Sesame Noodles with Chicken from Vicki Delany

I’ve been experimenting with noodles in Asian cooking for a while. Most dishes I find to be quick and easy to prepare. And very delicious.  This dish is served cool, so perfect on a hot summers day or as an accompaniment to a barbeque. 

The chicken can be slicked off a supermarket rotisserie chicken, leftover roast, or from grilled breasts, as I have done.

I hope you’ll enjoy it. 

Serves 3 - 4. 

Sesame Noodles with Chicken

Ingredients:

6 tbsp. sesame seeds

¼ cup sesame oil

2 tbsp. soy sauce

3 tbsp. rice vinegar

2 tbsp. white wine vinegar

1 ½ tbsp. chopped fresh ginger

10 oz. non-instant dried ramen noodles

1 ½ cups shredded cooked chicken

1 bunch green onions, thinly sliced

Directions:

Toast the sesame seeds, stirring often until lightly browned for about 3 – 4 minutes.  Place in a blender and let cool for a few minutes.

Add sesame oil, soy sauce, vinegars, ginger and 2 tbsp water to the seeds in the blender.  Blend until smooth, about 20 seconds.

In a large pot bring water to a boil. Add ramen noodles and cook according to package directions.  Drain noodles in colander. Rinse under cold water.

Add noodles to a large bowl. Add chicken, chopped green onions, and sesame dressing and toss until evenly coated

Sprinkle with additional green onions and some sesame seeds if desired.

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