One of my most popular recipes last year was Simple Sesame Noodles. I admit it is a real favourite of mine too, and not the least because not only is it tasty, but quick and easy as well.
This recipe here today is a slight variation on that theme . . . with a slightly sweeter, tangy spicy sauce . . . and the addition of chicken. I've also added red peppers for some colour. In truth I could eat this every day of the week. I do sooooo love pasta.
Not sure what the Italians would think of it . . . but they didn't really invent spaghetti did they. I hear tell it was the Chinese that invented noodles.
I think they would approve. And even if they didn't, I don't really care. My kitchen. My rules. Chopsticks . . . I've never been able to master them. Hand me a fork any day. It's more my speed.
*Chicken and Sesame Noodles*
- Printable Recipe
- 16 ounces egg spaghetti noodles (1 pound)
- 6 TBS Toasted Sesame Oil
- 4 tsp Gourmet Garden crushed garlic, or 4 medium cloves of garlic, peeled and crushed
- 120g of smooth and creamy peanut butter (2/3 cup)
- 125ml of low sodium soy sauce (1/2 cup)
- 6 TBS rice wine vinegar
- 4 TBS packed dark brown sugar
- 1/2 tsp powdered ginger
- 1/2 tsp Gourmet Garden crushed red chilies (or to taste)
- 2 tsp peanut oil
- 1 1/2 pound of boneless skinless chicken breast meat, cut into half inch cubes
- (I like to do this when it's semi frozen)
- fine sea salt and freshly ground black pepper to taste
- 6 spring onions, trimmed and thinly sliced on the diagonal
- 2 TBS finely chopped red pepper
- Cook the spaghetti in a large pot of lightly salted boiling water until al dente, following the package directions. Drain well, rinse and drain again. Place in a large bowl and toss with 1 TBS of the sesame oil.