Sesame chicken noodles my way (or your way) from The Wok - Recipes and Techniques (page 338) by J. Kenji López-Alt

  • roasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute linguine or fettuccine for spaghetti, rice vinegar for Chinkiang vinegar, shoyu for light soy sauce, and the book's "Fried peanuts" for roasted peanuts.

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Notes about this recipe

  • Eat Your Books

    Can substitute linguine or fettuccine for spaghetti, rice vinegar for Chinkiang vinegar, shoyu for light soy sauce, and the book's "Fried peanuts" for roasted peanuts.

  • kkmatti on March 08, 2025

    Chicken turned out perfectly. I think this would be a perfect summer dish. Maybe for a picnic? Ramen might work well as a substitute for the spaghetti. Used smooth peanut butter rather than the chunky. It needed a little more spice, so we added sriracha to the top. I agree with the other review that I wouldn't cook up so many noodles next time. I think 1/2 or 3/4 lb dried noodles would be plenty.

  • Skamper on October 20, 2023

    This was on the edge of being too much work for me on a weeknight. My instincts told me 2 quarts of water was too much to poach one boneless skinless breast, and by the time the water boiled the chicken was overcooked. I'll use my usual method next time. The noodles and sauce were very good. Next time I'd use a bit less than a full pound of spaghetti so it's a little saucier; just personal preference. This recipe would also accommodate the addition of other vegetables, perhaps blanched.

  • anya_sf on August 01, 2022

    Baking soda really does improve the texture of the noodles (I used linguine). Made with leftover roasted chicken, double the cucumber, plus a julienned carrot, this was quick, easy, and really good.

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