Spicy Sesame Noodle Salad

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 915kcal

Ingredients

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
  • ¼ cup Sliced almonds
  • Fresh Cilantro (for garnish)
  • ½ Lime (cut into wedges)

Iced Matcha Latte

  • ½ cup Water
  • ½ cup Sugar
  • 2 cups Ice cubes
  • 1 ½ cups Milk
  • 3 tsp Matcha green tea powder
  • 4 TBSP Hot water 175°F or 80°C

Instructions

  • Cook the noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
  • Cook the Chicken: In a pan, heat vegetable oil over medium heat. Sauté the chicken until nicely browned and it reaches an internal temperature of 160°F (71°C). Remove from heat.
  • In a mixing bowl, whisk together tahini, soy sauce, rice vinegar, honey, chili garlic sauce, ginger, and garlic to create the sesame sauce.
  • Add the prepared sesame sauce to the cooked chicken. Stir well to coat the chicken in the sauce and let it simmer for a couple of minutes.
  • Toss the cooked and cooled noodles into the pan with the chicken and sauce. Mix until the noodles are evenly coated.
  • Stir in bok choy, radishes, red chilis, and mung bean sprouts. Combine everything well.
  • Make the Matcha Latte: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.
  • Add ice cubes and milk to a tall glass. Sweeten with simple syrup. Whisk matcha with hot water (175°F or 80°C) until smooth and foamy. Pour into the glass and stir well.
  • Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with iced matcha latte.

Nutrition

Calories: 915kcal | Carbohydrates: 128g | Protein: 49g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1443mg | Potassium: 1366mg | Fiber: 7g | Sugar: 75g | Vitamin A: 4217IU | Vitamin C: 112mg | Calcium: 402mg | Iron: 5mg

Spicy Sesame Noodle Salad

No ratings yet
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 915 kcal

Ingredients
 
 

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
  • ¼ cup Sliced almonds
  • Fresh Cilantro (for garnish)
  • ½ Lime (cut into wedges)

Iced Matcha Latte

  • ½ cup Water
  • ½ cup Sugar
  • 2 cups Ice cubes
  • 1 ½ cups Milk
  • 3 tsp Matcha green tea powder
  • 4 TBSP Hot water 175°F or 80°C

Instructions
 

  • Cook the noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
  • Cook the Chicken: In a pan, heat vegetable oil over medium heat. Sauté the chicken until nicely browned and it reaches an internal temperature of 160°F (71°C). Remove from heat.
  • In a mixing bowl, whisk together tahini, soy sauce, rice vinegar, honey, chili garlic sauce, ginger, and garlic to create the sesame sauce.
  • Add the prepared sesame sauce to the cooked chicken. Stir well to coat the chicken in the sauce and let it simmer for a couple of minutes.
  • Toss the cooked and cooled noodles into the pan with the chicken and sauce. Mix until the noodles are evenly coated.
  • Stir in bok choy, radishes, red chilis, and mung bean sprouts. Combine everything well.
  • Make the Matcha Latte: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.
  • Add ice cubes and milk to a tall glass. Sweeten with simple syrup. Whisk matcha with hot water (175°F or 80°C) until smooth and foamy. Pour into the glass and stir well.
  • Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with iced matcha latte.

Nutrition

Calories: 915kcalCarbohydrates: 128gProtein: 49gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 95mgSodium: 1443mgPotassium: 1366mgFiber: 7gSugar: 75gVitamin A: 4217IUVitamin C: 112mgCalcium: 402mgIron: 5mg
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