Cold Noodles With Sesame Sauce, Chicken And Cucumbers

By Mark Bittman

Published June 11, 2002

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
4(1,597)
Comments
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It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).

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Ingredients

Yield:4 servings

  • Salt

  • 1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast

  • 1 pound cucumber

  • 12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles

  • 2 tablespoons dark sesame oil

  • ½ cup sesame paste (tahini) or peanut butter

  • 2 tablespoons sugar

  • 3 tablespoons soy sauce, or to taste

  • 1 teaspoon minced ginger, optional

  • 1 tablespoon rice or wine vinegar

  • Hot sesame oil or Tabasco sauce to taste

  • ½ teaspoon freshly ground black pepper, or more

  • At least ½ cup minced scallions for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

83 grams carbs; 39 milligrams cholesterol; 749 calories; 14 grams monosaturated fat; 10 grams polyunsaturated fat; 6 grams saturated fat; 33 grams fat; 5 grams fiber; 767 milligrams sodium; 33 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.

  2. Step 2

    When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need ¼ to ½ cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).

  3. Step 3

    Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

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Ratings

4 out of 5
1,597 user ratings
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Comments

voelteer

I'd use tahini only as a last resort: it rather differs from the savory sesame paste used in East Asia (found in Taiwanese markets here), made from whole (white) rather than hulled sesame seeds, with more the consistency of creamy peanut butter. That difference may account for Brigitte's finding Bittman's version too greasy/heavy.

Also, I substitute a 'healthy' amount of sriracha for the hot oil/tabasco+sugar, since sugar already tops sriracha's ingredients list.

Bill

Superb dish for hot summer weather. Made as picnic fare for an outdoor concert (Buddy Guy and Jeff Beck; wonderful) and we got lots of envious looks from the folks around us. I used a couple more tablespoons of soy sauce than in the recipe to amp up the flavor. Definitely use ginger.

cluneclone

Sesame tahini is not the same thing as sesame paste. The difference is dramatic and the paste is darker and richer (I could be wrong but the paste has the shell or hull of the seed included when ground). It is a bit more expensive but worth it. One can find it in most asian stores. If you want the dish to be truly Sichuan like your favorite upper west side restaurant, chili garlic sauce should replace any idea of tabasco sauce.

Hannah O

I've made this multiple times with tahini, and when I ran out, peanut butter - five stars either way! I've also used soba noodles and added cilantro and grated ginger, which brightened it up.

Borbor

Delicious! Well written instructions. Used peanut butter, added red pepper flakes, grated carrots, and garnished with cilantro and chopped peanuts. Great use for leftover chicken.

Kyra

This was a miss for us - the broth tasted like fish sauce only. No complexity, and a bit offputting.

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