Baked Sesame Chicken Noodles

Submitted by Sharlene~W

"A fairly quick and easy to make casserole with an Asian flair."

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4

ingredients

• 8 ounces spaghetti, broken in half
• 1 tablespoon dark sesame oil
• 1 cup red bell pepper, strips
• 8 ounces shiitake mushroom caps, sliced
• 1 lb boneless skinless chicken breast half, cut into bite-size pieces
• 1 teaspoon minced fresh ginger
• 3 garlic cloves, minced
• 1⁄4 cup low sodium soy sauce
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons sherry wine
• 1 tablespoon rice vinegar
• 1⁄2 teaspoon crushed red pepper flakes
• 2 cups thinly sliced bok choy
• 3⁄4 cup sliced green onion
• 1 tablespoon sesame seeds, divided

directions

1. Preheat oven to 400°.
2. Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half).
3. Drain well.
4. Heat the oil in a large enough skillet or wok.
5. Add red bell pepper strips and mushrooms, saute 2 minutes.
6. Add chicken, ginger, and garlic; saute 3 minutes.
7. Stir in soy sauce, cook 2 minutes, stirring frequently.
8. Combine broth and cornstarch, stirring well with a whisk.
9. Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly.
10. Remove from heat; stir in sherry, vinegar and crushed red pepper.
11. Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds.
12. Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray.
13. Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture.
14. Bake at 400° for 20 minutes.

Reviews

[Prana Princess]

This was a huge hit with the entire family!! My 7 yr old is a very picky eater and she loved it; my DH is twitchy about anything that may be "too" spicy and he declared this to have "just the right amount of heat." I stuck to the recipe as written (as I usually do when trying something for the first time) and honestly, I think it's perfect just the way it is. Thank you so much for sharing. This is definitely a keeper for our house!

 

[Nana Amy]

My family liked this. It was just like a really good lo mein. I pretty much stuck to the recipe, which I hardly ever do, except I used white mushroom slices and doubled the recipe. I think this would also be really good without the spaghetti, made entirely on the stovetop and served on rice. I do also recommend baking it covered loosely with foil, as I did, to prevent it from drying out, as there isn't a lot of sauce.

 

[Debber]

Oh. My. Word. Scrumptious! I subbed Udon and Sobo noodles for part of the spaghetti (getting into the spirit of the ethnicity & all!), and chopped frozen peppers (from my garden) for the fresh, and canned 'shrooms for the shiitake, and cabbage for the bok choy (our rural boonies grocery stores have limited variety--esp. in winter!)...and STILL this is beyond description! I hope you don't mind if I include this recipe in my annual customer newsletter (we raise pastured poultry, and I always include a page or two of "to die-for" poultry recipes--this one definitely fits the bill!). This one will not only go in MY cookbook here on 'Zaar, but also in my "tried & true" recipe book in my kitchen--to pass down to the kids. Keeper! Keeper! Keeper! (okay...enough gushing.....going back to my corner now.)