My whole family loved this recipe. It was light and refreshing. I think this recipe is perfect as is, but could also see altering it with different fresh veggies....snow peas, blanched broccoli, or bean sprouts. Instead of using a rotisserie chicken, I used a box of pre-cooked Perdue Short Cuts chicken. The whole thing took me about 20 minutes to make. This is the kind of recipe that I will keep the ingredients on hand to make on those nights that I just don't feel like cooking!
Cold Sesame Noodles with Chicken and Cucumbers
Dig into a simple end-of-summer pasta toss loaded with chicken, cucumbers, and peanuts. We use dried udon noodles; if using fresh noodles, you'll need about 11 ounces.
More From Cooking Light
- Calories: 302
- Fat: 9.2g
- Saturated fat: 1.4g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 2.8g
- Protein: 21.5g
- Carbohydrate: 32.6g
- Fiber: 3.1g
- Cholesterol: 40mg
- Iron: 2.3mg
- Sodium: 301mg
- Calcium: 34mg
- 8 ounces uncooked dried udon noodles
- 1/4 cup rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 2 teaspoons sambal oelek or chile paste with garlic
- 1/2 teaspoon bottled ground fresh ginger
- 2 cups shredded skinless, boneless rotisserie chicken breast
- 2 medium cucumbers, halved lengthwise and sliced
- 6 tablespoons chopped green onions
- 3 tablespoons chopped dry-roasted peanuts
- 1. Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain.
- 2. Combine rice vinegar and the next 5 ingredients (through ginger) in a large bowl, and stir with a whisk. Add noodles, chicken, and cucumbers to bowl; toss gently to coat. Top with green onions and peanuts.
- Wine note: Floral, zippy white wines from Argentina, like the 2007 Alamos Torrontes ($10), pair incredibly well with Asian-inspired dishes. -Gary Vaynerchuck
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