Recipe by Sue Lau
Everybody likes sesame noodles! I like this recipe because unlike others, it's not floating in oil.
- 1⁄2 cup Chinese sesame paste or 1⁄2 cup tahini (stir before measuring)
- 6 tablespoons soy sauce
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 4 teaspoons sugar
- 4 tablespoons dark sesame oil
- 1 teaspoon hot chili oil (amount to taste)
- 1 lb cooked chicken breast
- 1 cucumber
- 1 lb thin Chinese egg noodles (wheat noodles or thin spaghetti may also be used)
- 1 -2 teaspoon sesame seeds (optional)
Directions See How It's Made
- In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
- Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
- Chop chicken into bite-size pieces and set aside.
- Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
- Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
- Place noodles in cold water and allow to drain.
- Place drained noodles in a large bowl and toss with the chicken and cucumber.
- Pour half the sauce over the noodles along with the sesame seeds and toss gently.
- Place noodles on serving platter (or serve from the bowl).
- Pass remaining sauce at table to add as desired.