25 minutes
A delicious combination of lo mein noodles, chicken, and vegetables, all tossed in a creamy peanut sesame sauce.
tablespoons
Chunky Peanut Butter
tablespoons
Sesame Seeds, Toasted, divided
tablespoons
tablespoons
Light brown sugar, packed
tablespoons
Ginger, grated
teaspoons
Garlic Clove, minced
each
teaspoons
Hot Water
tablespoons
Chinese Lo Mein Noodles, fresh
0 oz
Table Salt, for cooking noodles
to taste
tablespoons
Cooked Chicken, shredded
cups
Bell Pepper, cut into ¼-inch-wide strips
each
Cucumber, peeled, halved, seeded, and sliced ¼ inch thick
each
Carrot, peeled and shredded
each
Scallions, sliced thin
each
1. Prep the Sauce
In a blender, combine soy sauce, chunky peanut butter, toasted sesame seeds, rice vinegar, light brown sugar, grated fresh ginger, minced garlic clove, and hot sauce. Blend until smooth, about 30 seconds. With the blender still running, add hot water, 1 tablespoon at a time, until the sauce reaches the consistency of heavy cream. Set aside.
2. Cook the Noodles
In a large pot, bring 4 quarts of water to a boil. Stir in a generous pinch of table salt. Add fresh Chinese lo mein noodles and cook, stirring frequently, until tender. Drain the noodles and rinse with cold water to stop the cooking process. Drain well again and then toss with toasted sesame oil.
3. Combine and Serve
Transfer the noodles to a large bowl. Pour the prepared peanut sesame sauce over the noodles. Add shredded cooked chicken, sliced red bell pepper, sliced cucumber, shredded carrot, and sliced scallions to the bowl. Toss everything together until the noodles are well coated and the ingredients are evenly distributed. Sprinkle with the remaining toasted sesame seeds and serve immediately.
Comments (0)