Sesame noodles with chicken
A tasty bowl of noodles with moist chicken thigh meat and and Asian-inspired sauce all come tonight in just 20 minutes. A one-bowl meal, this dish can also be made with leftover noodles for an even faster preparation. A weeknight win, any leftovers make a terrific take-along lunch the day after. Toss in shredded carrots or chopped bell peppers for added texture and color. Remove the cilantro if you get a soapy taste when you eat it. Sub in leftover pork, beef or shrimp for an easy variation.
Uncooked whole wheat spaghetti
½ pound(s), or whole-wheat udon
½ cup(s), green parts only, chopped
Cooked boneless skinless chicken thigh(s)
½ pound(s), cut into thin strips
Low sodium soy sauce
Dark sesame oil
2 tsp, with garlic
1 Tbsp, fresh, finely chopped
- Cook noodles according to package directions. Remove 1/4 cup of pasta cooking water; drain and rinse.
- In a large bowl, combine noodles, scallions and chicken; toss gently but well.
- In a cup, combine reserved cooking water, vinegar, soy sauce, hoisin sauce, oil, chili sauce and honey; stir well.
- Pour vinegar mixture over noodles; toss gently but well to coat noodles. Sprinkle with cilantro and sesame seeds; serve. Yields about 1 cup per serving.