than the first time around!
For the sauce:
5 tablespoons soy sauce
4 tablespoons chunky peanut butter
3 tablespoons sesame seeds, toasted
2 tablespoon rice vinegar
2 tablespoon light brown sugar
3 teaspoons grated fresh ginger
2 garlic cloves, minced
½-1 teaspoon hot sauce, depending on how spicy you like it
3 tablespoons hot water, plus extra as neededFor the chicken and noodles:
16 ounces fresh Chinese noodles or 12 ounces dried spaghetti
1 tablespoon Kosher salt
2 tablespoon toasted sesame oil
2 cups shredded cooked chicken
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 cucumber, peeled, halved lengthwise, seeded and sliced ¼-inch thick
2 carrots, peeled and shredded
4 scallions, sliced thin
2 tablespoons minced fresh cilantro, optional
2 tablespoons sesame seeds, toasted
For the sauce: Process all ingredients except hot water in a blender until smooth, about 30 seconds. With the blender still running, add hot water, 1 tablespoon at a time, until sauce has consistency of heavy cream.
For the chicken and noodles: Bring 4 quarts of water to a boil in a large pot. Add noodles and salt. Cook, stirring often, until tender. Drain noodles, rinse with cold water, drain again and then toss with oil.
Transfer noodles to a large bowl. Add sauce, shredded chicken, red pepper, cucumber, carrot, scallions, and cilantro (if using), and toss to combine. Sprinkle with sesame seeds and serve.