This is truly scrumptious!  One of best parts about this recipe is that it is served at room temperature.  We like it as a side dish, but you can make it a main meal by adding cooked chicken, shrimp or beef.  Is it very spicy?  It has about a medium heat.  To make it more or less spicy, increase or decrease the chili oil.

Print

Spicy Asian Peanut Sesame Noodles

Course Side Dish

Cuisine Asian

Servings 8

Ingredients

• 1 Tbsp peanut or canola oil
• 2 garlic cloves minced
• 2 Tbsp fresh ginger minced
• 3 Tbsp sesame oil
• 2 Tbsp balsamic vinegar
• 1 1/2 tsp salt
• 1 Tbsp hot chili oil
• 1 1/2 Tbsp sugar
• 1 pound fresh Chinese egg noodles look in produce section of grocery store
• 8 green onions thinly sliced
• 3/4 cup roasted peanuts roughly chopped
• 1/4 cup fresh basil sliced

Instructions

• Start the water to boil for the egg noodles.   
• Heat the peanut oil in a small skillet until hot. Sauté the garlic and ginger for one minute.
• Place in a large bowl and whisk in the next 6 ingredients.
• Cook noodles according to package directions.  Drain and rinse with cold water once cooked.  Rinse until pasta becomes cool.    
• Add pasta to sauce bowl and stir until pasta is well coated.  
• Add sliced green onions and stir.
  
• Leave pasta at room temperature for at least one hour, stirring occasionally.  
• Before serving, add peanuts and basil and thoroughly mix all ingredients.

Notes

To make it more or less spicy, increase or decrease the chili oil.

This dish keeps in the refrigerator for several days.  Be sure to bring to room temperature before serving.

This recipe has been perfected over the years and is spectacular.  Don’t let the word “spicy” fool you.  It has a little kick, but is not overly spicy.  The crunch of the peanuts, lettuce, and cucumber go great with the perfectly moist chicken.  This recipe for four is under 300 calories per serving, so don’t feel guilty about enjoying it with a nice glass of chardonnay!

Print

Spicy Asian Chicken Breast Salad

Course Main Course, Salad

Cuisine Asian

Servings 4

Ingredients

• 1 pound poached chicken breast sliced thin (see below for post on poaching chicken)
• 1/2 cucumber seeded, sliced in half lengthwise, thinly sliced
• 10 ounces butter lettuce
• 1/4 cup roasted peanuts chopped
• 2 Tbsp vegetable oil
• 1/2 cup green onions chopped
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced fresh ginger
• 1/2 tsp freshly ground pepper
• 1/8 -1/4 tsp red pepper flakes depending on how spicy you want it
• 4 Tbsp low-sodium soy sauce
• 2 Tbsp honey
• 1/2 tsp kosher salt

Instructions

• Divide lettuce among four plates.
• Top lettuce with sliced chicken, cucumbers and peanuts.
•  Mix soy sauce, honey and salt in a small bowl.  Set aside.
• In a small skillet, heat vegetable oil over medium-high heat.  
• Add green onions, garlic, ginger, and peppers and stir constantly for 1 minute.
• Turn off heat and add soy and honey mixture.
• Top the salads with the dressing.  
•  Sprinkle with a little fresh ground pepper and salt.

Notes

Click here for poaching chicken post Perfect Poached Chicken