March 1, 2015

Spicy Sesame Noodles with Chicken



I won’t ramble too much here….I REALLY want this to be one of the staple recipes in your kitchen. It’s just…perfection. Everyone will love. Unless you’re a vegetarian (what are you doing here) but yeah….just take out the chicken…sigh.

And it is best served cold or room temperature. AKA NOOOOO TIME MANAGEMENT SKILLS NECESSARY!

I first had this when I had the “Baby Shower On One Floor, Football Party On Another” party at my friend Melissa’s house. I INSTANTLY fell in love. My only change? I added a bit more spice. A lot of cayenne, along with the chili oil. Oh god it was good. Please make it and share how much you loved it. I could talk about this dish forever…

Inspired by this recipe [click].


PS: Love when people send me ideas / suggestions. This sounds great, from Dave:

“Love this recipe. It works almost as well with creamy peanut butter in place of the tahini. It’s also yummy with a tablespoon or two of minced ginger in the sauce, and some shredded carrots and Napa cabbage (in case you want to offer your guests the illusion of health!).”


  • 1 large skinless boneless chicken breast (3/4 pound)
  • 1/2 pound dried linguine pasta
  • 1 tablespoon plus 1 teaspoon sesame oil
  • 1/4 cup tahini (pure sesame paste, in health food stores, at Whole Foods, and good supermarkets)
  • 1/4 cup peanut or canola oil
  • 3 tablespoons water (or more if necessary)
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced garlic
  • 2 teaspoon sambal oelek (or chile oil)
  • 1 teaspoon cayenne pepper
  • 3 scallions (greens and whites), chopped
  • kosher salt


Cook the chicken and the pasta:

Place the chicken breast in a large pot of water, cover the chicken breast with cold water, and bring the water to a boil.  When the water comes to a boil, turn the heat off and let the chicken sit until cooked through, 12-13 minutes, then remove the chicken from the water to cool. Bring the water to boil again and salt it well. Cook the pasta until al dente,  then drain and rinse the pasta under cold water Return  the pasta back to the pot, toss with the 1 teaspoon of sesame oil, and set aside.

Make the dressing:

While the pasta is cooking, whisk the tahini, canola oil, water, soy sauce, vinegar, garlic, sambal oelek, the remaining tablespoon of the sesame oil, and the cayenne pepper until the mixture is runny and stirrable but still fairly thick, adding more water if necessary; set aside.

Toss the salad:

When the chicken is cool enough to touch, shred it and add it, with the chopped scallions, to the pasta in the pot. Pour the dressing over everything and toss to combine. Serve the salad at room temperature or cold with a sprinkling of kosher salt; Leftovers improve.

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