Sesame Chicken Noodles

Sesame Chicken Noodles

Cook Book:  Cravings by Chrissy Teigen    Cravings: Recipes for All the Food You Want to Eat

First off, I love this cookbook and I would recommend everyone run out and buy it.  I can’t wait for Chrissy’s new one to come out!  The dishes are excellent, the photography superb, and John and Chrissy are just too cute for words.

This recipe was very easy and tasted great, but definitely has a kick too it.  I recommend having a glass of water close by or maybe I’m just a lightweight.

Tonight I realized part of the reason I don’t like to cook and it has something to do with how clumsy I am.  Typically its something I break in the kitchen but tonight it was a disaster in the dining room.

After I finished the dish I was standing on my dining room bench in order to get a photo from above and ended up knocking the mat board over that I was using for reflection, which in turn knocked over the glass of wine and spilled all over the dining room table, which in turn made me jump and knock over the flat panel LED light I had set up on a light stand.  Those lights can get fairly hot so I’m lucky I didn’t burn the house down when it landed face first on an area rug.  See, I should not be allowed anywhere near food unless its just to eat after someone serves me.

I grabbed a glass of Kendall-Jackson Vinter’s Reserve Chardonnay to go along with this dish and it was perfect.


Sesame Chicken Noodles

August 20, 2018
: 4 as a meal or 6 as a side dish
: 15 min
: 30 min
: 45 min
: Easy


  • Kosher salt
  • 1 (8-ounce) boneless, skinless chicken breast
  • 8 ounces dried fettuccine
  • 2 teaspoons sesame oil
  • 1/4 cup peanut oil
  • 1/4 cup tahini
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 teaspoons chili oil
  • 1 teaspoon honey
  • 1/2 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 2 scallions, thinly sliced
  • Step 1 Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using 2 smaller breasts, decrease the time by about 3 minutes).
  • Step 2 Remove the chicken from the water (don’t throw water away) and cut into it to check for doneness. If it’s still a little pink, return it to the water for another minute or two. Remove the chick to a plate and let it rest while you cook the noodles.
  • Step 3 Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente according to the package direction. Drain, rinse the pasta in cold water until cool, then shake it dry in a colander.
  • Step 4 While the pasta cooks, in a medium bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
  • Step 5 Transfer the noodles to a large bowl and use a clean paper towel to gently pat the noodles as dry as is actually reasonable. Toss the noodles with the remaining 1 teaspoon sesame oil.
  • Step 6 Shred the chicken with your hands or chop it into bite size pieces and add it to the noodles. Add the dressing and toss to coat.
  • Step 7 Garnish with the scallions

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