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cold asian sesame noodles and curry chicken recipe

August 2, 2009

Quick, delicious, cheap, and easy.  Yup, that’s just what I was looking for after another long day of doing what I do.  Poor, tired me.  Pasta, in my book at least, counts as quick, cheap, and easy.  Add some protein and common (at least in my kitchen) ingredients/additional flavors and you have the missing ‘delicious’ nailed down.

This dish of cold sesame noodles and curry chicken takes a whopping 10 minutes or so to prepare –a small investment for something that hits the spot and is great served the next day.


12-16 oz. of whole wheat linguine (can also use regular semolina pasta)

4 TBS peanut butter

2 TBS tahini (sesame paste)

1 TBS sambal.  This stuff:



1 minced clove of garlic

A half inch piece of fresh ginger, minced

5 TBS soy sauce

5 TBS water

2 TBS rice wine vinegar

1 tsp sesame oil

.5 tsp white sugar

3 chicken tenders

2 TBS yellow curry powder

Salt to taste


Cook the pasta in salted water to al dente.  Drain and run under cool water to stop the cooking and cool things down a bit.  As the name says, this dish is served cold (or cool).

Sprinkle a bit of salt on the chicken and then coat with the curry powder.  Cook in a non stick skillet until, well, cooked.

Chicken, in cooked state.

Chicken, in cooked state.

To make the sesame sauce mix the remaining ingredients together.  Taste for seasoning, adjust accordingly, and mix into the cooked pasta (note:  mix in just a bit of the sauce at a time….you can always add more but can’t take out).

What can brown do for you.

Brown can do a lot for you.

Add the chicken on top or serve on the side.

Serve with:

Top with chopped scallions and if your day was like mine add beer and healthy amounts of sriracha.

Sesame noodles -quick,

Sesame noodles -quick, delicious, cheap, and easy. Scallions not included.

2 Comments leave one →
  1. mark permalink
    August 6, 2009 9:00 am

    question, is sambal like chili garlic paste? I have that, but not sambal.

    Also, i have found that the peanut butter tends to resist breaking down into a sauce like consistency but can get it there by gently heating it on the stove (along with the other sauce ingridients) . just a helpful suggestion

  2. edbstratt permalink*
    August 6, 2009 9:02 am

    Thanks for the tip, Bill Nye.

    And yes, you can use the chili garlic paste.

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