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Sesame Noodles with Cucumbers and Shredded Chicken Recipe

Sesame Noodles with Cucumbers and Shredded Chicken

Recipe Courtesy of Ming Tsai

Show: East Meets West With Ming TsaiEpisode: Sesame Oil

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on January 09, 2011

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    Oh Ming, I love you but this recipe is awful. This is the worst thing I have ever made. I didn't listen to the other reviews and boy was I sorry.

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  • on March 09, 2010

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    this came out so awful. You smelled it and nearly kealed over because of the viniger. I added a ton more oil and peanut butter and tahini to make it edible really strange and green NEVER again

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  • on February 17, 2008

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    NOt Good!!! The flavor was strange. Not edible. VERY Disappointed.

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  • on January 30, 2008

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    I used 1/2 cup of peanut butter and a tablespoon of tahini - the sauce came out very creamy, which I liked. Also, I used an already cooked rotisserie chicken from the store, only one serrano because my sweetie doesn't do well with the hot stuff, and I removed the seeds from the cucumbers. I used rice noodles instead.

    I whizzed the peanut butter, tahini, and oils first, then added the garlic (I used four cloves, pepper, and scallions in increments.

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  • on January 17, 2008

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    My family loves sesame noodles, but this turned out so bad that we actually threw it out. What a waste of money and time. If you do make it, puree' the sesame paste last and toss it with the noodles immediately or it will clump up.

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  • on October 29, 2006

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    Beautiful dish, excellent textures...delicious!

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  • on December 22, 2005

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    Although the tahini-oil blend is very tempermental, this dish is well worth your time. This has become a weeknight staple.

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  • on November 16, 2005

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    A lot of work and takes a while with roasting the chicken and all, but really worth it and soooo good. Thanks Ming!

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