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For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. These easy noodles get a punch of nutty sesame flavor—and a kick of heat—from a quick tahini and sambal sauce that brings together chicken, bok choy, and tender fettuccine.

Ethan Mick

with Bok Choy

Chrissy Teigen's Sesame Chicken Noodles

Boneless, Skinless Chicken Breasts

Fettuccine Pasta

Scallions

Baby Bok Choy

Garlic

Sesame Oil

Tahini

Soy Sauce

Red Wine Vinegar

Honey

Sambal Oelek

Ingredients

Remove the **honey** from the refrigerator to bring to room temperature. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the root end of the **bok choy**; roughly chop. Peel and roughly chop the **garlic**. Cut off and discard the root ends of the **scallions**; thinly slice, separating the white bottoms and green tops.

Prepare the ingredients:

Pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, roughly chop.

Cook & chop the chicken:

While the chicken cooks, in a bowl, whisk together the **tahini**,** soy sauce**, **vinegar**, **honey** (kneading the packet before opening), **half the sesame oil**, and **as much of the sambal oelek as you’d like**,  depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the sauce:

While the chicken continues to cook, add the **noodles** to the pot of boiling water; cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving **1/2 cup of the noodle cooking water**, drain thoroughly and return to the pot. Top with the **remaining sesame oil**; stir to coat.

Cook & dress the noodles:

To the pan of reserved fond, add the **chopped bok choy and garlic** and **sliced white bottoms of the scallions** (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until slightly softened. Turn off the heat.

Cook the bok choy:

To the pot of **dressed noodles**, add the **chopped chicken**, **cooked bok choy**, **sauce**, and **half the reserved noodle cooking water**. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until coated. If the noodles seem dry, gradually add the remaining cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished noodles garnished with the **sliced green tops of the scallions**. Enjoy!