This has great flavor...not sure if it needs the crunchy topping or to be baked. Will prob make this again b/c my boyfriend really liked it.
Baked Sesame Chicken Noodles
DanaSam Posted: 01/22/09
EJVB10 Posted: 06/03/10
This was absolutely delicious. At first I thought the breading on the top was weird but it soaked up the sauce and gave the dish a great texture. I added fresh snow peas and used white wine instead of the sherry. I brought some to work for lunch and shared with my co-workers who also loved it and begged for the recipe.
pooter Posted: 01/26/11
I loved this dish. It's a definite keep. I don't understand those reviews who found the taste so-so. Taste buds must be different.
stacylynn Posted: 05/20/11
This was a big hit in our house. I subbed sugar snap peas for the mushrooms. Next time I will chop the bok choy (& use more since it cooks down so much) & bell peppers smaller to make mixing into the pasta easier. This was a fun change from the usual rice with stir fry & the baking time allowed me to assemble a salad (goes really well with Paul Newman's lowfat sesame ginger dressing) without needing a 2nd cook or overcooking the stir fry. Will definitely make again.
JimMarltonNJ Posted: 04/06/12
The dark sesame oil gives this a great flavor.
EllenDeller Posted: 06/20/13
At 505 calories per serving, this recipe needed a makeover. In the process, I think the flavors came out much more fully. I used equal portions of whole wheat and regular pasta, but only 6 oz. Used button mushrooms rather than expensive shiitakes, and added about 2 TB chopped jalapenos to the pepper mix and used a whole Tablespoon of minced ginger. I also used only 1/2 cup panko and eliminated the butter entirely, spraying the panko with butter-flavored cooking spray. These changes really made the dish and cut the calories by almost 200 per serving! Next time I might add sliced water chestnuts for more crunch and try cutting the sesame oil to 2 tsp. With these changes, it was delicious and perfect for a family meal, potluck, or buffet table.