Peanut Sesame Noodles (with Chicken & Veggies)
Sesame Noodles loaded with chicken and veggies makes the most delicious complete meal all in one on your table in 30 Minutes! These Sesame Noodles are super quick and easy with the most flavor bursting, luxuriously, creamy peanut sesame sauce made extra easy in your blender! You will crave these Sesame Noodles for days!
Servings 6 servings
Ingredients
Stir Fry
- 1 pound chicken breasts cut into thin slices*
- 12 oz. soba noodles or linguine
- 1 tablespoon toasted sesame oil
- 4 oz. fresh shiitake mushrooms stems removed, sliced
- 1 red bell pepper thinly sliced then halved
- 1 orange bell pepper thinly sliced then halved
- 3 green onions thinly sliced
- 2 baby bok choy chopped into thick slices
- olive oil
Peanut Sesame Blender Sauce
- 1/2 cup crunchy peanut butter (may sub smooth)
- 3 tablespoons sesame seeds
- 1/3 cup reduced sodium soy sauce
- 1/3 cup packed brown sugar
- 2 tablespoons Japanese rice wine or dry sherry*
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (like Lee Kim Kee or Kikkoman)*
- 2 teaspoons freshly grated ginger (OR 3/4 tsp ground ginger)
- 4 garlic cloves peeled
- 1 teaspoon Asian chili sauce
- 1/4 cup loosely packed fresh basil (or 1 teaspoon dried)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup hot water
Garnish
- fresh cilantro
- Crushed salted peanuts
- sesame seeds
- Asian chili sauce to taste
Instructions
- Cook noodles al dente according to package directions. Rinse pasta very well, drain and toss with 1 tablespoon sesame oil. Set aside.
- Meanwhile, add all of the Peanut Sesame Blender Sauce ingredients to your blender and blend until smooth. Do not overblend or that will make it runny/thin.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add chicken and cook until completely cooked through, about 3 minutes. Remove to a plate.
- Add an additional 1 tablespoon olive oil to the now empty skillet and heat over medium high heat. Add mushrooms, and saute for 2 minutes. Add peppers and bok choy and stir fry for an additional 2 minutes or until peppers are crisp tender and bok choy has softened.
- Add chicken back to the skillet along with noodles, Peanut Sesame Blender Sauce and green onions. Toss until noodles are evenly coated, adding additional water if needed to reach desired consistency.
- Taste and add additional Asian Chili Sauce for spicier, rice vinegar for tangier or brown sugar for sweeter if desired. Garnish with cilantro, peanuts, and sesame seeds.
Notes
*Both oyster sauce and mirin can be found in the Asian section of most grocery stores. The mirin I use is Kikkoman Manjo Aj-Mirin (Sweet Cooking Rice Seasoning). I suggest googling it before you go to the store so you know exactly what it looks like.
Other Tips and Ticks:
- You can substitute the chicken for tofu, steak or pork or leave it out all together,
- You can substitute the noodles for your favorite noodles or use zucchini noodles.
- Customize the veggies with whatever you have on hand. Cleaning out the fridge will never taste so good!
- Prep your veggies ahead of time to make these Sesame Noodles come together super quickly.
- You can also make your sauce in your blender ahead of time and store in the refrigerator.
- You can play with the ratio of peanut butter to sesame seeds depending on your desired flavor. If you use more sesame seeds then you will want to supplement with a little oil.
- Use quality oyster sauce! I didn't think I liked oyster sauce at first because I had an inferior brand. Use Kikkoman or Lee Kum Kee for the best taste and therefore best results. And if you need another excuse to buy oyster sauce try my Broccoli Beef!
- Add a splash of hot water when reheating leftovers.