Creamy tahini and fragrant toasted sesame oil give this simple noodle dish a double dose of nutty flavor. The sauce is similar to Southeast Asian peanut sauce—but more allergen-friendly from being made of sesame seeds. A couple teaspoons of sambal oelek provide a hint of heat; use more or less according to your preference. Look for it in jars on the Asian foods aisle.
How to Make It
Cook soba noodles according to package directions; drain and rinse with cold water.
Combine tahini, water, toasted sesame oil, fresh lime juice, sambal oelek or Sriracha, and kosher salt in a large bowl. Add noodles, thinly sliced red cabbage, chopped green onions, and shredded skinless, boneless rotisserie chicken breast. Toss gently to combine. Serve at room temperature
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