Chicken and Veggie Udon

Name: Chicken and Veggie Udon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 8 ounces boneless skinless chicken breasts; kosher salt; 9 ounces udon noodles; 3 tablespoons tahini (sesame seed paste); 2 tablespoons unseasoned rice vinegar; 1 tablespoon soy sauce; 1/4 teaspoon dry crushed red pepper (optional); 2 carrots, peeled, very thinly sliced; 1 cucumber, thinly sliced; 2 scallions, thinly sliced, whites and greens separated; 1/2 teaspoon toasted sesame seeds

Submitted by megmonaghan

"Looks really tasty! Looking forward to trying this. Found on Bon Appetit http://www.bonappetit.com/recipe/shredded-chicken-breast-and-noodle-salad"

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

8 ounces boneless skinless chicken breasts
kosher salt
9 ounces udon noodles
3 tablespoons tahini (sesame seed paste)
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
¹⁄₄ teaspoon dry crushed red pepper (optional)
2 carrots, peeled, very thinly sliced
1 cucumber, thinly sliced
2 scallions, thinly sliced, whites and greens separated
¹⁄₂ teaspoon toasted sesame seeds

directions

Simmer the chicken breast in a medium pot of salted water until cooked through, 10–15 minutes. Transfer to a plate to cool. Shred into bite-sized pieces.
Meanwhile, cook udon noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse under cold water.
Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt. Add carrots, cucumber, scallion whites, shredded chicken, and udon noodles and toss to coat. Garnish with scallion greens and sesame seeds.