Delicious Days' Asian Sesame Chicken Noodle Salad
This delightful recipe combines tender shredded chicken, aromatic sesame sauce, and a touch of heat from Sichuan peppercorns and red chili pepper. Tossed with refreshing cucumbers and nutty sesame seeds, this dish is a harmony of flavors and textures, perfect for a satisfying and flavorful meal.
— Constant Cookbook
Ingredients
- 1 pound boneless chicken breasts
- salt
- 3 tablespoons cooking oil (peanut, vegetable or canola)
- 1/2 large red chili pepper, sliced
- 1 cucumber, washed and thinly sliced
- 1-2 teaspoon Sichuan peppercorns (optional)
- 5 tablespoons toasted sesame seeds, divided
- 1 garlic clove, peeled
- 4 tablespoons kejap manis
- 2 teaspoons toasted sesame oil
- 3.5 ounces thin, dried Japanese or Chinese noodles (such as somen or soba)
Instructions
- Place the chicken breasts in a pot with lightly salted water (enough water to cover the chicken.) Bring to a boil, immediately reduce heat and cook in the barely simmering water for 10-15 minutes until done. Test for doneness. Remove chicken and let cool. Return water back to boil and cook the noodles according to package instructions and drain.
- Heat a wok or frying pan with the cooking oil, Sichuan peppercorns and red chili pepper until the peppercorns unfolds its aroma. Add the cucumber and fry for 30 seconds. Let cool.
- In a mortar, crush the garlic and just 4 tablespoons of the sesame seeds until it forms a rough paste. You can also do this in a blender. Add the remaining tablespoon of sesame seeds, kejap manis, sesame oil and about 5 tablespoons of water. Stir the sesame sauce.
- Shred the cooked chicken meat, toss with the sesame sauce along with the oil/peppercorn/pepper mixture and drained noodles.
Cook Time
0M
Prep Time
PT0M
Yield
4
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