Tahini Noodles (langostinos Y Pollo) Recipe

Prepare and season proteins

Pat the chicken breast dry and cut into 1/2-inch strips. Toss chicken strips with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Pat the langostinos dry, season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook chicken

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When hot, add chicken strips in a single layer and sear without moving for 2 minutes, then stir and cook another 2–3 minutes until cooked through and lightly browned (internal temperature 75°C / 165°F). Transfer chicken to a clean plate and tent with foil.

Cook langostinos

Add remaining 1 tablespoon olive oil to the same skillet and reduce heat to medium. Add the langostinos and cook 1–2 minutes per side until opaque and pink. Remove from pan and set aside with the chicken. Wipe the pan lightly if there are burnt bits.

Make the tahini sauce in a medium bowl: whisk together 3/4 cup tahini, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon lime juice, 1 minced garlic clove, 1 teaspoon grated ginger and 1/2 teaspoon red pepper flakes (if using). The mixture will be thick; whisk in warm water, 1–2 tablespoons at a time (total about 1/4 cup) until the sauce reaches a smooth, pourable consistency that will coat noodles. Taste and adjust: add more lime for acidity, honey for sweetness, or water to thin.

Cook noodles

Bring a large pot of salted water to a boil. Add 300 g noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh egg noodles, 6–8 for dried). Reserve 3/4 cup of pasta cooking water, then drain the noodles and return them to the pot off the heat.

Sauté vegetables

While the noodles cook, heat a clean wide skillet or wok over medium-high heat. Add a splash (about 1 teaspoon) of oil. Add the white parts of the scallions, sliced red bell pepper and julienned carrot. Stir-fry 2–3 minutes until vegetables are just tender-crisp. Add spinach or arugula and cook 30–45 seconds until wilted. Remove from heat.

Combine noodles and sauce

Pour the tahini sauce over the hot drained noodles. Add the reserved 3/4 cup cooking water in 2 stages as needed and toss vigorously until the noodles are evenly coated and silky; you may not need all the water. Add the sautéed vegetables and toss gently to combine.

Add proteins

Fold in the cooked chicken strips and langostinos gently so they rewarm and distribute through the noodles without breaking. Taste and adjust seasoning with additional soy sauce, lime juice or salt if necessary.

Portion the tahini noodles into bowls or a family-style platter. Sprinkle toasted sesame seeds, chopped cilantro or parsley and crushed peanuts (if using) over the top. Garnish with sliced green parts of the scallions. Serve with lime wedges on the side for squeezing over. Enjoy warm or at room temperature.