Wednesday, May 12, 2010

Recipe for Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro

Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and CilantroRecently my brother Mark and his wife Lisa showed up at my house with a rotisserie chicken for dinner. Rotisserie chicken usually means leftover chicken, and I was very happy I had leftovers to inspire me to try this recipe, because I loved the savory and spicy combination of rice vinegar, soy sauce, fresh ginger, Thai chili garlic paste, and sesame oil in these noodles. The first time I made this I followed the recipe and used a whole pound of spaghetti, which made an enormous pot of noodles. My friend Margarethe and her daughter Martina stopped by and I shared the leftovers with them, but the next day when I ate my own share of noodle leftovers I decided most of the flavor was absorbed by the noodles, and it wasn't nearly as good leftover as it was freshly made. The next time I made it, I cut the original recipe in half, and that's the one I'm sharing here. This recipe has just a little grating of ginger root, mixing, and chopping to do while the noodles are cooking. It's easy enough to cook in about 20 minutes, and once you taste it, you'll want to make this whenever you have leftover chicken!

I used my favorite Italian whole wheat spaghetti, and broke the noodles in half before I put them into the boiling water. (In Utah, I find this spaghetti at Costco.)

Grated fresh ginger root in the sauce for the noodles is one thing that creates a lot of flavor here, although you could probably get by with ginger puree from a jar. (Don't even think about using dried ginger though.)

Mix together the rice vinegar, soy sauce, vegetable oil, grated ginger, Thai chili-garlic paste (or Sriracha), and sesame oil while the pasta water is coming to a boil.

While the whole wheat spaghetti is cooking, chop the chicken in small pieces, then chop one cup of sliced green onion and 1/2 cup chopped cilantro. (The first time I made this I didn't have the full amount of green onions, but it was much better the second time with plenty of green onions. which make a delightful crunch with the noodles.)

When the noodles are done (exactly 9 minutes for the brand of whole wheat spaghetti I use), drain them in a colander placed in the sink, then put the noodles back into the pan you cooked the pasta in and add the chicken.

Pour in the sauce mixture and toss well enough that noodles and chicken are well-coated with sauce.

Then add the sliced green onions and chopped cilantro and toss just enough to combine. Serve immediately and wait for compliments.


Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro
(Makes 4 generous servings, adapted slightly from Sesame Chicken Noodle Salad recipe in Bon Appetit March 2003.)

Ingredients:
8 oz. whole wheat spaghetti (1/2 package)
salt for pasta water, about 2 tsp.
1 cup diced cooked chicken
1 cup sliced green onions
1/2 cup chopped cilantro

Sauce Ingredients:
3 T rice vinegar (don't use seasoned rice vinegar which contains sugar)
2 1/2 T soy sauce
2 T vegetable oil (I used canola)
1 T Thai Chili Garlic Paste (you could also use Sriracha sauce, use more or less hot sauce to taste)
1 T grated fresh ginger root (could also use ground ginger from a jar, but freshly grated ginger would be more flavorful)
1 T Asian sesame oil

Instructions:
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.

While pasta water is coming to a boil, grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, Thai Chili Garlic Paste, and sesame oil.

While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and slice green onions. Wash cilantro, spin dry or dry with paper towels, and chop enough to make 1/2 cup.

When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.

Add chopped green onions and chopped cilantro and toss just enough to combine. Serve immediately. This recipe can easily be doubled, but it doesn't taste nearly as good after it's been in the refrigerator overnight, so I'd only make as much as you can eat at one time.

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South Beach Suggestions:
Made with whole wheat spaghetti, this would be a perfect dish for phase 2 or 3 of the South Beach Diet, although you may want to eat it as a side dish for phase 2.

More Tasty Ideas for Whole Wheat Spaghetti:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Whole Wheat Spaghetti with Italian Sausage, Red Peppers, and Hot Pepper Flakes from Kalyn's Kitchen
Whole Wheat Spaghetti with Garlic, Chard, and Pecorino-Romano Cheese from Kalyn's Kitchen
Whole Wheat Sesame Noodles with Spicy Peanut Sauce from Kalyn's Kitchen
Whole Wheat Spaghetti with Salmon and Peas from Restaurant Widow
Whole Wheat Spaghetti with Green Garlic and Fried Egg from Dishing Up Delights
Greek Style Shrimp Scampi with Whole Wheat Spaghetti from Recipe Girl
Whole Wheat Baked Spaghetti from Made Healthier
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit

30 comments:

Maria said...

I love whole wheat noodle dishes. Great flavors going on in this dish.

Lydia (The Perfect Pantry) said...

I'm not a huge fan of whole wheat noodles (perhaps because I haven't found the right brand), but I love using leftover rotisserie chicken or turkey breast in noodle dishes with Asian sauces. I'll try this with Dreamfields pasta. I'm bookmarking!

Kristen K. (wwfoodie) said...

This looks great and I think the flavors would "hide" the whole wheat noodles just fine! I am a huge fan of the rotisserie chicken too. Makes things so quick and easy! But, I was wondering about trying it with tofu/tempeh/seitan. I have been trying to branch out on my proteins. How do you think that would work?

haleysuzanne said...

I love making sesame noodles with leftover chicken (and I am roasting a chicken tonight). Looks like I just found tomorrow's lunch!

Kalyn said...

Lydia, it's interesting but this is the only brand of whole wheat spaghetti I've tried that I like. It's made in Italy and the flavor is really good.

I do think you could make this with fried tofu (and probably tempeh or seitan, although I don't have any experience cooking with them. I also found myself thinking that shrimp would be good in it.

T.W. Barritt at Culinary Types said...

I love any options that include whole wheat noodles, and for me, ginger is the miracle ingredient! This looks so good - I've been leaning towards more stir fries with noodles for weeknight recipes.

Ilva said...

This is a great idea and I wish I still had the leftover chicken I had yesterday. well, next time!

Debbi Smith said...

This sounds delicious and I love the whole wheat noodles! Great recipe!

Julie said...

I make a similar recipe, but the sauce also has peanut butter and a little bit of brown sugar. I've made it with whole wheat noodles, but also soba and udon noodles. Tofu is great for the protein, just cubed and added to the noodles for about a minute before draining them.

Joanne said...

I love sesame noodles...what a perfect use for a leftover rotisserie!

FabFrugalFood said...

Yum! This looks like it would be good cold, too.

Donna

Kalyn said...

Donna, I didn't think it was that good after it had been refrigerated overnight, but you could definitely eat it cold the day you make it.

SallyBR said...

I've never tried this brand of whole wheat pasta, but I love the flavor of Barilla, in fact prefer whole wheat now than the "regular". I admit I'm part of a minority, though... :-)

Loved the recipe!

Sophie said...

What a sublime dish, Kalyn!!

I so love these tasty & lovely flavours!!

smilinggreenmom said...

Oh yum! This looks and sounds so fabulous :) I will have to look into this pasta as we really try hard to use only whole grains when possible. Our favorite is Kamut - have you heard of this? It just has such a nice flavor and texture. I think my hubs would love the spice in this and I am so excited to try it - thanks!

Kalyn said...

Smilinggreenmom, I haven't tried pasta with kamut, but this brand is 100% whole wheat.

Gourmified said...

This looks absolutely delicious...filled with all the flavors I love! That WW spaghetti at Costco is our favorite, too. YUMMM!!!

gourmified.blogspot.com

Sonia (Nasi Lemak Lover) said...

This sound wonderful and healthy!

anggoro said...

Thanks for the recipe... I also experiments with vermicelli (yes i know this was not very healthy) and my home made noodles.

About tempeh, you could either saute the tempeh or boil it in short time before putting it in.

Danica's Daily said...

This post totally made my mouth water. I LOVE the blue pan presentation.

Spicy Asian Noodle salads are one of my favorite things. I bet this would be AWESOME with peanut butter too.

Printing out now :D

Sandee said...

YUM! That's totally my kind of food! I'm going to ask my mom to make this! Thank Aunt Kalyn!

-Jennica

Kalyn said...

Jenn, I'm coming to your house tomorrow for dinner, so how about if I bring some?

Veronica said...

I made this for dinner tonight and found it really satisfying. I thought it was just a bit too sour so I drizzled just a tiny bit of honey over my bowl (maybe 1/8 tsp)and mixed it in, and I thought that tasted better. Thanks for sharing!

Regina said...

I tripled the recipe and added a bag of stir fry vegetables and took some to a potluck at my church and left some for my family too, and it was all gone, everyone loved it! I'll be adding it to my monthly family recipes.

Kalyn said...

Regina, I like the idea of adding more veggies, glad to hear it was a hit!

Monkey Meanderings said...

I combined this recipe with your Whole Wheat Pasta and Spicy Peanut Sauce and it was absolutely fabulous; I mixed all cooked ingredients in my wok to bring everything to temperature with about 1/2 T of sesame oil. My boyfriend saw the whole wheat pasta laying out, sighed, and then after tasting the finished product declared this was the best trickery he had tasted!

Kalyn said...

Happy to hear it was a hit!

Anonymous said...

I doubled the sauce recipe and marinated some tofu in it, then used all of the sauce in the noodles. I added a little squeeze of lime to the noodles because I felt like something was missing, and it turned out nicely.

Rita said...

I tried your Spicy Whole Wheat Sesame Noodle with Chicken, Green Onions and Cilantro with the following changes: I used Soba Buckwheat Noodle and tossed in raw shrimp as the noodles finished cooking. I followed the rest of your recipe using the shrimp instead of the chicken for a different variation.

Rita

Kalyn Denny said...

Rita, sounds good to me!

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