Monthly Archives: October 2010

Peanut Sesame Noodles

I looove pasta, and I love Thai and Chinese noodles. AND ever since I saw Kung Fu Panda, my obsession with noodles has grown. Strange, I know. Mostly it means I’ve been searching for the perfect noodle soup, but when I saw this recipe for Hot and Cold Sesame Noodles, it instantly appealed to me.

I adjusted the ingredients to make it more of a meal. One important thing is missing from this picture above – peanut butter. Whoops. And, I didn’t end up using the ginger.

Cook the spaghetti till al dente.  While that’s cooking, just slice all the veggies thinly. I used a serrano pepper (from my container garden) instead of cayenne pepper, but I seeded it and it wasn’t very spicy. I would definitely add a a little more spice.

Then cook up some chopped chicken with a little olive oil, garlic, salt and pepper. When it’s done, set aside in a large bowl. Put the noodles in the bowl as well, when they’re cooked.

Then add some more olive oil, garlic, peppers and onions to skillet and cook till tender. While that’s happening, whisk the sauce ingredients together in a bowl and add to the skillet. Toss to coat, then pour over the chicken and noodles.  Toss, and add some fresh basil, scallions, and sesame seeds.

It was good, although I felt the sauce was a little thick. I would consider thinning it out a little bit next time; maybe with some chicken broth? Edamame would be good in this too.

Peanut Sesame Noodles

Adapted from Rachael Ray
Serves 4

Ingredients

2 boneless, skinless chicken breasts
1-2 tablespoons of olive oil
2 cloves garlic
8 oz. dried spaghetti or other thin noodle
1 red bell pepper
1/2 red onion, thinly sliced
1 cup green beans, fresh or frozen
2 hot peppers, such as serranos (or 1 teaspoon red pepper flakes)

For sauce:
1/4 cup smooth peanut butter
1/4 cup Tamari dark soy sauce
2 tablespoons cider or rice wine vinegar
1 tablespoon dark sesame oil

5-6 leaves fresh basil
3 scallions
2 tablespoons sesame seeds

Directions:

  1. Cook the spaghetti until al dente. When cooked, drain and place in a large bowl.
  2. Thinly slice chicken breasts and season with salt and pepper.
  3. Heat a skillet over medium high heat and pour in about 1 tablespoon of olive oil.
  4. While the pan is heating, chop the garlic cloves.
  5. Cook the chicken with one of the garlic cloves till browned and cooked through. Add to the bowl with the noodles.
  6. While the chicken is cooking, thinly slice the red onion and red pepper, chop the hot peppers, slice the green onions, and julienne the basil.
  7. In a separate bowl, microwave the peanut butter for a few seconds to soften. Whisk in the Tamari, vinegar, and sesame oil.
  8. In the same skillet as you used to cook the chicken, add 1 more tablespoon of olive oil. When heated, add the onions, garlic, red peppers, hot peppers, and green beans. You want to cook the vegetables for a few minutes – just so they’re heated through but still crisp.
  9. Pour the sauce into the skillet with the vegetables and stir to coat.  Pour the vegetable mixture over the noodles and chicken, add the basil, scallions, and sesame seeds on top and toss to coat.
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