CLASSIC SESAME NOODLES WITH CHICKEN RECIPE | EATINGWELL
Provided by: EatingWell Test Kitchen
Categories: Healthy Chicken Pasta Recipes
Total time: 20 minutes
|8 ounces whole-wheat spaghetti|
|3 tablespoons toasted (dark) sesame oil|
|2 scallions, chopped|
|1 tablespoon minced garlic|
|2 teaspoons minced fresh ginger|
|1 teaspoon brown sugar|
|2 tablespoons reduced-sodium soy sauce|
|2 tablespoons ketchup|
|8 ounces cooked boneless, skinless chicken breast, shredded|
|1 cup julienned carrots|
|1 cup sliced snap peas|
|3 tablespoons toasted sesame seeds|
- Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
- Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.
Calories 460.4 calories, CarbohydrateContent 53.2 g, CholesterolContent 48.2 mg, FatContent 16.5 g, FiberContent 9 g, ProteinContent 28.6 g, SaturatedFatContent 2.7 g, SodiumContent 407.3 mg, SugarContent 7 g
SESAME NOODLES WITH CHICKEN RECIPE | FOOD NETWORK KITCHEN …
Provided by: Food Network Kitchen
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4 to 6 servings
|1 pound spaghetti or Chinese egg noodles|
|2 tablespoons toasted sesame oil|
|1 garlic clove, peeled|
|1 (1-inch) piece peeled fresh ginger|
|1/2 cup smooth peanut butter|
|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|
|1 cup shredded cooked chicken|
|6 scallions (white and green parts), sliced|
|1/4 cup dry-roasted peanuts, chopped|
- 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.
SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS RECIPE – NYT …
Provided by: Ali Slagle
Total time: 30 minutes
Yield: 4 servings
|1 1/2 tablespoons red-pepper flakes|
|1 1/2 tablespoons low-sodium soy sauce|
|1 1/2 teaspoons toasted sesame oil, plus more as needed|
|Kosher salt and black pepper|
|1/2 cup plus 1 tablespoon neutral oil, like grapeseed or vegetable|
|6 tablespoons roasted, salted peanuts, coarsely chopped|
|Rind of 1/2 orange, peeled into 2- to 3-inch strips|
|1 pound ground chicken|
|10 to 12 ounces ramen or udon noodles, preferably fresh|
|3 tablespoons finely chopped chives|
- 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.