Ingredients
Boba Tea
- 2 Boba tea kit
- 2 Boba straws
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 (adjust 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
Instructions
- Prepare boba tea as directed on the package.
- Cook Noodles: Cook the noodles according to package instructions. Drain and rinse with cold water to stop cooking.
- Cook the Chicken: In a pan, heat vegetable oil over medium heat. Saute the chicken until nicely browned.
- Prepare Tahini Sesame Sauce: 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 chicken. Stir well to coat the chicken in the sauce. Let it simmer for a couple of minutes until the chicken reaches an internal temperature of 160°F (71°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 bok choy, radishes, red chilis, and bean shoots. Combine everything well.
- Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with boba tea.
Nutrition
Calories: 595kcal | Carbohydrates: 70g | Protein: 40g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1358mg | Potassium: 1091mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3620IU | Vitamin C: 112mg | Calcium: 168mg | Iron: 4mg
Spicy Sesame Noodle Salad
Ingredients
Boba Tea
- 2 Boba tea kit
- 2 Boba straws
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 (adjust 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
Instructions
- Prepare boba tea as directed on the package.
- Cook Noodles: Cook the noodles according to package instructions. Drain and rinse with cold water to stop cooking.
- Cook the Chicken: In a pan, heat vegetable oil over medium heat. Saute the chicken until nicely browned.
- Prepare Tahini Sesame Sauce: 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 chicken. Stir well to coat the chicken in the sauce. Let it simmer for a couple of minutes until the chicken reaches an internal temperature of 160°F (71°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 bok choy, radishes, red chilis, and bean shoots. Combine everything well.
- Sprinkle toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime. Serve with boba tea.
Nutrition
Calories: 595kcalCarbohydrates: 70gProtein: 40gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 73mgSodium: 1358mgPotassium: 1091mgFiber: 7gSugar: 17gVitamin A: 3620IUVitamin C: 112mgCalcium: 168mgIron: 4mg
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