Kelli's GF Sesame Chicken Spicy Noodles

IG handle: @cancookwilltravel

INGREDIENTS

• 1 Chicken Breast, poached
• 8 oz. Rice Noodles, brown or regular
• 1 t. Sesame Oil

Sauce

• 1/8 c. Grapeseed Oil
• 1/8 c. Tahini
• 3 T. Tamari
• 2 T. Red Wine Vinegar
• 2 t. Chili Oil
• 1 t. Sesame Oil
• 1 Garlic Clove, minced
• 3/4 t. Cayenne

Toppings

• Green Onions, sliced
• Sriracha

INSTRUCTIONS

1. Chicken: Poach the chicken by bringing a large pot of water to a boil. Then place the chicken breast in the water, cover, and remove the pot from the heat. Let the chicken poach for 18-23 minutes depending on the chicken size, then remove from the water and let it cool on a plate. Finally shred with your hands.
2. Noodles: Once the chicken has poached, then you can cook your noodles. If you’re using regular rice noodles, soak in cool water for 30 minutes as the chicken poaches, and then cook in the boiling water the chicken cooked in for 2 minutes. Drain and rinse with cold water. If you’re using brown rice noodles, skip the soaking, and cook according to the package instructions in the boiling water the chicken poached in. Drain and then rinse with cold water.
3. Sauce: Combine all of the sauce ingredients in a bowl and then whisk really well. 
4. Finish Dish: Pat the noodles dry with a paper towel and then toss them with 1 teaspoon of sesame oil. Then add the chicken to the noodles and pour the sauce over the top. Toss the noodles and chicken so they are fully coated in sauce, and serve right away with green onions and Sriracha for added heat. This dish works well served warm or cold!

Many images can be found here:

https://cancookwilltravel.com/gluten-free-sesame-chicken-spicy-noodles/

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