Cold Sesame Noodles With Shredded Chicken Recipe

Name: Cold Sesame Noodles With Shredded Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup toasted sesame seeds; 1/4 cup creamy peanut butter (Jif recommended); 2 medium garlic cloves, minced; fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar); 5 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon hot sauce (like Tabasco); 2 tablespoons light brown sugar; hot water; 1 1/2 lbs boneless skinless chicken breasts; 2 tablespoons salt, divided; 1 lb fresh Chinese noodles or 1 lb spaghetti; 2 tablespoons sesame oil; 4 scallions or 4 green onions, sliced thin on diagonal; 1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional); 1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional); crushed red pepper flakes (optional)

Servings: persons

1/4 cup toasted sesame seeds
1/4 cup creamy peanut butter (Jif recommended)
2 medium garlic cloves, minced
fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (like Tabasco)
2 tablespoons light brown sugar
hot water
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons salt, divided
1 lb fresh Chinese noodles or 1 lb spaghetti
2 tablespoons sesame oil
4 scallions or 4 green onions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
crushed red pepper flakes (optional)

1
First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
2
Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
3
If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
4
In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
5
Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
6
Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
7
Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
8
Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
9
In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

1091

kcal

Calories

Fat

123

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 1/4 cup toasted sesame seeds, 1/4 cup creamy peanut butter (Jif recommended), 2 medium garlic cloves, minced, fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar), and more.

Yes, Cold Sesame Noodles With Shredded Chicken 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!

Cold Sesame Noodles With Shredded Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions