Nutty and creamy, it’s hard to resist tahini. It’s the primary ingredient in this premade sauce, which is easy to toss with long noodles, shredded chicken, and greens.
What You Get
Sous vide chicken breast
What You’ll Need
Chile flakes (optional)
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Bring a pot full of salted water to a boil. Add half of the noodles and cook until al dente, 9 minutes or according to package instructions.
Meanwhile, separate the chard, thinly slice the leaves, and chop the stems. Trim and slice the green onions into 1-inch pieces. Shred or chop the chicken into bite-size pieces.
In a large wok or sauté pan over medium-high heat, warm 3 tablespoons vegetable oil. Add the chard stems and stir-fry until nearly tender, 1 to 2 minutes. Add the chard leaves and stir-fry until wilted, 2 to 3 minutes. Add the green onions and stir-fry to just barely wilt, about 1 minute. Add the chicken and stir to warm through, 1 minute longer. Remove from the heat.
Using tongs, transfer the noodles directly to the pan with the chard, drizzle with the sesame sauce, and toss to coat. Season with salt to taste
Heap the stir-fry into bowls, sprinkle with chile flakes, if you want some heat, and serve warm.