I’ll admit I’m not the main cook in our family – thanks, Steve! – but I do have a few dishes that I rely on to get a good, healthy meal on the table, and this is one of them. Our whole family loves the taste of this take on Chinese sesame noodles, and I love that you can pack it full of veggies that the kids will eat.  Since it can be served cold, it’s also a good meal to make ahead for hectic weeknights.

Ingredients:

For the noodles:

• 5 medium carrots
• 1.5 bundles buckwheat noodles
• 1 cucumber
• 2 stalks green onions
• 1 1/3 pounds boneless, skinless chicken meat

For the sauce:

• 1/2 cup tahini, peanut butter, sunflower butter or a combination of these
• 2 Tbsp sesame oil
• 1/4 cup soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger powder
• 1 Tbsp rice vinegar
• 2 tsp chili paste (I leave this on the side, when cooking for the kids)

Instructions:

• Boil the chicken until cooked. Cool and shred
• Shred carrots to similar width as noodles using mandolin or food processor.  Boil until soft, about 10 minutes.
• Slice cucumbers into thick strips with a mandolin or knife.
• Slice green onions into long strips with a knife.  Place in the bottom of a colander or sieve.
• Boil noodles according to instructions.  Drain in a colander over the green onions, to soften the green onions.
• Mix all the above in a large bowl and then prepare the sauce (see below)

Here are the ingredients (sans chicken), waiting to be mixed:

Sesame noodles full of vegetables!

Mix the ingredients for the sauce together and then stir into the noodle mixture.  You can serve this dish hot, cold, or anywhere in-between.

Asian sesame noodle recipe with lots of veggies the kids will eat!

H0pe you enjoy this addition to your family’s menu!

“Jewels”