Serves 4
45 min
Asian Sesame Chicken Noodle Salad
Recipe GLPR3ec8b1b38cf0cf
A vibrant, chilled noodle salad featuring tender poached chicken, silky noodles, and a rich toasted sesame seed paste infused with sweet soy sauce and aromatic Sichuan peppercorns. Crisp cucumber and fiery chili pepper add brightness and heat, making this a satisfying dairy-free meal that works perfectly as a light lunch or dinner.
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Ingredients
1 pound boneless, skinless chicken breasts
Salt, for cooking water
3.5 ounces thin dried somen or soba noodles
3 tablespoons peanut, vegetable, or canola oil
1 to 2 teaspoons Sichuan peppercorns, optional
1 large red chili pepper, thinly sliced
1 cucumber, washed and thinly sliced
1 garlic clove, peeled
5 tablespoons toasted sesame seeds, divided
4 tablespoons kejap manis (sweet soy sauce)
2 teaspoons toasted sesame oil
5 tablespoons water, for sauce
Directions
Fill a large pot with water and salt lightly. Bring to a boil. Add the chicken breasts, then immediately reduce heat to low and maintain a gentle simmer. Cook uncovered for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer at the thickest point. The chicken should be cooked through with no pink inside.
Remove the cooked chicken and set aside to cool. Reserve the cooking liquid in the pot. Once the liquid returns to a boil, add the dried noodles and cook according to the package directions. Drain the noodles in a colander and set aside.
Heat the cooking oil in a wok or large frying pan over medium heat. If using the Sichuan peppercorns, add them along with the sliced red chili pepper. Toast for about 1 minute, stirring gently, until the peppercorns become fragrant and start to release their aroma.
Add the thinly sliced cucumber to the pan and stir-fry for 30 seconds until it is lightly coated with the oil and spices. Remove from heat and allow the mixture to cool to room temperature.
Using a mortar and pestle, crush the garlic clove with 4 tablespoons of the toasted sesame seeds until the mixture forms a rough paste. Alternatively, combine these ingredients in a blender and pulse until a coarse paste forms.
Transfer the sesame and garlic paste to a large mixing bowl. Add the kejap manis, toasted sesame oil, water, and the remaining 1 tablespoon of sesame seeds. Stir well to combine and create a smooth, pourable sauce.
Shred the cooled cooked chicken into bite-sized pieces. Add the shredded chicken, cooled noodles, and the cooled cucumber-chili oil mixture to the bowl with the sesame sauce. Toss gently but thoroughly until all components are evenly coated and combined. Serve chilled or at room temperature.
