Best Sesame Noodles With Chicken Asparagus Recipes

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SESAME NOODLES WITH CHICKEN & ASPARAGUS



Sesame Noodles with Chicken & Asparagus image

It's just the meal you want when you're tired and hungry because it's filling, it's nutritious, it's a little spicy and it's got a great peanut-sesame taste.

Provided by Connie "Kiyu" Guerrero

Categories     Pasta

Time 40m

Number Of Ingredients 11

2 large chicken breast halves, skinless and boneless
salt and pepper (to taste)
1 lb linguine pasta (fettuchini or spaghetti)
1 lb asparagus, fresh (1/2
1/3 c peanut butter
5 Tbsp rice wine vinegar
1/4 c oyster sauce
2 tsp chili garlic sauce
1 1/2 tsp fresh ginger (grated)
1 1/2 Tbsp sesame seed (toasted)
2 Tbsp canola oil

Steps:

  • 1. Bring a large pot with water to a boil.
  • 2. Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Cook the chicken until it's not longer pink inside, about 2 to 3 minutes per side. Transfer to a plate. (Do not wash skillet.
  • 3. Add a large pinch of salt to the boiling water then add pasta and cook until just beginning to soften, about 8 minutes.
  • 4. Add the asparagus into the pot and cook until bright green and the pasta is al dente, about 4 minutes more. NOTE: Reserve one cup of pasta water. Drain pasta and asparagus and return to the pot.
  • 5. SAUCE: In a medium bowl, whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame seed oil and 1/2 cup of the reserved pasta water until smooth.
  • 6. Add the cooked chicken into the skillet with the pasta and asparagus, then add the peanut butter mixture and toss to combine.
  • 7. Add more of the reserved pasta water, if needed. Serve immediately!

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS



Spicy Sesame Noodles With Chicken and Peanuts image

In this quick and spicy weeknight noodle dish, sizzling hot oil is poured over red-pepper flakes, orange peel, crunchy peanuts, soy sauce and sesame oil. While you brown the ground chicken, the mixture sits, and the flavors become more pronounced and fiery. Tossed with soft noodles and browned chicken, the bright chile-peanut oil shines. If you crave something green, throw in a quick-cooking green vegetable when you break up the chicken in Step 3. You can also swap the chicken with ground pork or beef, or crumbled tofu.

Provided by Ali Slagle

Categories     dinner, lunch, weeknight, noodles, poultry, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 tablespoons red-pepper flakes
1 1/2 tablespoons low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil, plus more as needed
Kosher salt and black pepper
1/2 cup plus 1 tablespoon neutral oil, like grapeseed or vegetable
6 tablespoons roasted, salted peanuts, coarsely chopped
Rind of 1/2 orange, peeled into 2- to 3-inch strips
1 pound ground chicken
10 to 12 ounces ramen or udon noodles, preferably fresh
3 tablespoons finely chopped chives

Steps:

  • In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
  • Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
  • Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
  • While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
  • Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SESAME NOODLES WITH CHICKEN



Sesame Noodles with Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
1 pound spaghetti or Chinese egg noodles
2 tablespoons toasted sesame oil
1 garlic clove, peeled
1 (1-inch) piece peeled fresh ginger
1/2 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
3/4 teaspoon crushed red pepper
1/4 cup hot water
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:

  • 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 CHICKEN AND ASPARAGUS PASTA



Sesame Chicken and Asparagus Pasta image

Make and share this Sesame Chicken and Asparagus Pasta recipe from Food.com.

Provided by CandyTX

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces linguine
3 garlic cloves, minced
1 tablespoon red wine vinegar
1 tablespoon brown sugar
6 tablespoons chunky peanut butter
1/4 cup soy sauce
6 tablespoons sesame oil
1 tablespoon hot chili oil (optional)
2 cooked boneless skinless chicken breast halves
5 tablespoons sesame seeds, toasted
1 lb thin asparagus, trimmed
3 scallions, white bulb and inches green cut up
1 small cucumber, halved and seeded cut into 1/4 inch dice

Steps:

  • Bring a large pot of water to boil. Add the linguine and cook until just tender. Drain and rinse under cold water. Drain again, and set aside in a large mixing bowl.
  • Place the garlic, vinegar, brown sugar, peanut butter and soy sauce in a food processor. Process for one minute. With motor running, slowly add the sesame and chile oils through the feed tube, and process until well blended.
  • Shred the chicken into 2 inc julienne and toss with linguine. Add the sauce and 4 T of the sesame seeds and toss to coat well.
  • Cut the asaragus on a diagonal into 1 inch lengths. Blanch in a saucepan of boiling water for 1 minutes. Drain, rinse under cold water and pat dry.
  • Place the linguine and chicken in a large flat serving bowl and arrange the asaragus on top. Sprinkle with scallions, cucumber and remaining sesame seeds.
  • Serve at room temperature.

SESAME ASPARAGUS AND NOODLES



Sesame Asparagus and Noodles image

Make and share this Sesame Asparagus and Noodles recipe from Food.com.

Provided by roxy_froggy25

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons sesame seeds
2 tablespoons oriental sesame oil
1/4 cup tamari soy sauce
2 tablespoons vegetable stock
2 tablespoons chinese rice wine
1/2 teaspoon chili oil
1 lb linguine
1 tablespoon vegetable oil
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 pint asparagus, cut diagonally into 2-inch lengths
1/4 cup water
1 teaspoon tamari soy sauce
4 scallions, thinly sliced

Steps:

  • Bring a large pot of water to a boil for the noodles.
  • Toast the sesame seeds by placing them in a small skillet over medium heat. Swirl the pan.
  • Occasionally until the seeds begin to smoke and become fragrant. Immediately pour them into a small bowl to cool.
  • Combine the sesame oil, tamari, vegetable stock, wine, and chili oil in a measuring cup and set aside. This will be the sauce for the noodles.
  • When the water is at a rolling boil, cook the noodles until tender yet chewy.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook 1 minute. Add the asparagus and stir-fry 1 minute. Pour in the water and cover the pan. Cook until the asparagus pieces are tender, about 5 minutes.
  • Drain the noodles and return them to the pot. Pour on the prepared sauce and toss with tongs to coat.
  • 7. Remove the cover from the asparagus. Pour on the teaspoon of tamari and the scallions and toss for 1 minute. Serve on the noodles. Garnish with sesame seeds.

Nutrition Facts : Calories 587.6, Fat 14.4, SaturatedFat 2.1, Sodium 1131.7, Carbohydrate 93, Fiber 6.6, Sugar 3.9, Protein 20.3

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

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