Chinesesesamenoodleswithchicken Recipes

CLASSIC SESAME NOODLES WITH CHICKEN

Steps:

• Cook spaghetti in a pot of boiling water according to package directions. Drain, rinse and transfer to a large bowl.
• Combine sesame oil, scallions, garlic, ginger and brown sugar in a small saucepan. Heat over medium heat until starting to sizzle. Cook for 15 seconds. Remove from heat and stir in soy sauce and ketchup. Add to the noodles along with chicken, carrots, snap peas and sesame seeds; gently toss to combine.

SESAME NOODLES WITH CHICKEN

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 NOODLE BOWL

Steps:

• Season chicken with five-spice powder.
• Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
• Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
• Stir sauce into wok and cook for 3 minutes. Serve.

SESAME NOODLES WITH CUCUMBERS AND SHREDDED CHICKEN

Steps:

• In a food processor, mix sesame paste, oils, and vinegar. Add chile, garlic and herbs and puree until smooth. Season with salt and pepper. In a large mixing bowl toss pasta, cucumbers and chicken with dressing. Check for seasoning and garnish with red bell peppers and basil/mint leaves.
• Pre-heat oven to 550 degrees. Rub chicken with oil, then salt and pepper. Place chicken, breast side up, in the oven and cook for about 25 minutes or until golden brown. May have to rotate the chicken for even coloring. When chicken is fully browned, turn down oven to 325 degrees. Cover with foil to prevent burning. Chicken will take another 45 to 55 minutes. Chicken is done when one can move the wing back and forth with great ease. Allow chicken to rest for 10 minutes before serving. When chicken is cooled, remove skin and hand-shred the meat. Broil the skin to crisp up then julienne for garnish.

COLD SESAME NOODLES WITH SHREDDED CHICKEN

Steps:

• First, make the shredded chicken. (As noted above, you can do this the day before and just take the shredded chicken out of the refrigerator before you begin the final preparations.) Boil 4 qts. of water with one tablespoon of salt. When the water reaches a boil, add the chicken and cook for about 20-25 minutes.
• Pour out the water and allow the chicken to cool on a cutting board or in a bowl.
• If you are unable to find toasted sesame seeds, toast the sesame seeds in a medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in a small bowl.
• In a blender or small food processor, puree the remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With the machine running, add hot water 1 tablespoon at a time until the sauce has the consistency of heavy cream, about 5 tablespoons; set the mixture aside (it can be left in the blender jar or food processor workbowl). If you wish, add the crushed red pepper for a little zing. (Start with 1/8 of a teaspoon and go from there.).
• Bring 5 quarts water and the other tablespoon of salt to a boil in a stockpot over high heat. While you wait for the water to boil, you can shred your chicken.
• Using 2 forks, shred the chicken into small, bite-sized pieces and set aside.
• Add the noodles to the boiling water and cook them according to the directions on the package (about 4 minutes for fresh and 10 minutes for dried pasta).
• Drain the noodles, return them to the pot, then rinse them again with cold running tap water until they are cool to the touch; drain them again.
• In a large bowl, toss the noodles with the sesame oil until evenly coated. Add the shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with a portion of reserved sesame seeds, and cucumber decoration and serve.

CHINESE SESAME NOODLES WITH CHICKEN

Steps:

• In a small bowl, whisk together sesame paste, soy sauce, ginger, garlic, sugar, sesame oil and hot oil.
• Stir in 1/4 cup cold water until it forms a smooth sauce; set aside.
• Chop chicken into bite-size pieces and set aside.
• Peel cucumber, slice, and remove seeds; chop into bite-size pieces.
• Cook noodles in boiling water just until tender, 5-8 minutes (if using another type, refer to package directions).
• Place noodles in cold water and allow to drain.
• Place drained noodles in a large bowl and toss with the chicken and cucumber.
• Pour half the sauce over the noodles along with the sesame seeds and toss gently.
• Place noodles on serving platter (or serve from the bowl).
• Pass remaining sauce at table to add as desired.