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Saturday, February 11, 2012

Spicy Sesame Noodles with Grilled Chicken

This  morning was an amazing hike with the hubby in the mountains. We were so lucky to be able to see the beauty of God's creation. We saw a doe, a donkey, goats, squirrels, and blue jays. Someone reading this might be lucky enough to see those things all the time, but when you live in the heart of a big city, those things can amaze you! Needless to say poor little feet were tired tonight so I needed to come up with something quick for dinner so I wouldn't be standing forever while I was cooking. This was definitely quick, thanks to my handy, dandy indoor grill. I whipped the chicken up in no time, the sauce was a snap and it only took a few minutes to chop up some veges. If you don't like your food spicy, you can just omit the sriracha and the red pepper flakes.

3 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp vegetable oil
1 Tbsp sesame oil

3/4 Tbsp Sriracha sauce
1 clove garlic, minced
1 tsp fresh ginger, minced
1/2 tsp toasted sesame seeds
1/8 tsp crushed red pepper flakes
8 oz whole wheat spaghetti
2-3 grilled chicken breasts, sliced
1 cup carrots, shredded
1 cup red bell pepper, sliced
3 green onions, sliced
1 cup cilantro, chopped
6 basil leaves, chopped

In a bowl, combine: rice vinegar, soy sauce, vege oil, sesame oil, sriracha sauce, garlic, ginger, sesame seeds and red pepper flakes. Stir until thoroughly mixed and let sit on counter for about 15 minutes to let the flavors come together.
Cook the spaghetti according to pkg directions. Drain in a colander and place into a large bowl. Add the chicken, carrots, bell pepper, green onions, cilantro and basil leaves. Pour the sauce on top and toss until evenly coated. Serve immediately.
* adapted from the original recipe at

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