I made this recipe by blending a peanut noodle dish and a sesame noodle dish together, so that it was easier to put together, but also super delicious.
If you want to make a peanut noodle dish instead of sesame, simply substitute natural peanut butter for the sesame paste. You could also do half peanut and half sesame if you want to get wild and crazy.
1lb soba noodles, cooked and rinsed cold, coated with sesame oil.
1 or 2 cooked chicken breasts, chopped into small pieces.
2 cloves garlic and 1 inch piece of ginger minced and sauteed.
1 cup bean sprouts, raw
5 chopped scallions, raw
1/2 cup julienned cucumber, raw
Optional sesame seed topping.
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 drop chili paste or 1/2 teaspoon red pepper flakes (for less spiciness)
2 tablespoon soy sauce
2 tablespoon sugar
1/4 cup sesame paste (tahini)
1/4 cup chicken stock
While chicken is cooking, mix ingredients for sauce together and whisk until blended.
Make sure to use a different bowl from the one you are going to use to make the rest of the dish.
Once chicken is done and chopped, add the noodles to a large bowl and then all the ingredients. After you have folded the ingredients into the noodles in a halfhearted sort of way, add half of the sauce and start folding with gusto.
When you realize that there are still pockets with no sauce, just pour a little bit of sauce into those areas, and keep folding ingredients and noodles until it is all mixed thoroughly.
Put in fridge to chill more, and serve when slightly cold.
This is a great dish to make the day before an event, since the sauce thickens slightly overnight, making it even more impressive.
If you can’t use soba noodles due to dietary problems, one of the recipes I used to make this one called for plain spaghetti noodles, so that can work as a substitution.