It’s very hot in Vancouver this summer so all I crave every other day is a big bowl of cold noodles. Thankfully, it’s not too hard to make yummy cold sesame noodles.
The noodles itself is the star of the show so be sure to get some good quality noodles. There’s a variety of noodles you can use including instant noodles. But I find that fresh store-bought noodles from T&T are my favorite. They give off a nice chewy and bouncy texture.
The sauce is only a few simple ingredients, but it pairs beautifully with the noodles. If you like spicy, you can add a few drops of Chinese chili oil to fire things up.
For the chicken, you can use store-bought Costco rotisserie chicken or cook your own chicken at home. Here, I used what I had in my freezer already. I thawed, seasoned and baked my chicken drumsticks and shredded them to add some protein in our meal.
Cold Chicken Sesame Noodles
Refreshing cold noodles coated with a sweet, nutty and slightly acidic sauce, served with chicken and cucumbers.
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2
Ingredients
- 2 servings noodles of choice
- 2 cups chicken breasts, drumsticks or thighs, cooked and shredded
- 2 Japanese cucumbers, julienned
- Sauce
- 1/4 cup sesame paste (you can sub it with Tahini or peanut butter)
- 1/8 cup black vinegar
- 1 tsp soy sauce
- 1/4 tsp sesame oil
- 1 tsp sugar
- Optional: 1/4 tsp chili oil
- 1 stalk green onion or cilantro
- 1 tsp white sesame seeds
Directions
- Cook noodles according to package instructions. Reserve 1/3 cup of noodle water. Rinse under cold water and strain. Place noodle water in fridge to cool.
- In a big bowl, add all sauce ingredients and mix until combined. Add noodle water and stir well.
- Add cooked noodles and mix until noodles thoroughly coated with sauce.
- Divide noodles. Add cooked chicken on top.
- Garnish with green onions, cilantro and sesame seeds.
- Serve and enjoy!
Taste of Raine 