Addictive chicken sesame noodles with veggies2014-07-28
- Servings : 8
- Prep Time : 35m
- Cook Time : 25m
- Ready In : 60m
Addictive noodles layered with vegetables and chicken
These truly addictive noodles are layered with sprouts, cucumber, green onions, cilantro and topped with stir fried teriyaki chicken and a sprinkling of chopped roasted peanuts. If you want to get fancy, add some chopped mango. This recipe is based on my earlier recipe Perfect Asian sesame noodles, but takes them up a notch with all the add-ins.
These noodles are actually best when they are made a day in advance. Make the teriyaki sauce and stir fry the chicken in advance. Chop the vegetables and peanuts in advance and refrigerate the chopped vegetables. Wait to combine everything until you are ready to serve.
Wok & wok spatula
I use a wok to stir fry the chicken, but if you don’t have one you can use a large saute pan. I recently won an Anolon Nouvelle copper and stainless steel stir-fry pan, which works well for sautéing the chicken. I also use a wok spatula or wok chuan that allows you to scoop and toss the food as you stir fry. This is an essential tool for stir frying.
Tricks for preparing ginger and garlic
You can reduce the time it takes to make these noodles if you use a Cuisinart Mini-Prep to chop the garlic and ginger. I peel the garlic and ginger, cut the ginger into a few slices and blitz it in the Mini-Prep. Voila, everything is finely chopped in seconds. You will use this time-saving tool all the time. For $35 it may be the best value of any kitchen tool out there. I put the bowl and the blade in the dishwasher. You can also chop the peanuts in the Mini-Prep.
Add spice and heat
You can vary the spice by adding or reducing the ginger and garlic. Likewise you can add more hot chili sauce if you love heat.
Want a cheater version of this recipe?
You can cheat and use shredded store bought chicken and skip stir-frying the chicken and making the teriyaki sauce. Or substitute cooked shrimp for the chicken. Yum!
Vegetarian and vegan option
For a vegetarian or vegan option, skip the chicken. These noodles stand on their own and do not need the extra protein to carry the day.
- 1/2 cup brown sugar
- 1/2 cup mirin
- 1/2 cup soy sauce
- 3 slices ginger, smashed with side of knife
- 1 pound boneless, skinless chicken thighs, sliced into bite-sized pieces
- 1/2 cup plus 2 t canola oil, divided
- 1 T toasted sesame seeds
- 2 T sesame seed oil
- 6 garlic cloves, peeled and minced
- 1" x 2" piece of fresh ginger, peeled and minced
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 1 to 2 T hot chili oil, depending on how much heat you like
- 1 T sugar
- 1 pound angel hair pasta
- 1/2 pound mung bean sprouts
- 5 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 3 persian cucumbers, julienned
- 4 ounces dry roasted peanuts, chopped
- 1 mango, diced (optional)
Make the teriyaki sauce by combining brown sugar, mirin, soy sauce and ginger slices in a pot. Bring to a boil and reduce heat to medium. Cook for 10 minutes until sauce begins to thicken. Remove from heat, discard ginger slices and set aside.
Heat your wok or saute pan until hot, then add 2 t oil and heat until it begins to shimmer. Swirl the pan so that the oil covers the bottom and sides of the pan. Add your chicken, stirring, shoveling and tossing until the chicken is done, about 4-5 minutes. Pour out any residual liquid and add 4 to 5 tablespoons of the teriyaki sauce. Stir to coat, taste and adjust sauce to your personal preference. Sprinkle with sesame seeds, stir to combine and and remove from heat and set aside.
Make the noodle dressing by putting 1/2 cup of canola oil and 2 T sesame seed oil in a small pan over medium high heat. When the oil is hot, add the minced ginger and garlic and cook for 2 to 3 minutes until garlic and ginger are soft and yellow. Take care not to brown.
Add vinegar, soy sauce, Chinese hot oil and sugar. Stir and boil for a few seconds to dissolve sugar and remove from heat.
Bring a large pot full of water and a pinch of salt to boil. Add the angel hair pasta and cook following package instructions, usually about 2 minutes, until noodles are al dente. Drain noodles in a colander and shake out excess water. Immediately toss noodles with noodle dressing, working to coat all the noodles in the sauce. Refrigerate until ready to serve.
When ready to serve, toss the noodles, chicken, bean sprouts, green onions, cilantro and cucumbers together. As an option, scatter chopped mango over the top. Serve in individual bowls and top with chopped peanuts.
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