Recipe: Sesame Noodles with Chicken
This recipe is very easy and very quick to make. It also is a nice use of leftover chicken if you’ve roasted a whole chicken. I originally found this recipe on Cheap Healthy Good, who found it from the Food Network.
Sesame Noodles with Chicken
My notes about the ingredients are in italics.
- 1 pound spaghetti or Chinese egg noodles (I prefer the egg noodles)
- 2 tablespoons toasted sesame oil (Or normal sesame seed oil if you can’t find the toasted variety)
- 1 garlic clove, peeled (Or more, because its difficult to have too much garlic in a dish, at least according to my family.)
- 1 (1-inch) piece peeled fresh ginger
- 1/2 cup smooth peanut butter (Natural peanut butter is best)
- 1/4 cup soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon rice vinegar
- 3/4 teaspoon crushed red pepper
- 1/4 cup hot water
- 1 Kirby cucumber, halved and sliced (I have never been able to find a Kirby cucumber, so I just use normal cucumbers.) (Also, scrape out the seeds after you halve it.)
- 1 cup shredded cooked chicken
- 6 scallions (white and green parts), sliced (Scallion is a fancy word for green onions. I had to look it up when I first made this.)
- 1/4 cup dry-roasted peanuts, chopped
Please note: This sauce is really good, I like my stuff saucy(!), and I like leftovers, so I doubled the amount of sauce I made.
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 noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the noodles 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. (Alternatively and much easier, use in immersion blender to make this–I just made it right in my glass measuring cup.) 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.
Today Gayle has Valentine’s Day recipe links. Check them out!