The Recipe I Followed
Oky doky, y’all, I just made the best sesame noodles ever, and I can’t wait to tell you about them!
To begin with, the recipe I used is from Chrissy T.’s new cookbook, Cravings. Yay. We all love her, don’t we? Or we should. Mostly I love her authenticity aaaand that she loves to cook damn delicious food– and then shares those recipes with us. Oh, joy! *insert showing-teeth-smiley face emoji*
The Emotional Baggage
To begin with, I will say that I went into this recipe with some bad-attitude-vibrations about these noodles. This recipe calls for a lot of obscure oils (at least obscure if you don’t cook a lot of asian dishes), and to add insult to injury, the called for amounts are, like, 2 teaspoons! Agghhh. This is what gave me PTSD from when I tried to cook 8 years ago, 6 years ago, and 4 years ago.
The recipe even calls for peanut oil, but I only found huge gallons of peanut oil available– no small bottles– so I just used vegetable oil in the recipe and (spoiler alert!) it still came out delicious. In 8, 6, and 4 years past I would have bought the peanut oil regardless. Lesson learned.
Furthermore, Chrissy sent me down the aisles of H-E-B looking for Tahini (rhymes with bikini and is used in hummus, I think?), y’all! What threw me over the edge with the tahini was the large 16 ounce jar. There was only one brand and size to choose from. My problem with this is that I knew (or thought I knew) I wouldn’t use this jar in its entirety and it would be taking up a large enough amount of space in my already packed pantry. AGHHH!!! Enter more of my PTSD from cooking 8, 6, 4, and 2 years ago!!! AGH.
All this being said, I sure did bring in a lot of emotional baggage into Chrissy’s sesame chicken noodle recipe! I’m sorry, Chrissy. *insert emoji with eyes and mouth turned downward in shame*
Okay, now for lessons learned, this recipe also calls for a “magic chicken breast that you cook in hot water off the flame.” Whaaaatttt? Whhhyyyyy? (Keep in mind the negative nelly attitude I already had with me in choosing to make this recipe). Why is she making me cook a chicken breast in such an unconditional way? What I wasn’t pleased about with this was the risk that my chicken breast may not cook like it’s supposed to, and then I would be wasting my time and energy (more cooking 8, 6, 4, and 2 years ago PTSD). AHHHHH!
But, I will say that this worked! The chicken breast cooked. The recipe called for 15 mins of cooking in the hot water off the flame, but it seemed a tiny bit pink to me so I stuck it back in the hot water (with the lid on) and forgot about it for about 4 mins, so when I took it out it was all done.
My last thing I will say about this “magic chicken breast” is that I still don’t know why we are choosing to cook it off the frame???? I mean, I am not trying to be a smart ass, but is the only point to pull off and show case some sort of magic trick? That is just for my benefit? I mean, the people who I serve this to won’t care about the magic chicken breast, let alone know. So…still at a bit of a loss…
The Good Stuff
But anyway, on to the GOOD STUFF! The sesame dressing. Oh my GOSH. It was delicious. For reals. The sauce tastes like a legit peanut sauce and has a thick and creamy consistency. But I am so unschooled and uncouth in articulating flavors, that maybe this is just more like actual sesame (which is what tahini is, ground up sesame seeds) flavor, rather than peanut sauce. Regardless, I would trying using this with a stir fry. All I know is that this is good, y’all, and that it tastes way better than the peanut sauce I buy, and best of all, it lacks all the shitty processed ingredients. YAY! My favorite.
Okay, now just shred the chicken and add to the noodles and toss with the dressing and garnish with the chopped scallions and you are good to go in being fooled into what a wonder and awesome and amazing cook you really are!
What About Leftovers?
Oh my goodness. The leftovers are still so fragrant and delicious. Delightfully delicious.
It’s kind of like warmed up spaghetti though, in that you can always tell it’s reheated and not fresh, but even with that in mind, still delish!
I think you can eat these cold, too? Chrissy’s recipe says to serve them cold, but I don’t think she meant put them in the refrigerator before serving– because the recipe didn’t say to do that. So eat them however you like. I warmed up my leftovers. But the noodles were flavorful and enjoyable cold– or at room temp– too.
Thank you for including this recipe in your book, Chrissy. You won me over. Just as you foretold, this dish is as delicious and it is easy to make, and I will be making it for years ahead.