Peanut noodles with a twist: creamy tahini-infused peanut sauce with toasted sesame seeds and pulled rotisserie chicken. Infused with fresh ginger, garlic, a bit of cayenne for some lingering heat, these noodles are flavor-packed and addicting.
In need of a delicious meal that you can save for days in the fridge and serve chilled as incredible leftovers? This is your recipe. Make a huge batch on Sunday night and save them for lunches or dinners throughout the week!
Plate with a fresh bunch of al dente broccolini for a touch of brightness, color, and crunch.
Makes: 4 dinner portions
Prep time: 25 minutes
Cook time: 20 minutes
Total time: 45 minutes
The Ingredients
1 rotisserie chicken, skin removed and meat shredded with a fork
1-pound whole wheat spaghetti
1 bunch broccolini, cut into bite-sized pieces
1 bunch scallions, cut on a diagonal into ¼ inch pieces
2 teaspoons sesame seeds
1/4 cup tahini
1/2 cup peanut butter (I love Teddy’s All Natural Smooth Peanut Butter)
1 large garlic clove, minced
1 tablespoon fresh grated ginger, minced
1/4 cup sesame/canola oil blend (Kame brand is great!)
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon cayenne pepper
The Steps
Blanch the broccolini by boiling until al dente, draining, and placing in ice water immediately, until cooled. Set aside.
Toast sesame seeds the oven on a high broil for 2-3 minutes, until lightly golden. Remove from oven and set aside.
In a medium bowl, whisk together tahini, peanut butter, garlic, ginger, sesame/canola oil blend, vinegar, soy, and cayenne. Adjust amounts to taste.
Boil spaghetti until al dente. Drain and rinse off excess starch in cold water.
Place room temperature spaghetti in a bowl. Toss with Sesame Peanut Sauce until just coated. Add sesame seeds to taste. Plate. Add chicken to top and broccolini along the sides of the plate.
Serve room temperature or chilled.
The Steps with Pictures
Blanch the broccolini by boiling until al dente, draining, and placing in ice water immediately, until cooled. Set aside.
Toast sesame seeds the oven on a high broil for 2-3 minutes, until lightly golden. Remove from oven and set aside.
In a medium bowl, whisk together tahini, peanut butter, garlic, ginger, sesame/canola oil blend, vinegar, soy, and cayenne.
Boil spaghetti until al dente. Drain and rinse off excess starch in cold water.
Place room temperature spaghetti in a bowl. Toss with Sesame Peanut Sauce until just coated. Add sesame seeds to taste. Plate. Add chicken to top and broccolini along the sides of the plate.
Serve room temperature or chilled.
