



If you haven’t got your menus planned for the week, you’ll want to make room for these Sesame Noodles. The mix of flavors in these noodles is amazing: peanut butter, ginger, garlic, brown sugar, and of course toasted sesame seeds; but the secret ingredient is definitely the toasted sesame oil. If you haven’t used it before, just open the can and take a whiff . . . Mmm, you’ll be instantly transported to somewhere in the Far East with images of all your favorite oriental dishes. {Use the toasted sesame oil in your stir fry also. Don’t use it to cook in, just as a seasoning. Add a few drops before serving.}

The recipe is easy to make, and when you add shredded chicken you have yourself an incredibly declicious noodle bowl for dinner. {If you want to simplify even more, pick up a rotisserie chicken to add instead of cooking your own meat.} While I was making these Sesame Noodles last week, my husband called and said he had to stay late and they were ordering dinner at the office. Don’t tell him, but I have to admit I just was a little happy because that meant leftover noodles for lunch!

Sesame Noodles with Chicken

Ingredients

1/4 cup sesame seeds

1/4 cup chunky peanut butter

2 medium cloves garlic, minced (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

Water (hot)

1 1/2 pounds boneless, skinless chicken breast halves

1 tablespoon table salt

1 pound fresh Asian noodles or 12 ounces dried spaghetti or linguine

2 tablespoons toasted sesame oil

4 scallions, sliced thin on diagonal

1 medium carrot, grated

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 at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or work bowl 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 top with vegetable 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. {Or shred rotisserie chicken.}

Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried (or follow package directions). Drain, then rinse with cold running tap water until cool to touch; drain again.

In large bowl, 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 sesame seeds, and serve.

recipe adapted slightly from America’s Test Kitchen



