Sesame Noodles with Chicken

Beau Gustafson
Look for bottled toasted sesame seeds for a quick garnish. Toss cucumber, tomato, onion, and cilantro with rice wine vinegar and a little toasted sesame oil for a snappy side dish.

Yield:

5 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 456
Caloriesfromfat 27 %
Fat 13.9 g
Satfat 3 g
Monofat 6.1 g
Polyfat 4.1 g
Protein 31.1 g
Carbohydrate 52.8 g
Fiber 5.2 g
Cholesterol 48 mg
Iron 3.2 mg
Sodium 645 mg
Calcium 47 mg

Ingredients

8 ounces uncooked linguine
1 cup matchstick-cut carrots
2/3 cup organic vegetable broth (such as Swanson's Certified Organic)
1/2 cup reduced-fat peanut butter
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon bottled ground fresh ginger (such as Spice World)
2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
2 cups chopped cooked chicken breast
1 cup thinly sliced green onions
2 tablespoons sesame seeds, toasted

Preparation

Cook pasta according to package directions, omitting salt and fat. Add carrots to pasta during the last 3 minutes of cooking. Drain well.

Combine broth and next 5 ingredients (through Sriracha) in a food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bowl. Drizzle broth mixture over pasta mixture; toss well. Sprinkle with sesame seeds.

Note:

Melanie Barnard,

June 2006