Sesame Noodles With Chicken Food

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SESAME CHICKEN AND NOODLES



Sesame Chicken and Noodles image

Using sliced mushrooms and packaged cleaned baby spinach saves time when preparing this tasty dish.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

8 ounces thin spaghetti
2 tablespoons sesame oil, divided
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon rice vinegar
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 package (8 ounces) sliced baby portobello mushrooms
1 medium sweet red pepper, chopped
1 teaspoon minced garlic
1 package (9 ounces) fresh baby spinach
1/2 cup chopped green onions
3 tablespoons sherry
2 teaspoons minced fresh gingerroot
1 tablespoon sesame seeds, toasted

Steps:

  • Cook spaghetti according to package directions; drain. Toss with 1 tablespoon sesame oil; set aside. In a small bowl, combine the cornstarch, broth, soy sauce and vinegar until smooth; set aside. , In a large skillet, stir-fry the chicken, mushrooms, red pepper and garlic in remaining oil for 5-8 minutes or until chicken juices run clear. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach; cover and cook for 2-3 minutes or until spinach wilts. Add the onions, sherry, ginger and spaghetti; cook for 2-3 minutes or until heated through. Sprinkle with sesame seeds.

Nutrition Facts : Calories 358 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 871mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein.

CLASSIC SESAME NOODLES WITH CHICKEN



Classic Sesame Noodles with Chicken image

Sesame noodles become a satisfying meal with lean chicken and tons of veggies in this quick, healthy noodle recipe. Be sure to rinse the spaghetti until it's cold, then give it a good shake in the colander until it's well drained. Are you a spiralizing pro? Swap 5 cups of raw zucchini, carrot or other veggie "noodles" for the cooked pasta.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Pasta Recipes

Time 20m

Number Of Ingredients 12

8 ounces whole-wheat spaghetti
3 tablespoons toasted (dark) sesame oil
2 scallions, chopped
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
8 ounces cooked boneless, skinless chicken breast, shredded
1 cup julienned carrots
1 cup sliced snap peas
3 tablespoons toasted sesame seeds

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.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 53.2 g, Cholesterol 48.2 mg, Fat 16.5 g, Fiber 9 g, Protein 28.6 g, SaturatedFat 2.7 g, Sodium 407.3 mg, Sugar 7 g

SESAME NOODLES WITH CHICKEN



Sesame Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 14

1 1-inch piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
1 Kirby cucumber, halved and sliced
1 cup shredded cooked chicken
6 scallions (white and green parts), sliced
1/4 cup dry-roasted peanuts, chopped

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.

CHINESE SESAME NOODLES WITH CHICKEN



Chinese Sesame Noodles with Chicken image

Make and share this Chinese Sesame Noodles with Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup Chinese sesame paste or 1/2 cup tahini (stir before measuring)
6 tablespoons soy sauce
2 tablespoons minced ginger
4 cloves garlic, minced
4 teaspoons sugar
4 tablespoons dark sesame oil
1 teaspoon hot chili oil (amount to taste)
1 lb cooked chicken breast
1 cucumber
1 lb thin Chinese egg noodles (wheat noodles or thin spaghetti may also be used)
1 -2 teaspoon sesame seeds (optional)

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.

QUICK SESAME CHICKEN NOODLE BOWL



Quick Sesame Chicken Noodle Bowl image

Who doesn't love a fast meal at home, that rivals your local fast food joint? This noodle bowl comes together in less than thirty minutes and is effortless!

Provided by thedailygourmet

Categories     Noodle Bowl Recipes

Time 25m

Yield 6

Number Of Ingredients 12

28 ounces fresh udon noodles
1 pound chicken tenderloins
2 tablespoons oil for cooking
2 stalks green onions - chopped, green and white parts separated, divided
1 ½ tablespoons grated fresh ginger root
5 cloves garlic, minced
1 (12 ounce) package frozen stir-fry vegetables
4 tablespoons oyster sauce
2 tablespoons sweet soy sauce (kecap manis)
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons toasted sesame seeds

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.

Nutrition Facts : Calories 585.8 calories, Carbohydrate 85.3 g, Cholesterol 43.1 mg, Fat 12.6 g, Fiber 1.6 g, Protein 27.3 g, SaturatedFat 1.6 g, Sodium 1581 mg, Sugar 4.8 g

SOBA NOODLES WITH SESAME CHICKEN



Soba Noodles with Sesame Chicken image

Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!

Provided by Collette Duck

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 18

1 (8 ounce) package dried soba noodles
⅓ cup soy sauce
3 tablespoons Thai-style chile sauce
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes
1 teaspoon sesame oil
cooking spray
8 ounces skinless, boneless chicken breast, cut in bite-sized pieces
1 medium jalapeno pepper, seeded and chopped
3 cloves garlic, minced
1 cup sugar snap peas, trimmed and halved
1 cup julienned carrot
1 bunch green onions, green parts only, thinly sliced
¼ cup chopped fresh cilantro
2 tablespoons sesame seeds, or more to taste
1 tablespoon grated lime zest

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
  • Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
  • Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
  • Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
  • Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 61.1 g, Cholesterol 32.3 mg, Fat 5.9 g, Fiber 5.7 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 2191.6 mg, Sugar 3.8 g

FUNKY CHICKEN WITH SESAME NOODLES



Funky Chicken With Sesame Noodles image

This has to be one of the most amazing chicken dishes I have ever made or eaten. It's really scary to watch people just attack this dish and practically inhale it in one breath. Brush up on your Heimlich Maneuver, people do get a little over-enthusiastic over this. Prep time includes marinating time.

Provided by Mirj2338

Categories     Chicken Breast

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb spaghettini (get the thinnest spaghetti you can find)
1/2 cup soy sauce
1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
1/3 cup sugar
3 scallions, thinly sliced
1/4 cup sesame seeds (or more)
1/4 cup soy sauce
1/4 cup teriyaki sauce
2 garlic cloves, minced
1/4 cup brown sugar
1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
4 boneless skinless chicken breasts
sesame oil, for sauteing

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.

COLD SESAME NOODLES WITH SHREDDED CHICKEN



Cold Sesame Noodles With Shredded Chicken image

So easy and delicious! Don't be afraid of all of the steps - it really is an easy recipe! You can save time by making and shredding the chicken the day before. This recipe was featured on America's Test Kitchen and printed in Cooks Illustrated magazine. I tweaked it a bit, but the basic recipe is in tact. My family LOVES this dish and I am asked to make it quite often.

Provided by Zoesmama

Categories     Spaghetti

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup toasted sesame seeds
1/4 cup creamy peanut butter (Jif recommended)
2 medium garlic cloves, minced
fresh ginger, grated or minced (about 1 tbsp, I use the minced ginger that comes in a jar)
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot sauce (like Tabasco)
2 tablespoons light brown sugar
hot water
1 1/2 lbs boneless skinless chicken breasts
2 tablespoons salt, divided
1 lb fresh Chinese noodles or 1 lb spaghetti
2 tablespoons sesame oil
4 scallions or 4 green onions, sliced thin on diagonal
1 medium carrot, peeled and grated on large holes of box grater (about 2/3 cup) (optional)
1/2 cucumber, sliced on box grater and chopped into matchstick-sized pieces (optional)
crushed red pepper flakes (optional)

Steps:

  • First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
  • Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
  • If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
  • In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
  • Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
  • Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
  • Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
  • Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
  • In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

SESAME NOODLES WITH SHREDDED CHICKEN



Sesame Noodles With Shredded Chicken image

Adapted from America's Test Kitchen _Cooking For Two 2009_. The recipe in the book does not make enough sauce; I have doubled the sauce ingredients here. If it's still not enough next time, I might increase them further. Commercial chunky peanut butter is better than natural or old-fashioned, because it has a bit more sweetness. This can be served cold or hot.

Provided by DrGaellon

Categories     Chicken

Time 27m

Yield 2-3 serving(s)

Number Of Ingredients 17

5 tablespoons soy sauce
4 tablespoons sesame seeds, toasted, divided
1/4 cup chunky peanut butter
2 tablespoons rice vinegar
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, minced finely
1/2 teaspoon hot sauce (sriracha or other Asian style hot sauce preferred)
4 -6 tablespoons hot water
8 ounces cooked chicken, shredded
1/3 lb spaghetti or 1/2 lb fresh Chinese noodles
1/2 red bell pepper, cored and sliced into 1/4-inch-wide strips
1/2 cucumber, peeled, seeded and sliced across 1/4-inch wide
1 carrot, peeled and grated on the large holes of a box grater
2 scallions, sliced thinly on the bias
1 tablespoon chopped cilantro leaf (optional)

Steps:

  • In a blender, combine soy sauce, 3 tbsp sesame seeds, peanut butter, rice vinegar, brown sugar, 1 tbsp sesame oil, ginger, garlic and hot sauce. Process until smooth. With the blades still running, add hot water, 1 tbsp at a time, until the sauce has the thickness of heavy cream.
  • If serving hot, heat the chicken without overcooking it (1 minute or so in the microwave on high should do).
  • Cook the pasta in 4 qts of salted water until tender. Reserve 1/2 c of pasta water before draining. If serving cold, rinse under cold running water until cold.
  • Transfer noodles to a large bowl and toss with remaining 1 tbsp sesame oil. Add sauce, chicken, bell pepper, cucumber, carrot, scallions and cilantro if using. Toss well to combine. If the sauce looks too thick, drizzle with reserved pasta water and toss again; repeat until desired consistency is achieved. Sprinkle with the remaining 1 tbsp sesame seeds and serve.

Nutrition Facts : Calories 1008.6, Fat 47.7, SaturatedFat 8.1, Cholesterol 85.1, Sodium 2824.9, Carbohydrate 94, Fiber 9.9, Sugar 23.3, Protein 55.5

SESAME CHICKEN NOODLES



Sesame chicken noodles image

Forget soggy lunchbox sandwiches and whip up a tasty and healthy chicken and noodle salad for lunch using our pre-made roast chicken recipe

Provided by Sophie Godwin - Cookery writer

Categories     Lunch

Time 10m

Number Of Ingredients 12

1 tbsp tahini
1 lime , juiced
2 tsp soy sauce
2 roasted garlic cloves
1 tsp sesame oil
½ tsp chilli flakes , plus extra to serve
200g cooked rice noodles
200g leftover roast chicken
1 roasted aubergine
1 carrot , grated
½ cucumber , seeds removed and cut into half moons
½ small pack mint , roughly chopped

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.

Nutrition Facts : Calories 505 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 31 grams protein, Sodium 1.1 milligram of sodium

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.

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