Thai Sesame Noodles
Try making this Thai sesame noodle recipe with slices of sesame-soy marinated chicken to give the dish added protein and texture.
- Serves: 6 persons
- 12oz./283 to 340 g noodles (wheat dried)
- 2chicken breasts (boneless, cut into strips)
- 1bell pepper (red)
- 5to 8 mushrooms
- 1piece ginger (thumb-size, grated or finely chopped)
- 3garlic cloves (minced)
- 3to 4 tbsp. sesame seeds
- 1to 2 tbsp. vegetable (oil for stir-frying)
- For the Marinade:
- 3tbsp. soy sauce
- 2tbsp. sesame oil
- 1tbsp. rice vinegar (or another type)
- ¾tsp. sugar
- For the Sauce:
- ¼cup lime juice (fresh-squeezed)
- 2tbsp. soy sauce
- 1tbsp. sesame oil
- 1tbsp. fish sauce
- ½tsp. shrimp paste
- 2to 3 tsp. sugar (to taste)
- 1fresh chili (red, minced, or 1/2 tsp. dried crushed chili)
- Garnish: 1 to 2 green onions (sliced)
- Garnish: 1 handful basil (fresh)
- Garnish: lime wedges
Step 1Gather the ingredients.
Step 2Place chicken strips in a bowl. Stir together the marinade and pour over chicken. Allow it to marinate in the refrigerator while you prepare other ingredients.
Step 3Boil noodles until al dente . Rinse thoroughly with cold water to keep from sticking. Set aside.
Step 4Place sesame seeds in a dry frying pan over medium-high heat. Stir until seeds turn light golden brown. Transfer to a bowl to cool.
Step 5Stir together all 'Sauce' ingredients with a fork or whisk in a small mixing bowl until shrimp paste and sugar dissolve. Set aside.
Step 6Heat a wok or large frying pan over medium-high heat. Drizzle 1 to 2 tbsp. oil into the pan, then add the ginger and garlic. Stir-fry 1 minute, then add the chicken (including marinade). Stir-fry 5 minutes, or until chicken is cooked through.
Step 7Add the red pepper and mushrooms. Stir-fry 2 more minutes, or until mushrooms are cooked.
Step 8Add noodles and pour over the sauce you made. Stir-fry 1 to 2 minutes using a turning/tossing motion (almost like tossing a salad) to combine everything together.
Step 9Remove from heat. Sprinkle over 2/3 of the toasted sesame seeds and toss again. Now taste-test for salt and spice. If too salty for your taste, add another tbsp. of lime juice. If not salty or flavorful enough, add a sprinkling of fish sauce. Add more chili for more heat. (Note: it's okay if they're a little on the salty side, as you will be serving them with more fresh lime).
Step 10To serve, plate up the noodles, adding a final sprinkling of sesame seeds to each portion. Top with green onion, fresh basil, and lime wedges (to be squeezed over before eaten). Serve Thai chili sauce on the side for those who like it spicy.