Sesame chicken noodles Sophie Godwin

Sesame chicken noodles

1 tbsp tahini

Tahini

ta-hee-nee

Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
1 lime, juiced

Lime

ly-m

The same shape, but smaller than…
2 tsp soy sauce

Soy sauce

soy sor-s

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
2 roasted garlic cloves
1 tsp sesame oil
½ tsp chilli flakes, plus extra to serve
200g cooked rice noodles
200g leftover roast chicken (see our recipes)
1 roasted aubergine

Aubergine

oh-ber-geen

Although it’s technically a fruit (a berry, to be exact), the aubergine is used as a…
1 carrot, grated

Carrot

ka-rot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…
½ cucumber, seeds removed and cut into half moons
½ small pack mint, roughly chopped

Mint

mi-nt

There are several types of mint, each with its own subtle difference in flavour and appearance.…

Whisk together the tahini, lime juice, soy sauce, flesh from the roasted garlic, sesame oil and chilli flakes in a large bowl, adding enough water to make a creamy dressing.
Add the noodles, leftover roast chicken, aubergine and carrot and toss everything to combine, then gently fold through the cucumber and mint. Divide between two containers, then sprinkle over a few extra chilli flakes to serve.