Equipment
Ingredients
Chicken & Noodles
- 400 g boneless skinless chicken breast, raw
- 300 g dried wheat noodles, dry
- 150 g cucumber, julienned
- 100 g carrots, julienned
- 3 scallions, thinly sliced
Sesame-Ginger Dressing
- 45 ml soy sauce
- 40 g chinese sesame paste
- 30 ml toasted sesame oil
- 30 ml rice vinegar
- 15 g fresh ginger, finely grated
- 2 garlic, minced
- 10 g granulated sugar
- 15 ml chili oil
Nutrition (per serving)
Method
In a mixing bowl, combine the soy sauce, sesame paste, sesame oil, rice vinegar, grated ginger, minced garlic, sugar, and chili oil if using. Whisk until completely smooth and emulsified. Set aside.
Bring a large pot of salted water to a boil. Gently add the chicken breasts. Reduce heat to a gentle simmer, cover, and poach until the chicken reaches an internal temperature of 74°C/165°F.
Remove the cooked chicken from the water and let it rest on a clean cutting board until cool enough to handle.
Using your hands or two forks, shred the cooled chicken into bite-sized strips.
Return the pot of water to a rolling boil. Add the dried wheat noodles and cook according to package instructions until tender but with a slight bite.
Drain the noodles and immediately rinse under cold running water until completely cooled to stop the cooking process and remove excess starch.
In a large bowl, toss the chilled noodles, shredded chicken, julienned cucumber, and carrots with the prepared sesame-ginger dressing until everything is evenly coated.
Divide the mixture among four serving bowls and top generously with thinly sliced scallions.
Chef's Notes
- Pounding the chicken slightly to an even thickness before poaching ensures uniform cooking and a perfectly tender texture.
- Rinsing the cooked noodles under cold water is a crucial step; it stops the cooking process and removes excess surface starch, preventing a gummy mouthfeel.
- For the most authentic flavor, seek out Chinese roasted sesame paste rather than Middle Eastern tahini. The seeds are roasted darker, yielding a profound, toasted nuttiness.
- Always use a separate, sanitized cutting board and knife for handling the raw chicken to eliminate cross-contamination risks.
Storage
Refrigerator: 3 days — Store dressing separately from noodles and vegetables to maintain texture.
