Sesame Noodles with Chicken


This recipe comes from Cooking Light’s June 2006 issue. It’s good, but we have better recipes for this same type of dish, so we won’t be making this one again. If you ask nicely enough I’ll post some of the other recipes 😉 I made a few additions as well.


  • 8 ounces uncooked linguine
  • 1 c. matchstick cut carrots
  • 8 ounces snap peas (my addition)
  • 2/3 c. broth
  • 1/2 c. peanut butter
  • 2 TBSP rice vinegar
  • 2 TBSP soy sauce
  • 1.5 TBSP fresh ginger, minced (original recipe calls for 1 TBSP)
  • 1/2 TBSP sesame oil (my addition)
  • 2 tsp. Sriracha (omit for a more kid friendly version then diners can add their own)
  • 2 c. chopped cooked chicken breast (could easily substitute tofu)
  • 1 c. thinly sliced green onions (I used a whole lot less)
  • 2 TBSP sesame seeds, toasted
  • Garnish with bean sprouts (my addition)


  1. Cook pasta according to directions, omitting salt and fat. Add carrots and snap peas during the last 2 minutes of cooking. Drain well.
  2. Combine broth and next 5 ingredients (through Sriracha) in food processor; process until smooth. Combine pasta mixture, chicken, and onions in a large bow. Drizzle broth mixture over pasta mixture; toss well.
  3. Sprinkle with sesame seeds and bean sprouts


  • Calories: 456 (27% from fat)
  • Fat 13.9g
  • Protein: 31.1g
  • Cholesterol: 48mg
  • Calcium: 47mg
  • Sodium: 645mg
  • Fiber: 5.2g
  • Iron: 3.2mg
  • Carbs: 52.8g

Sesame Noodles with Chicken:


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