Chicken And Noodles With Sesame Ginger Dressing Recipes

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CHICKEN AND NOODLES IN SESAME-GINGER DRESSING



Chicken And Noodles In Sesame-Ginger Dressing image

Provided by Marian Burros

Categories     dinner, main course

Time 45m

Yield Six servings

Number Of Ingredients 13

3 large whole skinless, boneless chicken breasts, about 3 pounds
24 ounces fresh Chinese thin egg noodles or fresh linguine
6 cloves garlic, minced
2 tablespoons minced fresh ginger
1/2 cup Oriental sesame paste
5 1/2 tablespoons low-sodium soy sauce
1 tablespoon sugar
1 tablespoon hot chili oil
3 tablespoons Oriental sesame oil
3 tablespoons rice vinegar
3 tablespoons white wine or dry vermouth
6 scallions, sliced
6 tablespoons chopped fresh coriander

Steps:

  • Preheat the oven to 375 degrees.
  • Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
  • Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
  • Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
  • Shred the chicken and mix with the noodles. Add the coriander and toss.

Nutrition Facts : @context http, Calories 931, UnsaturatedFat 26 grams, Carbohydrate 89 grams, Fat 37 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 613 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN AND NOODLES WITH SESAME-GINGER DRESSING



Chicken and Noodles With Sesame-Ginger Dressing image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 40m

Yield 2 servings

Number Of Ingredients 16

8 ounces skinless, boneless chicken breast
1 cup dry white wine
2/3 pound Kirby cucumbers
2 cloves garlic
Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
2 tablespoons Asian sesame paste
1 1/2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
2 teaspoons Asian sesame oil
1 teaspoon hot-chili oil
1 tablespoon rice vinegar
1 tablespoon white wine or dry vermouth
8 ounces very thin Chinese noodles or Italian spaghettini
2 scallions
Few sprigs cilantro to yield 2 tablespoons chopped
10 cherry tomatoes

Steps:

  • Bring some water to boil in a covered pot for the pasta.
  • Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
  • Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
  • Cook noodles according to package directions.
  • Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
  • Wash, dry and chop cilantro.
  • When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.

Nutrition Facts : @context http, Calories 889, UnsaturatedFat 17 grams, Carbohydrate 104 grams, Fat 24 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 11 grams, TransFat 0 grams

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