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 boneless chicken breast

1/2 lb dried linguine

1 teaspoon plus 1 tablespoon sesame oil

1/4 cup tahini (sesame paste)

3 tablespoons water (or to desired consistency)

2 teaspoon Sambal oelek (or chile oil)

1 teaspoon cayenne pepper

3 tablespoons soy sauce

2 tablespoons red wine vinegar

1/4 cup peanut or canola oil

2 tablespoons minced garlic

3 scallions, chopped


  1. Bring chicken breast to boil in a large pot of water over high heat. When water boils, turn the heat off and let the chicken sit for 10-15 minutes until cooked through and then remove from the water. Bring the water to boil again and salt it well. Cook pasta until al dente, and then drain and rinse under cold water until cool. Add the pasta back to the cooking pot, toss with 1 teaspoon of the sesame oil, and set aside.
  2. In the meantime, mix the remaining ingredients, with the exception of the scallions, together with enough of the water to make a runny, but still fairly thick, dressing and set aside. When the chicken is cool enough to touch, shred it and add it, with the chopped scallions, to the pasta pot. Pour the dressing over and toss to combine. Let the pasta cool and serve cold or at room temperature with a sprinkling of kosher salt. Leftovers improve.

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