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Creamy Cold Sesame Peanut Noodles with Shredded Chicken

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A refreshing and creamy cold noodle dish featuring a rich peanut sesame sauce and shredded chicken, perfect for hot summer days.

Ingredients

Scale
  • 8 ounces dried spaghetti or thin Chinese egg noodles
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1/3 cup creamy peanut butter (natural, no added sugar)
  • 2 tablespoons tahini
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1/4 cup warm water
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger (optional)
  • 2 green onions, thinly sliced
  • 1 small carrot, julienned or shredded
  • 1 tablespoon toasted sesame seeds
  • Fresh cilantro leaves (optional)
  • Red pepper flakes or a splash of chili oil (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of noodles and cook according to package instructions until al dente, usually 6–8 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool down the noodles. Set aside in the colander to drain well.
  2. If using pre-cooked chicken, shred about 2 cups into bite-sized pieces. If cooking raw chicken breast, poach in simmering water for 15 minutes or until cooked through, then shred with forks. Let it cool slightly before shredding.
  3. In a medium mixing bowl, combine 1/3 cup creamy peanut butter, 2 tablespoons tahini, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, minced garlic, and grated ginger if using. Whisk together while gradually adding 1/4 cup warm water until the sauce is silky and pourable but still thick enough to coat the noodles. Adjust water to your preferred consistency.
  4. Transfer the drained noodles to a large bowl. Pour the sauce over and toss gently but thoroughly to coat every strand.
  5. Mix in the shredded chicken, sliced green onions, and julienned carrots. Toss again to distribute evenly.
  6. Sprinkle toasted sesame seeds over the top and add fresh cilantro leaves if desired. Cover and refrigerate for at least 30 minutes to let flavors meld and to serve it cold.
  7. Before serving, toss again and taste for seasoning. Add a splash more soy sauce, a squeeze of lime, or a pinch of red pepper flakes to brighten it up if needed.

Notes

Do not skip rinsing the noodles under cold water to prevent mushiness. Toast sesame seeds before adding for extra crunch. Adjust sauce thickness with warm water gradually. Use rotisserie chicken for convenience or poach fresh chicken for tenderness. Chill the dish for at least 30 minutes before serving for best flavor. Variations include vegan, spicy, low-carb, and nut-free adaptations.

Nutrition

Keywords: cold noodles, peanut noodles, sesame noodles, shredded chicken, summer recipe, creamy peanut sauce, easy dinner, quick meal

Find it online: https://elaraeats.com/creamy-cold-sesame-peanut-noodles-with-shredded-chicken-easy-recipe-for-summer/