Cold Sesame Noodles With Chicken and Cucumber

Name: Cold Sesame Noodles With Chicken and Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh Chinese egg noodles; salt; 2 tablespoons sesame oil; 2 large bone-in skin-on chicken breasts (about 1 1/2 lb.); 1 tablespoon vegetable oil; 1 tablespoon minced fresh gingerroot; ½ cup smooth natural-style peanut butter; 3 tablespoons soy sauce; 1 tablespoon sugar; 1 tablespoon rice wine vinegar; ½ teaspoon hot sauce (chili paste or Tabasco); ½ cup hot water (or more); 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice; 4 scallions, white and light green parts finely chopped; 2 tablespoons sesame seeds, toasted

Servings: persons

1 lb fresh Chinese egg noodles
salt
2 tablespoons sesame oil
2 large bone-in skin-on chicken breasts (about 1 1/2 lb.)
1 tablespoon vegetable oil
1 tablespoon minced fresh gingerroot
½ cup smooth natural-style peanut butter
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon rice wine vinegar
½ teaspoon hot sauce (chili paste or Tabasco)
½ cup hot water (or more)
1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice
4 scallions, white and light green parts finely chopped
2 tablespoons sesame seeds, toasted

1
Bring 6 quarts water to a boil in a big pot; add in noodles and 1 tablespoon salt; cook until the noodles are just tender, about 3-4 minutes.
2
Drain thoroughly and toss with the sesame oil; refrigerate until ready to use, at least 2 hours and up to 1 day.
3
Adjust oven rack to the middle of oven; preheat oven to 400.
4
Place chicken breasts on a small, foil-lined jelly-roll pan; brush with vegetable oil and sprinkle generously with salt.
5
Roast about 35-40 minutes or until meat thermometer reads 160; cool to room temperature, remove skin, and shred meat into bite-size pieces.
6
Add ginger, peanut butter, soy sauce, sugar, vinegar, and hot sauce in the bowl of a food processor; process until smooth.
7
With the motor running, add the water, 1 tablespoon at a time, until the sauce is the consistency of heavy cream.
8
Scrape the sauce into a bowl; can be covered and set aside for several hours.
9
When ready to serve, toss the noodles with the chicken, cucumber, peanut sauce, and scallions.
10
Sprinkle with sesame seeds and serve.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb fresh Chinese egg noodles, salt, 2 tablespoons sesame oil, 2 large bone-in skin-on chicken breasts (about 1 1/2 lb.), and more.

Yes, Cold Sesame Noodles With Chicken and Cucumber falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!