Sesame Noodles with Peanut Sauce

Name: Sesame Noodles with Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Ingredients: ¼ cup sesame seeds; ¼ cup chunky peanut butter; 2 medium cloves garlic; 1 tablespoon minced fresh ginger; 5 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon hot pepper sauce; 2 tablespoons packed light brown sugar; hot water; 1 ½ pounds boneless skinless chicken breast; 1 tablespoon salt; 12 ounces dried spaghetti noodles; 2 tablespoons toasted sesame oil; 4 scallions; 1 medium carrot

User Reviews

4.3

12 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 Servings
Course
Main Course
Cuisine
Asian

Sesame Noodles with Peanut Sauce

Iris Warren

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

¼ cup sesame seeds
¼ cup chunky peanut butter
2 medium cloves garlic minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce such as Tabasco
2 tablespoons packed light brown sugar
hot water
1 ½ pounds boneless skinless chicken breast
1 tablespoon salt
12 ounces dried spaghetti noodles
2 tablespoons toasted sesame oil
4 scallions green onions, sliced thin on diagonal
1 medium carrot grated

Add to Shopping List

Instructions

Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon (for a total of about 5 tablespoons, give or take) at time until sauce has consistency of heavy cream, slightly thickened but pourable. Set blender jar or workbowl aside.
Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan or rimmed baking sheet lined with foil with cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes.
Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. Add salt and noodles to boiling water; boil noodles until tender, about 10 minutes or according to package directions.
Drain then toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved toasted sesame seeds, and serve immediately.

Notes

Chicken: to be honest, I think the chicken is a bit of an afterthought in this recipe, and while good, this could easily be made vegetarian by leaving out the chicken. Alternately, the chicken could be grilled or cooked in any number of ways since the shredded chicken is simply added to the noodles (just make sure the chicken is well seasoned with salt and pepper before cooking for great flavor).
Sauce: also, if you like noodle dishes a bit on the saucier side, consider doubling the sauce and adding it gradually to the noodles until reaching your desired consistency.
Temperature: finally, the original recipe stated to serve the noodles cold but I didn't - instead we ate these slightly warm, at room temperature even, and they were fantastic.

Nutrition Information

Show Details

Serving 1 Serving Calories 514kcal (26%) Carbohydrates 53g (18%) Protein 37g (74%) Fat 17g (26%) Saturated Fat 3g (15%) Cholesterol 73mg (24%) Sodium 2216mg (92%) Fiber 4g (16%) Sugar 7g (14%)