I have to warn you: These sesame noodles are addictive. I discovered them on a trip to New York City, where they are a mainstay on every Chinese restaurant menu. The sauce is creamy and rich but also quite spicy, which makes for a delicious contrast to the cool noodles. But to me, it’s the distinctive chewiness of the ramen noodles that’s behind my inability to stop at just one bowl.
These noodles are also another fun way to make a store-bought rotisserie chicken exciting and new. Don’t be put off by what looks like a long list of ingredients—I’m pretty sure you already have all of these on hand, and they just need to be whisked together.
Sesame Ramen Salad with Chicken and Celery
Prep time 10 minutes | Ready in 15 minutes | Serves 4
3 packages instant ramen
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons tahini
2 tablespoons natural peanut butter
1 tablespoon honey
1 tablespoon grated ginger
1 to 4 teaspoons sriracha (optional)
2 to 3 cups shredded rotisserie chicken
4 stalks celery, peeled and thinly sliced
Cook the ramen (discard the seasoning packets) in a large pot of very well salted boiling water until just tender. Drain and rinse very well with cold tap water.
Combine the soy sauce, sesame oil, rice vinegar, tahini, peanut butter, honey, ginger and hot sauce in a large bowl. Whisk vigorously until emulsified. Add the noodles and toss well to coat. Add the chicken and celery and toss again.
TIP: Peeling celery is one of my favorite party tricks, since it often makes people gasp with surprise and delight. It’s not necessary, but it makes the stalks easier to eat. Simply run a vegetable peeler down the exterior of each stalk to remove the stringy bits that get stuck in your teeth.
Claire Tansey’s Uncomplicated takes the stress out of home cooking by featuring 90 inspired and easy-to-follow recipes for every night of the week (Page Two Publishing/Sept 2020 photos by Suech and Beck)