Sesame Chicken Udon Noodles
Easy and delicious sesame chicken udon noodles that are sweet, spicy, and fresh, they will make you lick the bowl clean! If you can’t find Udon, any noodles will work but Udon are best, with their characteristic chewy bite, they make the whole dish even better!
- Yield: Serves 2 + lunch the next day for 1 1x
Ingredients
1 Cucumber
Sprinkle of salt
4 Cooked Chicken Thighs (seasoned with salt and pepper, and olive oil and roasted in a hot oven (200c) for 50mins or you can use a shredded rotisserie chicken to make this even easier - approx 350g)
3 Spring Onions, finely sliced
2 Tbsp Tahini
1 Tbsp Crispy Chilli Oil (plus more for drizzling on the top if you like a little more heat)
1 Tbsp Soy Sauce
1 tsp Rice Wine Vinegar
1 tsp honey
400g Udon
2 Tbsp Sesame Seeds, toasted
Instructions
If you're cooking the chicken, get that in the oven first. Just drizzle with a little olive oil, and sprinkle the skin with flakey sea salt to get it nice and crispy. Then roast at 200c for about 45 -50 minutes until they're cooked through and the skin is crispy and golden. You can also use a rotisserie chicken to make this even easier. Once cooked, roughly shred them using two forks.
Then grate the cucumber using a box grater and pop it in a sieve set over a bowl. Add a pinch of salt and leave the liquid to drain out while you get on with the rest. Before using them just give them a squeeze to try and get as much of the water out as you can.
For the dressing just add the tahini, chilli oil, soy sauce, vinegar, honey and a pinch of salt to a bowl. Add a little of the drained cucumber water (waste not want not), then whisk until it’s lovely and smooth.
Pop the udon noodles in a pan and cover with boiling water. Put the lid on and leave for 5 mins.
To assemble, drain the noodles and toss in a large bowl with the dressing. Add the spring onions, and shredded chicken. Give it a good mix. Sprinkle with the sesame seeds and enjoy!
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