Chicken and Noodles With Sesame-Ginger Dressing
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces skinless, boneless chicken breast
- 1cup dry white wine
- ⅔pound Kirby cucumbers
- 2cloves garlic
- Enough fresh or frozen ginger to yield 1 tablespoon coarsely grated
- 2tablespoons Asian sesame paste
- 1½tablespoons reduced-sodium soy sauce
- 1teaspoon sugar
- 2teaspoons Asian sesame oil
- 1teaspoon hot-chili oil
- 1tablespoon rice vinegar
- 1tablespoon white wine or dry vermouth
- 8ounces very thin Chinese noodles or Italian spaghettini
- 2scallions
- Few sprigs cilantro to yield 2 tablespoons chopped
- 10cherry tomatoes
Nutritional analysis per serving (2 servings)
850 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 100 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 47 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring some water to boil in a covered pot for the pasta.
- Step 2
Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
- Step 3
Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
- Step 4
Cook noodles according to package directions.
- Step 5
Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
- Step 6
Wash, dry and chop cilantro.
- Step 7
When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.
Private Notes
Comments
I used peanut butter instead of sesame paste and had to skip the wine (or else run back to the store). I used capellini which I think might have been a bit too thin - it ended up a little dry, which I chalked up to the pasta being too thin (too much surface area???) Finally, I doubled this for a family of four and have a LOT. Very tasty.
Very tasty! I did not have sesame paste, so used peanut butter. I also used brown rice vietnamese noodles and precooked white meat chicken from a left over roasted chicken. It was delicious and had leftovers for breakfast.
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