Outstanding...it was all gone; I made a double portion to share with friends. I had no peanut oil or tahini so I used canola oil and peanut butter. I used the flat 'linguine' type Chinese noodles. It can be heated if you prefer it that way....
Okay this was great but I had to make alot of substitutions. My tahini was a little dried out so I used peanut butter. I used udon noodles and chili sauce instead of chili oil (1/4 t is all you need it's hot!). Minor changes but I LOVED the end result.
This was a HIT with my family including the 2 year old. I made some changes - doubled it all seved warm used whole wheat penne pasta and blanched 1 bunch of bok choi leaves and steams (sliced small) for 2 minutes in the reserve liquid and added it to the mix. In addition I just mixed everything together rather than putting the chicken on top of the pasta. It went great with roasted asparagus
This is also good warm. I made a double batch: half to eat warm at dinner and half to chill for lunch the next day. Very tasty.
I can't seem to find hot chili oil anywhere, so I substituted a smaller amount of Tabasco sauce. EDITED TO ADD: Finally located some chile oil, and the recipe is even better using it (the full amount called for in the recipe).
I've found that the chicken needs to cook a bit longer, closer to 25 minutes.
Excellent - I added a bit more water to the finished dish just before serving to make the noodles a little 'wetter' - the resulting sauce was wonderful! I also added a good sized handful of chopped fresh cilantro. Definitely a "make-again"!
I could take or leave the chicken part. I made mine with regular pasta and it was delicious! It happens to taste just like Annie's Goddess Dressing. Yum! I think it would also be great substituting peanut butter (the real stuff not Jif) for the tahini.
It's hard to give this a rating because the family had mixed reviews. 2 of us loved it (the females) and 2 did not like it at all (the males). I followed the recipe except for being unable to get chili oil at my grocery store. Both of the guys felt like something was missing - vegetables?
One of my favorite warm-weather meals is the Chicken with Cold Noodles from Szechuan Noodle Bowl in Seattle. This is close but I want to play with it a little. The sauce was a little thinner than I'd like but it was still very good. We added julienned carrots and cucumber like the restaurant does.
I had a bunch of leftover linguini from a catering gig that was pretty bland (had oil and sun-dried tomatoes on it) and was looking for a good use. This worked out great and tasted just like the sesame cold noodles I get from Chinese take-out. I totally agree with lovemymutts' review - I skipped the chicken. This could use a touch of sweetness so I think the natural peanut butter would do the trick (or a mix with tahini). I also toasted some black sesame seeds and threw them in and subbed sriracha sauce for the chili oil as I did not have any.
