Ingredients

How to make it

  • Toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
  • In a blender or food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor bowl).
  • Bring 6 quarts water to a boil in a stockpot over high heat. Meanwhile, adjust an oven rack to 6 inches from the broiler element; heat the broiler.
  • Spray the broiler pan top with vegetable cooking spray; place the chicken breasts on top and broil the chicken until lightly browned, 4 to 8 minutes. Using tongs, flip the chicken over and continue to broil until the thickest part is no longer pink when cut into and registers about 160 degrees on an instant-read thermometer, 6 to 8 minutes. Transfer to a cutting board and let rest 5 minutes. Using 2 forks, shred the chicken into bite-size pieces and set aside.
  • Add the salt and noodles to the boiling water; boil the noodles until tender, about 4 minutes for fresh and 10 minutes for dried. Drain, then rinse with cold running tap water until cool to the touch; drain again. In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine.
  • Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and serve.

Reviews & Comments 1

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    " It was excellent "
    lbrooks26 ate it and said...
    OMG...this is unbelievable!!! You got my 5 without my even trying this one. I can just taste this wonderful dish now. Thank you again for the post. Lorraine
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