Cold Noodles With Sesame Sauce, Chicken And Cucumbers Recipe (2024)

Superb dish for hot summer weather. Made as picnic fare for an outdoor concert (Buddy Guy and Jeff Beck; wonderful) and we got lots of envious looks from the folks around us. I used a couple more tablespoons of soy sauce than in the recipe to amp up the flavor. Definitely use ginger.

Sesame tahini is not the same thing as sesame paste. The difference is dramatic and the paste is darker and richer (I could be wrong but the paste has the shell or hull of the seed included when ground). It is a bit more expensive but worth it. One can find it in most asian stores. If you want the dish to be truly Sichuan like your favorite upper west side restaurant, chili garlic sauce should replace any idea of tabasco sauce.

Excellent. Great recipe for hot days. Add some shredded carrot to enliven the dish. Will do it again

Thin the sauce with the pasta water, the way Italians do when making, say, Spaghetti Carbonara.

Tons of sauce. Don't mix all ingredients together. Pour a bit on each serving. Otherwise it's like soup.
Used extra ginger which kicks up the taste. Lime too. Used 1/2 crunchy peanut butter, 1/2 tahini. BBQ'd 3 boneless, skinless thighs. Couldn't find fresh Chinese egg noodles. Fresh linguine was great. Cut back on the sugar. I'd add carrots and/or red pepper for color next time.

Perhaps the Best Cold Noodle Recipe Ever!

I tripled the vinegar, soy sauce, sesame oil, ginger and everything else that was added to the sauce except the sesame paste. Really good. I also added white pepper because I love the subtle heat. I used lean pork instead of chicken because I am so tired of chicken! Overall an easy and filling dish and not greasy.

This is great for summer, change it up, don't forget the ginger, and it's great without meat as well. You will need to thin the sauce - so save a little of your pasta water, and when mixing together, just start with maybe 1/4 of the sauce and taste as you go.

I am thinking of making this with Soba Noodles because I have a lot of them. Any thoughts?

I read your first sentence and was surprised. But then saw the reference to French/Italian. Since this is Asian I'm no longer surprised.

Enjoyed this dish very much. Used Chicken broth, Garlic Chili paste for heat, and tossed some pea pods into the mix. Will definitely make again

The tahini that comes in an orange tin (leaving off brand names) is closer to sesame paste than the pale tahini in jars. Still not quite right, but much more flavor!

Really tasty! I added a lot more of everything - including ginger - to the tahini paste to amp up the flavor, and put chopped cilantro on top of every dish. Easy and filling.

This was the worst recipe I have tried from the Times, where I like most of their recipes. I followed the recipe exactly. The result was heavy, greasy and awful. I do not recommend it to people who like French and Italian food.

Agreed--yum but bland. Perfect with Kare Kare chili crisp!

This is the one liked best

Super easy and flexi. A great way to clean out “this and that” from the frig. I added a bunch of basil and it was a great flavor enhancer. Cheers!

Tried this with 4 packs of ramen noodles that I cooked carefully to ensure they were firm and immediately ran under cold water and rinsed to keep them firm and stored in the fridge. Then went to work on sauce. Took the advice of a precious poster … 1/2 tahini and 1/2 PBWas generous on the garlic and ginger … and the chili oil is a must. Mixed in my noodles gradually when ready and yes it should be the consistency of cream before mixing. The 1/4 cup hot water did the trick … awesome dish.

I used #9 vermicelli More of everything, peanut butter, sugar, ginger, sesame oilServed with daikon carrot pickles and dried fried garlic on top

I make this with miracle noodles (konjac) and substitute sugar with stevia or monk fruit for gluten free keto friendly version

Didn't use cucumbers. Used green beans instead. Dish was very dry. Used crunchy peanut butter.

Made this with naengmyeong and replaced the hot water the recipe suggests to thin the sauce with the cold broth that came with the noodles as I wanted to serve the noodles cold. It worked very well. I didn't have Asian pears so I used green apple instead - just OK. I used gim furikake which brightened the flavor a lot.

First cold-noodle recipe I have found that's as good as my own, which is a little complicated and involves cooking and cooling the sauce. Doubled the ginger and used hot homemade chicken broth to thin, otherwise made the peanut-butter version just as written. I may have been born in a kitchen but I don't want to spend my life there so this one is a keeper. True test will be when Veda comes home and tries it, as my old version is her favorite; we'll see if this one is good enough for her.

This was delicious! I used half tahini and half peanut butter and a pound of good ramen noodles. I also added some chopped nuts and garlic. I’m sensitive to pepper, so I left out the hot oil and used only a tiny shake of red pepper flakes. I heated the sauce up a bit to blend it, I didn’t thin it out.

Really easy, great weeknight recipe. Used tahini, and would definitely suggest using some of the pasta water to thin the sauce. Only real change would be to toss some carrots in, as others suggested. Keeper for me, and I think it'll scale well for an event or party.

v good - only had almond butter so swapped that out. threw some chili crunch on top. cooked the chicken and pasta in separate pots so it'd be easier to monitor

A new family and extended family favorite. Made it twice in the past two weeks. First time I used pasta, second time Chinese noodles. Chinese noodles got first prize for having a higher slurp quotient. Perfect dish for a warm summer evening. No changes to the recipe.

Followed the recipe but 1 cup scallions. Next time, Definitely going to cut down the sugar by half and add a bunch of sriracha or sambal olek. Could easily double the ginger too.

My noodles were a little wet, I guess, and diluted the sauce way too much.