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.
Servings 6
Calories 582kcal
Ingredients
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
Instructions
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 sauce
- Mix all the ingredients together until smooth
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
Nutrition
Calories: 582kcal