April 29th, 2013

Sesame Noodles with Chicken

If you haven’t got your menus planned for the week, you’ll want to make room for these Sesame Noodles.  The mix of flavors in these noodles is amazing:  peanut butter, ginger, garlic, brown sugar, and of course toasted sesame seeds; but the secret ingredient is definitely the toasted sesame oil.  If you haven’t used it before, just open the can and take a whiff . . .  Mmm, you’ll be instantly transported to somewhere in the Far East with images of all your favorite oriental dishes.  {Use the toasted sesame oil in your stir fry also.  Don’t use it to cook in, just as a seasoning.  Add a few drops before serving.}

The recipe is easy to make, and when you add shredded chicken you have yourself an incredibly declicious noodle bowl for dinner.  {If you want to simplify even more, pick up a rotisserie chicken to add instead of cooking your own meat.}  While I was making these Sesame Noodles last week, my husband called and said he had to stay late and they were ordering dinner at the office.  Don’t tell him, but I have to admit I just was a little happy because that meant leftover noodles for lunch!



Sesame Noodles with Chicken


1/4 cup sesame seeds

1/4 cup chunky peanut butter

2 medium cloves garlic, minced (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 boneless, skinless chicken breast halves

1 tablespoon table salt

1 pound fresh Asian noodles or 12 ounces dried spaghetti or linguine

2 tablespoons toasted sesame oil

4 scallions, sliced thin on diagonal

1 medium carrot, grated


Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes.  Reserve 1 tablespoon sesame seeds in small bowl.  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.

Bring 6 quarts water to boil in stockpot over high heat.

Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. {Or shred rotisserie chicken.}

Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried (or follow package directions). Drain, then rinse with cold running tap water until cool to touch; drain again.

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.

recipe adapted slightly from America’s Test Kitchen


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Posted under Chicken, Main Dish

4 Responses to “Sesame Noodles with Chicken”

  1. Anything with peanut sauce has my name written all over it! Yummy! Thanks for sharing at Sweet & Savory Saturdays #10!

    ~Amber @ Dessert Now, Dinner Later!

  2. Yummy! I am pinning this for later!

  3. This was so good! I used chopped chicken rather than shredded, and angel hair pasta, but everything else was how you suggested.
    There’s a picture of this on my blog since I served it with a recipe for broccoli.
    Thanks for another great recipe Kyra!

  4. Julie – so glad you liked the Noodles! Roasted Broccoli is perfect with this dish!!


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