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Nouilles Froides au Sésame et Poulet

Name: Nouilles Froides au Sésame et Poulet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: CN
Ingredients: 2 boneless, skinless chicken breasts; 3 slices fresh ginger; 400g fresh or dried wheat noodles; 1 tsp toasted sesame oil (for the noodles); 4 tbsp Chinese sesame paste or tahini; 3 tbsp light soy sauce; 1½ tbsp Chinkiang black vinegar; 1 tbsp sugar; 2 tbsp chili oil; 2 cloves garlic, grated; 1 cucumber, cut into matchsticks; 3 scallions, sliced; 1 tbsp toasted sesame seeds

⏱

15m

Prépa

🔥

15m

Cuisson

🍽

Portions

📊

EASY

Difficulté

Nouilles froides à la sauce crémeuse au sésame, poulet effiloché, concombre croquant et huile pimentée.

#chinese#sichuan#noodles#cold#sesame#chicken#summer#make-ahead

Portions

Ingrédients

Nutrition

calories590

protein38g

carbs66g

fat19g

fiber5g

Par portion

Étapes

🔒

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Poach the chicken

Put the chicken and ginger in a pan, cover with cold water and bring to a gentle simmer. Cook for 12 minutes, then turn off the heat and leave in the water for 10 minutes more. Cool and shred by hand.

⏱12:00

Cook and chill the noodles

Cook the noodles according to the packet. Drain, rinse under cold running water until completely cool, drain well and toss with the sesame oil so they don't stick.

Make the sauce

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Assemble

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Poach the chicken

⏱12:00

Cook and chill the noodles

Cook the noodles according to the packet. Drain, rinse under cold running water until completely cool, drain well and toss with the sesame oil so they don't stick.

Make the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Sichuan & Beijing📅 Traditional🍜 CN

Cold noodles (liang mian) are a summer staple across China. Sichuan's version is dressed with sesame paste and chili oil, while in Beijing ma jiang mian — sesame paste noodles — are a beloved hot-weather lunch.

In the 1970s, Chinese restaurants in New York made cold sesame noodles famous in the US.