TERIYAKI CHICKEN WITH SESAME NOODLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Add the chicken thighs to a large resealable freezer bag.
- In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
- Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
- Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
- Heat a grill pan or cast-iron pan over medium heat.
- Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
- Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
- Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
- To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.
SESAME CHICKEN AND SOBA NOODLES
Wonderful and fairly fast meal.
Provided by Katagator
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
- Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
- Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.
Nutrition Facts : Calories 634.7 calories, Carbohydrate 56 g, Cholesterol 64.6 mg, Fat 32.5 g, Fiber 1.7 g, Protein 34.1 g, SaturatedFat 4.9 g, Sodium 1198.3 mg, Sugar 10.5 g
SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS
In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.
Provided by Ali Slagle
Categories dinner, lunch, weeknight, noodles, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
- Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
- Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
- While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
- Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.
SESAME NOODLES WITH CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Game Plan: Make the sauce while the noodles cook.
- Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
- To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
- To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.
COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS
It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).
Provided by Mark Bittman
Categories dinner, quick, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
- When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
- Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.
Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams
SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES
An easy recipe using soba noodles. My husband and one-and-a-half-year-old loved it!
Provided by Snappycakes
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
- Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
- Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 30.7 g, Cholesterol 51.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21.5 g, SaturatedFat 3.5 g, Sodium 372.9 mg, Sugar 0.1 g
ONE-POT SESAME CHICKEN NOODLES
Everything goes in the pot at once for this quick and easy Asian noodle dish that takes weeknight dinner to the next level. Just stir, and prepare to be impressed!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
- Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.
Nutrition Facts : Calories 500, Carbohydrate 55 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 0 g
SOBA NOODLES WITH SESAME CHICKEN
Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!
Provided by Collette Duck
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
- Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
- Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
- Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
- Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 61.1 g, Cholesterol 32.3 mg, Fat 5.9 g, Fiber 5.7 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 2191.6 mg, Sugar 3.8 g
COLD SESAME NOODLES WITH SHREDDED CHICKEN
So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.
Provided by Zoesmama
Categories Spaghetti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
- Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
- If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
- In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
- Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
- Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
- Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
- Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
- In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.
QUICK SESAME CHICKEN NOODLES
I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. -Heather Chambers, Largo, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.
Nutrition Facts : Calories 460 calories, Fat 15g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 1626mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 45g protein.
SESAME CHICKEN AND NOODLES
Using sliced mushrooms and packaged cleaned baby spinach saves time when preparing this tasty dish.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions; drain. Toss with 1 tablespoon sesame oil; set aside. In a small bowl, combine the cornstarch, broth, soy sauce and vinegar until smooth; set aside. , In a large skillet, stir-fry the chicken, mushrooms, red pepper and garlic in remaining oil for 5-8 minutes or until chicken juices run clear. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cover and cook for 2-3 minutes or until spinach wilts. Add the onions, sherry, ginger and spaghetti; cook for 2-3 minutes or until heated through. Sprinkle with sesame seeds.
Nutrition Facts : Calories 358 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.
FUNKY CHICKEN WITH SESAME NOODLES
This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.
Provided by Mirj2338
Categories Chicken Breast
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- First make the sesame noodles: Cook the spaghetti according to package directions.
- Drain (I also rinse).
- In a jar, add the soy sauce, sesame oil and the sugar.
- Shake until well blended and the sugar has dissolved.
- Pour this over the pasta.
- Toss with scallions and sprinkle with the sesame seeds.
- Set aside while you marinate and then cook the chicken.
- Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
- Make sure the sugar has pretty much dissolved.
- Add the chicken, making sure it's all coated with the sauce.
- Cover and stick in the fridge for 2-3 hours.
- Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
- Heat the sesame oil in a large non-stick pan.
- Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
- Remove the chicken from the pan and let cool slightly.
- Slice the chicken diagonally into thin strips.
- Serve the chicken over the sesame noodles.
- Stand back and watch your guests/children/loved ones inhale this dish.
GINGER CHICKEN & SHRIMP STIR-FRY WITH SESAME NOODLES
Another recipe from Rachael Ray's April 2007 magazine with our variations. (We added shrimp and red peppers and left out the small head of Napa cabbage).
Provided by anonymous23
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spaghetti until al dente. Drain in colander.
- While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
- Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
- While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
- Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
- Top with toasted sesame seeds.
Nutrition Facts : Calories 918.1, Fat 31.4, SaturatedFat 5.8, Cholesterol 275.3, Sodium 1663.2, Carbohydrate 95.2, Fiber 6.8, Sugar 4.6, Protein 62.2
HONEY-JALAPENO CHICKEN WITH SESAME SOBA NOODLES
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).
- In a blender or food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until desired consistency is achieved. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the shredded chicken and the blended sauce and cook until heated through.
- In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated chicken and sauce over noodles.
CHICKEN AND NOODLES IN SESAME-GINGER DRESSING
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield Six servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
- Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
- Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
- Shred the chicken and mix with the noodles. Add the coriander and toss.
Nutrition Facts : @context http, Calories 931, UnsaturatedFat 26 grams, Carbohydrate 89 grams, Fat 37 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 613 milligrams, Sugar 5 grams, TransFat 0 grams
HONEY-TERIYAKI CHICKEN FINGERS WITH SESAME SEEDS WITH SESAME CELLOPHANE NOODLES AND SNAP PEAS
Provided by Robin Miller : Food Network
Categories appetizer
Time 41m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
- In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds.
- Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas.
- Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal.
CHICKEN AND NOODLES WITH SESAME-GINGER DRESSING
Provided by Marian Burros
Categories dinner, pastas, main course
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Bring some water to boil in a covered pot for the pasta.
- Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
- Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
- Cook noodles according to package directions.
- Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
- Wash, dry and chop cilantro.
- When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 17 grams, Carbohydrate 104 grams, Fat 24 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 11 grams, TransFat 0 grams
SESAME CHICKEN NOODLES
Forget soggy lunchbox sandwiches and whip up a tasty and healthy chicken and noodle salad for lunch using our pre-made roast chicken recipe
Provided by Sophie Godwin - Cookery writer
Categories Lunch
Time 10m
Number Of Ingredients 12
Steps:
- Whisk together the tahini, lime juice, soy sauce, flesh from the roasted garlic, sesame oil and chilli flakes in a large bowl, adding enough water to make a creamy dressing.
- Add the noodles, leftover roast chicken, aubergine and carrot and toss everything to combine, then gently fold through the cucumber and mint. Divide between two containers, then sprinkle over a few extra chilli flakes to serve.
Nutrition Facts : Calories 505 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium
ROASTED CHICKEN WITH SESAME SOBA NOODLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚. Heat a large ovenproof skillet over medium-high heat and add the olive oil. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook, moving the chicken occasionally, until the skin is browned and crisp, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Stem the kale and thinly slice the leaves; trim and thinly slice the Brussels sprouts. Toss the kale and Brussels sprouts in a large bowl with 1 tablespoon vinegar and a big pinch of salt; set aside until softened, about 5 minutes.
- Add the noodles to the boiling water and cook as the label directs. Drain and run under cold water until cool, then add to the vegetables.
- Whisk the remaining 1 tablespoon vinegar, the pickled ginger and brine, sesame oil, soy sauce, garlic, a pinch of salt and a few grinds of pepper in a small bowl. Drizzle the dressing over the noodle mixture; toss well. Add half of the sesame seeds and toss; season with salt and pepper. Divide the noodle mixture and chicken among plates; sprinkle with the remaining sesame seeds.
Nutrition Facts : Calories 620, Fat 29 grams, SaturatedFat 7 grams, Cholesterol 194 milligrams, Sodium 819 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 46 grams, Sugar 2 grams
CHINESE SESAME NOODLES WITH CHICKEN
Make and share this Chinese Sesame Noodles with Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
- Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
- Chop chicken into bite-size pieces and set aside.
- Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
- Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
- Place noodles in cold water and allow to drain.
- Place drained noodles in a large bowl and toss with the chicken and cucumber.
- Pour half the sauce over the noodles along with the sesame seeds and toss gently.
- Place noodles on serving platter (or serve from the bowl).
- Pass remaining sauce at table to add as desired.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love