Shredded Chicken w/ Rice Noodles & Sesame Paste

There are dinners that feel like a hug and others that taste like a celebration. This Shredded Chicken w/ Rice Noodles & Sesame Paste recipe sits squarely in the latter category: comforting textures, bold flavors, and a sauce so creamy and savoury you’ll want to pour it on everything. Inspired by simple pantry ingredients and fresh herbs, it’s brightened with cucumber and punchy aromatics. It also comes together without fuss, which makes it perfect for weeknights when you want something special with minimal stress.

Why you’ll love it

• Silky rice noodles tossed in a toasted sesame-tahini sauce that clings to each strand.
• Juicy shredded chicken infused with ginger and spring onion for warmth and depth.
• Fresh cucumber and coriander add crunch and brightness to balance the richness.
• Quick to assemble once components are prepped, yet impressive enough for guests.

Ingredients

Follow this list exactly for the best results. Quantities and names are taken from the recipe source and must not be altered.

• 1 continental cucumber seeds removed, into julienne
• 3 spring onions
• 8 g coriander loosely packed
• sichuan pepper ground
• chilli oil to serve
• sesame oil to serve
• 1/2 kilograms organic chicken
• 2 spring onions
• 5 coriander sprigs
• 4 ginger crushed
• 1/4 teaspoon white peppercorns
• 2 tablespoons soy sauce light
• 4 tablespoons tahini paste
• 1 teaspoon sugar
• 2 teaspoons fish sauce
• 1 clove garlic
• 1 tablespoon lemon juice
• 50 milliliters water
• 60 grams mung bean flour
• 300 grams water

Make ahead tips

• Cook and shred the chicken a day ahead and keep it refrigerated in an airtight container. Rewarm gently before tossing with noodles.
• The sesame-tahini sauce can be mixed up to two days ahead; stir well before using. If it thickens, loosen it with a little warm water.
• Julienned cucumber is best cut the same day for crispness; store wrapped in a towel-lined container to avoid excess moisture.

Equipment

• Large pot for poaching chicken and cooking noodles
• Mixing bowls
• Whisk or fork
• Fine grater or microplane for ginger and garlic
• Colander
• Serving bowls or a large platter

Flavor notes

This Shredded Chicken w/ Rice Noodles & Sesame Paste balances creamy, salty, tart, and spicy elements. Toasted tahini provides a nutty backbone while soy sauce and fish sauce offer savory depth. Lemon juice brightens everything, and the fresh coriander and spring onions finish the dish with herbal lift. If you like heat, a drizzle of chilli oil complements the sesame flavors beautifully.

Step-by-step instructions

The following directions are rewritten for clarity and follow the same order as the original source. Quantities match the ingredient list exactly.

1. Prepare the chicken stock and poach the chicken:
   1. Place the 1/2 kilograms organic chicken in a large saucepan or pot and add enough water to cover it by about 2 centimeters.
   2. Add the 2 spring onions (whole) and the 5 coriander sprigs to the pot, then add the 4 crushed ginger pieces and the 1/4 teaspoon white peppercorns.
   3. Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low and poach the chicken gently until cooked through, about 12–15 minutes depending on thickness.
   4. Remove the chicken from the pot and set it aside to cool slightly. Reserve the poaching liquid for use as broth if desired.
   5. When the chicken is cool enough to handle, shred it finely using two forks or your hands, keeping the pieces bite-sized for easy eating.
2. Cook the rice noodles and make mung bean binder (if using as a component):
   1. Bring a separate pot of water to a boil. Add the rice noodles (weight not specified in the ingredient list; use your portion) and cook according to the package instructions until just tender. Drain in a colander, rinse briefly under cool running water to stop cooking, and set aside.
   2. To prepare the mung bean flour binder: whisk 60 grams mung bean flour with 300 grams water in a small saucepan until smooth.
   3. Place the saucepan over medium heat and stir continuously until the mixture thickens into a translucent paste. Remove from heat and keep warm. This step creates a glossy binder/texture component that can be stirred through noodles or used to adjust sauce consistency.
3. Make the sesame-tahini sauce:
   1. In a mixing bowl combine 4 tablespoons tahini paste with 2 tablespoons soy sauce light, 2 teaspoons fish sauce, 1 teaspoon sugar, 1 clove garlic (finely grated or minced), 1 tablespoon lemon juice, and 50 milliliters water.
   2. Whisk until smooth and glossy. If the sauce seems too thick, add a splash more water to reach a coating, drizzleable consistency that will cling to noodles.
4. Assemble the fresh herbs and vegetables:
   1. Remove seeds from the 1 continental cucumber and cut it into julienne strips. Keep the cucumber cool and crisp.
   2. Slice the remaining 3 spring onions thinly on the diagonal for scattering over the finished dish.
   3. Roughly chop the 8 g coriander (loosely packed) and have extra coriander sprigs ready as garnish if you like a bold herbal hit.
5. Combine everything:
   1. Place the cooked and drained rice noodles in a large serving bowl or individual bowls.
   2. Pour the sesame-tahini sauce over the noodles and toss gently to coat each strand. If you prepared the mung bean paste, stir a few spoonfuls through the noodles now to add body and sheen.
   3. Fold in the shredded chicken so it’s evenly distributed through the noodles.
   4. Add the julienned cucumber, sliced spring onions, and chopped coriander. Toss lightly to combine, keeping some cucumber and herbs on top for a fresh finish.
6. Finish and serve:
   1. Scatter a small pinch of ground sichuan pepper over the dish for a fragrant, slightly numbing note—use sparingly to taste.
   2. Drizzle with a little sesame oil and chilli oil to serve, adjusting the amounts to your preference for nuttiness and heat.
   3. Taste and adjust seasoning with an optional extra splash of soy sauce, lemon juice, or a sprinkle of sugar if you prefer more balance.
   4. Serve immediately while the noodles are tender and the chicken is still warm. Garnish with extra coriander sprigs and reserved spring onion slices.

Serving suggestions

Serve this Shredded Chicken w/ Rice Noodles & Sesame Paste as a main course with a simple side of steamed greens, like bok choy or broccolini, to add a crisp contrast. A small bowl of extra chilli oil or sliced fresh chilies lets diners control the heat. For a light meal, pair it with an Asian-style cucumber salad or pickled vegetables.

Variations and swaps

• Protein: Keep the shredded chicken as written, or substitute with shredded turkey breast if you prefer a different lean white meat. Maintain the same cooking method and amounts.
• Greens: Stir-fried spinach or blanched Chinese broccoli tossed through the noodles adds color and nutrition.
• Nutty twist: Toasted sesame seeds or crushed peanuts sprinkled on top add crunch and an extra layer of nuttiness that complements the tahini.
• Vegetable boost: Add thin carrot ribbons or blanched beansprouts for extra texture and freshness.

Storage

• Leftovers keep well refrigerated for up to 2 days. Store sauce and noodles separately if possible to preserve the texture of the noodles and cucumber.
• Reheat the chicken gently and rewarm the sauce slightly before tossing with noodles. Refresh the dish with more lemon juice and a drizzle of sesame oil before serving.

Final thoughts

This Shredded Chicken w/ Rice Noodles & Sesame Paste hits a lovely balance of creamy, bright, and spicy elements while staying approachable to make again and again. The steps are straightforward, and the result is a bowlful of layered flavors—silky noodles, aromatic shredded chicken, crisp cucumber, and a tahini sauce that never overpowers. It’s a reliably satisfying meal that showcases how simple ingredients, handled with care, can become something memorable.