Quick Sesame Chicken Noodles Food

SPICY SESAME GARLIC NOODLES

Steps:

• Bring a large pot of salted water to a boil. Cook noodles according to package instructions. (See note 1.)
• Meanwhile, place the minced shallot, garlic and ginger into a large mixing bowl (big enough to accommodate a pound of noodles) and stir in the rice vinegar. Let sit for five minutes. Then whisk in peanut butter, soy sauce, sesame oil, and sriracha until perfectly smooth. Whisk in the water.
• In a small pan, toast the sesame seeds over low heat, stirring a few times, until fragrant and lightly browned.
• As soon as you drain the noodles, add them to the bowl with the sauce and toss to coat well. Stir in scallions and sesame seeds.
• Serve warm, at room temperature, or cold.

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.

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.

QUICK SESAME CHICKEN NOODLES

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.

SIMPLE SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
• Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
• Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

QUICK SESAME CHICKEN WITH BROCCOLI

Steps:

• Cook rice with a pinch of salt according to package directions.
• Set a steamer basket in a medium pot filled with 1" water, cover pot, and bring water to a boil. Steam broccoli, covered, until crisp-tender, 5-6 minutes. Drain and set aside.
• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Add chicken and toss to coat.
• Heat 2 Tbsp. vegetable oil in a large skillet over high. Add half of the chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, whisk together honey, soy sauce, vinegar, Sriracha, garlic, ginger, sesame oil, 1 Tbsp. sesame seeds, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer first batch of chicken to a plate. Heat remaining 2 Tbsp. vegetable oil and cook remaining chicken. Add sauce to skillet along with first batch of chicken. Toss well and cook until sauce is reduced and thickened, about 2 minutes. Fold in reserved broccoli, toss to coat, and remove from heat.
• Divide chicken and broccoli among 4 plates and top with scallions and remaining 1 Tbsp. sesame seeds. Serve with rice on the side.

BAKED SESAME CHICKEN NOODLES

Steps:

• Preheat oven to 400°.
• Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half).
• Drain well.
• Heat the oil in a large enough skillet or wok.
• Add red bell pepper strips and mushrooms, saute 2 minutes.
• Add chicken, ginger, and garlic; saute 3 minutes.
• Stir in soy sauce, cook 2 minutes, stirring frequently.
• Combine broth and cornstarch, stirring well with a whisk.
• Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly.
• Remove from heat; stir in sherry, vinegar and crushed red pepper.
• Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds.
• Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray.
• Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture.
• Bake at 400° for 20 minutes.

CRISPY SESAME CHICKEN

Steps:

• Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
• To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
• Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
• Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
• Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
• Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
• Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

SESAME CHICKEN AND SOBA NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into the water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse under cold water.
• Heat soy sauce and brown sugar in a large skillet over medium heat. Add chicken; stir and cook until cubes are no longer pink in the center and juices run clear, 5 to 7 minutes. Transfer to a bowl; sprinkle with sesame seeds, toss to coat.
• Whisk olive oil, vinegar, and ginger together in a bowl until vinaigrette is combined. Divide greens among 4 plates; top with soba noodles and chicken. Serve with vinaigrette.

30-MINUTE SESAME CHICKEN NOODLE STIR-FRY

Steps:

• Cook noodles according to package instructions. Drain and set aside.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add chicken and season evenly with a generous pinch of salt and pepper. Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes). Transfer chicken with a slotted spoon to a separate plate, and set aside.
• Add the remaining 2 tablespoons oil to the saute pan, and increase heat to high. Add broccoli, carrots, bell pepper and mushrooms, and saute for 5 minutes, or until they reach your desired level of softness.
• Add in the collard greens, sauce, cooked chicken, noodles, and immediately toss to combine. Continue cooking for 2 minutes, stirring frequently, until the greens have wilted a bit.
• Remove from heat and serve immediately, garnished with your desired toppings.
• Whisk all ingredients together until combined. Then whisk in as much chili garlic sauce as you'd like.

QUICK AND EASY SESAME CHICKEN

Steps:

• Cook chicken in sesame oil in fry pan.
• Whisk together corn starch and soy sauce.
• Add onions to pan and then quickly add the soy sauce mixture (note that it thickens and coats the chicken VERY quickly).
• Serve chicken over rice.

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.

QUICK SESAME CHICKEN NOODLE BOWL

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.