Saturday, March 6, 2010
I saw this recipe in a magazine and ripped out the page to try it. I am always on the lookout for new dishes with Asian flavors. For the noodles, you can use Nobu noodles or whole wheat spaghetti, but I would definitely recommend using the Nobu noodles, even if it means finding your local Asian market. They have a great flavor and texture and add a lot to this dish. I would recommend these noodles if you are in the mood to make a Chinese take-out style dinner at home. It has a good nutty sesame flavor, but don't expect the sauce to be like Chinese take-out sesame chicken.
(This recipe was adapted from Better Homes & Gardens.)
1/4 cup rice vinegar
1/3 cup thinly sliced green onions
2 tbsp. honey
1 tbsp. reduced sodium soy sauce
1 tbsp. grated fresh ginger
2 tsp. Asian garlic chili sauce (This adds quite a spicy kick! If you don't like it spicy, or are going to serve it to kids, I would definitely recommend trying 1 tsp. and adding more to your taste.)
3 large cooked chicken breasts, chopped into bite size strips
12 oz. dried udon noodles or whole wheat spaghetti (*see note)
3 tbsp. toasted sesame oil
2 medium sweet red or yellow peppers
1 cup broccoli, chopped
sprinkling of sesame seeds
Chop 3 large chicken breasts into bite size strips. Saute until cooked through and lightly browned.
In a medium bowl, stir together rice vinegar, green onions, honey, soy sauce, ginger & garlic-chili sauce. Add cooked chicken & stir to coat. Set aside to allow flavors to meld. Steam broccoli.
Meanwhile, cook noodles in boiling water about 8 minutes until just tender. Drain noodles well & return to pan. Drizzle with the toasted sesame oil and toss well to coat. Add the chicken mixture & broccoli and toss to combine. Heat through.
Put into serving bowls. Top with pepper strips and fresh cilantro & sprinkle with sesame seeds.
*Note: We purchased Japanese Udon Noodles from our local Asian market. I have not found them in any of our chain grocery stores. This package came with pre-bundled noodles. I used 3 bundles for this recipe. There is also a Chinese version of Udon Noodles, but I have not tried them, so I can't tell you how similar they are.