Indomex Original Recipe – Middle Eastern Chicken Noodle

When you think of Tahini, you immediately think of Hummus, Shawarma’s, Babaganoush and Falafel Sandwiches; and whilst these flavours have become synonymous with the Middle East, Tahini originated in Persia where it was enjoyed by the wealthy aristocracy. But what very few people know is that the sesame plant is indigenous to the Sundra Island of Indonesia where it was cultivated over 5000 years ago and has been used in Indonesian cooking for millennia.

Thanks to the Maritime Silk Roads, these highly sought after golden seeds spread across thousands of miles and several continents with the aid of nomads, adventurers, explorers, and conquerors; and were often used as currency to trade.  Known locally as Bijan or Biji Wijen, Tahini is sometimes used as an alternative to Peanut Butter in Indonesian Dishes and is delicious as a dip, dressing or sauce to coat noodles.

This Tahini Chicken Noodle melds the vibrant Middle Eastern flavours with the redolent flavours of Indonesia combining to create a flavour explosion – Enjoy !

Tahini Chicken Noodle

Ingredients (Serves: 4-6)

• 1/2 cup Indomex Tahini
• 1/4 cup smooth Peanut Butter
• 3 tablespoons Indomex Ketjap Manis
• 1 tablespoons rice vinegar or apple cider vinegar
• 1 large clove garlic, crushed
• 1 tablespoon minced or finely grated fresh ginger root
• 2 teaspoons Indomex Sesame Oil
• 1/2 teaspoon Indomex Sambal Oelek (chili paste)
• 1/2 cup to 3/4 cup water
• 1 bag Indomex family noodle or linguine
• 1 Mediterranean cucumber, peeled, cut in half, seeded and cut into half-moons
• 1 cup thinly sliced spring onions (white and green parts)
• 1 large carrot, trimmed, peeled and grated
• 2 large chicken breast, cooked and shredded
• ½ cup shredded red cabbage (optional)
• ½ cup cooked edamame beans (optional)

 Directions

• Combine the tahini, peanut butter, Ketjap manis, vinegar, garlic, ginger, sesame oil and sambal oelek in the bowl of a food processor. Process to form a thick paste. With the motor running, slowly add the water (as needed) to form a thick, creamy dressing. Season to taste and set aside
• Cook noodles/linguine according to packet instructions. Drain and transfer to a large bowl. Pour about two-thirds of the dressing over the noodles and toss to coat
• Add the cucumber, spring onions, carrot & chicken to the noodles. Toss gently until everything is well coated. Add the remaining dressing if needed (the noodles should be well coated, but not drowning in the dressing).
• Top with chopped coriander and serve immediately

For a flavour twist, add a squeeze of lemon juice and a little shredded red cabbage or cooked edamame beans to dish – Enjoy !!!

Don’t have Tahini, you can swop this out with Almond or Cashew Nut Butter for a nutty, creamy alternative – you can also replace the Peanut Butter with Indomex Peanut Sate Sauce for an extra “oomph” of flavour!

For more recipe ideas see www.indomex.co.za/blog

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