Sesame Noodle Salad

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 631kcal

Ingredients

Rooibos Iced Tea

  • 24 oz Water
  • 2 Rooibos tea bags or 2 tsp loose rooibos
  • 1 tsp Honey or 2 tsp, or sugar, optional
  • Ice cubes for serving

Spicy Sesame Noodle Salad

  • 4 oz Lo mein noodles
  • 2 TBSP Vegetable oil
  • 8 oz Chicken breast boneless skinless sliced thin
  • 2 TBSP Tahini paste
  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Honey
  • 1 TBSP Chili garlic sauce to taste
  • 1 tsp Fresh ginger grated
  • 2 cloves Garlic minced
  • 2 cups Bok choy thinly sliced
  • 2 Radish thinly sliced
  • 2 Red chili pepper thinly sliced
  • 1 cup Mung bean sprouts
  • 1/4 cup Almonds sliced and toasted
  • Fresh cilantro for garnish
  • 1/2 Lime cut into wedges
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Prepare the rooibos tea: Bring water to a full boil. Remove from heat, add tea bags, and steep for 5–7 minutes. Remove tea bags and stir in honey or sugar while tea is warm, if using.Cool to room temperature, then refrigerate until fully chilled.Serve over ice and garnish if desired.
  • Cook the lo mein noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
  • In a pan, heat the vegetable oil over medium heat. Add the sliced chicken breast and sauté until nicely browned. Cook until the internal temperature reaches 165°F (74°C). Remove from heat.
  • In a mixing bowl, whisk together the tahini, soy sauce, rice wine vinegar, honey, chili garlic sauce, grated ginger, and minced garlic to create the sesame sauce.
  • Return the cooked chicken to the pan and add the prepared sesame sauce. Stir well to coat the chicken. Let it simmer for a couple of minutes, ensuring the chicken remains at 165°F (74°C). Remove from heat.
  • Toss the cooked and cooled noodles into the pan with the chicken and sauce. Mix until the noodles are evenly coated.
  • Stir in the sliced bok choy, radishes, red chilis, and mung bean sprouts. Combine everything well until evenly mixed.
  • Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with the iced rooibos tea on the side.

Nutrition

Calories: 631kcal | Carbohydrates: 74g | Protein: 41g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 1376mg | Potassium: 1125mg | Fiber: 7g | Sugar: 20g | Vitamin A: 3620IU | Vitamin C: 112mg | Calcium: 190mg | Iron: 4mg

Sesame Noodle Salad

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 631 kcal

Ingredients
 
 

Rooibos Iced Tea

  • 24 oz Water
  • 2 Rooibos tea bags or 2 tsp loose rooibos
  • 1 tsp Honey or 2 tsp, or sugar, optional
  • Ice cubes for serving

Spicy Sesame Noodle Salad

  • 4 oz Lo mein noodles
  • 2 TBSP Vegetable oil
  • 8 oz Chicken breast boneless skinless sliced thin
  • 2 TBSP Tahini paste
  • 2 TBSP Reduced-sodium soy sauce
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Honey
  • 1 TBSP Chili garlic sauce to taste
  • 1 tsp Fresh ginger grated
  • 2 cloves Garlic minced
  • 2 cups Bok choy thinly sliced
  • 2 Radish thinly sliced
  • 2 Red chili pepper thinly sliced
  • 1 cup Mung bean sprouts
  • 1/4 cup Almonds sliced and toasted
  • Fresh cilantro for garnish
  • 1/2 Lime cut into wedges

Instructions
 

  • Prep the ingredients per the instructions above.
  • Prepare the rooibos tea: Bring water to a full boil. Remove from heat, add tea bags, and steep for 5–7 minutes. Remove tea bags and stir in honey or sugar while tea is warm, if using.Cool to room temperature, then refrigerate until fully chilled.Serve over ice and garnish if desired.
  • Cook the lo mein noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
  • In a pan, heat the vegetable oil over medium heat. Add the sliced chicken breast and sauté until nicely browned. Cook until the internal temperature reaches 165°F (74°C). Remove from heat.
  • In a mixing bowl, whisk together the tahini, soy sauce, rice wine vinegar, honey, chili garlic sauce, grated ginger, and minced garlic to create the sesame sauce.
  • Return the cooked chicken to the pan and add the prepared sesame sauce. Stir well to coat the chicken. Let it simmer for a couple of minutes, ensuring the chicken remains at 165°F (74°C). Remove from heat.
  • Toss the cooked and cooled noodles into the pan with the chicken and sauce. Mix until the noodles are evenly coated.
  • Stir in the sliced bok choy, radishes, red chilis, and mung bean sprouts. Combine everything well until evenly mixed.
  • Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with the iced rooibos tea on the side.

Nutrition

Calories: 631kcalCarbohydrates: 74gProtein: 41gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 73mgSodium: 1376mgPotassium: 1125mgFiber: 7gSugar: 20gVitamin A: 3620IUVitamin C: 112mgCalcium: 190mgIron: 4mg
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