Spicy Chicken Noodles

Spicy Chicken Noodles


24 people made this

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

Christine L.

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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