CHICKEN AND NOODLES WITH SESAME-GINGER DRESSING
Provided by Marian Burros
Categories dinner, pastas, main course
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Bring some water to boil in a covered pot for the pasta.
- Poach the chicken breasts in 1 cup of white wine, adding water if necessary to cover, for 10 to 15 minutes; drain, then shred.
- Wash, trim and coarsely shred cucumbers; mince garlic; grate ginger. Combine with sesame paste, soy sauce, sugar, sesame oil, hot-chili oil, rice vinegar, and wine or vermouth; mix thoroughly.
- Cook noodles according to package directions.
- Wash, trim and slice scallions. Mix scallions with cucumber mixture, and chicken.
- Wash, dry and chop cilantro.
- When noodles are cooked, drain and mix with chicken and sauce, and sprinkle with cilantro. Decorate with tomatoes.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 17 grams, Carbohydrate 104 grams, Fat 24 grams, Fiber 7 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 479 milligrams, Sugar 11 grams, TransFat 0 grams
CHICKEN AND NOODLES IN SESAME-GINGER DRESSING
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield Six servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- Divide the breasts in half, remove the cartilage and place them in a roasting pan. Roast for 25 minutes. Remove from the oven and cool.
- Cook the noodles in boiling water until done, about two minutes. Drain and run cold water over them. Drain.
- Combine the garlic, ginger, sesame paste, soy sauce, sugar, chili oil, sesame oil, rice vinegar and wine; mix well. Toss with the noodles and scallions.
- Shred the chicken and mix with the noodles. Add the coriander and toss.
Nutrition Facts : @context http, Calories 931, UnsaturatedFat 26 grams, Carbohydrate 89 grams, Fat 37 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 613 milligrams, Sugar 5 grams, TransFat 0 grams
SESAME GINGER CHICKEN
Why grill plain chicken breasts when a simple ginger-honey basting sauce can make them extra special? This tempting chicken is a wonderful summer main dish since it's quick and light. We love it. -Nancy Johnson, Connersville, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first four ingredients; set aside. Pound the chicken breasts to 1/4-in. thickness. Grill over medium-hot heat, turning and basting frequently with soy sauce mixture, for 8 minutes or until juices run clear. Garnish with onions.
Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 528mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.
SOBA NOODLES WITH GINGER-SESAME DRESSING
We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 9 ingredients; set aside. Cook edamame and soba noodles according to package directions; drain. Rinse noodles in cold water; drain again., Just before serving, combine the coleslaw mix, carrots, green onions, noodles and edamame in a large bowl. Add dressing; toss to coat. Garnish with sesame seeds.
Nutrition Facts : Calories 349 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1212mg sodium, Carbohydrate 54g carbohydrate (16g sugars, Fiber 5g fiber), Protein 14g protein.
CHICKEN NOODLE SALAD WITH CREAMY SESAME DRESSING
This substantial salad makes use of the same dressing, with more rice vinegar, that I used for my sesame noodle salad earlier this week.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield Serves 6
Number Of Ingredients 18
Steps:
- To poach the chicken breast, combine 1 quart water with 1 quartered onion, 4 thick slices of ginger, 2 crushed whole garlic cloves and salt to taste in a 2-quart saucepan, and bring to a simmer over medium heat. Add the chicken breasts, and bring back to a simmer. Skim off any foam that rises. Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through (it should register 160 on a meat thermometer at the thickest section). Allow the chicken to cool in the broth if there is time. Remove the chicken from the broth when cool enough to handle. Remove and discard the skin. Remove from the bone and shred, pulling strips of chicken off the top of the breast. Pull with the grain and the meat will come apart naturally. Strain the chicken broth, and refrigerate overnight. The next morning, skim off and discard the fat, and freeze the broth in smaller containers or freezer bags.
- Cook the noodles. Drain, rinse with cold water and drain well. Toss in a bowl with 1 tablespoon sesame oil and refrigerate while you prepare the other ingredients.
- Bring a medium pot of water to a boil, add salt if desired and add the bok choy. Blanch for 1 minute and transfer to a bowl of cold water. Drain and squeeze out excess water. Slice crosswise and add to the noodles. Add the remaining ingredients. Season if desired with salt and pepper.
- Whisk together all of the ingredients for the dressing. Toss with the salad and serve, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 13 grams, Carbohydrate 36 grams, Fat 17 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 3 grams, Sodium 499 milligrams, Sugar 2 grams, TransFat 0 grams
SESAME-GINGER CHICKEN NOODLE SOUP
This noodle soup is a grown-up riff on an old college favorite: Taiwanese instant ramen. The scent of the simmering, chicken-and-ginger broth conjures vivid memories of late-night instant-noodle snacks. This version has all of the good qualities of the store-bought kind, but it's richer in flavor thanks to the bone-in chicken breast (bone-in, skin-on chicken thighs would work too). It hits all the comforting notes of a typical chicken noodle soup, brightened by a hint of sesame oil, fresh scallions and a heavy dose of ginger used in the broth and as a garnish.
Provided by Sue Li
Categories soups and stews, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons sesame oil in a medium pot over medium. Season chicken with salt and add to pot, skin-side down, along with sliced ginger. Cook, turning, until the chicken skin and ginger slices are golden, 5 to 7 minutes.
- Add rice cooking wine and boil until reduced by half, about 2 minutes. Add 6 cups water and bring to a boil over high. Once boiling, partially cover the pot with a lid, reduce the heat to medium-low and simmer until the chicken is tender and the broth is flavorful, about 40 minutes.
- Remove chicken from the pot and transfer to a bowl until cool enough to handle. Strain the broth, discarding the ginger, then season with salt, cover and set aside. When the chicken has cooled, discard the skin and bones and shred the meat then return it to the broth.
- Meanwhile, bring a saucepan of water to boil and cook ramen noodles according to package instructions.
- Divide cooked noodles among bowls and top with the chicken and its broth. Garnish with scallions, julienned ginger, a sprinkle of pepper and more sesame oil.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 34 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 1665 milligrams, Sugar 2 grams, TransFat 0 grams
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