Spicy Chicken Noodles

    35 mins

    Made with egg noodles and Middle Eastern 'tahini', this is a cold dish - great for summer evenings.

    24 people made this

    Serves: 4 

    • 1.5L water
    • 1 whole chicken breast, bone-in and with skin
    • 175g dried Chinese egg noodles
    • 1 teaspoon sesame oil
    • 4 tablespoons tahini
    • 3 tablespoons water
    • 2 teaspoons chilli oil (optional)
    • 3 tablespoons soy sauce
    • 2 tablespoons red wine vinegar
    • 1 tablespoon sesame oil
    • 4 tablespoons groundnut oil
    • 2 to 4 cloves garlic, minced

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In large pan over medium high heat, bring water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat and set aside to cool.
    2. Bring stock water to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving stock for another use if desired. Rinse pasta under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
    3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
    4. Combine tahini and 3 tablespoons water, stirring to blend. Add chilli oil, soy sauce, vinegar, 1 tablespoon sesame oil, groundnut oil and garlic. Mix well.
    5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.

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    Reviews and Ratings
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    Reviews in English (18)


    Outstanding...it was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodles. It can be heated if you prefer it that way....  -  04 Apr 2006  (Review from Allrecipes US | Canada)


    Okay this was great, but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chili sauce instead of chili oil (1/4 t is all you need, it's hot!). Minor changes, but I LOVED the end result.  -  24 Oct 2005  (Review from Allrecipes US | Canada)


    This was a HIT with my family, including the 2 year old. I made some changes - doubled it all, seved warm, used whole wheat penne pasta, and blanched 1 bunch of bok choi leaves and steams (sliced small) for 2 minutes in the reserve liquid and added it to the mix. In addition, I just mixed everything together rather than putting the chicken on top of the pasta. It went great with roasted asparagus  -  11 May 2006  (Review from Allrecipes US | Canada)