Asian Sesame Noodles With Marinated Chicken And Vegetables

Are you sick of heating up your kitchen for dinner? Are you trying to use your food storage to make meals that your family will actually eat? Do you like Asian food? If you answered yes to any of these questions, you've got to try this.

There were so many things I loved about this meal.

*I didn't have to turn the oven on.

* It used several ingredients from my food storage (noodles, sugar, oil, peanut butter).

*The veggies. Don't leave these out. They added a fabulous fresh taste and great texture. (I was a little skeptical about the red cabbage. I'm not a huge fan of it in salads but it was delish.)

* The marinade does double duty for the chicken and the noodles.

*Easily adapted to fit your family's taste. You could slice or dice the chicken and turn it into a one pot meal. Add broccoli, snap peas, snow peas,or bean sprouts. I think bok choy would be a great substitution if you don't like cabbage. You could also skip the chicken for a delicious vegetarian meal. 

*I love, love, loved all the different tastes and textures. The tender noodles, moist grilled chicken, fresh veggies, and the sweet and spicy sauce. Because it was summer, we ate the noodles slightly cooled instead of hot. Another great summer meal to add to my collection.

**Cook's Notes:

The chicken only needs to marinade while you are making this dish but can marinate for longer.

Don't be intimidated by the list of ingredients. Most, if not all can be easily found in your favorite grocery store. Also, a little goes a long way. You'll have plenty of leftovers to experiment with other delicious Asian dishes.

ASIAN SESAME NOODLES WITH MARINATED CHICKEN AND VEGETABLES


Marinade for chicken and sauce for noodles:
3 cloves garlic
1/2 c. rice vinegar
1/2 c. white vinegar
1 c. soy sauce
1 T. hoisin sauce
2 T. sesame oil
3 T. vegetable or canola oil
1-1 1/3 c. brown sugar (depending how sweet you like it--I of course use it all )
1 T. sesame seeds
1 T. lime juice
3 T. peanut butter
1 t. ginger (freshly grated or ginger powder)
1 t. red pepper flakes
2 T. sweet red chili sauce *My favorite is Mae Ploy brand*

16 oz. thin spaghetti noodles or angel hair pasta
1/2 c. green onions, sliced
1/2 c. carrots, sliced
1 red or orange bell pepper, sliced thinly
1 c. red cabbage, sliced thinly
4-5 chicken breasts

Combine in a bowl the ingredients for the marinade. If the peanut butter is too thick and won't whisk into the sauce well, microwave it for a few seconds (I microwaved mine for 15 sec.) until soft. Once marinade is smooth, take 1/2-3/4 c. of the marinade and place in a Ziploc bag or in a bowl with the chicken. Put chicken in the fridge until ready to grill. Set the rest of the marinade aside until the noodles are cooked.

Cook the noodles until tender and then drain and rinse. While noodles are cooking cut the vegetables very thinly (you don't want big chunks of vegetables, just thin slices). When the noodles are drained and cooked, place in a large bowl. Add the vegetables to the warm noodles (this will help soften the carrots). Pour the remaining dressing (not from the chicken, the extra) over the noodles. Let noodles sit until chicken is cooked.

Grill the marinated chicken until cooked through. Serve the grilled chicken along side the sesame noodles. Garnish the sesame noodles with sesame seeds and sliced green onions.

Source: Deal To Meals
Posted by: Sallie