Thursday, February 2, 2012

Sesame Chicken Noodle Bowls

I went from craving Mexican food to craving something Asian.... while browsing on Pinterest I ran across a few recipes for dishes with steamed veggies and noodles. MMMM they looked good. I just got hooked to America's Taste Kitchen / Cooks Country, and while browsing that sight I ran across this recipe.... of course I tweaked it by adding more vegetables to it, and I grilled my chicken and then sliced it. But it was delicious and just what I was hungry for. YUM! I might add that it was pretty easy too! I think next time I make it I will add some steamed broccoli or a stir fry mix with broccoli in it just because I can! Enjoy!

Sesame Chicken Noodle Bowls
Serves 4 to 6
1/4 cup sesame seeds
1/4 cup chunky peanut butter (chunky peanut butter adds better flavor!)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1 tablespoon minced fresh ginger
5 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon hot pepper sauce (such as Tabasco)
2 tablespoons packed light brown sugar
Water (hot)

1 1/2 pounds boneless, skinless chicken breast halves  (I used 3 large ones, use 4 if they are small)
Table salt
Ground black pepper
1 pound fresh Asian noodles or 12 ounces dried spaghetti (I used whole grain spaghetti--cooked 7 minutes or until al dente)
2 tablespoons sesame oil
4 scallions , sliced thin on diagonal (or 1/2 of a regular onion, diced, works well too)
1 medium carrot , grated (Use a food processor so the pieces are thicker, or julienne your carrot into thin strips)
1 stalk celery, sliced thin on the diagonal
4 or 5 fresh mushrooms, sliced thin

To make the sauce:
 Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes. Reserve 1 tablespoon sesame seeds in small bowl. In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or work bowl aside.

2. Bring 6 quarts water to boil in stockpot over high heat. Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; Sprinkle the chicken with a little salt and pepper on both sides, then place the chicken breasts on top of the broiler pan and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes.  (you could grill your chicken on an outside grill, cooking over medium high heat for about 7 minutes per side, depending on the thickness of your chicken)
 Transfer cooked chicken to cutting board and let rest 5 minutes. Slice your chicken in about 1/4 inch thick slices, cover and set aside.
Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried. While your noodles cook, heat 1-2 tablespoons olive oil in a large skillet. When hot add the onion, carrot, celery and mushrooms to the pan, and saute for about 4 to 5 minutes until crunchy tender.
 Drain the noodles, then rinse with a little hot running tap water; drain again. In large bowl, toss noodles with sesame oil until evenly coated. Add  noodles to the skillet with the vegetables, then add the sliced chicken,  and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve. YUMMO!

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