Monday, 28 July 2025

Sesame Noodles with Chicken

This is meant to be made with fresh Chinese-style egg noodles. I didn't feel like making a special trip out to the shop though, so we just used dry spaghettini. It worked just fine and was delicious.

I also didn't bother trying to cook the chicken in a grill pan like the recipe called for. I just cooked it in a normal frying pan. No pretty grill marks on it that way. But it seemed just fine otherwise.

For the vegetables... It was meant to use edamame and carrots. I don't particularly like edamame, so I used frozen green peas instead. Honestly, I think it would've been good with even more veg. It was good as-is. But I might be tempted to add some thinly sliced bell pepper next time.



Sesame Noodles with Chicken

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

  • 2 Tbsp. canola (or other neutral) oil
  • 2 Tbsp. sesame oil
  • 1/4 c. light soy sauce
  • 1/4 c. rice vinegar
  • 3 Tbsp. orange juice
  • 2 Tbsp. brown sugar
  • 1 1/2 Tbsp. garlic paste
  • 1 tsp. Sriracha
  • 2 skinless boneless chicken breasts
  • pepper, to taste
  • 1 c. frozen peas
  • 300g dry spaghettini (or similar)
  • 1 bell pepper, thinly sliced (optional)
  • 2-3 carrots, grated
  • 3 green onions, chopped
  • 2 Tbsp. toasted sesame seeds

Directions

  1. Combine the oils, soy sauce, vinegar, juice, sugar, garlic, and Sriracha and mix well.
  2. Season the chicken breasts with pepper and brush with 2 Tbsp. of the sauce.
  3. Heat a pan over medium heat and add the chicken. Cook until no longer pink inside (5-6 minutes per side).
  4. Remove from pan and slice.
  5. Meanwhile, place the frozen peas in a colander.
  6. Bring a large pot of water to a boil, salt lightly, and add the pasta, cooking until al dente.
  7. Drain the pasta by pouring it into the colander with the peas.
  8. Toss the noodles and peas with the bell pepper (if using), carrots, chicken, remaining sauce, and green onions.
  9. Sprinkle with sesame seeds and serve.

No comments:

Post a Comment