Wednesday, December 24, 2014

Sesame Chicken and Noodles

Sesame chicken and noodles can be omnivore or vegan, depending on whether you choose to have animal or vegan chicken. I used Gardein Chick'n Teriaki and skipped the sauce from the package and used the marinade.

Sesame Noodles
1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seed (or more)

1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic cloves, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteing

  1. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
  2.  Make sure the sugar has pretty much dissolved.
  3. Slice the chicken diagonally into thin strips.
  4. Add the chicken, making sure it's all coated with the sauce.
  5. Cover and stick in the fridge for 2-3 hours.
  6. Cook the spaghetti according to package directions.
  7. Drain and rinse.
  8.  In a jar, add the soy sauce, sesame oil and the sugar.
  9. Shake until well blended and the sugar has dissolved.
  10.  Pour this over the pasta.
  11.  Toss with scallions and sprinkle with the sesame seeds.
  12. Set aside while you cook the chicken.
  13. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
  14. Heat the sesame oil in a large non-stick pan.
  15. Add the chicken in batches and saute until done internal temperature reaches at least 160 F, adding more sesame oil as needed.
  16. Remove the chicken from the pan and let cool slightly.
  17. Serve the chicken over the sesame noodles.

  • Prep time: 3-3.5 hours
  • Total time 3.5-4 hours
  • Serves 4.

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