Sesame Noodles with Shredded Chicken

From America's Test Kitchen Season 4: Asian Noodles

Why this recipe works:

To avoid the pitfalls of many standard sesame noodle recipes, including gummy noodles and bland, pasty sauce, we rinsed the cooked noodles to rid them of excess starch. We wanted an authentic sauce and found that chunky peanut butter ground freshly into the sauce with toasted sesame seeds made… read more

To avoid the pitfalls of many standard sesame noodle recipes, including gummy noodles and bland, pasty sauce, we rinsed the cooked noodles to rid them of excess starch. We wanted an authentic sauce and found that chunky peanut butter ground freshly into the sauce with toasted sesame seeds made the best substitute for Asian sesame paste. After we added fresh garlic and ginger as well as soy sauce, rice vinegar, hot sauce, brown sugar, and a final portion of sesame seeds to the sauce, we thinned it out with water to achieve the best texture.

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Serves 4 to 6

We prefer the flavor and texture of chunky peanut butter in the sauce; in particular, we like conventional chunky peanut butter because it tends to be sweeter than natural or old-fashioned versions.

Ingredients

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