Sesame Noodles With Chicken Asparagus Recipes

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



Sesame Noodles with Chicken & Asparagus Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 10

2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into 1/4-inch pieces
1 tablespoon vegetable oil
1 pound linguine
1 pound asparagus , trimmed and cut into 1-inch pieces
1/3 cup peanut butter
5 tablespoons rice vinegar
1/4 cup oyster sauce
2 teaspoons chili-garlic sauce
1 1/2 teaspoons fresh ginger, grated
1 1/2 tablespoons toasted sesame oil

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.

SESAME CHICKEN AND ASPARAGUS PASTA



Sesame Chicken and Asparagus Pasta image

Make and share this Sesame Chicken and Asparagus Pasta recipe from Food.com.

Provided by CandyTX

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces linguine
3 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
6 tablespoons chunky peanut butter
1/4 cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil (optional)
2 cooked boneless skinless chicken breast halves
5 tablespoons sesame seeds, toasted
1 lb thin asparagus, trimmed
3 scallions, white bulb and inches green cut up
1 small cucumber, halved and seeded cut into 1/4 inch dice

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



Sesame Noodles image

Provided by Food Network Kitchen

Number Of Ingredients 7

1/2 pound linguine
2/3 cup peanut butter
1/4 cup soy sauce
2 cloves garlic, minced
Sesame oil
1/2 teaspoon red pepper flakes
Lime

Steps:

  • Cook linguine according to direction on box. In saucepan combine peanut butter, soy sauce andgarlic. Stir to combine. Add a splash of sesame oil, a sprinkle of red pepper flakes, and the
  • juice of the lime. Heat slowly and whisk together until smooth. Drain linguine, place in a bowland top with peanut sauce and toss to coat. Serve hot or cold.

SESAME NOODLES WITH ASPARAGUS TIPS



Sesame Noodles With Asparagus Tips image

Make and share this Sesame Noodles With Asparagus Tips recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup light sesame oil
1 tablespoon toasted sesame oil
7 tablespoons soy sauce
3 tablespoons chinese black vinegar or 3 tablespoons balsamic vinegar
3 1/2 tablespoons dark brown sugar
2 teaspoons sea salt
2 teaspoons chili oil
1 tablespoon minced ginger
1 garlic clove, finely chopped
1/4 cup chopped cilantro
2 lbs asparagus, trimmed and thinly sliced on a diagonal
1 (14 ounce) package asian rice noodles
10 scallions, including the firm greens, thinly sliced
1/4 cup sesame seeds, toasted until lightly browned

Steps:

  • Mix the marinade ingredients together, stirring to dissolve the sugar.
  • Bring a large pot of water to a boil. Add salt and the asparagus.
  • Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.
  • Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.
  • Toss the noodles with all the marinade and most of the scallions, sesame seeds and asparagus.
  • Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions and sesame seeds.

Nutrition Facts : Calories 692.5, Fat 22.7, SaturatedFat 3.3, Sodium 3145.9, Carbohydrate 110.9, Fiber 8.5, Sugar 16.1, Protein 14.6

COLD SESAME NOODLES WITH SMOKED CHICKEN



Cold Sesame Noodles with Smoked Chicken image

My husband and I like to try different types of sesame noodles when we go out --especially spicy ones. They are traditionally made with ground sesame or peanut butter and lots of chile oil. Tahini is ground sesame, so I thought "Why not use an item I always have on hand in my pantry to make noodles with actual ground sesame sauce?" I hope you enjoy this fun take on takeout noodles as much as we loved cooking and eating it.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 14

12 ounces ramen noodles (four 3-ounce bundles; see Cook's Note)
2 bunches scallions
1/4 cup tahini paste
1/4 cup shoyu, soy sauce or black garlic soy
About 3 tablespoons rice wine vinegar
2 tablespoons mirin
1 to 2 tablespoons toasted sesame oil
2 tablespoons chopped fresh ginger root (about a 2-inch piece)
2 large cloves garlic
1 tablespoon chili paste or sauce, such as sambal olek or sriracha, plus more for serving if desired
1 tablespoon pourable light brown sugar
1/2 seedless cucumber or 2 Persian cucumbers, thin julienne
3 cups smoked chicken, rotisserie chicken or plant-based grilled chicken, thinly sliced or pulled (about 12 ounces; see Cook's Note)
3 tablespoons toasted sesame seeds

Steps:

  • Bring a pot with 3 to 4 quarts water to a boil for ramen or thin spaghetti. If using thin spaghetti, you'll need baking soda as well (see Cook's Note). Ramen does not require salt to be added into water.
  • Take 4 scallions and trim, cut into thirds and slice lengthwise; put in ice cold water to curl the scallions. Thinly slice the remainder of the 2 bunches on a bias and reserve.
  • For dressing, in a food processor, combine tahini paste, shoyu or soy sauce, rice wine vinegar, mirin, toasted sesame oil, ginger, garlic, chili paste or sauce and light brown sugar. Process sauce until smooth and add a splash of bottled or filtered water if necessary to thin--sauce should be creamy but pourable. Transfer to a large mixing bowl.
  • Drop ramen or pasta into boiling water and cook ramen 4 minutes (thin spaghetti about 6 minutes). Drain and cold rinse, then drain again. Toss ramen with sauce, sliced scallions, three-quarters of the cucumbers and three-quarters of the chicken. Drain scallion curls. Arrange noodles in shallow bowls and top with scallion curls, remaining chicken and cucumbers, lots of sesame seeds and a few dollops of chili paste if desired.

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

LEMON-SESAME ASPARAGUS



Lemon-Sesame Asparagus image

Toasted sesame seeds, lemon juice and parsley are added to melted butter and drizzled over crisp asparagus.

Provided by Shannon :)

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 6

Number Of Ingredients 6

1 pound asparagus spears, ends trimmed
⅓ cup margarine or butter
3 tablespoons sesame seed
1 tablespoon lemon juice, or to taste
1 tablespoon chopped fresh parsley
Salt and pepper to taste

Steps:

  • Place the asparagus in a large pot filled with water 1 inch deep. Bring to a boil, and cook until tender, but still bright green. This will take about 5 minutes, or longer if your asparagus spears are thick. Drain and place on a serving dish.
  • Meanwhile, melt the margarine or butter in a skillet over medium heat. Stir in the sesame seeds, and cook, stirring frequently, until they are golden brown and toasted, about 2 minutes. Stir in the lemon juice and parsley; season to taste with salt and pepper.
  • To serve, pour sauce over the cooked asparagus.

Nutrition Facts : Calories 130.8 calories, Carbohydrate 4.4 g, Fat 12.3 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.1 g, Sodium 119.2 mg, Sugar 1.6 g

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS



Spicy Sesame Noodles With Chicken and Peanuts image

In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, noodles, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

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

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.

COLD NOODLES WITH SESAME SAUCE, CHICKEN AND CUCUMBERS



Cold Noodles With Sesame Sauce, Chicken And Cucumbers image

It doesn't surprise me how often people order cold noodles with sesame sauce at Chinese restaurants. What is surprising, though, is how few people make the dish at home. It is incredibly easy to prepare, with common ingredients, and you can serve it as a main course or appetizer. You don't even need sesame sauce. Peanut butter is an acceptable substitute, as long as you use good peanut butter, simply defined as that made with peanuts and salt. (The name brands contain about 10 percent added hydrogenated fat, plus a couple of other typical additives.) Creamy is more common, but chunky is also good. It's easy enough to buy sesame paste (tahini) at health-food stores specializing in Middle Eastern ingredients and even at supermarkets. Sesame oil, which contributes mightily to the flavor of the finished dish, is a staple sold in Asian food stores (and, increasingly, in supermarkets).

Provided by Mark Bittman

Categories     dinner, quick, noodles, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Salt
1 to 2 cups shredded cooked chicken or about 8 ounces boneless chicken breast
1 pound cucumber
12 ounces long pasta like linguine, or 16 ounces fresh Chinese egg noodles
2 tablespoons dark sesame oil
1/2 cup sesame paste (tahini) or peanut butter
2 tablespoons sugar
3 tablespoons soy sauce, or to taste
1 teaspoon minced ginger, optional
1 tablespoon rice or wine vinegar
Hot sesame oil or Tabasco sauce to taste
1/2 teaspoon freshly ground black pepper, or more
At least 1/2 cup minced scallions for garnish

Steps:

  • Set a large pot of water to boil and salt it. If your chicken is uncooked, poach it in water as it comes to a boil; it will cook in about 10 minutes. Meanwhile, peel cucumbers, cut them in half, and, using a spoon, scoop out seeds. Cut cucumber into shreds and set aside.
  • When water comes to a boil, cook pasta until tender but not mushy. (If chicken is not done, you can still add pasta; remove chicken when it is done.) While pasta is cooking, whisk together sesame oil and paste, sugar, soy, ginger, vinegar, hot oil and pepper in a large bowl. Thin sauce with hot water, so that it is about the consistency of heavy cream; you will need 1/4 to 1/2 cup. Stir in cucumber. When pasta is done, drain it and run pasta (and chicken, if necessary) under cold water. Drain. Shred chicken (the easiest way to do this is with your fingers).
  • Toss noodles and chicken with sauce and cucumbers. Taste and adjust seasoning as necessary (the dish may need salt), then garnish and serve.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 25 grams, Carbohydrate 65 grams, Fat 33 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 736 milligrams, Sugar 12 grams, TransFat 0 grams

ASIAN NOODLES WITH CHICKEN



Asian Noodles with Chicken image

My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked angel hair pasta
1/3 cup stir-fry sauce
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 tablespoon minced fresh cilantro
1 to 2 teaspoons sesame oil
1 tablespoon sesame seeds

Steps:

  • Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.

Nutrition Facts :

COLD SESAME NOODLES 66



Cold Sesame Noodles 66 image

From the menu at Vongerichten's TriBeCa restaurant, 66.

Provided by Jean Georges Vongerichten

Yield Makes 6 small plates

Number Of Ingredients 17

1 cup light soy sauce
3/4 cup sugar
1/2 cup black Chinese vinegar or balsamic vinegar
1/2 cup unseasoned rice vinegar
1/2 cup Shaoxing wine (Chinese rice wine) or dry Sherry
1 cup (packed) fresh cilantro leaves
1/2 cinnamon stick, broken into pieces
1/2 tablespoon coriander seeds
1/2 red Thai chile or red jalapeño chile
4 coils bean thread noodles (saifun),* from two 5- to 6-ounce packages
4 cups mung bean sprouts
Peanut-Sesame Sauce
1 large Fuji apple, quartered, cored, cut into matchstick-size strips
1 cucumber, peeled, quartered lengthwise, seeded, cut into matchstick-size strips
5 green onions, chopped
1/3 cup chopped crystallized ginger
Thin apple slices, roasted salted peanuts, toasted sesame seeds

Steps:

  • Bring first 5 ingredients to boil in medium saucepan over medium heat, stirring until sugar dissolves. Mix in cilantro, cinnamon, coriander, and chile. Remove from heat; steep 45 minutes. Strain into bowl. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)
  • Place noodles in large bowl. Add boiling water to cover. Let stand until noodles are soft, separating occasionally, about 10 minutes. Drain; return noodles to bowl. (Can be prepared 4 hours ahead. Let stand at room temperature. Before using, cover with warm water; drain well.)
  • Pour 1/4 cup broth into each of 6 shallow bowls. Top with sprouts, noodles, Peanut-Sesame Sauce, apple, cucumber, green onions, and ginger. Garnish with apples, peanuts, and sesame seeds.
  • *Clear dried noodles, also known as cellophane or transparent noodles; sold in the Asian foods section of some supermarkets and at Asian markets.

SESAME CHICKEN NOODLE SALAD



Sesame Chicken Noodle Salad image

This is my go-to recipe when I have no time. It's quick, easy and you can use almost anything from the fridge. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked whole wheat angel hair pasta
2 cups cubed cooked chicken breast
1-1/2 cups coleslaw mix
1 can (11 ounces) mandarin oranges, drained
1 medium sweet red pepper, julienned
1 cup fresh sugar snap peas, trimmed and halved
3 green onions, chopped
1/4 teaspoon salt
2/3 cup reduced-fat Asian toasted sesame salad dressing
1/4 cup chopped salted peanuts

Steps:

  • Cook pasta according to package directions. , In a large bowl, combine chicken, coleslaw mix, oranges, red pepper, snap peas and green onions; sprinkle with salt and toss to combine., Drain pasta and rinse in cold water. Add pasta and dressing to chicken mixture; toss to coat. Sprinkle with peanuts.

Nutrition Facts : Calories 519 calories, Fat 11g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 631mg sodium, Carbohydrate 72g carbohydrate (25g sugars, Fiber 10g fiber), Protein 35g protein.

SESAME, EDAMAME & CHICKEN NOODLE SALAD



Sesame, edamame & chicken noodle salad image

Pack a picnic for the family with this healthy wholewheat noodle lunch with chicken, edamame, broccoli and sesame seeds. Make it in just 20 minutes

Provided by Cassie Best

Categories     Pasta

Time 20m

Yield Serves 3 (or 2 adults and 2 children)

Number Of Ingredients 10

2 chicken legs, cooked
1½ tbsp sesame seeds
4 wholewheat noodle nests
160g frozen edamame beans
160g long-stemmed broccoli , cut into small florets
1 tbsp tahini
2 tbsp sesame oil
2 tsp honey
1½ tbsp low-sodium soy sauce
1 tbsp rice wine vinegar

Steps:

  • Boil the kettle. Remove the chicken skin, then shred the meat and discard the bones. Set aside. In a large pan, toast the sesame seeds for 1 min until golden, then tip into a large bowl (big enough to hold the noodles).
  • Fill the pan with water from the kettle and bring back to the boil. Add the noodles and cook following pack instructions. Tip in the beans and broccoli for the last 2 mins.
  • Meanwhile, mix the tahini, sesame oil, honey, soy sauce and vinegar into the sesame seeds. Drain the noodles, reserving a cup of the cooking water, and run under cold water to cool. Drain again and toss through the sauce along with the chicken. Add a splash of the cooking water to make the sauce thin enough to coat the noodles (it will thicken as it cools). Transfer to containers and chill until ready to eat, if not eating straight away.

Nutrition Facts : Calories 598 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.5 milligram of sodium

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

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From thewoksoflife.com


SESAME NOODLES WITH ASPARAGUS TIPS RECIPE | EAT YOUR BOOKS
aeader on January 21, 2012 . Green beans are a good sub for the asparagus. Salad does not keep well - plan to eat it the day it's made. There will be extra dressing left in the bowl - can remove 1/4 to 1/3 cup in advance to use as a meat marinade or sauce.
From eatyourbooks.com


SESAME CHICKEN NOODLES WITH ASPARAGUS AND SHALLOTS RECIPE
After four minutes of cooking the chicken, add the asparagus and shallots back into the pan, along with cooked pasta, cornstarch mixture, and chicken stock. Toss to combine and cook for about 2 minutes until sauce is hot. Turn off heat, drizzle sesame oil over noodles and sprinkle on sesame seeds. Toss to combine and serve.
From cdkitchen.com


ASIAN SESAME CHICKEN NOODLES - LIFE MADE SWEETER
2018-02-12 Heat a large wok or skillet over medium-high heat. Add 1 1/2 tablespoons olive oil and saute chicken until cooked through, about 4-5 minutes. Transfer to a plate. Return pan to heat and add remaining olive oil. Add the garlic, ginger, and broccoli. Cook until the vegetables are just crisp tender, about 2-3 minutes.
From lifemadesweeter.com


CHICKEN AND ASPARAGUS STIR FRY - DINNER AT THE ZOO
2018-04-29 Cook for 3-4 minutes per side or until browned. Add the asparagus to the pan and cook for 3-4 minutes or until tender. Add the garlic and ginger and cook for 30 seconds. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch. Pour the sauce over the chicken and asparagus and bring to a simmer.
From dinneratthezoo.com


SESAME CHICKEN PASTA WITH THAI-STYLE PEANUT SAUCE
2017-11-28 With the blender or food processor running, drizzle in the sesame and olive oil and process until blended and smooth. Season to taste with salt and pepper, if needed. Set aside. Transfer the pasta and asparagus to a large serving bowl. Add the chicken. Pour the sauce over the top along with two tablespoons of the sesame seeds.
From melskitchencafe.com


10 BEST CHICKEN ASPARAGUS RECIPES | YUMMLY
2022-04-26 Italian Chicken Rice Knorr. asparagus, boneless skinless chicken breasts, sun-dried tomatoes and 3 more. Pasta Prima-Verde! AliceMizer. leek, greek style yogurt, frozen peas, chicken breast, lemon and 10 more.
From yummly.com


SESAME NOODLES - DINNER AT THE ZOO
2021-02-09 Instructions. Prepare the noodles according to package directions. Place the soy sauce, rice vinegar, peanut butter, sesame oil, ginger, chili garlic sauce and brown sugar if using (optional) in a medium bowl. Whisk until smooth. Drain the noodles and rinse with cold water. Pour the sauce over the noodles and toss to coat.
From dinneratthezoo.com


SESAME NOODLES WITH SHREDDED CHICKEN - AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


SESAME NOODLES WITH CHICKEN | PARENTS
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From parents.com


SESAME NOODLES WITH CHICKEN AND ASPARAGUS | COOK'S COUNTRY
To save time and effort, we used the same pot of salted water to blanch the asparagus and cook the pasta. Rich toasted sesame oil accented the nutty flavors of the peanut butter, and oyster sauce lent an essential savory flavor to the dish. Thinning the peanut butter with some of the reserved pasta water ensured a creamy sauce.
From cookscountry.com


SESAME NOODLES WITH CHICKEN - RECIPE - FINECOOKING
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.
From finecooking.com


SESAME NOODLES WITH CHICKEN - BIGOVEN.COM
Look for bottled toasted sesame seeds for a quick garnish. Toss cucumber, tomato, onion, and cilantro with rice wine vinegar and a little toasted sesame oil for a snappy side dish. - Sesame Noodles with Chicken
From bigoven.com


SESAME NOODLES WITH CHICKEN | RECIPES | WW USA
ZeroPoint Foods. Food. Activity
From qat2.weightwatchers.com


10 BEST CHICKEN ASPARAGUS PASTA MUSHROOMS RECIPES - YUMMLY
2022-04-29 Vegan Lemon Asparagus Pasta Vegan Richa. fettuccine, olive oil, chopped onion, firm tofu, flour, olive oil and 18 more. Charred Asparagus Pasta with Blackened Lemon Chicken. Half Baked Harvest. dried thyme, boneless skinless chicken breast, …
From yummly.com


SESAME NOODLES (VEGAN RECIPE) | COOK CLICK N DEVOUR!!!
2020-09-26 Bring 4 cup water to a rolling boil in a large pot. Add few drops of oil and 1/4 teaspoon salt. Add uncooked noodles and stir once gently. Cook for the time mentioned in the package in medium flame. Once done, drain excess water and rinse in cold water thoroughly.
From cookclickndevour.com


SESAME NOODLES WITH CHICKEN AND ASPARAGUS - A FEAST FOR THE EYES
The sauce has a little fresh ginger-chili-garlic kick with a savory sesame peanut sauce. Apr 14, 2021 - You'll love the Thai-Asian flavor of this very quick dinner. This is a perfect work night dinner, as it only takes about 30 minutes from start to finish. The sauce has a little fresh ginger-chili-garlic kick with a savory sesame peanut sauce. Pinterest. Today. Explore. When …
From in.pinterest.com


ORANGE CHICKEN AND ASPARAGUS {ONE POT MEAL} | LIL' LUNA
2021-06-03 Heat sesame oil in a large skillet. Sauté sliced chicken, garlic and red pepper flakes for about 7 minutes. ASPARAGUS. Add chopped asparagus and cook for an additional 3 minutes. SAUCE. In a small bowl, whisk together soy sauce, honey, sesame seeds, and juice and zest of 1 orange. Add to skillet and cook for 1 minute. SERVE.
From lilluna.com


EASIEST GARLIC SESAME NOODLES | THE RECIPE CRITIC
2020-04-14 Cook pasta: Cook pasta according to package directions. Rinse and drain. Whisk together sauce: In a small bowl whisk soy sauce , rice vinegar , sesame oil, ginger, brown sugar and garlic. Combine: Pour over hot noodles and toss to coat. Garnish with sesame seeds.
From therecipecritic.com


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