Ingredients
Spicy Sesame Noodle Salad
- 4 oz Asian noodles
- 8 oz Ground chicken
- 2 TBSP Vegetable oil
- 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
- 1 Red chili pepper thinly sliced
- 1 cup Mung bean sprouts
- 1/4 cup Sliced almonds
- Fresh cilantro for garnish
- ½ Lime cut into wedges
Kombucha
- 24 oz Kombucha
Instructions
- Cook noodles: Cook the noodles according to package instructions. Drain and rinse with cold water to stop cooking.
- Brown ground chicken: In a pan, heat vegetable oil over medium heat. Add ground chicken and cook until browned, breaking it apart with a spatula as it cooks.
- 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 browned ground chicken. Stir well to coat the chicken in the sauce. Let it simmer for a couple of minutes. 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.
- Garnish and serve: Sprinkle the toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime over each salad.
- Enjoy: Serve the spicy sesame noodle salad with kombucha.
Nutrition
Calories: 644kcal | Carbohydrates: 68g | Protein: 38g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 1133mg | Potassium: 1329mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3407IU | Vitamin C: 78mg | Calcium: 186mg | Iron: 5mg
Spicy Sesame Noodle Salad
Ingredients
Spicy Sesame Noodle Salad
- 4 oz Asian noodles
- 8 oz Ground chicken
- 2 TBSP Vegetable oil
- 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
- 1 Red chili pepper thinly sliced
- 1 cup Mung bean sprouts
- 1/4 cup Sliced almonds
- Fresh cilantro for garnish
- ½ Lime cut into wedges
Kombucha
- 24 oz Kombucha
Instructions
- Cook noodles: Cook the noodles according to package instructions. Drain and rinse with cold water to stop cooking.
- Brown ground chicken: In a pan, heat vegetable oil over medium heat. Add ground chicken and cook until browned, breaking it apart with a spatula as it cooks.
- 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 browned ground chicken. Stir well to coat the chicken in the sauce. Let it simmer for a couple of minutes. 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.
- Garnish and serve: Sprinkle the toasted almonds over the noodle salad. Garnish with fresh cilantro leaves and a squeeze of lime over each salad.
- Enjoy: Serve the spicy sesame noodle salad with kombucha.
Nutrition
Calories: 644kcalCarbohydrates: 68gProtein: 38gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 145mgSodium: 1133mgPotassium: 1329mgFiber: 7gSugar: 16gVitamin A: 3407IUVitamin C: 78mgCalcium: 186mgIron: 5mg
Tried this recipe?Let us know how it was!