Sesame Noodles with Chicken

25 Reviews
ADD YOUR REVIEW
Beau Gustafson
Yield
5 servings (serving size: 1 cup)
By Melanie Barnard
June 2006
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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.

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Ratings & Reviews

3.5 stars

jenny2
September 12, 2015
Quick, easy, and good.  I don't know that I'd serve it for guests, but as a work night dinner for the family, oh yeah.  A Thai-inspired cucumber salad on the side makes it even better.  My only complaint is that the portion size is pretty small for the calories.

kitten4's Review

MLMacklin
April 29, 2014
So yummy. I used rice noodles instead of linguini and chopped up some unsalted peanuts and toasted them along with the sesame seeds to sprinkle over the top, which added a bit more crunchy texture and made for more of an authentic Thai dish. I thought the heat was perfect, but it can be easily modified by changing the amount of Sriracha. The side salad is also fantastic - so simple and yet so full of flavor, I plan to bring these noodles to a cookout this summer and serve them cold because they're just as good right out of the fridge!

EmilyBosworth's Review

krispy6372
January 31, 2014
N/A

stellacorona's Review

EmilyBosworth
July 31, 2013
thought this was really good. used 1/4 c peanut butter. didn't measure rest of ingred, just threw all in the pot with the hot linguine and 1/2c of the pasta water. mixed well without using extra dishes or appliances. also used chicken broth since i had some opened. meant to use cilantro, but mine was looking sad. have a recipe that is similar that uses salsa in it.

Morningglory29's Review

cprnncc
May 26, 2013
N/A

annarod's Review

AMP3232
July 29, 2012
Quick to put together and very satisfying. But I did find the sauce a little heavy on the peanut butter side.

cprnncc's Review

CAnneB
October 12, 2011
N/A

Kristymcd's Review

hillravens
May 29, 2011
Great weeknight meal!

CAnneB's Review

preparin4rain
April 17, 2011
Cooked this using pre-cooked chicken, added chopped red peppers and left out the Sriracha and ginger (because it was me and my 2 year old eating). Really delicious and am very happy that I added the red pepper to sweeten the taste. Will definitely make again (and I don't think I missed the ginger or hot sauce).

preparin4rain's Review

Morningglory29
February 07, 2011
N/A