If you're feeding more than two people (or bringing to a potluck), this recipe is easily doubled or even tripled.
Not only is this a perfect make-ahead dish, but it's also incredibly satiating and super easy to throw together. If you're feeding more than two people , this recipe is easily doubled or even tripled. Whenever I have to travel for work, I'll make this for my husband and store it in the fridge — that way he has dinner for at least a couple nights.Definitely use skin-on, bone-in chicken breasts, as this will help keep the meat moist and juicy.
Remove the chicken from the oven and let it rest at room temperature, uncovered, for 15 to 20 minutes. While the chicken is resting, make the sesame sauce and cook the noodles.Meanwhile, in a medium bowl, whisk together the water, tahini, honey, olive oil, mayonnaise, soy sauce, miso paste, ginger, red pepper flakes and garlic until smooth. Set aside.Prepare an ice bath by filling a large bowl with cold water and lots of ice. Set aside.
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