Chicken And Noodles In Sesame-Ginger Dressing
Updated Aug. 16, 2023
- Total Time
- 45 minutes
- Rating
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Ingredients
- 3large whole skinless, boneless chicken breasts, about 3 pounds
- 24ounces fresh Chinese thin egg noodles or fresh linguine
- 6cloves garlic, minced
- 2tablespoons minced fresh ginger
- ½cup sesame paste
- 5½tablespoons low-sodium soy sauce
- 1tablespoon sugar
- 1tablespoon hot chili oil
- 3tablespoons sesame oil
- 3tablespoons rice vinegar
- 3tablespoons white wine or dry vermouth
- 6scallions, sliced
- 6tablespoons chopped fresh coriander
Nutritional analysis per serving (6 servings)
891 calories; 26 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 89 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 71 grams protein; 600 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees.
- Step 2
Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
- Step 3
Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
- Step 4
Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
- Step 5
Shred the chicken and mix with the noodles. Add the coriander and toss.
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