Sesame Peanut Scallion Noodles with Shredded Chicken

I was craving some takeout-style noodles yesterday and found a recipe from New York Times Cooking that I modified a bit. These hit the spot!! If you’re vegetarian, these can be made chickenless or substituted with tofu!

Ingredients (serves 2)

• 1 chicken breast, cooked & shredded

• 3 packets of ramen noodles

• 2 tablespoons sesame oil, divided

• 2 tablespoons low sodium soy sauce — can use tamari or coconut aminos

• 2 tablespoons rice vinegar

• 2 tablespoons tahini

• 1 tablespoon peanut butter

• 1/2 teaspoon coconut sugar

• 1/2 tablespoon grated ginger

• 2 teaspoons minced garlic

• 1 teaspoon crushed red pepper

• 3 large scallions, finely chopped

• Optional: White and black sesame seeds, to taste

1. Bring a pot of water to boil. Cook noodles for 3 minutes or until just tender. Drain, rinse, toss in a little bit of oil to prevent sticking, and set aside.

2. Whisk together 1 tbsp sesame oil with soy sauce, rice vinegar, tahini, peanut butter, coconut sugar, ginger, garlic, and crushed red pepper.

3. Cook 2/3 of the chopped scallion in the remaining 1 tbsp sesame oil on medium-high heat until scallions are crisped, about 3-4 min.

4. In a large bowl, toss the noodles with the scallions, sauce, and chicken until everything is evenly coated. Top with remaining scallions and sesame seeds, if desired.