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Recipe: Chicken and Cold Noodles with Spicy Sauce

This is a good summertime meal, and can be made ahead.

Chicken And Cold Noodles With Spicy Sauce Ingredients

  • 6 cups water

  • 1 whole bone-in chicken breast, with skin

  • 6 ounces dry Chinese noodles

  • 1 teaspoon sesame oil

  • cup tahini

  • 3 tablespoons water

  • 1 tablespoon sesame oil

  • 2 teaspoons chili oil

  • 3 tablespoons soy sauce

  • 2 tablespoons red wine vinegar

  • cup peanut oil

  • 2 tablespoons minced garlic

How to Make Chicken And Cold Noodles With Spicy Sauce

  1. In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.

  2. Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.

  3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.

  4. Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.

  5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.

Chicken And Cold Noodles With Spicy Sauce Nutritions

  • Calories: 542.3 calories

  • Carbohydrate: 37.2 g

  • Cholesterol: 46.4 mg

  • Fat: 35.6 g

  • Fiber: 7.2 g

  • Protein: 23.3 g

  • SaturatedFat: 6.2 g

  • ServingSize:

  • Sodium: 751.8 mg

  • Sugar: 0.3 g

  • TransFat:

  • UnsaturatedFat:

Chicken And Cold Noodles With Spicy Sauce Reviews

  • was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat linguine type Chinese noodles. It can be heated if you prefer it that way....

  • Okay this was great, but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chili sauce instead of chili oil (1/4 t is all you need, its hot). Minor changes, but I LOVED the end result.

  • This was a HIT with my family, including the 2 year old. I made some changes - doubled it all, seved warm, used whole wheat penne pasta, and blanched 1 bunch of bok choi leaves and steams (sliced small) for 2 minutes in the reserve liquid and added it to the mix. In addition, I just mixed everything together rather than putting the chicken on top of the pasta. It went great with roasted asparagus

  • This is also good warm. I made a double batch: half to eat warm at dinner and half to chill for lunch the next day. Very tasty. I cant seem to find hot chili oil anywhere, so I substituted a smaller amount of Tabasco sauce. EDITED TO ADD: Finally located some chile oil, and the recipe is even better using it (the full amount called for in the recipe).Ive found that the chicken needs to cook a bit longer, closer to 25 minutes.

  • Excellent - I added a bit more water to the finished dish just before serving to make the noodles a little wetter - the resulting sauce was wonderful I also added a good sized handful of chopped fresh cilantro. Definitely a "make-again"

  • I could take or leave the chicken part. I made mine with regular pasta and it was delicious It happens to taste just like Annies Goddess Dressing. Yum I think it would also be great substituting peanut butter (the real stuff not Jif) for the tahini.

  • Its hard to give this a rating because the family had mixed reviews. 2 of us loved it (the females) and 2 did not like it at all (the males). I followed the recipe except for being unable to get chili oil at my grocery store. Both of the guys felt like something was missing - vegetables?

  • One of my favorite warm-weather meals is the Chicken with Cold Noodles from Szechuan Noodle Bowl in Seattle. This is close, but I want to play with it a little. The sauce was a little thinner than Id like, but it was still very good. We added julienned carrots and cucumber, like the restaurant does.

  • I had a bunch of leftover linguini from a catering gig that was pretty bland (had oil and sun-dried tomatoes on it) and was looking for a good use. This worked out great and tasted just like the sesame cold noodles I get from Chinese take-out. I totally agree with lovemymutts review - I skipped the chicken. This could use a touch of sweetness, so I think the natural peanut butter would do the trick (or a mix with tahini). I also toasted some black sesame seeds and threw them in, and subbed sriracha sauce for the chili oil, as I did not have any.

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