Oriental Chicken Noodles

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I love Asian noodle dishes but the ones I find in restaurants are often covered in heavy, too sweet sauces with overcooked vegetables. Maybe I am just choosing the wrong restaurants but I usually leave feeling disappointed and unsatisfied. This dish is different and once again has convinced me that the best Asian food are the dishes I make at home.

Because the vegetables are stir fried in sesame oil over high heat, they emerge crispy and not mushy. The sauce is light with just a touch of sweetness. And the noodles….they absorb all of the yummy sauciness. If you don’t feel like using chicken you can easily substitute shrimp or pork. The result is a light dish that cooks up quickly. Enjoy!

ORIENTAL CHICKEN NOODLES

9 ounces tagliatelle pasta

2 tablespoons sesame seeds

1 tablespoon sesame oil

3 teaspoons vegetable oil

1 small chili pepper, chopped

1 tablespoon fresh minced ginger

3 cloves garlic, minced

2 boneless, skinless chicken breasts, cut into bite sized pieces

1 carrot, thinly sliced

1 bell pepper, sliced

5 ounces mushrooms, sliced

1 teaspoon sugar

1/2 cup chicken broth

1 tablespoons fish sauce

2 tablespoons low-sodium soy sauce

2 tablespoons cilantro, minced

  • Place a large pot filled with salted water over high heat. When the water boils, add the tagliatelle and cook for 9-11 minutes. Drain and set aside.
  • Heat a large steel wok over high heat. When the pan is hot, add the sesame seeds and toast until fragrant. Remove from the pan.
  • Add the sesame and vegetable oil to the skillet. When the skillet is hot, add the chili pepper, ginger and garlic. Cook for 30 seconds until fragrant.
  • Add the chicken to the wok and cook for 3-4 minutes, tossing occasionally until it is browned on all sides.
  • Add the carrots, pepper and mushrooms and continue to cook for an additional 3-4 minutes.
  • Reduce the heat to medium-high.
  • In a small bowl, combine the sugar, fish sauce and soy sauce with the chicken broth. Pour the sauce over the meat and vegetables and stir well.
  • Add the cooked tagliatelle to the wok and cook for an additional minute.
  • Divide the pasta between four warmed pasta bowls. Sprinkle with the toasted sesame seeds and cilantro and serve immediately.

Serves 4

 
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