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Saturday, September 11, 2010

Sesame Noodles With Chicken

Chicken Tenders are a handy thing to have in the freezer.   Usually, I  fill  up on them when they are running a good sale.   Great for Stir Fry, Deep Fried with chips and a handy item for a quick pan saute for a salad.   This version is a better low carb recipe since it features whole wheat pasta...and I used the Ronzoni brand of  whole wheat  linguine.  

Today, I needed to try something a little different.   Browsing through my recipe file, I found a recipe that I have intended to make but just  never got around to it.   This recipe came from Fine Cooking....one of my go to sources for great recipes and a good magazine to have in the kitchen.   




Courtesy Fine Cooking Magazine




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Sesame Noodles With Chicken

Oriental, Stir Fry

1 lb. whole wheat pasta
6 tbs. Asian sesame oil
4 medium cloves garlic, peeled
2/3 cup creamy peanut butter
1/2 cup soy sauce
6 tbs. rice vinegar
1/4 cup light or dark brown sugar

1 ts red pepper flakes
1 1/2 lb. chicken tenders
2 tsp. peanut oil
  freshly ground black pepper
6  scallions; sliced


Bring a large pot of well-salted water to a boil over high heat. Add the spaghetti and cook according to package directions until the pasta is al dente. Drain in a colander and rinse under cold running water until cool.  Transfer the pasta to a large bowl, and toss with 1 Tbs. of the sesame oil.

In a food processor, pulse the garlic until roughly chopped. Add the remaining 5 Tbs. sesame oil, and the peanut butter, soy sauce, vinegar, brown sugar, and 1-1/2 tsp. salt. Process until smooth, stopping as necessary to scrape down the bowl, about 30 seconds. I found this original sauce needed red pepper flakes.   I started with 1 teaspoon but you can add more or less, to your taste.  Set aside to blend flavors. 


Trim off any exposed tendon ends from the wide tips of the tenders, if necessary. Season the tenders with 3/4 tsp. salt and 1/2 tsp. pepper. Heat the peanut oil in a in a 12-inch nonstick skillet over medium-high heat until hot. Cook the tenders until well browned on both sides and just cooked through, about 3 minutes per side. Transfer the chicken to a cutting board and slice crosswise into 1/2-inch pieces. Add the chicken to the spaghetti along with half of the scallions.

Pour about 1-1/4 cups of the dressing over the pasta and chicken and toss to coat. Add more dressing to taste you may not need to use it all.

Transfer to a serving platter, sprinkle with the remaining scallions, and serve.

Yield: 6 servings

** Exported from Now You're Cooking! v5.86 **



This turned out to be one of the best "creations" I have experienced!!...as a matter of fact, I see Sesame Noodles with Shrimp and/or Pork in the near future....what an exciting array of flavors!    As I was enjoying the preparation, I took a few liberties and added fresh chopped onion and seeded cucumber.   I am sold on the flavor of cucumber...more fresh and lively than any other stir fry addition, i.e. zucchini and or yellow squash! 




Great Thai Peanut Sauce flavors








Vegetable Egg Roll for a treat


And nothing would be better than beautiful cantaloupe for dessert!    Enjoy you evening..since we  have been given the ability to create our life long enjoyments.  








Bon Appetit!

3 comments:

Mushy said...

You sure make me hungry!

Serene said...

Wow, looks marvelous!

Mr. Bill said...

Thanks....the sesame oil is strictly to taste...I love it...some think the quantity is excessive. Your taste bud mileage may vary!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015