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Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables Recipe – Harumi Kurihara – 50 Women Game Changers In Food

by Jeanette on April 6, 2012 · 35 Comments
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Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables

Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables

This past week, we were fortunate enough to have a gloriously warm and sunny day. In fact, the weather was so gorgeous that I almost forgot it was just the beginning of April. Warm weather naturally makes me think of cold Asian noodles. One of my favorite warm weather Asian noodle dishes is Sesame Noodles or Peanut Butter Noodles as I call them. Sesame Noodles are not only quick and easy to make, but also inexpensive and versatile as you can add whatever toppings you have on hand. I still remember the cloyingly gummy sesame noodles that I used to order for takeout when I was a poor college graduate student (now, I’m just a poor blogger ;)).

Fortunately, Sesame Noodles are super easy to prepare in your own kitchen. Although the sauce for Sesame Noodles, as the name implies, is based on using toasted sesame paste (not tahini, which is made with unroasted sesame seeds), peanut butter or any other nut or seed butter works just as well. In fact, I actually prefer the taste of peanut butter to the more traditional sesame paste that is used. With just a few Asian pantry items, Sesame Noodles or Peanut Butter Noodles can be prepared in no time.

Last weekend, I attended the annual IACP conference for the first time, which was an incredible experience. My head is still spinning from all the information I gathered throughout the conference. I met some amazing people and it opened my eyes to an incredible community that I hope to get to know better. I would encourage any of you who are serious about the food business to join this organization. I am still synthesizing everything I heard so I can (hopefully) translate it into something tangible for all of you and myself.

It’s been a whirlwind since I returned home from the IACP conference. I spent a day just catching up with all the laundry and mail, and straightening up the house (back to reality), plus two of my boys are on Spring break this week, so I had to jump right back into my cooking routine. Having been away from my kids for four days, I felt a bit guilty and made them something extra special for breakfast and lunch.

I made these Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables for my kids for lunch the other day, just before dashing out the door to a fundraiser luncheon for an incredible cause for women and girls. I’m sure I’m not the only one who’s tried to squeeze in as much as possible into every minute of the day.

Most moms would agree that women are great at multi-tasking, so here is a perfect example of how it is possible to put a delicious, healthy meal on the table while dashing out the door. An hour before I had to leave for this event, I managed to shower and get myself prettied up, make this one bowl noodle dish for my family (wearing a dress and standing in heels, which you will not find me wearing too often) and wash all the dishes. Just as I was finishing up around eleven o’clock, my 16-year old, who is on Spring break, rolled into the kitchen still looking a bit tired.  Anyone who has teenagers can relate – they love to sleep in. Although it wasn’t quite lunchtime, he was more than happy to dig in.

Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables

Today, a group of bloggers is celebrating Harumi Kurihara, one of the Top 50 Women Game Changers In Food. I had never heard of Harumi before, but as soon as I knew she was the highlight for the week, I was instantly intrigued. After last week’s celebration of Elizabeth Andoh where I learned about Washoku Cooking, my antenna has been up on Japanese cuisine. In addition, at the IACP conference, I had the opportunity to take a cooking class with Hiroko Shimbo, a petite woman who is a powerhouse in the kitchen. I have to tell you that I have a whole new appreciation for the preparation and planning that goes into Japanese cuisine. Although there are many similarities between Japanese cuisine and other Asian cuisines, it is fascinating to delve deeper into the techniques and ideology of a specific ethnic cuisine.

So, who is Harumi Kurihara? She is a celebrity homemaker and television personality in Japan, often referred to as the Martha Stewart of Japan. Harumi is not a professionally trained chef, and is known for her home cooking, particularly for her ability to combine traditional and Western influences in her cooking style. She is the host of numerous television shows, the author of a popular Japanese recipe magazine, and has published 115 books with a total number of copies printed exceeding 22 million. In addition, she has her own original tableware, kitchen items, interior goods, aprons, and clothes, and she runs “share with Kurihara harumi” shops (55 branches in Japan). Harumi also manages “Yutori no Kukan” restaurants and “Café Yutori no Kukan” cafés (a total of 13 restaurants and cafes in Japan). After discovering who Harumi Kurihara was, I felt like an ignorant fool, having never heard of her. What an incredibly successful woman who should serve as an inspiration to all of us.

These Cold Asian Noodles with Peanut Sauce are kid-friendly, warm-weather friendly, and great for serving to a crowd when entertaining. In fact, I remember one of our friends preparing a large platter of cold noodles similar to this for a party that was substantial enough to feed 20+ people. All the components can be made ahead of time, so it’s perfect for entertaining or for a do ahead meal.

5 from 1 reviews
Cold Asian Noodles with Peanut Sauce, Chicken and Vegetables
Prep time
Cook time
Total time
Inspired by Harumi Kurihara, Elizabeth Andoh and Hiroko Kimbo. This dish represents Asian home cooking, while staying true to the principles of Washoku cooking (by incorporating a variety of colors in this dish, and using different cooking methods). Inspired by Shiroki Kimbo, who I watched at a cooking demonstration, I tried my best to cut my vegetables and the egg crepe as finely as possible.
Serves: 4
Poached Chicken
  • 1 pound boneless chicken breast or thighs
  • ½ onion, peeled
  • One 1" piece of ginger, peeled and cut into thin slices
  • 1 garlic clove, smashed
  • 1 teaspoon coriander seeds, optional
  • 1 teaspoon black peppercorn seeds
  • 1 tablespoon sake or rice wine
Peanut Sauce
  • ¼-1/3 cup chicken stock (from poaching the chicken)
  • ¼ cup peanut butter or other nut or seed butter
  • 2 tablespoons gluten-free soy sauce
  • 1 tablespoon organic sugar
  • ½ tablespoon rice vinegar
  • 2 teaspoons minced ginger
  • 2 teaspoons minced garlic
  • 8 ounces Asian rice noodles (I used Vietnamese size small rice noodles)
  • 2 teaspoons sesame oil
Egg Crepe (optional)
  • 1 teaspoon flavorless oil
  • 1 egg
Additional Toppings
  • cucumber, peeled, julienned
  • red bell pepper, julienned
  • toasted sesame seeds, for garnish
  • minced scallions, for garnish
  • hot chili bean pasta, for serving, optional
Poached Chicken
  1. Place chicken in a medium saucepan. Add water to immerse chicken completely. Remove chicken from water and place on a plate. Add onion, ginger, garlic, coriander seeds and black peppercorn seeds to water. Bring to a boil, then reduce heat and simmer for 15 minutes.
  2. Add sake and chicken and bring to a boil. Once liquid boils, reduce heat to low and simmer for 10 minutes, covered. Turn off heat and let pot sit on stovetop for another 15 minutes.
  3. Remove chicken from pot and let cool to room temperature. Shred using your fingers. Reserve. Strain chicken stock and reserve.
Peanut Sauce
  1. Combine ¼ cup chicken stock, peanut butter, soy sauce, sugar, rice vinegar, ginger, and garlic in a bowl, and whisk until smooth. It is easier to incorporate all the ingredients if you use warm broth. The Peanut Sauce will thicken as it sits or if it is refrigerated, so add more broth if you need to thin the sauce out.
  1. Cook rice noodles according to package instructions. Do not overcook or noodles will become mushy. Rinse well with cold water and drain. Drizzle sesame oil on top and toss gently. This will help keep noodles from sticking to each other.
Egg Crepe
  1. Heat oil in a small omelette pan over medium heat. Beat egg gently and add to pan, swirling egg around to thinly coat bottom of pan. When bottom is set, about 1-2 minutes, flip omelette over and cook other side for another minute. Remove to a cutting board and cut into thin strips.
To Serve
  1. Divide noodles among four bowls. Arrange poached chicken, red bell pepper, egg omelette and cucumber on top. Sprinkle with sesame seeds and scallions. Serve with Peanut Sauce and Hot Chili Bean Sauce, if desired.
Peanut Sauce adapted from Harumi Kurihara's Steamed Chicken Salad with Sesame Sauce recipe. Harumi microwaves her chicken and uses more sugar in her recipe than I did.

If you’re interested in joining our group as we cook our way through this list of 50 influential women in food, just ask Mary from One Perfect Bite. Please stop by and take a look at what the rest of the group made this week in celebration of Harumi Kurihara:

Annie from Most Lovely Things
Linda from There and Back Again
Val from More Than Burnt Toast
Taryn from Have Kitchen Will Feed 
Susan from The Spice Garden
Heather from girlichef 
Miranda from Mangoes and Chutney
Mary from One Perfect Bite
Sue from The View from The Great Island
Barbara from Movable Feasts
Nancy from Picadillo
Kathleen from Bake Away With Me
Veronica from My Catholic Kitchen
Mireya of My Healthy Eating Habits
Claudia – Journey of an Italian Cook
Alyce – More Time at the Table
Amrita – Beetle’s Kitchen Escapades
Martha – Simple Nourished Living
Jill – Saucy Cooks
Sarah – Everything in the Kitchen Sink

For more recipes from this weekly celebration, check out my 50 Women Game Changers In Food Pinterest Board as well as our group’s collaborative Pinterest Board.

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  1. Gorgeous! It sounds like you really lived the part of the domestic goddess this week yourself!

  2. Not only is it tasty and healthy but it looks gorgeous too!

  3. this is beautiful! I love bowls like this, I think I will make it this weekend! thanks for the fun read – she certainly does sound like the Martha Stewart of Japan!

  4. You know Jeanette, I am a big proponent of healthful, whole foods eating, but the thing about your food is that it always looks so amazing. You are one artful chef and this dish looks absolutely delicious.

    • Jeanette Jeanette says:

      Sue, Bellini, Kristina and Jill – thanks for your kind words. I had a lot of fun putting these noodle bowls together. I have been inspired the past few weeks by these women who are so artful in their Japanese preparation of food.

  5. Oh my gosh, I would LOVE this meal. I’m a sucker for anything with Peanut Sauce. Weird? I can deal with that. Beautiful write-up, as well. 😀

  6. BUsy week, busy mom, busy blogger! Wow! You really stayed on top of things though! Your dish is indeed colorful and healthy! I really like peanut sauce over noodles and vegetables … this would be a winner in my little kitchen!

    • Jeanette Jeanette says:

      Heather – I love Peanut Sauce. As a kid, I’d even stir some into my steamed rice.
      Susan – this week has been crazy just trying to catch up after being away for 4 days. Glad you are a peanut sauce lover too!

  7. I adore this dish – lived on it during my “salad days” and could happily live on this again. Will be saving your version. It’s always fun to mix it up. And I could have this for breakfast. Have a beautiful weekend.

  8. What a glorious looking dish. It has magnificent color and I’m absolutely sure this is a delicious dish. The recipe is perfect to illustrate the type of food that has made her so famous in Japan. I hope you have a great day. Blessings…Mary

  9. Jeanette Jeanette says:

    Thanks Claudia and Mary – this is one of our family favorites and mine especially when I need a meal that can be made ahead and served cold. Have a wonderful weekend.

  10. Jeanette,
    What a beautiful presentation! I love the colors and textures. Healthy, simple to prepare, and beautiful to the eye. Can’t ask for more than that.

  11. Beautiful plating, Jeanette! I had heard of this amazing woman while traveling in Japan years ago, but didn’t know much about her. Thanks for an informative post and a lovely recipe.

  12. Christine R. says:

    What would you recommend as a substitute for Rice Vinegar and Rice Noodles? Would Coconut Vinegar work? We can’t do any grass grains. Coconut aminos work instead Soy Sauce since we can’t do legumes either. This dish looks so fresh and beautiful I really want to find appropriate substitutions.

    • Jeanette Jeanette says:

      Christine – coconut vinegar or any other vinegar would work but since the acidity level is different, you may want to start with less than what the recipe calls for. For example, the coconut vinegar I have in my pantry is 5% acidity versus 4.3% acidity for rice vinegar. Coconut aminos is a nice substitute for soy sauce.

  13. This looks and sounds amazing – love the peanut sauce. Good to know it can be made ahead as well.

  14. Oh yum; everything about this sounds delicious. I love how you have composed the dish too.

  15. What a beautiful presentation!!! I have to say I am impressed at you putting this on the table all dressed up and on your way out!

  16. I shouldn’t want a big bowl of this right now… but I do. I really really do. It looks magically delicious!

  17. Women are definitely EXCELLENT multi-taskers, but I think that when easy healthy delicious dishes like this come into play, it just helps the multi-tasking situation along. I’m always up for peanut noodles! These sound great.

  18. fabulous dish as always! I hope you’re having a wonderful Easter!!

  19. It’s amazing that I haven’t heard of her either. How did I miss someone so successful? Thank you for such a great introduction to a fabulous woman. Happy Easter Jeanette and what a lovely looking simple dish.

  20. Lovely. what a colorful, healthy and delicious looking dish. Can’t wait to try this noodle recipe.

  21. What a scrumptious looking dish. And what lovely flavors too!

  22. It’s good to hear that IACP was so worthwhile. I’d love to be able to attend next year. These Asian noodles are my dream dinner (or lunch) – simple, packed with healthy ingredients and packed with all the flavors I love the most.

    • Jeanette Jeanette says:

      Dara, you should try to attend IACP – it’s in San Francisco next year. A nice way to meet lots of food writers and some fabulous chefs.

  23. oooh yes please! I absolutely ADORE cold sesame noodles, these look fabulous

  24. What a fun read on Harumi! And now, I want to dive into that bowl of delicious cold asian noodles!! I love a good peanut sauce 😀

  25. i would love to try this!!! i love peanut butter and sesame (though i like tahini more). yay for gluten free! and i didn’t know the difference btwn tahini and sesame paste until i read this post. haha. thanks jeanette!

  26. Jeanette,
    This looks so beautiful! I can only imagine how delicious it tastes!

  27. Love this bowl of noodle fun! pinning now :)

  28. Great write up! And this noodle dish looks fantastic…love the ease :)

  29. I made this dish for SRC this month, and it was outstanding! I enjoyed browsing through your recipes and have several on my list to try. :-)

  30. I love cold Asian noodles with peanut sauce, any day! Thanks for sharing this delish recipe. I look forward to more from this fun event you’re having with the rest of your group. Happy summer, Jeanette!

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