Sesame Noodles with Chicken

Sesame Noodles with Chicken

A thick, rich sauce of tahini and soy sauce perfectly coats egg noodles that are paired with pan-seared chicken breasts and finely diced cucumbers in an easy and delicious Asian-influenced dish.

If making the sauce in advance, you can put it in an air tight container and store in the refrigerator for up to 5 days.
  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Serves 4-6
Sesame Noodles with Chicken

Carbohydrate Counts

Carbs-per-gram ratio: 0.1741

Serving Size 280g (about 49g carbs)

Carb calculations Weight Carbs
Tahini 112g (12g)
Tamari or soy sauce 136g (8g)
Sugar 48g (48g)
Or dried egg noodles 453g (304g)
Cucumber (3g)
Green onions (2g)
Net Weight 2165g (377g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • Sesame Sauce
  • 112g / ½ cup tahini
  • ½ cup hot water
  • In a medium bowl, whisk hot water into tahini until well blended, about 1 minutes.
  • ½ cup canola oil
  • Slowly add oil, whisking continuously to combine.
  • 136g / ½ cup tamari or soy sauce
  • 48g / ¼ cup sugar
  • ¼ cup apple cider vinegar
  • Add tamari/soy sauce, sugar, and vinegar. Whisk to combine.
  • 1 tablespoon dark sesame oil
  • 3 cloves garlic, peeled and minced
  • Add sesame oil and minced garlic and whisk to combine. Set tahini mixture aside.
  • Pasta
  • 6 quarts water
  • Bring water to a boil in a large stock pot.
  • 453g / 1 pound fresh or dried egg noodles
  • 1 tablespoon salt
  • Pour noodles and salt into boiling water and cook until done, about 6-10 minutes.
  • Chicken
  • 2 tablespoons olive oil
  • Meanwhile, lightly coat cast iron skillet with olive oil and heat over medium heat.
  • 1 pound boneless, skinless chicken breast, diced into 1 inch pieces
  • Cook diced chicken in cast iron skillet over medium heat until interiors are done and exterior has a golden brown finish. When done, place on a plate or bowl.
  • Assembly
  • Drain noodles and return to stockpot. Pour tahini mixture over noodles and stir until well coated.
  • 1 cucumber, peeled, quartered length wise, and diced into 1/4-inch thick pieces
  • 2 green onions, finely chopped
  • Add cucumber, green onions, and chicken to noodles and stir to combine.
From . ( Adapted from The Black Dog Summer on the Vineyard Cookbook. p. 82-83.
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