Sesame Noodles with Chicken and Asparagus
Both asparagus and chicken pair with the Asian-inspired flavors of ginger and sesame beautifully. This is a light and easy one-dish meal that cooks up in no time. Asparagus is wonderful in this dish, but it's easy to make a variation with zucchini, snow peas or even spinach.
- 1 lb chicken tenderloins, cut into 1-inch pieces
- 2 tablespoons sesame oil
- 1 tablespoon ginger, finely chopped
- 2 cloves garlic, finely chopped
- 3 tablespoons soy sauce
- 2 tablespoons Chinese black vinegar (or balsamic)
- 2 tablespoons sugar
- 1/2 teaspoon sriracha (Asian hot sauce)
- 2 tablespoons vegetable oil
- 1 lb asparagus, trimmed and cut into 2-inch pieces (see recipe notes)
- 5 to 6 scallions, sliced
- 2 tablespoons sesame seeds, toasted
- 12 ounces thin Chinese egg noodles (or thin spaghetti)
- 2 tablespoons fresh cilantro, chopped
Bring a large pot of salted water to a boil for the noodles. Cook according to package directions, or until tender. Drain, rinse with lukewarm water and set aside.
While the noodles cook, place the chicken in a bowl and add the sesame oil, ginger and garlic. Toss to coat thoroughly and set aside for 10 minutes.
Combine the soy sauce, vinegar, sugar and sriracha in a measuring cup and set aside.
Heat the vegetable oil in a wok over high heat and add the chicken. Stir fry for 1-1/2 minutes, then add the asparagus. Continue cooking for about 3 more minutes until the chicken is cooked through and the asparagus is tender. Stir in the the soy sauce mixture, then add the cooked noodles, scallions and sesame seeds. Toss with tongs to combine and divide between 4 serving plates. Top with cilantro and serve immediately.
Makes 4 servings
The tips of the asparagus are more tender than the lower portion of the stalk and will cook a little bit quicker. If possible, keep them separate and add them about 1 minute later for even cooking.