Recipe Finder

The Washington Post

Cold Sesame Noodles With Shredded Chicken

Cold Sesame Noodles With Shredded Chicken 6.000

Domenica Marchetti

Family Dish Aug 1, 2011

This recipe predates my kids. It’s one of their favorite summer dinners. I sometimes substitute pan-fried tofu for the shredded chicken, turning it into a completely vegan dish, though no less substantial.

To drink: a French Riesling from Alsace.


Servings: 6
Ingredients
  • 1/2 cup tahini (sesame paste)
  • 1/4 cup regular or low-sodium creamy peanut butter
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar or apple cider vinegar
  • 2 tablespoons sugar
  • 1 large clove garlic, minced
  • 1 tablespoon minced or finely grated fresh ginger root
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon sambal oelek (chili paste)
  • 1/2 to 3/4 cup water
  • Salt (for the cooking water)
  • 1 pound dried spaghetti or spaghettini
  • 1 large cucumber, peeled, cut in half, seeded and cut into half-moon slices
  • 1 cup thinly sliced scallions (white and light-green parts)
  • 1 large carrot, trimmed, peeled and shredded
  • 8 ounces cooked skinless chicken breast, shredded

Directions

Combine the tahini, peanut butter, soy sauce, vinegar, sugar, garlic, ginger, sesame oil and sambal oelek in the bowl of a food processor. Process to form a thick paste. With the motor running, slowly add the water (as needed) through the feed tube and process to form a thick dressing. Transfer to a bowl or container with a pour spout, and cover.

Bring a large pot of salted water to a rolling boil over high heat. Add the noodles and cook according to the "al dente" package directions. Drain and rinse with cold water, then transfer the drained noodles to a large bowl and pour about one-third of the dressing over them; toss to coat thoroughly.

Add the cucumber, scallions, carrot and cooked chicken, then pour another one-third of the dressing on top. Toss gently but thoroughly until everything is well coated. Add the remaining dressing if needed; the noodles and other ingredients should be well coated, but not drowning, in the dressing.

Cover and refrigerate for at least 2 hours, until the noodles are thoroughly chilled. Let sit at room temperature for about 10 minutes before serving.

Rate it

Recipe Source

Based on recipes in a 1993 Gourmet magazine and in "The Enchanted Broccoli Forest," by Mollie Katzen (Ten Speed Press, 1995).

Tested by Domenica Marchetti .

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving (using low-sodium peanut butter and all the dressing): 590


% Daily Values*

Total Fat: 23g 35%

Saturated Fat: 3g 15%

Cholesterol: 30mg 10%

Sodium: 410mg 17%

Total Carbohydrates: 64g 21%

Dietary Fiber: 8g 32%

Sugar: 35g

Protein: 35g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments