Asian Noodles

Most of us have our go-to recipes for such classics as lasagna, curry and meatloaf. Here is a basic take on a dish found all over Asia and much of the world (chicken – noodle soup, anyone?).


  • 12 ounces Chinese wheat or egg noodles, or vermicelli
  • ½ pound cooked, shredded chicken breast
  • ¼ cup tahini (sesame seed paste)
  • 4 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 3 tablespoons brown sugar
  • 1 tablespoon peeled and minced fresh ginger
  • 1 finely minced garlic
  • 2 tablespoons thinly sliced scallions, green parts only


  1. In a pot of boiling water, cook the noodles just shy of al dente. Drain, rinse in cold water, and drain again.
  2. In a bowl combine the chicken, tahini, vinegar, soy sauce, sesame oil, brown sugar, ginger and garlic.
  3. Transfer the noodles to a serving bowl. Pour chicken and sauce over noodles and mix well. Sprinkle with scallions and serve.

Our 2012 Russian River Valley Sauvignon Blanc goes especially well with this dish.

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