Sesame Noodles with Chicken and Crunchy Vegetables
These cold noodles hit the spot on warm days, and pack well for a lunch you don't need to reheat.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 chicken breasts (about 1 lb)
- 2 stalks scallion (cut into 1 inch pieces)
- 2 cloves garlic (minced)
- 1 knob ginger (sliced)
- 3 thai chili peppers (optional)
- ¼ cup soy sauce
- ½ cup shaoxing wine
- 2 cups water
- 10 oz dry lo mein noodles
- ½ cup raw sugar snap peas
- 1 raw bell pepper
- ½ cup edamame
- 2 tbsp sesame oil
- 3 ½ tbsp soy sauce
- 3 tbsp tahini
- 1 tbsp sugar
- 2 tsp chili crisp
- 2 cloves garlic (minced)
- 1 knob ginger (finely grated)
Instructions
- 1
Add scallions, 1 knob of sliced ginger, 2 cloves of crushed garlic, chili peppers, soy sauce, shaoxing wine and water to a large saucepan.
- 2
Bring liquid to a boil and add chicken breasts. Simmer covered until breasts reach an internal temperature of 165 degrees Fahrenheit, about 20 minutes
- 3
Remove breasts from liquid and shred. Set aside
- 4
Mix all the ingredients together until smooth
- 5
Boil noodles according to package directions. Drain and sprinkle with sesame oil to avoid sticking
- 6
Julienne bell pepper. Set aside with raw sugar snap peas and edamame.
- 7
Mix together chicken, noodles and vegetables with sauce. Serve cold