Sesame Chicken and Noodles
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 8 tablespoons butter, divided
- 4 boneless chicken breast halves
- 5 garlic cloves, minced
- 1 small onion, chopped
- 4 tablespoons sesame seeds
- 2 tablespoons fresh ginger, peeled and minced
- 4 ounces snow peas, julienned
- 2 large carrots, shredded
- 1 lb fresh Chinese noodles
- 3⁄4 cup tamari soy sauce, divided
- 1⁄2 cup peanut oil
- chinese hot oil
- sesame oil
directions
- In a large skillet, fry the chicken breasts in 4 tablespoons butter, and a little (about 1/2 teaspoon) hot oil until cooked through. Remove chicken from pan and set aside to cool. In the same pan saute the onions, garlic and ginger. Add sesame seeds, stir-fry a little and then add carrots, then peas. Stir-fry for a few minutes until they aren't still raw.
- Bring a large pot of water to a boil and cook Chinese noodles for about 5 minutes. Drain and run under cold water.
- While cooking noodles, slice the cooled chicken and add back to the pan of vegetables. Add 1/4 cup soy sauce, and reheat with the vegetables in pan. Combine with well-drained noodles
- Shortly before before serving, in a large wok, heat peanut oil with about 1 tablespoon sesame oil and about 1-2 tablespoon hot oil, depending on how hot you like things.
- Add the drained noodles and stir fry them in the oils.
- Add the rest of the soy sauce to the noodles, (1/2 cup) . When they seem to have absorbed the soy and oils, add the vegetable-chicken mixture and mix well.
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RECIPE SUBMITTED BY
Way too young to be grandmother of five, mom of three, and wife of one, all living together in our crooked old house. Former food columnist for small suburban papers, and mostly-retired caterer, I still love entertaining, gardening, writing, and of course, the internet. I am getting a little tired of making dinner, though.