Cold Sesame Noodles

22 Jan

I’m a sucker for both noodles and Asian food, so this recipe had no choice but to be made. It was really simple to make and gave me a reason to use those chopsticks I have laying around in the utensil drawer. Mmm… (This would also be delicious as a vegetarian meal without the chicken).

cold sesame noodles

Although our preference is for  fresh Chinese noodles, we found that dried spaghetti works well, too. Because dried pasta swells so much more than fresh pasta during cooking, 12 ounces of dried spaghetti can replace 1 pound of fresh noodles.

  • 5 tablespoons soy sauce
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup chunky peanut butter
  • 2 tablespoons rice vinegar
  • 2 tablespoons light brown sugar
  • 2 medium cloves of garlic, minced or pressed through garlic press (about 2 teaspoons)
  • 1 teaspoon hot sauce
  • Hot water
  • 1 tablespoon minced fresh ginger
  • 1 pound fresh Chinese noodles or 12 ounces dried spaghetti (see note)
  • 1 tablespoon table salt
  • 2 tablespoons toasted sesame oil
  • 1 ½ pounds boneless, skinless chicken breasts, trimmed
  • 4 scallions, sliced thin on the bias
  • 1 carrot, peeled and shredded

Process the soy sauce, 3 tablespoons of the sesame seeds, the peanut butter, vinegar, brown sugar, ginger, garlic, and hot sauce together in a blender or food processor 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 (you should need about 5 tablespoons); set aside.

Position an oven rack to 6 inches from the heating element and heat the broiler.

Bring 6 quarts of water to a boil in a large pot. Add the noodles and salt and cook, stirring often, until tender, about 4 minutes for fresh and 10 minutes for dried. Drain the noodles, rinse them under cold running water until cold, then toss them with the sesame oil.

Set a wire rack over a foil-lined rimmed baking sheet and lightly coat the rack with vegetable oil spray. Lay the chicken on the rack and broil until lightly browned, 4 to 8 minutes. Flip the chicken over and continue to broil until the thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a carving board and let rest for 5 minutes. Using two forks, shred the chicken into bite-size pieces and set aside.

Transfer the noodles to a large bowl, add the shredded chicken, sauce, scallions, and carrot and toss to combine. Divide the mixture among individual bowls, sprinkle with the remaining 1 tablespoon sesame seeds, and serve.

From: The Complete America’s Test Kitchen TV Show Cookbook 2001-2013


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