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Cold Sesame Peanut Noodles with Brown Butter Chicken

  • Author: Mary
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 3-4 1x


Units Scale
  • Sauce
  • 2 garlic cloves
  • 2 Tbsp fish sauce
  • 1 tsp brown sugar
  • 1 Tbsp rice vinegar
  • 2 Tbsp lime juice
  • 3 Tbsp toasted sesame oil (plus some to keep the noodles from sticking)
  • 2 Tbsp smooth peanut butter
  • 3 1/2 Tbsp soy sauce (or Tamari, if GF)
  • 1 Tbsp finely grated ginger
  • Everything Else
  • 3 chicken breasts, cooked
  • 1/2 cup butter
  • 1 tsp red pepper flakes
  • 12 oz. dry rice noodles
  • 2 carrots
  • 1 cucumber
  • fresh mint and cilantro
  • 1/2 cup crushed peanuts


  1. Combine all the ingredients for the sauce and blend until smooth. Set aside.
  2. Cook the chicken however you'd like, then let it cool slightly before shredding it.
  3. In a small saucepan over medium heat, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container along with the red pepper flakes. Let the butter cool for 5-10 minutes before pouring it over the shredded chicken and tossing to coat.
  4. To make the noodles, lay the dry noodles in a baking dish and pour boiling water over them until they are completely submerged. Let sit for 10 minutes, then test a noodle. Keep soaking if they aren't done, otherwise drain and rinse with cold water. Drain again, and toss with a small amount of toasted sesame oil to avoid sticking.
  5. Cut the carrots into matchsticks, and the cucumber into thin rounds.
  6. To assemble, combine noodles, chicken, and veggies in a bowl. Top with ample herbs, peanuts, and sauce.