Sesame Noodles with Chicken & Vegetables
Recipe by Andrea McCoy of The Salt & Stone
You could call this recipe ‘everything but the kitchen sink’ although I think Sesame Noodles sound much more appetizing. Brown rice ramen noodles are tossed in a luscious and creamy peanut sauce and piled high with chicken and vegetables.
I love this recipe for its easy versatility, you can easily adapt the recipe to what you have on hand and still have a delicious meal.
Some easy alternatives include swapping noodles for other healthy grains such as quinoa or whole wheat spaghetti noodles (or skip the grains altogether). Cooked chicken is an easy and delicious protein, but again, you could swap it for tofu, pork or flank steak. And finally, use whatever vegetables you prefer. Snap peas, zucchini or savoy cabbage would be great additions to the combinations I list in the recipe.
I often make this recipe at the beginning of the week for an easy and healthy lunch on the go all week long.
Sesame Noodle Bowl (recipe adapted from the cookbook Chloe Flavor)
10 ounces brown rice ramen noodles (quinoa, cauliflower rice or spaghetti noodles also work!)
3 tablespoons toasted sesame oil
¼ cup low-sodium soy sauce
3 tablespoons rice wine vinegar
¼ cup natural peanut butter
2 tablespoons brown sugar
1 tablespoon minced ginger
1 clove garlic
1 tablespoon sriracha (use as little or as much as you like, this gives the sauce a kick)
4-6 ounces cooked chicken, diced (about 2 medium chicken breasts)
4 cups diced raw vegetables such as carrot, red bell pepper, English cucumber and broccoli
Green onion, slivered
Chopped cilantro (optional)
Cook noodles to package instructions. When the noodles are finished cooking, drain water and set aside. In a blender or food processor combine sesame oil, vinegar, peanut butter, brown sugar, garlic and sriracha. Blend until smooth; about 1-2 minutes.
In a large bowl combine noodles with cooked chicken and mixed vegetables. Pour the sauce over everything and gently mix until the sauce is well-incorporated. Garnish with slivered green onion and chopped cilantro.
This dish can be served warm or cold. Store in an air-tight container in the refrigerator for up to three days.