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Sesame Noodles with Chicken and Scallions

Sesame Noodles with Chicken and Scallions

Homemade sesame noodles are a revelation: the flavor is potent and umami-rich, and the sauce is silkier than any you’ll find in takeout.

By Calvin CoxJune 8, 2020

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

For this recipe, we use non-instant dried ramen (that is, not the kind sold 10 packages for a dollar). Ramen noodles get their golden hue from an alkali—not from egg—mixed into the dough. In addition to altering the color, the alkali makes the noodles chewier, bouncier and more resilient. These textural qualities mean that ramen is well-suited to noodle salads such as this one. Dried ramen is sometimes formed into squiggly-noodled bricks (similar to instant ramen) and sometimes spaghetti-straight strands. Noodles called chuka soba or chukamen will work, too. If Italian pasta is the only type of noodle available, see How to “Ramenize” Pasta. While you’re shopping for ramen, you may also want to look for containers of pre-toasted sesame seeds—they allow you to skip the step of toasting and cooling the seeds. If you like, toss shredded carrots or cucumber matchsticks into the noodles.

Tip

Don’t forget to rinse the noodles after draining. This washes off excess starch that otherwise would cause stickiness and also halts cooking so that the noodles don’t continue to soften.

Ingredients
  • 6

    tablespoons sesame seeds

  • ¼

    cup grapeseed or other neutral oil

  • 1

    tablespoon toasted sesame oil

  • 3

    tablespoons soy sauce, plus more as needed

  • 3

    tablespoons unseasoned rice vinegar, plus more as needed

  • 2

    tablespoons mirin

  • 1½

    tablespoons roughly chopped fresh ginger

  • 10

    ounces non-instant dried ramen noodles (see note)

  • 1½

    cups shredded cooked chicken

  • 1

    bunch scallions, thinly sliced

  • chili oil, to serve (optional)

Step 1

In an 8-skillet over medium, toast the sesame seeds, stirring often, until fragrant and lightly browned, 3 to 4 minutes.

Measure 1 tablespoon into a small bowl and set aside for garnish; add the remaining seeds to a blender and let cool for a few minutes.

Step 2

To the blender, add the neutral oil, sesame oil, soy sauce, vinegar, mirin, ginger and 2 tablespoons water. Blend until smooth, about 20 seconds, scraping the blender jar as needed; set aside.

Step 3

In a large pot, bring 2 quarts water to a boil. Add the ramen and cook, stirring occasionally, until tender (refer to the package for timing, but begin checking a few minutes earlier).

Drain the noodles in a colander. Rinse under running cold water, tossing well, until fully cooled, then drain again.

Step 4

Add the noodles to a large bowl. Add the chicken, half of the scallions and the sesame dressing. Toss until evenly coated.

Taste and season with additional soy sauce and vinegar, if needed. Serve sprinkled with the remaining scallions and toasted sesame seeds. Offer chili oil at the table, if desired.

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