Chrissy Teigen’s Spicy Sesame Noodles

I think it’s safe to say there’s never more of a need than right now for quick and easy dinners—meals that can materialize from the pantry and be prepped as you go. Adapted from Chrissy Teigen’s popular cookbook Cravings, these Spicy Sesame Noodles are exactly what your weeknight rotation needs.

The dish starts with a foolproof method for poaching chicken breasts, resulting in incredibly juicy, tender strands of meat. But the real star is the flavor parade of the sauce. Featuring big sesame notes thanks to tahini and toasted sesame oil, it gets a delightful kick from chile oil and cayenne, all perfectly balanced by the bite of vinegar, soy sauce, and a touch of sweet honey.

While sesame noodles typically consist of little more than noodles, sauce, and scallions, this version incorporates torn Swiss chard. Draining the hot pasta directly over the greens wilts them perfectly, making them receptive to the slightly thick, creamy dressing that gets caught in the creases of their ruffled surfaces.

Pro-Tips for Perfect Sesame Noodles

To ensure your dish comes out perfectly every single time, keep these crucial kitchen tips in mind:

• The Perfect Poach: Don’t boil your chicken to death! Drop the chicken breast into a pot of boiling salted water, cover it, remove the pot completely from the heat, and let it stand for about 15 minutes. It emerges perfectly cooked and practically shreds itself.
• The Wilting Trick: Pile your torn Swiss chard leaves into a colander in the sink, then drain your boiling hot pasta and water right over them. It wilts the greens just the right amount without requiring an extra pan.
• DIY Chile Oil: If you don’t have chile oil on hand, simply heat 1 cup of neutral oil with 1/4 cup of crushed red pepper flakes over low heat until it just begins to fizzle. Remove from heat, let it steep for 24 hours, and strain it into a clean jar!

Delicious Variations to Try

This recipe is incredibly versatile and easily adaptable to your pantry. Try these simple swaps:

• Serve Warm or Cold: Sesame noodles are classically a cold dish, and you can definitely serve these chilled by rinsing the pasta under cold water after draining. However, skipping the rinse and serving them warm is incredibly comforting on colder evenings!
• Change the Veggies: Don’t have Swiss chard? Thinly sliced carrots, sweet potatoes, shredded cabbage, or crisp romaine lettuce make fantastic additions that won’t get lost in the sauce.
• Noodle Selection: Be sure to use a hearty noodle that will stand up to the thick sauce. Fettuccine and linguini work beautifully. Delicate noodles like soba or lo mein are less forgiving and can easily clump or turn to mush.

Also Read : Oven Crisp Chicken Wings

Chrissy Teigen’s Spicy Sesame Noodles

Recipe by RecipesVilla

0.0 from 0 votes

Course: Recipes

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

60

kcal

Ingredients

• The Base:

• 1 large chicken breast (boneless, skinless)

• 1 pound hearty pasta (such as fettuccine or linguini)

• 1 bunch Swiss chard, stems removed and leaves torn

• 1 bunch scallions, thinly sliced

• Salt, for the pasta water

• The Spicy Sesame Sauce:

• Tahini, to taste

• Toasted sesame oil, to taste

• Chile oil, to taste (plus cayenne pepper for extra kick)

• Vinegar (such as rice vinegar), to taste

• Soy sauce, to taste

• Honey, to taste

Directions

• Poach the Chicken: Bring a large pot of heavily salted water to a rolling boil. Drop in the chicken breast, cover the pot tightly with a lid, and immediately remove it from the heat. Let it stand undisturbed for about 15 minutes until the chicken is cooked through.
• Make the Sauce: While the chicken poaches, whisk together the tahini, sesame oil, chile oil, cayenne pepper, vinegar, soy sauce, and honey in a large serving bowl. Stir in the sliced scallions.
• Shred the Chicken: Remove the cooked chicken breast from the water (keep the water in the pot!). Using two forks, shred the chicken breast into long strands. Add the shredded chicken to the bowl with the sauce.
• Cook the Pasta: Return the chicken poaching liquid to a boil. Add your fettuccine or linguini and cook according to package directions until al dente.
• Wilt the Greens: While the pasta cooks, place the torn Swiss chard leaves into a large colander in your sink.
• Drain and Toss: Once the pasta is done, carefully drain the hot pasta and boiling water directly over the Swiss chard in the colander to gently wilt the leaves. Add the hot pasta and greens to the bowl with the chicken and sauce, toss vigorously to coat everything evenly, and serve immediately!

Notes

• Make-Ahead / Storage: The sauce can be whisked together up to 3 days in advance and kept in the fridge. Leftovers store wonderfully in an airtight container for up to 4 days and make for an excellent cold desk lunch!
• Substitutions: If you prefer dark meat, you can poach chicken thighs instead, though breasts tend to shred into longer, better-tangling strands for noodle dishes.