- 5 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 1/4 cup sesame seeds, toasted (we used roasted sesame seeds)
- 1/4 cup chunky peanut butter (we used Skippy Brand)
- 2 Tbsp. rice vinegar (we used unseasoned rice vinegar)
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp. hot sauce (we used Frank’s RedHot)
- 5 Tbsp. hot water
- Chicken and Noodles
- 3 pkgs. Beyond Meat grilled chicken strips
- 1 lb. fresh Chinese noodles or 12 oz. dried spaghetti (we used spaghetti)
- 1 Tbsp. salt (we used table salt but we didn’t measure it*)
- 2 Tbsp. toasted sesame oil
- 4 scallions, sliced thin on bias
- 1 carrot, shredded
- For the sauce: Place the soy sauce, 3 Tbsp. sesame seeds, peanut butter, vinegar, sugar, ginger, garlic and hot sauce into a blender or a food processor (we used a blender) and process until it’s smooth (about 30 seconds or so). While the blender’s running, add the water in, one tablespoon at a time, until the sauce has the consistency of heavy cream (we didn’t add any water since we thought the sauce already had the right consistency).
- Cook the chicken strips one package at a time based off the directions on the package. Once all of the chicken strips are cooked, cut the strips in half, in both directions. Set the chicken aside for now.
- Bring a pot of water to a boil. Add the pasta and salt in, stirring occasionally until the spaghetti is tender. They recommend this will take 4 to 5 minutes if you’re using the fresh noodles or 10 minutes if you’re using dried spaghetti. Drain the pasta then rinse it under cold running water until the pasta’s cooled. Drain the pasta again, placing it in a large bowl afterwards. Pour the oil over the spaghetti, tossing to coat. Now mix in the scallions, carrot, sauce and shredded chicken and serve. Sprinkle some of the remaining sesame seeds onto the individual portions if you want and enjoy !
*We didn’t measure the salt, we just eyeballed how much salt we added (we wanted to make sure the noodles didn’t stick to the pot).
This recipe was adapted from a Cook’s Illustrated recipe that used actual chicken. We thought that the adaptation turned out okay but we liked it even more once we sprinkled some crushed red pepper flakes on.
We weren’t paid in any form to promote Skippy, Frank’s RedHot, Beyond Meat or Cook’s Illustrated.
Take care everybody !