Black garlic sesame chicken noodles 黑蒜麻醬雞絲麵
It has been extremely hot in San Francisco recently. When I say extremely hot, I mean it has been very very hot. This past Sunday set the record of the hottest day in San Francisco in the past 28 years. and the hottest October day ever. That being said- I try to minimize my oven and stove usage. This sesame noodle dish is one perfect recipe for both a hot day or a busy weeknight dinner. The black garlic and black vinegar bring a different umami touch to the classic sesame noodle dish. I am also adding some shredded chicken in the dish, but feel free to leave it out if you want to make it vegan!
Black garlic sesame chicken noodles 黑蒜麻醬雞絲麵
Yield 2 people
Ingredients
Yu-mian, 200g
Chicken breast, 1
Scallion, thinly sliced, for garnish
Black sesame seeds, for garnish
Sauce ingredients
Tahini, 40g
Black garlic, 1
Black vinegar, 10g
Honey, 10g
Salt, a pinch to taste
Preserved noodle cooking water, 2-3 TBS and more if needed
Instructions
Bring a pot of water to a boil. Boil the chicken breast until fully cooked. About 10-12 minutes, depending on the thickness. Remove from the pot and set aside to cool. Once the chicken is cool enough to handle, shred it into thinner pieces.
In the same pot of water, cook the noodle according to the package to al dente, reserve 100ml of the cooking water from the pot aside.
Place tahini, black garlic, black vinegar, and honey into a food processor, blend until mix. Add in 2 TBS of the reserved noodle water and blend until smooth. Add 1 more TBS if needed to reach desired consistency.
Place the sauce, shredded chicken and cooked noodle in a mixing bowl. Mix to combine. Separate them into two serving bowls, top with some scallion and sesame seeds and serve immediately.
