Classic Sesame Noodles With Chicken Recipes

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SESAME NOODLES WITH CHICKEN



Sesame Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
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

Steps:

  • 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.

ONE-POT SESAME CHICKEN NOODLES



One-Pot Sesame Chicken Noodles image

Everything goes in the pot at once for this quick and easy Asian noodle dish that takes weeknight dinner to the next level. Just stir, and prepare to be impressed!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 13

1 carton (32 oz) Progresso™ chicken broth
6 boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 20 oz)
12 oz uncooked spaghetti, broken in half (from 1-lb box)
1 medium red bell pepper, cut in thin strips
3 green onions, thinly sliced on the bias, white and green parts separated
1 package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
4 tablespoons butter
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons chile garlic sauce
2 tablespoons chopped fresh cilantro leaves
1 tablespoon sesame seed

Steps:

  • In 5-quart Dutch oven, mix broth, chicken, spaghetti, bell pepper, green onion whites, mushrooms, butter, hoisin sauce, sesame oil, soy sauce and chile garlic sauce. Heat to boiling over high heat, stirring occasionally.
  • Reduce heat to medium-low; cook 11 to 15 minutes, stirring occasionally, until juice of chicken is clear when thickest part is cut (at least 165°F), pasta is cooked and most of liquid is absorbed. Top with green onion greens, cilantro and sesame seed. Serve with additional soy sauce and chile garlic sauce, as desired.

Nutrition Facts : Calories 500, Carbohydrate 55 g, Cholesterol 110 mg, Fat 3, Fiber 4 g, Protein 31 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 4 g, TransFat 0 g

SESAME CHICKEN AND NOODLES



Sesame Chicken and Noodles image

Using sliced mushrooms and packaged cleaned baby spinach saves time when preparing this tasty dish.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

8 ounces thin spaghetti
2 tablespoons sesame oil, divided
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon rice vinegar
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 package (8 ounces) sliced baby portobello mushrooms
1 medium sweet red pepper, chopped
1 teaspoon minced garlic
1 package (9 ounces) fresh baby spinach
1/2 cup chopped green onions
3 tablespoons sherry
2 teaspoons minced fresh gingerroot
1 tablespoon sesame seeds, toasted

Steps:

  • Cook spaghetti according to package directions; drain. Toss with 1 tablespoon sesame oil; set aside. In a small bowl, combine the cornstarch, broth, soy sauce and vinegar until smooth; set aside. , In a large skillet, stir-fry the chicken, mushrooms, red pepper and garlic in remaining oil for 5-8 minutes or until chicken juices run clear. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cover and cook for 2-3 minutes or until spinach wilts. Add the onions, sherry, ginger and spaghetti; cook for 2-3 minutes or until heated through. Sprinkle with sesame seeds.

Nutrition Facts : Calories 358 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

CLASSIC SESAME NOODLES WITH CHICKEN



Classic Sesame Noodles with Chicken image

Sesame noodles become a satisfying meal with lean chicken and tons of veggies in this quick, healthy noodle recipe. Be sure to rinse the spaghetti until it's cold, then give it a good shake in the colander until it's well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie "noodles" for the cooked pasta.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Pasta Recipes

Time 20m

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 53.2 g, Cholesterol 48.2 mg, Fat 16.5 g, Fiber 9 g, Protein 28.6 g, SaturatedFat 2.7 g, Sodium 407.3 mg, Sugar 7 g

SESAME NOODLES WITH CHICKEN



Sesame Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 14

1 1-inch piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
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

Steps:

  • 1. Bring a large pot of cold water to a boil over high heat. Generously salt boiling water, add pasta, and cook, stirring occasionally, until al dente, about 8 to 10 minutes. Drain and rinse under cold running water, transfer to a large bowl and toss with sesame oil.
  • 2. Chop garlic and ginger in a blender. With motor running, add peanut butter, soy sauce, brown sugar, vinegar, and red pepper and blend until smooth. Blend in 1/4 cup water. Pour over reserved spaghetti and toss to distribute.
  • 3. Top pasta with cucumber, chicken, scallions, and peanuts to serve.

QUICK SESAME CHICKEN NOODLE BOWL



Quick Sesame Chicken Noodle Bowl image

Who doesn't love a fast meal at home, that rivals your local fast food joint? This noodle bowl comes together in less than thirty minutes and is effortless!

Provided by thedailygourmet

Categories     Noodle Bowl Recipes

Time 25m

Yield 6

Number Of Ingredients 12

28 ounces fresh udon noodles
1 pound chicken tenderloins
2 tablespoons oil for cooking
2 stalks green onions - chopped, green and white parts separated, divided
1 ½ tablespoons grated fresh ginger root
5 cloves garlic, minced
1 (12 ounce) package frozen stir-fry vegetables
4 tablespoons oyster sauce
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons toasted sesame seeds

Steps:

  • Soak the udon noodles in warm water to separate.
  • Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
  • Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
  • Drain the noodles, and add the noodles to the stir-fry mixture.
  • Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 85.3 g, Cholesterol 43.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 27.3 g, SaturatedFat 1.6 g, Sodium 1581 mg, Sugar 4.8 g

CHINESE SESAME NOODLES WITH CHICKEN



Chinese Sesame Noodles with Chicken image

Make and share this Chinese Sesame Noodles with Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup Chinese sesame paste or 1/2 cup tahini (stir before measuring)
6 tablespoons soy sauce
2 tablespoons minced ginger
4 cloves garlic, minced
4 teaspoons sugar
4 tablespoons dark sesame oil
1 teaspoon hot chili oil (amount to taste)
1 lb cooked chicken breast
1 cucumber
1 lb thin Chinese egg noodles (wheat noodles or thin spaghetti may also be used)
1 -2 teaspoon sesame seeds (optional)

Steps:

  • In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
  • Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
  • Chop chicken into bite-size pieces and set aside.
  • Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
  • Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
  • Place noodles in cold water and allow to drain.
  • Place drained noodles in a large bowl and toss with the chicken and cucumber.
  • Pour half the sauce over the noodles along with the sesame seeds and toss gently.
  • Place noodles on serving platter (or serve from the bowl).
  • Pass remaining sauce at table to add as desired.

COLD SESAME NOODLES WITH SHREDDED CHICKEN



Cold Sesame Noodles With Shredded Chicken image

So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.

Provided by Zoesmama

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup toasted sesame seeds
1/4 cup creamy peanut butter (Jif recommended)
2 medium garlic cloves, minced
fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (like Tabasco)
2 tablespoons light brown sugar
hot water
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons salt, divided
1 lb fresh Chinese noodles or 1 lb spaghetti
2 tablespoons sesame oil
4 scallions or 4 green onions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
crushed red pepper flakes (optional)

Steps:

  • First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
  • Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
  • If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
  • In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
  • Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
  • Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
  • Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
  • Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
  • In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

QUICK SESAME CHICKEN NOODLES



Quick Sesame Chicken Noodles image

I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. -Heather Chambers, Largo, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon sesame oil
1 package (22 ounces) frozen grilled chicken breast strips
1 medium yellow summer squash, thinly sliced
1 cup julienned carrots
1/3 cup halved fresh snow peas
3 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles, broken into small pieces
1-1/3 cups water
1/3 cup white wine or chicken broth
3 tablespoons reduced-sodium teriyaki sauce
4 green onions, sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.

Nutrition Facts : Calories 460 calories, Fat 15g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 1626mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 45g protein.

SESAME NOODLES



Sesame Noodles image

This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!

Provided by scoopnana

Categories     Main Dish Recipes     Pasta

Time 30m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
6 cloves garlic, minced
6 tablespoons sugar
6 tablespoons safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 teaspoon sesame seeds, toasted

Steps:

  • Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
  • Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g

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  • Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
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