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Category: Noodles in Sauce
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
1/4 c. sesame seeds, toasted
1/4 c. chunky peanut butter
2 cloves garlic, minced
1 T. minced fresh ginger
5 T. soy sauce
2 T. rice vinegar
1 tsp. Tabasco sauce
2 T. brown sugar, packed
5 T. hot water
1 1/2 lb. chicken breast fillets
1 T. salt
1 lb. dried Asian noodles
2 T. Asian sesame oil
4 green onions, sliced thin on diagonal
1 carrot, grated
In blender or food processor, puree 3 tablespoons of the sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.
With machine running, add hot water, 1 tablespoon at time, until sauce has consistency of heavy cream; set aside.
Bring 6 quarts water to boil in stockpot over high heat.
Preheat oven broiler. Spray broiler pan top with cooking spray.
Place chicken breasts on broiler pan and broil 4 to 8 minutes, or until lightly browned.
Using tongs, flip chicken over and continue to broil for an additional 6 to 8 minutes.
Transfer chicken to cutting board and let rest 5 minutes.
Using 2 forks, shred chicken into bite-size pieces and set aside.
Add salt and noodles to boiling water; boil noodles until tender
Drain, then rinse with cold running tap water until cool to touch; drain again
In a large bowl, toss noodles with sesame oil until evenly coated.
Add shredded chicken, scallions, carrot, and sauce; toss to combine.
Divide among individual bowls, sprinkle each bowl with portion of remaining 1 tablespoon of sesame seeds, and serve.
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NOODLES - ASIAN SESAME CHICKEN
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Category: Noodles in Sauce
Prep Time: Cook Time: Total Time:
Makes 4 to 6 servings.
1/4 c. sesame seeds, toasted
1/4 c. chunky peanut butter
2 cloves garlic, minced
1 T. minced fresh ginger
5 T. soy sauce
2 T. rice vinegar
1 tsp. Tabasco sauce
2 T. brown sugar, packed
5 T. hot water
1 1/2 lb. chicken breast fillets
1 T. salt
1 lb. dried Asian noodles
2 T. Asian sesame oil
4 green onions, sliced thin on diagonal
1 carrot, grated
In blender or food processor, puree 3 tablespoons of the sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.
With machine running, add hot water, 1 tablespoon at time, until sauce has consistency of heavy cream; set aside.
Bring 6 quarts water to boil in stockpot over high heat.
Preheat oven broiler. Spray broiler pan top with cooking spray.
Place chicken breasts on broiler pan and broil 4 to 8 minutes, or until lightly browned.
Using tongs, flip chicken over and continue to broil for an additional 6 to 8 minutes.
Transfer chicken to cutting board and let rest 5 minutes.
Using 2 forks, shred chicken into bite-size pieces and set aside.
Add salt and noodles to boiling water; boil noodles until tender
Drain, then rinse with cold running tap water until cool to touch; drain again
In a large bowl, toss noodles with sesame oil until evenly coated.
Add shredded chicken, scallions, carrot, and sauce; toss to combine.
Divide among individual bowls, sprinkle each bowl with portion of remaining 1 tablespoon of sesame seeds, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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