Asian Sesame Chicken Noodle Salad Recipe
Adapted from delicious days by Nicole Stich. Instead of the usual heavy peanut sauce, this recipe uses a sesame seeds. Kecap Manis is a sweet Indonesian soy sauce you can find in any Asian market.
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 clove garlic, 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.
Tried this recipe?Let us know how it was!