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.
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)
- 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:
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.
H0pe you enjoy this addition to your family’s menu!