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Sesame Noodles with Chicken

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Serves six.

This Chinese-restaurant favorite becomes a main dish with the addition of browned chicken tenders. For more color and flavor, add some thinly sliced red pepper or grated carrots.

  • Kosher salt
  • 1 lb. dried plain or whole-grain spaghetti
  • 6 Tbs. Asian sesame oil
  • 4 medium cloves garlic, peeled
  • 2/3 cup creamy peanut butter
  • 1/2 cup less-sodium ginger-flavored soy sauce
  • 6 Tbs. rice vinegar
  • 1/4 cup light or dark brown sugar
  • 1-1/2 lb. chicken tenders
  • 2 tsp. peanut oil
  • Freshly ground black pepper
  • 6 scallions, thinly sliced on the diagonal

Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside.

Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste—you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Serving Suggestions

Pair these noodles with Crisp Asian Broccoli for a complete meal.

nutrition information (per serving):
Calories (kcal): 770, Fat (kcal): 34, Fat Calories (g): 300, Saturated Fat (g): 6, Protein (g): 42, Monounsaturated Fat (g): 14, Carbohydrates (mg): 75, Polyunsaturated Fat (mg): 11, Sodium (g): 1560, Cholesterol (g): 65, Fiber (g): 6,

Photo: Scott Phillips

I made half the recipe, and it worked well. I halved all ingredients except for the brown sugar; half would have been 2 tablespoons and I only added one. I used regular reduced-sodium soy sauce and added a little piece of fresh ginger to the processor. I tasted the sauce and thought it needed something so I added about 1/2 tsp fish sauce. I see now that the directions say to add salt that is not in the ingredient list! I did not notice that before and didn't add the salt. I think the fish sauce added better flavor than plain salt. I also added some shredded raw carrot. We enjoyed this.

I used a 1-inch chunk of freshly chopped ginger and definitely cut the 1/4 cup of brown sugar to 1 Tbs. I also used a few shakes of red pepper flakes instead of black. In place of frying tenders, I used a whole boneless breast basted with the toasted sesame oil, slow baked at 200 degrees for an hour and thin sliced on the bias when cooled. The chicken stayed incredibly moist and, with the addition of some fresh cilantro to the scallion, I had a winner. But it should chill overnight to absorb all flavors. CP

I did not have ginger flavoured soya sauce so used tamari and grated some fresh ginger in to mix. I chopped the garlic and put it in a bowl along with everything else and used an immersion blender (easier to clean than a food processor). I found the dressing too sweet. I should have used natural, unsweetened peanut butter but didn't have any. Or, I could have used less brown sugar. I added hot chili flakes in oil to add some heat and counter the sweetness and it was much better. I warmed up precooked prawns and put them, along with the dressing on wholewheat spaghettini. Not sure if I would make this one again as I have other recipes similar to this that I like better.

Super easy. I added cilantro instead of scallions. Very tasty, next go around I will add napa cabbage and maybe some wontons.

Very good and very easy. I added a bit of shredded ginger since I couldn't find ginger-flavoured soy sauce. I forgot the rice vinegar, but it was still very good and I'll do it next time without the vinegar. I'll make a 1/2 recipe for a family of 4.

I've been trying for years to find a good sesame noodles recipe, and I finally found one that suits my taste buds. As another poster mentioned, I could not find ginger-flavored soy sauce, so I used tamari and added a pinch of ginger. I also used sliced, pounded chicken breasts instead of tenders. I've shared this with several friends, and will definitely make it again!

The "quick" recipes are never as quick as I would like. That said, awesome noodles that could be a great base to any number of ingredients besides just chicken and scallions. We added cilantro and it was yummy. Good for leftover veggies and meat...

This dish was fabulous. I used a little less soy sauce and added a pinch of ground ginger (in place of the ginger soy sauce). The peanut sauce was just the right consistency to soak in to the chicken and pasta. Bravo - we'll make this one again!

My husband is a huge fan of the dan dan noodles that you find in Chinese restaurants. This came really close and he had 3 servings, which is a lot even by his standards. I used low sodium soy sauce and omitted the chicken so we ate it as a vegetarian dish. It was wonderful.

When I first read this recipe it sounded great, something my family would enjoy. However, the sauce was awful. I re-read the recipe several times to see if I had made a mistake? It was too salty and much thicker than what was mentioned in the article. I ended up throwing the sauce away and making a tomato sauce to go with the pasta. I have tried lots of recipes from Fine Cooking. This was my first that wasn't fine at all.

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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