Sesame Noodles With Chicken Asparagus Recipe 465

SESAME NOODLES WITH CHICKEN & ASPARAGUS RECIPE - (4.6/5)

Steps:

• Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate. Add pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.

CLASSIC SESAME NOODLES WITH CHICKEN

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.

SESAME CHICKEN AND ASPARAGUS PASTA

Steps:

• Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
• Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
• Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
• Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
• Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
• Serve at room temperature.

SESAME NOODLES WITH CHICKEN

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.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• 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.

SESAME NOODLES WITH CHICKEN

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool. Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil. In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. Set aside. Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions. Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste-you may not need to use it all. Transfer to a serving platter, sprinkle with the remaining scallions, and serve. From Fine Cooking 92, pp. 90a March 12, 2008

CHICKEN WITH SESAME NOODLES

Steps:

• Prepare linguine as label directs; drain.
• Meanwhile, cut red peppers and cucumber into match-stick-thin slices; thinly slice green onions.
• Set aside.
• Cut chicken breast halves crosswise into 1-inch thick strips.
• In a medium bowl combine cornstarch and salt.
• Toss chicken strips in cornstarch mixture to coat.
• In a 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces, stirring quickly and constantly, until light browned and chicken losses its pink color throughout.
• Remove chicken to a plate; keep warm.
• To skillet over medium heat, add peanut butter, soy sauce, sesame oil, vinegar, sugar and 3/4 cup water; cook stirring constantly, until mixture is smooth.
• Stir in linguine and heat though.
• Spoon linguine mixture onto warm platter.
• Top with red pepper and cucumber strips, then chicken strips and green onions.
• If you like sprinkle with crushed red pepper.
• Toss to serve.

SESAME CHICKEN AND NOODLES

Steps:

• In a large skillet, fry the chicken breasts in 4 tablespoons butter, and a little (about 1/2 teaspoon) hot oil until cooked through. Remove chicken from pan and set aside to cool. In the same pan saute the onions, garlic and ginger. Add sesame seeds, stir-fry a little and then add carrots, then peas. Stir-fry for a few minutes until they aren't still raw.
• Bring a large pot of water to a boil and cook Chinese noodles for about 5 minutes. Drain and run under cold water.
• While cooking noodles, slice the cooled chicken and add back to the pan of vegetables. Add 1/4 cup soy sauce, and reheat with the vegetables in pan. Combine with well-drained noodles
• Shortly before before serving, in a large wok, heat peanut oil with about 1 tablespoon sesame oil and about 1-2 tablespoon hot oil, depending on how hot you like things.
• Add the drained noodles and stir fry them in the oils.
• Add the rest of the soy sauce to the noodles, (1/2 cup) . When they seem to have absorbed the soy and oils, add the vegetable-chicken mixture and mix well.

CHICKEN SESAME NOODLES

Steps:

• Prepare noodles according to packet directions, drain and return to pan. Stir through sesame oil. Cover and set aside.
• Heat oil in large frying pan or wok on high. Stir-fry chicken for 3-5 minutes, until starting to brown. Toss in onion and garlic and stir-fry for 3 minutes. Add soy sauce, beansprouts and a splash of water and stir to combine. Add noodles and toss for 1 minute until heated through.
• Divide noodles between serving plates, garnish with extra bean sprouts and scatter with finely-chopped chilli, if using.
• Enjoy!

SESAME NOODLES

Steps:

• Cook spaghetti according to package directions.
• saute garlic and hot pepper in oil for 1-2 minutes.
• Mix in tahini and peanut butter, then whisk in warm water until the sauce is a creamy consistency (depending on the peanut butter you use and personal preference).
• Taste and add pepper, salt or more red pepper or hot sauce as desired.
• Toss with pasta and garnish with scallions, cilantro, cucumber then serve with lime wedges.

SESAME CHICKEN NOODLES

Steps:

• Whisk together the tahini, lime juice, soy sauce, flesh from the roasted garlic, sesame oil and chilli flakes in a large bowl, adding enough water to make a creamy dressing.
• Add the noodles, leftover roast chicken, aubergine and carrot and toss everything to combine, then gently fold through the cucumber and mint. Divide between two containers, then sprinkle over a few extra chilli flakes to serve.

EASY SESAME NOODLES

Steps:

• Place the spaghetti, sesame dressing and 1 teaspoon toasted sesame seeds in a medium bowl and toss well with tongs to coat the spaghetti in the dressing. Transfer to a serving dish.
• Fan the marinated tofu on the spaghetti and place the edamame and pickles on top of the noodles. Garnish with the remaining teaspoon sesame seeds and sprinkle with salt and pepper.
• Place the hot water, rice vinegar, salt and sugar in a small mixing bowl and mix to dissolve the sugar and salt. Place the cucumbers in a 16-ounce airtight container and pour the vinegar mixture over them. Seal the container and refrigerate for 1 hour or overnight.

CHINESE SESAME NOODLES WITH CHICKEN

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.