Best 7 Funky Chicken And Sesame Noodles Recipes

30-MINUTE SESAME CHICKEN NOODLE STIR-FRY

Steps:

• Cook noodles according to package instructions. Drain and set aside.
• In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add chicken and season evenly with a generous pinch of salt and pepper. Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes). Transfer chicken with a slotted spoon to a separate plate, and set aside.
• Add the remaining 2 tablespoons oil to the saute pan, and increase heat to high. Add broccoli, carrots, bell pepper and mushrooms, and saute for 5 minutes, or until they reach your desired level of softness.
• Add in the collard greens, sauce, cooked chicken, noodles, and immediately toss to combine. Continue cooking for 2 minutes, stirring frequently, until the greens have wilted a bit.
• Remove from heat and serve immediately, garnished with your desired toppings.
• Whisk all ingredients together until combined. Then whisk in as much chili garlic sauce as you'd like.

SPICY SESAME NOODLES WITH CHICKEN AND PEANUTS

Steps:

• In a medium heatproof bowl, stir together the red-pepper flakes, soy sauce and sesame oil. Set next to the stovetop.
• Bring a large pot of salted water to boil. Meanwhile, in a large (12-inch) skillet over medium heat, cook the 1/2 cup oil, peanuts and orange rind, shaking the pan occasionally, until the peanuts are golden and bubbling, 3 to 5 minutes. Immediately pour the contents of the skillet over the red-pepper mixture (be careful of splattering!) and set aside.
• Meanwhile, in the same skillet, heat the remaining tablespoon oil over medium-high. Add the chicken and press it down with a wooden spoon into a thin layer. Season with salt and a generous amount of black pepper and cook, without stirring, occasionally pressing the layer of chicken down, until the bottom is browned, 5 to 7 minutes. Break the chicken up into small pieces and cook, stirring occasionally, until cooked through, 1 to 2 minutes more.
• While the chicken cooks, cook the noodles according to package directions, until chewy but not soft. Drain and toss with a bit of sesame oil.
• Remove and discard the orange rind from the chile oil. Off the heat, add enough chile oil to coat the chicken and stir, scraping up any browned bits from the pan. Add the noodles and toss, adding more chile oil to fully coat the noodles and chicken. (If you don't use all of the chile oil, you can store it in the refrigerator for 2 weeks in an airtight container.) Top with chives and serve at once.

SESAME NOODLES WITH CHICKEN

Steps:

• Game Plan: Make the sauce while the noodles cook.
• Bring a large pot of cold water to a boil over high heat. When the pasta water boils, salt it generously, add the spaghetti or noodles, and cook, stirring occasionally, until al dente. Drain and rinse under cold running water. Put the spaghetti in a large bowl and toss with the sesame oil.
• To make the Peanut Sauce: In a blender drop in the garlic and ginger while the motor is running. When the chopping is complete, stop the machine and add the peanut butter, soy sauce, brown sugar, vinegar, and red pepper. Process until smooth, then--with the blender running--slowly pour in the water.
• To serve, toss the spaghetti with the Peanut Sauce, then top with the cucumber, chicken, scallions, and peanuts.

FUNKY CHICKEN WITH SESAME NOODLES

Steps:

• First make the sesame noodles: Cook the spaghetti according to package directions.
• Drain (I also rinse).
• In a jar, add the soy sauce, sesame oil and the sugar.
• Shake until well blended and the sugar has dissolved.
• Pour this over the pasta.
• Toss with scallions and sprinkle with the sesame seeds.
• Set aside while you marinate and then cook the chicken.
• Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
• Make sure the sugar has pretty much dissolved.
• Add the chicken, making sure it's all coated with the sauce.
• Cover and stick in the fridge for 2-3 hours.
• Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
• Heat the sesame oil in a large non-stick pan.
• Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
• Remove the chicken from the pan and let cool slightly.
• Slice the chicken diagonally into thin strips.
• Serve the chicken over the sesame noodles.
• Stand back and watch your guests/children/loved ones inhale this dish.

QUICK SESAME CHICKEN NOODLES

Steps:

• In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute., Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally., Remove from heat; stir in green onions. Serve immediately.

SESAME CHICKEN NOODLE BOWL

Steps:

• Season chicken with five-spice powder.
• Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
• Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
• Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
• Stir sauce into wok and cook for 3 minutes. Serve.

FUNKY CHICKEN AND SESAME NOODLES

Steps:

• Funkying the chicken: 1. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger. 2. Make sure the sugar has pretty much dissolved. 3. Add the chicken, making sure it's all coated with the sauce. 4. Cover and stick in the fridge for 2-3 hours. Sesame Noodles: 1. Cook the spaghetti according to package directions. 2. Drain (I also rinse). 3. In a jar, add the soy sauce, sesame oil and the sugar. 4. Shake until well blended and the sugar has dissolved. 5. Pour this over the pasta. 6. lightly toast sesame seeds in a skillet over med heat on your stove-top. 7. Toss noodles with scallions and sprinkle with the sesame seeds. 8. Set aside while you cook the chicken. Finishing the Dish 1. Remove the chicken from the marinade. 2. Heat the sesame oil in a large non-stick pan. 3. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed. 4. Remove the chicken from the pan and let cool slightly. 5. Slice the chicken diagonally into thin strips. 6. Serve the chicken over the sesame noodles. 7. ENJOY!