Sesame Noodles with Chicken and Herbs
Makes 4 - 6 servings
Notes:
This family favorite is the cousin of one of our favorite New York Times recipes - Takeout Style Sesame Noodles. The original version - though very delicious and highly addictive - lacks a protein, and calls for a few ingredients that can be difficult to find. To make the dish more weeknight friendly, we streamlined the sauce, but added some shredded rotisserie chicken and tons of herbs, which pack a nutritious punch while lending some brightness and crunch. And, though some would say it’s sacrilegious, we opted for whole wheat spaghetti, since it’s readily available and can stand up to that delicious peanut butter saucy sauce.
This makes a significant amount of pasta, but is delicious (dare we say even better?) eaten chilled for lunch the next day. 12 ounces is the perfect amount of pasta for 4 people, but alas: most companies insist on selling it in 16 ounce packages.
Also, we know not everyone is a fan of cilantro. We love it for quick recipes because the stems are edible, so you don’t have to pick the leaves before chopping. But, if your fam isn’t a fan, you can omit it entirely or sub a bunch or mint or another bunch of scallions.
Products recs:
We used Whole Foods brand, but Delallo and Good & Gather also make a great whole wheat spaghetti.
Swaps:
Feel free to use traditional Asian wheat or rice noodles instead of spaghetti.
Have a peanut allergy in the fam? Grab some tahini or cashew butter.
Tamari or coconut aminos can be used instead of soy sauce.
Prefer chives to scallions? Have at it. Fam not a fan of cilantro? Swap for some mint.
No sesame seeds? Add some chopped cashews or peanuts.
We’re not normally fans of the zoodle, but you could use them here for a light, summer dish.
Add-ons:
For more veggies, throw in some thinly sliced napa cabbage or shredded carrots.
To add some heat, us a little sriracha or some Mother In Law’s Kimchi Chili Flakes.
Equipment:
Large pot
Tongs
Colander
Cutting board
Knife
Mandoline (optional)
Mixing bowls
Ingredients:
For the noodles:
1 pound whole-grain spaghetti
1 bunch scallions
1 bunch of cilantro or mint
½ a rotisserie chicken, or 1 pound pulled chicken (~3 cups)
½ European or hothouse cucumber
2 tablespoons sesame seeds, divided (optional)
For the sauce:
4 tablespoons toasted sesame oil, divided
½ cup peanut butter (crunchy or smooth is fine)
¼ cup soy sauce
2 tablespoons rice vinegar
2 tablespoons honey or agave
~2 tablespoons pasta water
Instructions:
Bring a large pot of water (~3 - 4 quarts) to a boil over high heat. When the water is boiling, add a generous pinch of salt (more than you think you need!), then stir in the spaghetti - tongs work well for this. Cook the pasta to al dente according to the instructions on the package. When the pasta is ready, use a mug or measuring cup to reserve a cup or two of pasta water, then drain the spaghetti in a colander and toss with 1 tablespoon of the sesame oil. Note: knowing how to properly cook dried pasta is an important life skill. Though not complicated, you should follow certain steps for best results. Plays Well with Butter breaks them down here - we recommend bookmarking this page!
While the pasta is cooking, prep your herbs and veggies: lob off the cilantro stems, then coarsely chop the leaves. Trim the tough green and white ends from the scallions, then cut into ¼” rounds (on the diagonal if you want to get fancy). Thinly slice your cucumbers into rounds (if you have a mandolin, this is a good moment to use it). Toss everything together, then set aside.
Shred your chicken: pull the chicken from the bone, and tear it into bite size pieces with forks or your hands (this is also a good task for kids). Or, pro tip: remove the skin and bones, then place the chicken in a stand mixer fitted with the paddle attachment. Place the lid over the bowl, turn your stand mixer on low, and shred the chicken to your liking.
Make your sauce: in a small bowl, whisk together the remaining sesame oil, peanut butter, soy sauce, rice vinegar, honey, a generous pinch of salt and pepper and a couple tablespoons of reserved pasta water. Whisk until smooth.
When your mise en pace is all done, combine the shredded chicken, cooked pasta, and most of the dressing and toss to combine (to save dishes, do this with the tongs and pot you used for the pasta). Add more dressing and pasta water to taste or as needed — you may not need to use it all. Finally, stir in the cucumber and herbs at the end, reserving a few for garnish. Divide the noodles among four bowls, then garnish with remaining herbs and sesame seeds.