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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