Sesame chicken noodles Sophie Godwin

Sesame chicken noodles

Sesame chicken noodles Sophie Godwin

  • 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.…

  1. 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.
  2. 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.