Recipe information
Total Time
35 minutes
Yield
4 Servings
Ingredients
1 8-ounce skinless, boneless chicken breast
Kosher salt
9 ounces udon noodles
3 tablespoons tahini (sesame seed paste)
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon dried crushed red pepper, optional
2 carrots, peeled, very thinly sliced
1 cucumber, thinly sliced
2 scallions, thinly sliced, whites and greens separated
1/2 teaspoon toasted sesame seeds
Preparation
Step 1
Simmer the chicken breast in a medium pot of salted water until cooked through, 10–15 minutes. Transfer to a plate to cool. Shred into bite-sized pieces.
Step 2
Meanwhile, cook udon noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse under cold water.
Step 3
Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt. Add carrots, cucumber, scallion whites, shredded chicken, and udon noodles and toss to coat. Garnish with scallion greens and sesame seeds.
Nutrition Per Serving
1 serving contains: Calories (kcal) 340 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 35 Carbohydrates (g) 45 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 23 Sodium (mg) 620
