Chewy noodles in a creamy sesame sauce topped with glossy soy chicken and chilli oil. This one hits every craving in one bowl.
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Serves
2
Dried Egg Noodle
Edamame
Fresh Coriander
Olive Oil
Salt
For the sauce
Garlic
Tahini
Sesame Oil
Rice Vinegar
Honey
Salt
To Serve (Optional)
Crispy Chilli Oil
Sesame Seeds
Serves
2
Dried Egg Noodle
Edamame
Fresh Coriander
Olive Oil
Salt
For the sauce
Garlic
Tahini
Sesame Oil
Rice Vinegar
Honey
Salt
To Serve (Optional)
Crispy Chilli Oil
Sesame Seeds
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Step 1.
Before you begin, make the Sticky Soy, Ginger & Garlic Chicken Traybake batch recipe.
Step 2.
Boil the noodles and edamame in salted water for 5 mins, then drain and rinse under cold water.
Step 3.
Grate the garlic. In a bowl, whisk together the tahini, sesame oil, rice vinegar, honey, garlic and a pinch of salt. Add a splash of water and whisk again until smooth and creamy, like double cream.
Step 4.
Toss the noodles and edamame with the sesame sauce until coated.
Step 5.
Reheat the leftovers from your Sticky Soy, Ginger & Garlic Chicken Traybake in a pan, oven or microwave and slice the chicken into strips.
Step 6.
To serve, divide the noodles between bowls, top with chicken, coriander, and a drizzle of chilli oil. Sprinkle over sesame seeds, if using.
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