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Recipe: Sesame Noodles with Chicken

02/11/2011

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

Ingredients:

My notes about the ingredients are in italics.

  • Salt
  • 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.

Directions:

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.

Photo taken from Cheap Healthy Good blog

Today Gayle has Valentine’s Day recipe links. Check them out!

 

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8 Comments
  1. Nana Phyllis permalink
    02/11/2011 2:36 pm

    Mike always laughs at me because I usually double sauce recipes, too. I love things with lots of sauce!! Guess we are alike in that. This looks yummy. A must try.

  2. Nana Phyllis permalink
    02/12/2011 10:48 am

    Oh Kate, I made the German cho. balls and am in love!! YUMMY. Mike had one and said he liked it, too. Who wouldn’t?? I do love Larabars and this is close to it. Who wouldn’t love chocolate and coconut with all those nuts and dates??

    Anyway, I wanted to caution you that if you use whole dates (pitted) they may not all have their pits removed. I always cut them in half to check, and sure enough one of mine had a pit. You don’t want to grind up a pit and ruin your recipe.

    We’ll do the Asian noodles with chicken tonight for dinner. Thanks!! I’m still waiting for beeswax so I can make the hard lotion. Have all the other ingredients.

  3. 02/12/2011 5:22 pm

    Go, Nana Phyllis- that’s my girl! I am also excited about this recipe- looks so good!!!!!

  4. 11/03/2011 9:12 pm

    Do you know what a Kirby cucumber is? I’ve never heard of it!

    This looks scrumptious.

    • Kate permalink*
      11/03/2011 10:29 pm

      Nope! I have no idea. I just used a regular one. :)

  5. 11/04/2011 1:37 am

    Yum! This sounds delicious. I love peanut flavored sauces.

  6. 12/14/2011 9:42 am

    Easy Shepherds Pie Recipe:
    Ingredients:

    1 pound roast beef, cooked and cubed 2 onions, sliced thinly 1/2 cup homemade beef gravy 4 cups mashed potatoes, cooked

    Directions:

    Preheat oven to 350 degrees.
    Layer the roast beef in the bottom of a 2-quart casserole dish. Layer the sliced onions on top and pour on the gravy. Spread the mashed potatoes on top.
    Bake for 1 hour, or until potatoes are browned.

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