Sesame Noodles with Chicken and Asparagus
You'll love the Thai-Asian flavor of this very quick dinner. This is a perfect work night dinner, as it only takes about 30 minutes from start to finish. The sauce has a little fresh ginger-chili-garlic kick with a savory sesame peanut sauce.
Servings 4 servings
Ingredients
For the noodles:
- 2 boneless skinless chicken breasts (about 12 ounces), cut crosswise into 1/4-inch pieces
- 1 tablespoon vegetable oil
- 1 pound linguine spaghetti noodles are okay, too
- 1 pound asparagus trimmed and cut into 1-inch pieces
For the sauce:
- 1/3 cup peanut butter personal preference is to cut this back to 1/4 cup, as the PB might overpower the sauce
- 5 tablespoons rice vinegar
- 1/4 cup oyster sauce
- 2 teaspoons chili-garlic sauce
- 1 1/2 teaspoons fresh ginger grated
- 1 1/2 tablespoons toasted sesame oil
Instructions
- Bring 4 quarts water to boil in large pot.
- Pat chicken dry with paper towels.
- Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate.
- Add pasta to boiling water and cook until just beginning to soften, about 8 minutes.
- Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes.
- Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
For the sauce:
- Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth.
- Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.
Notes
Recipe source: "Cook's Country".