Things I love: garlic, spice, scallions, pasta. You know where this is going. I stumbled across this dish because I follow Chrissy Teigen (hilarious lady/great cook/Trump antagonist/model) on Instagram and these noodles looked too good to not at least try. Well, try I did, and they are delicious and super easy to make.
The only active cooking this involves is poaching and shredding chicken and boiling linguine. I know, skinless, boneless chicken breast is not my jam, but here, it is moist and soft, whereas I find most chicken breast dry and chewy as licorice.
Some final notes- people usually associate cold or room temperature noodles with peanut butter, but these use tahini, so they are less sweet and not as rich. Take out the cayenne if you don’t like spice (this isn’t “chug a glass of milk” spicy but it is “there is a tingling at the back of my throat” spicy). To make it your own, minced ginger, shredded carrots, spinach, cucumber, and napa cabbage are all good additions. Vegetarians can also put tofu in, I guess.
I crave these noodles frequently- I hope you enjoy them as much as I do!
- 1 large skinless, boneless chicken breast (around ¾ pound)
- ½ pound linguine pasta
- 1 tablespoon plus 1 teaspoon sesame oil
- ¼ cup tahini (mostly commonly in a brown/orange can, in case you are panicking in your grocery aisle)
- ¼ cup canola oil
- 3 tablespoons water (may need more depending on consistency)
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons very finely minced garlic (I use 6 of the Dorot frozen garlic cubes at Trader Joe’s)
- 2 teaspoons chili oil (use sambal oelek if you can find it, but regular chili oil is fine)
- 1 teaspoon cayenne pepper
- 3 scallions, chopped (cut up both white and green parts)
- Salt, for finishing
- Place the chicken breast in a large pot and cover with cold water (enough for cooking the pasta in after)
- Bring the water to a solid boil, covered (note: white gunk will accumulate at the top, this is normal)
- Turn the heat off and let the chicken sit, covered, about 12-13 minutes (until cooked through)
- Remove the chicken from the water to cool
- Bring the water to boil again and add about a palmful of salt
- Cook the pasta al dente
- Drain the pasta, rinse under cold water, and drain again
- Add the pasta back to the pot, toss with 1 teaspoon of sesame oil, and set aside
- Whisk the tahini, canola oil, water, soy sauce, vinegar, garlic, chili oil, the remaining tablespoon of sesame oil, and the cayenne pepper and set aside (note: add more water if it is too thick- you want your sauce to be easily stirred but still thick)
- Shred the chicken with two forks and add it to the noodles
- Pour the sauce over the pasta and toss well
- Sprinkle with the scallions and salt, to your taste
- Serve the noodles at room temperature or wait until they are cold (note: let it sit as long as you can so the flavors meld)
Serves 2 generously as an entrée