Description
Shanghai cold noodles with shredded chicken and vegetables tossed in creamy, flavorful tahini sauce are ready in 20 minutes.
Ingredients
Scale
- 2 servings of Shanghai noodles (2 ounces each)
- 1 cup carrots, cut into noodles or strips
- 1 cup cucumbers, cut into noodles or strips
- 2 cups cooked shredded chicken
- Sesame seeds and fresh cilantro for garnishing (optional)
For the Creamy Tahini Sauce:
- 2 tablespoons tahini
- 3 tablespoons water (or more to thin)
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoon honey (or maple syrup)
- 2 teaspoons sesame oil, and more for the noodles
- 1 tablespoon lemon juice (or rice vinegar)
- 1 teaspoon grated ginger
- 1 teaspoon sambal oelek (or other hot sauce of your choice, optional)
Instructions
- Make the Creamy Tahini Sauce: In a small bowl, add tahini and water. Mix well with a spoon until the tahini has softened. If your tahini is still too thick to work with, add a bit more water to thin it. Add tamari, honey, sesame oil, lemon juice, ginger, and hot sauce if using. Whisk together until the mixture is well combined and smooth. Set the sauce aside.
- Cook the Noodles: Bring a pot of water to a boil and add the noodles. Let them cook for 3-4 minutes or per the packaging instructions. Once cooked, drain and rinse in cold water. Stir in a little sesame oil to keep them from sticking together.
- Prepare the Vegetables: Use a spiralizer or vegetable peeler to make 1 cup of carrot noodles and 1 cup of cucumber noodles. You can also use a knife to cut the veggies into thin strips.
- Assemble the Meal: Place one serving of cold noodles in a serving bowl, add ½ cup of prepared carrots and ½ cup of cucumber, followed by 1 cup of shredded chicken. Pour ¼ cup of the tahini sauce over and garnish with fresh cilantro and sesame seeds. Repeat the steps to make the second serving. Toss everything together and slurp!
Notes
- The tahini sauce recipe yields ½ cup of sauce, while the serving suggestion for noodles is ¼ cup per serving.
- Tahini can be substituted for peanut butter or almond butter.
- If you can’t find Shanghai noodles, thin rice noodles or egg noodles also work well.
- For a low-carb meal, omit the noodles and increase the amount of veggie noodles. Other vegetable noodle options include daikon, zucchini, and summer squash.
Nutrition
- Serving Size: 1 serving
- Calories: 627
- Sugar: 15.1g
- Sodium: 1209.6mg
- Fat: 21.9g
- Saturated Fat: 4.2g
- Trans Fat: 0g
- Carbohydrates: 63.9g
- Fiber: 4.8g
- Protein: 44.2g
- Cholesterol: 93.8mg