Sesame Ginger Noodles With Chicken Food

SESAME-GINGER CHICKEN NOODLE SOUP

Steps:

• Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
• Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
• Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
• Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
• Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.

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 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.

SESAME NOODLES WITH CHICKEN

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.

CHICKEN AND NOODLES WITH SESAME-GINGER DRESSING

Steps:

• Bring some water to boil in a covered pot for the pasta.
• Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
• Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
• Cook noodles according to package directions.
• Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
• Wash, dry and chop cilantro.
• When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.

FUNKY CHICKEN WITH SESAME NOODLES

Steps:

• First make the sesame noodles: Cook the spaghetti according to package directions.
• Drain (I also rinse).
• In a jar, add the soy sauce, sesame oil and the sugar.
• Shake until well blended and the sugar has dissolved.
• Pour this over the pasta.
• Toss with scallions and sprinkle with the sesame seeds.
• Set aside while you marinate and then cook the chicken.
• Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
• Make sure the sugar has pretty much dissolved.
• Add the chicken, making sure it's all coated with the sauce.
• Cover and stick in the fridge for 2-3 hours.
• Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
• Heat the sesame oil in a large non-stick pan.
• Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
• Remove the chicken from the pan and let cool slightly.
• Slice the chicken diagonally into thin strips.
• Serve the chicken over the sesame noodles.
• Stand back and watch your guests/children/loved ones inhale this dish.

CHICKEN AND NOODLES IN SESAME-GINGER DRESSING

Steps:

• Preheat the oven to 375 degrees.
• Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
• Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
• Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
• Shred the chicken and mix with the noodles. Add the coriander and toss.

SESAME GINGER CHICKEN LO MEIN

Steps:

• Chop all veggies and set aside seperately. Boil water in a large pot. Add carrots and celery first and cook for 7 minutes, drain set aside in large bowl. Add noodles to water and cook for time directed stirring occasionally. When noodles are cooked drain and rinse with cold water and set aside in the veggie bowl. Rinse the pot as we will be using it again.
• Heat 2 tablespoons oil in large frying pan over med-high heat. Cut chicken in 2 inch cubes and lightly season with salt and pepper. When pan is hot (not too hot and shouldn't be smoking) add chicken and cook 4-5 minutes for chicken to brown a little on the bottom and turn all pieces then add onion. Reduce heat to medium and cover set timer for 7 minutes.
• Now heat 3 tbsp oil in bottom of pot at medium heat. When oil is hot add eggs. Let whites cook most of the way through (about 60-90 seconds). Then take a spatula and break yolks and begin chopping and stirring until they are in very small pieces. Add green pepper, stir, remove from heat, add sesame oil.
• About now the chicken should be close to done. Check a larger piece for doneness. If done remove from heat, if not stir and move on to next step.
• Add noodles/veggies to oil/egg, then add soy/oyster/teriaki sauce, and stir very well. The pasta should have a very light oil coating (light is key). When pasta is hot again add chicken to the top. Slowly add sesame ginger marinade to taste. Stir well and enjoy.

GINGER CHICKEN & SHRIMP STIR-FRY WITH SESAME NOODLES

Steps:

• Cook spaghetti until al dente. Drain in colander.
• While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
• Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
• While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
• Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
• Top with toasted sesame seeds.

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.