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 Almonds sliced and toasted
- 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 (175ºF / 80ºC)
Instructions
- 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.
- To make the Iced Matcha Latte: In a tall glass, add the ice cubes and milk. Sweeten with simple syrup (combine ½ cup water and ½ cup sugar, then stir until dissolved). In a separate bowl, whisk the matcha powder with 4 TBSP hot water at 175ºF (80ºC) until smooth and frothy. Pour the matcha mixture 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 the Iced Matcha Latte on the side.
Nutrition
Calories: 922kcal | Carbohydrates: 132g | Protein: 45g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 2480mg | Potassium: 1387mg | Fiber: 7g | Sugar: 76g | Vitamin A: 4193IU | Vitamin C: 110mg | Calcium: 421mg | Iron: 5mg
Spicy Sesame Noodle Salad
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 Almonds sliced and toasted
- 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 (175ºF / 80ºC)
Instructions
- 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.
- To make the Iced Matcha Latte: In a tall glass, add the ice cubes and milk. Sweeten with simple syrup (combine ½ cup water and ½ cup sugar, then stir until dissolved). In a separate bowl, whisk the matcha powder with 4 TBSP hot water at 175ºF (80ºC) until smooth and frothy. Pour the matcha mixture 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 the Iced Matcha Latte on the side.
Nutrition
Calories: 922kcalCarbohydrates: 132gProtein: 45gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 80mgSodium: 2480mgPotassium: 1387mgFiber: 7gSugar: 76gVitamin A: 4193IUVitamin C: 110mgCalcium: 421mgIron: 5mg
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