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sesame noodles

I have had sesame noodles a few times before from deli counters, which is served cold. The first time I had it was in Marthas Vineyard at Edgartown Meat and fish and it was so so good.  It must be something about the south but I could not find it anywhere in Mississippi.  So a few months ago I did a lot of researching to find the quickest sauce I could make for some cold sesame noodles.  And they were good..... but not good enough to suffice for what I was wanting entirely.   


This Dish has everything you want in sesame noodles.  It's spicy, sweet, savory, a little bit of peanut, and so incredibly fresh.  I made the chicken ahead of time, it is slow-cooked boiled with lots of vegetables, most importantly ginger, and marinated with onions, cilantro, and ginger to get that good aromatic flavor.  

Now the toppings for this dish are the stars, if you do not add the cucumbers to this dish it will not be the same.  It adds the best burst of cold crisp flavor after the savory spicy sriracha.  

sesame noodles

We saved the broth we made for the chicken.  The flavor in that broth is so so good I could not wait to make something else with it and I did indeed use it for some white bean chicken chili. The hint of ginger in the chicken chili was delicious.  



  • 1 1/2 TBS Sriracha

  • 1 TBS Sesame oil

  • 3 TBS Peanut Butter

  • 1TBS Honey

  • 1/2 TBS Soy sauce

  • 2 Cloves of garlic minced

  • 1 TBS Grated ginger

  • 3 TBS Rice wine vinegar


  • 1package of Shiitake mushrooms

  • 1 LB of spaghetti or any kind of long noodles

  • 1 LB of boneless chicken thighs

  • 1 yellow onion

  • 4 celery stalks

  • 1 bunch of chopped cilantro

  • 4 Green onions chopped for topping

  • 2 mini cucumbers chopped for topping

  • sesame seeds for topping


Directions for Cilantro Chicken:

  1. Bring a pot of water to boil. Add in half an onion, 4 celery stalks, 3 cloves of garlic, 5 small pieces of chopped ginger, and the chicken

  2. Boil until chicken is completely cooked through about 20 mins, but check throughout.

  3. Once chicken is cooked reserve the ginger pieces, a few pieces of onion, and garlic from the water. The rest will be strained out. ( this will be used to marinate the chicken)

  4. Chop the reserved ingredients (onion, garlic, and ginger) and half the cilantro. Shred the chicken and combine, let it sit in the fridge for at least 30 mins.

Directions for Spicy Sesame Noodles:

  1. Bring a pot of water to boil and add your noodles, cook till Al dente. Reserve 1 cup of pasta water

  2. In a separate pan heat to medium and add vegetable oil, add your mushrooms and cook till golden. Take mushrooms out of the pan once cooked. Reduce temperature to low.

  3. In the same pan add sriracha, sesame oil, peanut butter, honey, garlic, ginger, and soy sauce together, holding the rice vinegar for the last.

  4. Once sauce is combined and creamy add the noodles and pasta water, if needed to loosen up sauce.

  5. Add in mushrooms and chicken to warm with the top on the pan.

  6. To plate top with remaining cilantro, green onions, cucumbers, and sesame seeds!

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