Description

These Sesame Noodles with Chicken and Zucchini are flavor packed, easy, and a weeknight dinner perfect for summer or any time of the year.

Ingredients

Units Scale

For the bowl:

2 medium sized zucchinis, sliced into thin strips
1/2 lb ground chicken
1 egg
1/2 teaspoon kosher salt
2 tablespoons chopped cilantro
1 ear corn, cut off the cob
Black pepper
Picked cilantro (for garnish, optional)
6 ounces of chinese wheat noodles (knife cut noodles would also be great here)
Sesame oil

For the sauce:

3 tablespoons chili oil
2 tablespoons soy sauce
3 tablespoons tahini
2 teaspoons honey
2 tablespoons rice vinegar

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Instructions

Bring a medium pot up to a boil. As the water is coming up to a boil, prepare the vegetables – slice the zucchini, corn, and cilantro.
Drop the noodles into the boiling water and cook according to package instructions. The brand of noodles I use only cook for about 3-4 minutes. Once cooked, strain the noodles and rinse under cold water to stop the cooking. Washing the noodles is important for Chinese noodles, as you want to eliminate the excess starch. Toss with a tablespoon of sesame oil to prevent them from sticking together.
Make the chicken bings by combining the ground chicken, kosher salt, egg, chopped cilantro, corn, and black pepper together. Give everything a mix until it’s uniform, then form into 2” diameter patties.
Prep the sauce by combining all the ingredients into a medium sized bowl or mason jar and whisk until combined. Set aside.
Heat a medium or large pan on medium high heat. Add a tablespoon of neutral oil and the sliced zucchini. Char for about 2-3 minutes, stirring occasionally. Once slightly charred, season with salt and pepper and set aside.
Add another tablespoon of neutral oil, then add the portioned chicken bing in an even layer. Let this caramelize and brown, about 3-4 minutes on each side.
Toss the noodles and zucchini together with ¾ of the sauce. Plate the noodles alongside with a few of the chicken bing. Top with a few more spoonfuls of the sesame sauce, top with pickled cilantro, and serve.

Notes

If the tahini you’re using is a bit chunky, continue whisking until it’s blended into the sauce (sometimes I will microwave the sauce for 20-30 seconds if the hot water isn’t working well enough to help dissolve the tahini).

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: quick and easy
Method: stovetop
Cuisine: asian