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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.
Course Main Course
Cuisine Asian, Chinese
Keyword Chicken, Noodles
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 6
Calories 582kcal
Author Suzanne Nuyen
For the Poached Chicken
- 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
For the noodles
- 10 oz dry lo mein noodles
- ½ cup raw sugar snap peas
- 1 raw bell pepper
- ½ cup edamame
For the sauce
- 2 tablespoon sesame oil
- 3 ½ tablespoon soy sauce
- 3 tablespoon tahini
- 1 tbsp sugar
- 2 teaspoon chili crisp
- 2 cloves garlic minced
- 1 knob ginger finely grated
For the poached chicken
Add scallions, 1 knob of sliced ginger, 2 cloves of crushed garlic, chili peppers, soy sauce, shaoxing wine and water to a large saucepan.
Bring liquid to a boil and add chicken breasts. Simmer covered until breasts reach an internal temperature of 165 degrees Fahrenheit, about 20 minutes
Remove breasts from liquid and shred. Set aside
For the noodles
Boil noodles according to package directions. Drain and sprinkle with sesame oil to avoid sticking
Julienne bell pepper. Set aside with raw sugar snap peas and edamame.
Mix together chicken, noodles and vegetables with sauce. Serve cold
Calories: 582kcal