Chilled Sesame Noodles Chicken Salad
Chilled sesame noodles with chicken and vegetables makes a delicious warm weather entree, and is perfect in a lunch box or for a picnic. Make it with Asian rice noodles for a gluten free dish. Slightly adapted from Cook's Illustrated.
Servings: 6
Calories: 369kcal
Ingredients
Sauce
- 1/4 cup sesame seeds (divided)
- 1/4 cup peanut butter chunky
- 3 cloves garlic minced, about 3 teaspoons
- 1 Tablespoon fresh ginger minced
- 5 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 1 teaspoon hot sauce sriracha sauce (or more if you like)
- 2 teaspoons light brown sugar lightly packed
- hot water as needed
Noodles
- 1 1/2 pounds cooked chicken breast shredded
- 1 pound Asian-style rice noodles or 12 ounces dried spaghetti fresh or dried
- 2 Tablespoons Asian sesame oil
- 4 green onions sliced thin on the the diagonal
- 2 carrots grated
- 2 cucumbers peeled, seeded and diced
Instructions
- Toast sesame seeds in a skillet over medium heat, stirring frequently until golden and fragrant
- Reserve 1 Tablespoon sesame seeds for garnish
- In a blender or food processor, puree remaining 3 Tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce vinegar, hot sauce and brown sugar until smooth. Add hot water 1 Tablespoon at a time until sauce has the consistency of heavy cream.
- Bring 6 quarts of water to a boil, salt water and cook noodles, 4 minutes for fresh and 10 for dried.
- Drain and rinse noodles with tap water until cool to touch.
- In a large bowl toss noodles with 2 Tablespoons sesame oil until evenly coated.
- Add shredded chicken, green onions, carrots, cucumbers, and sauce and toss to combine.
- Garnish with remaining sesame seeds
Nutrition
Serving: 1person | Calories: 369kcal | Carbohydrates: 11g | Protein: 41g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 1011mg | Potassium: 668mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3574IU | Vitamin C: 7mg | Calcium: 117mg | Iron: 3mg