COLD SESAME NOODLES WITH SHREDDED CHICKEN RECIPE - CHINESE ...
So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
- Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
- 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.
- 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.).
- 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.
- Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
- 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).
- 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.
- 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.
Nutrition Facts : Calories 537.9, FatContent 30.6, SaturatedFatContent 4.8, CholesterolContent 54.5, SodiumContent 2776, CarbohydrateContent 40.9, FiberContent 4, SugarContent 4.6, ProteinContent 27.4
COLD SESAME NOODLES WITH CHICKEN RECIPE | MYRECIPES
Provided by MyRecipes
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Serves 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to boil. Add pasta and cook until just tender, about 10 minutes.
- In a blender, combine garlic, ginger, soy sauce, vinegar, sesame oil, peanut butter and sugar; blend until smooth.
- Drain pasta, rinse under cold running water and drain again. Toss with sauce in a large bowl, adding more water, 1 tsp. at a time, as necessary to moisten. Add chicken, broccoli, carrots and bell pepper and toss again. Sprinkle with scallions and serve immediately or cover and refrigerate for up to 1 day.
Nutrition Facts : Calories 535 calories, CarbohydrateContent 70 g, CholesterolContent 40 mg, FatContent 16 g, FiberContent 4 g, ProteinContent 33 g, SaturatedFatContent 3 g, SodiumContent 1592 mg
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SESAME NOODLES WITH CHICKEN RECIPE | CHEFDEHOME.COM
Delicious takeout style Sesame Noodles with chicken and amazing soy sauce and sesame dressing. Serve cold or at room temperature, sesame noodles are easy to prepare and make a great lunch or dinner, without the wait for delivery.
Sesame noodles are also perfect make-ahead noodles as these benefit from hanging-out with dressing. In-fact, whenever I prepare these noodles, I pack two portions for next day's lunch. Tastes even better when kept out of refrigerator for 30 minutes before eating.
Sesame Noodles
Sesame Noodles is Chinese noodles preparation where thin (or medium) egg noodles are dressed in soy sauce and sesame oil based dressing. Often served cold, sesame noodles can also be served at room temperature or warm just after cooking.
What do you need for Sesame Noodles?
There are two parts to making delicious Cold Sesame Noodles:
- Egg Noodles
- Sesame Dressing
- Chicken - optional but recommended to make noodles a complete meal. I cooked Five Spice Chicken. (recipe included)
1. Egg Noodles
The secret of a delicious Sesame Noodles bowl is in noodles used. I recommend using egg noodles which make a huge difference flavor as compared to other dry-variety of pasta.
I used thin regular egg noodles (Angel Hair Noodles). If you can easily find thin or medium thick Chinese Egg Noodles, that will be my first choice for making Sesame Noodles.
Here's how I prepare noodles for Sesame Noodles:
- Cook noodles in salted water. For best results follow the package directions.
- Once cooked, drain and rinse noodles under cold water.
- Toss noodles with little bit sesame oil. Sesame oil enhance flavor and also prevent noodles from sticking together.
2. Sesame Dressing for Sesame Noodles
A flavorful Sesame Dressing is yet another key to delicious Sesame Noodles. I use a little bit of peanut butter along with sesame paste to enhance the nutty flavor of dressing. All ingredients are easy to find pantry ingredients.
If you can't find Chinese Sesame paste, use tahini paste (Mediterranean sesame paste). The flavor Chinese Sesame pastes has little different flavor than Tahini. But in this recipe, the addition of toasted sesame oil and seeds compensates for the difference. Flavor of dressing is the same Chinese Sesame Noodles you often order in takeout.
Dressing comes together in 5 minutes and needs minimal work. Just add all dressing ingredients to a bowl and whisk until peanut butter, sesame paste are blended well with oil, and soy sauce.
Note: If peanut butter resists mixing well, use a teaspoon warm water at a time until everything blends well and dressing has smooth consistency.
TIP: Sesame Dressing doubles easily. Use a double batch for extra-saucy Sesame Noodles. Dressing also works perfect as a dipping sauce. (hint hint)
3. Five Spice Chicken
Five Spice Chicken completes the recipe for cold sesame peanut noodles. Even though you can use regular cooked chicken, left-over chicken or even rotisserie chicken, I highly recommend trying my five-spice chicken recipe.
Hidden in this Sesame Noodles recipe, five-spice chicken is a delicious way to cooking chicken. Cook once, use any way to prefer.
To make Five Spice Chicken Breast, you need only 4 ingredients:
- Chinese Five Spice
- Chicken Breast
- Salt
- Olive Oil/Cooking Oil
Here's how I prepare chicken:
- Slice chicken breast length wise. Transfer chicken to a parchment paper. Sprinkle Five Spice and salt on top. Cover with another sheet of parchment and pound gently to flatten as much as you can (without breaking the chicken).
- Cook chicken in hot heavy-bottom pan until nice crust develops.
Once chicken is ready, let it rest while preparing rest. This time also helps chicken release and absorb back juices, making chicken juicy, moist and loaded with flavor.
Quick Cooking Tip:When in hurry, use boneless chicken, place in two layers of parchment, season it and then pound it to even 1/4 inch thickness. Pounded chicken cooks faster than whole chicken breast. Plus flavor of spices is blended into the chicken. This step saves at-least 5-7 minutes of cooking time.
5. Assembly!
You need a big mixing bowl to assemble noodles with dressing. I learned this from experience that a large bowl provides room to mix dressing and other seasonings with noodles and chicken way better than a smaller bowl.
The assembly is easy; with a few tips, here's how I assemble Sesame Noodles:
- Start with noodles at the bottom. (Noodles tossed with sesame oil.)
- Top with diced five spice chicken, and vegetables; cucumber, bean sprouts, snap peas(if using), radish and carrots.
- Pour Sesame Dressing on the top.
- Fold the dressing into the salad. For best results, use clean hand to massage the noodles with sesame dressing. Works best to evenly distribute sesame flavor in egg noodles.
- Rest 30 minute before serving - For best results, let noodles sit at room temperature for 30 minutes. This helps noodles get a big boost of sesame flavor from sesame paste, oil in dressing.
Note:The use of veggies is optional as the noodles alone taste great with sesame dressing. I add veggies for color, crunch, and to count for the daily serving of veggies; chicken for serving of protein.
Try this recipe and you will love how sesame pasta sauce transforms egg noodles to Chinese takeout noodles that we all love to order! It’s an easy recipe and a complete meal with amazing five spice chicken. Flavors speak for itself!
Happy Cooking! Savita x
From chefdehome.com
Total Time 30 minutes
Category Pasta, Lunch, Dinner, Side Dish
Cuisine Asian
- Add all sliced veggies into the bowl with noodles along with sprouts and diced cooked chicken. Drizzle dressing on top. Toss well so that noodles and chicken are well dressed in sesame dressing. Taste noodles and adjust salt. Garnish with toasted sesame seeds. Serve and enjoy!
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