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Peanut Sesame Glass Noodles with Shredded Chicken

Creamy peanut sesame glass noodles with shredded chicken recipe.
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This quick and easy weeknight dinner combines chewy glass noodles with tender shredded chicken and a creamy peanut sesame dressing. Ready in just 20 minutes, it is perfect for busy nights and tastes great served warm or cold.

Ingredients

Scale
  • 8 ounces dried glass noodles (bean thread noodles)
  • 2 cups cooked shredded chicken (rotisserie chicken works perfectly)
  • 1 large cucumber, julienned
  • 3 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons toasted sesame seeds
  • 1/3 cup creamy peanut butter
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1-2 teaspoons sriracha or chili garlic sauce
  • 2-3 tablespoons warm water (to thin)

Instructions

  1. Place the glass noodles in a large heatproof bowl and pour boiling water over them until submerged. Soak for 5-7 minutes until translucent and tender but still chewy. Drain in a colander and rinse with cold water. Use kitchen shears to snip the noodles into shorter lengths (about 6 inches).
  2. While the noodles soak, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and sriracha in a medium bowl. Add warm water one tablespoon at a time, whisking until smooth and pourable. Taste and adjust sweetness, brightness, or heat as desired.
  3. In a large mixing bowl, combine the drained noodles, shredded chicken, and cucumber. Pour the dressing over the top and toss with tongs or your hands until every strand is coated. Add the green onions, cilantro, and sesame seeds, and toss gently to distribute.
  4. Transfer to a serving platter or individual bowls. Garnish with extra sesame seeds, additional sliced green onions, and a squeeze of fresh lime juice. Serve immediately at room temperature, or chill for 30 minutes for a cold noodle salad version.

Notes

Don't overcook the glass noodles; they continue to soften as they sit. If the dressing thickens after sitting, add a splash of warm water and whisk before tossing. For best texture, shred chicken while warm, then let it cool before adding. This dish keeps in the fridge for up to 4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/peanut-sesame-glass-noodles-with-shredded-chicken/