Chicken and Cold Noodles with Spicy Sauce Recipe - Allrecipes.com
Chicken and Cold Noodles with Spicy Sauce Recipe

Chicken and Cold Noodles with Spicy Sauce

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"This is a good summertime meal, and can be made ahead."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In large saucepan over medium high heat, bring 6 cups water to boil. Add chicken breast, and return to boil. Reduce heat to low. Simmer, uncovered, about 15 minutes. Remove meat from broth, and set aside to cool.
  2. Bring broth to boil again, and add noodles. Cook, stirring occasionally, 5 to 7 minutes. Drain, reserving broth for another use if desired. Rinse noodles under cold running water until chilled. Drain again, and transfer to serving bowl. Toss lightly with 1 teaspoon sesame oil.
  3. Cut or pull chicken meat into fine shreds, discarding skin and bones. Set aside.
  4. Combine tahini and 3 tablespoons water, stirring to blend. Add chili oil, soy sauce, vinegar, 1 tablespoon sesame oil, peanut oil ,and garlic. Mix well.
  5. Arrange the chicken on top of noodles in serving dish. Spoon sauce over all.
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Reviews More Reviews

Apr 04, 2006

Outstanding...it was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodles. It can be heated if you prefer it that way....

 
Oct 24, 2005

Okay this was great, but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles, and chili sauce instead of chili oil (1/4 t is all you need, it's hot!). Minor changes, but I LOVED the end result.

 
May 11, 2006

This was a HIT with my family, including the 2 year old. I made some changes - doubled it all, seved warm, used whole wheat penne pasta, and blanched 1 bunch of bok choi leaves and steams (sliced small) for 2 minutes in the reserve liquid and added it to the mix. In addition, I just mixed everything together rather than putting the chicken on top of the pasta. It went great with roasted asparagus

 
Apr 14, 2008

This is also good warm. I made a double batch: half to eat warm at dinner and half to chill for lunch the next day. Very tasty. I can't seem to find hot chili oil anywhere, so I substituted a smaller amount of Tabasco sauce. EDITED TO ADD: Finally located some chile oil, and the recipe is even better using it (the full amount called for in the recipe). I've found that the chicken needs to cook a bit longer, closer to 25 minutes.

 
Oct 12, 2010

Excellent - I added a bit more water to the finished dish just before serving to make the noodles a little 'wetter' - the resulting sauce was wonderful! I also added a good sized handful of chopped fresh cilantro. Definitely a "make-again"!

 
Jun 30, 2010

I could take or leave the chicken part. I made mine with regular pasta and it was delicious! It happens to taste just like Annie's Goddess Dressing. Yum! I think it would also be great substituting peanut butter (the real stuff not Jif) for the tahini.

 
Aug 26, 2009

It's hard to give this a rating because the family had mixed reviews. 2 of us loved it (the females) and 2 did not like it at all (the males). I followed the recipe except for being unable to get chili oil at my grocery store. Both of the guys felt like something was missing - vegetables?

 
Aug 01, 2013

One of my favorite warm-weather meals is the Chicken with Cold Noodles from Szechuan Noodle Bowl in Seattle. This is close, but I want to play with it a little. The sauce was a little thinner than I'd like, but it was still very good. We added julienned carrots and cucumber, like the restaurant does.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 35.6 g
  • 55%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 23.3 g
  • 47%
  • Sodium
  • 752 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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