Sesame Noodles & Grilled Chicken

Name: Sesame Noodles & Grilled Chicken
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4-6
Ingredients: 1 ¾-2 lbs chicken breasts (approx 3); 3 tablespoons Noodle House seasoning, divided; Vegetable oil; 1 pound noodles (preferably fresh); 2 tablespoons sesame oil, plus a splash; 3 tablespoons soy sauce; 2 tablespoons unseasoned rice vinegar; 2 tablespoons plus 1 teaspoon tahini (well stirred); 2 tablespoons peanut butter (smooth or crunchy); 1 tablespoon granulated sugar; 1 tablespoon finely grated ginger; 1 tablespoon finely minced garlic; 1 tablespoon chile-garlic paste, chile crisp or chile oil, or to taste; 2 Persian cucumbers, halved lengthwise and sliced into half moons; ¼ cup chopped roasted peanuts; 1 lime, sliced into wedges; Fresh cilantro sprigs; 1 tablespoon toasted sesame seeds (white and/or black)

These better-than-takeout sesame noodles punch all the buttons: garlic, ginger, and peanut butter and tahini that create a rich and creamy coating. But the real star here is Noodle House seasoning, which gives the grilled chicken and the peanut sauce a subtly sweet and smoky flavor. Pairing the noodles with grilled chicken and fresh veggies turns a snack into a satisfying summer meal.

The noodles are best served just after tossing, as they’ll firm up upon standing and refrigeration. If you do have leftovers, heat them up with a tablespoon or two of water, as needed to create the right texture.

Sesame Noodles & Grilled Chicken

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Servings

4-6

Prep Time

15 minutes

Cook Time

12 minutes

Fresh noodles (such as udon or yakitori noodles) cook in a flash and have the springiest, chewiest texture. But you can use dry pasta like spaghetti or fettuccine instead–just rinse the cooked noodles with cold water before tossing them with the peanut sauce.

Image of Sesame Noodles & Grilled Chicken

Ingredients

1 ¾-2 lbs chicken breasts (approx 3)
3 tablespoons Noodle House seasoning, divided
Vegetable oil
1 pound noodles (preferably fresh)
2 tablespoons sesame oil, plus a splash
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
2 tablespoons plus 1 teaspoon tahini (well stirred)
2 tablespoons peanut butter (smooth or crunchy)
1 tablespoon granulated sugar
1 tablespoon finely grated ginger
1 tablespoon finely minced garlic
1 tablespoon chile-garlic paste, chile crisp or chile oil, or to taste

For serving

2 Persian cucumbers, halved lengthwise and sliced into half moons
¼ cup chopped roasted peanuts
1 lime, sliced into wedges
Fresh cilantro sprigs
1 tablespoon toasted sesame seeds (white and/or black)

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Directions

Place the chicken breasts in a bowl and sprinkle with 2 tablespoons of Noodle House, use your hands to evenly coat and set aside to marinate at room temperature while you prepare the peanut sauce.
Prepare a grill for two-zone cooking and build a medium fire.
In a medium bowl, whisk together 2 tablespoons of sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
Grill the chicken until just cooked through, then transfer to a plate, cover with foil, and set aside to rest while you finish the noodles.
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Reserve ½ cup of the cooking water and drain, rinse with cold water, drain again and toss with a splash of sesame oil.
Pour the sauce over the noodles and toss, adding cooking water as needed to create your desired consistency. Slice the chicken breasts. Transfer the noodles to a serving bowl, and garnish with the sliced chicken, cucumber, peanuts, lime, cilantro, sesame seeds, and the remaining tablespoon of Noodle House.