This meal is great for anyone who likes Asian flavors. Toasted sesame oil, garlic chili sauce combine, soy sauce and rice vinegar mix it up with juicy chicken, udon noodles, crisp veggies. They all come together with a spicy bite that dances on your tongue and keeps you coming back for more. Then, as if it couldn’t get any better… add crunchy peanuts for the finishing touch. And it’s healthy to boot! But the best thing about this dish is its versatility. Not in the mood for chicken? Add beef or shrimp (or if you’re feeling really saucy… try chicken and shrimp!) Vegetarian? You can omit the chicken and add tofu. Also, I like to play around with the vegetables that I add in. Normally I use bell peppers, water chestnuts, onions and snow peas but sometimes I add mushrooms, baby corn, green onions, carrots, celery… just about anything you can imagine! The possibilities are endless. This dish takes some prep work but it’s well worth it. This will surely become a recipe staple in your house. Give it a try!
**…Your Mouth Will Thank You!
Spicy Sesame Chicken & Udon Noodles
1/3 c. rice vinegar
4 Tbsp honey
2 Tbsp soy sauce
1 Tbsp grated fresh ginger
3 tsp Asian garlic-chili sauce
1 lb. boneless, skinless chicken breasts; cut into bite-size pieces
1 Tbsp sesame seeds
12 oz udon noodles or rice noodles
3 Tbsp toasted sesame oil
1 orange sweet pepper, cut into bite-size strips
1 red sweet pepper, cut into bite-size strips
2 c. snow peas
10 oz. canned, sliced water chestnuts
1/2 c. bean sprouts
1 c. peanuts
*In a medium bowl stir together vinegar, honey, soy sauce, ginger and garlic-chili sauce. Set aside.
*Cook the chicken in a large wok until no longer pink. Season with salt and pepper. Add sesame seeds.
*Add the onions, peppers and snow peas. Cook about 3-4 minutes until crisp tender.
*Add the water chestnuts, bean sprouts and peanuts.
*Meanwhile, in a large saucepan cook noodles in boiling water according to package directions. Drain noodles well and return to pan. Drizzle with the sesame oil and toss to coat.
*Add noodles to the wok and add the sauce. Toss well.
*Adapted from BHG