Sesame noodles layered with teriyaki chicken, sprouts, cucumbers, green onions, cilantro and topped with a sprinkling of peanuts makes for an addictive one-dish-meal.
Ingredients
- ½ cup brown sugar
- ½ cup mirin
- ½ cup soy sauce
- 3 slices ginger, smashed with side of knife
- 1 pound boneless, skinless chicken thighs, sliced into bite-sized pieces
- ½ cup plus 2 t canola oil, divided
- 1 T toasted sesame seeds
- 2 T toasted sesame seed oil
- 6 garlic cloves, peeled and minced
- 1
- ½ cup rice vinegar
- ½ cup soy sauce
- 1 to 2 T hot chili oil, depending on how much heat you like
- 1 T sugar
- 1 pound angel hair pasta
- ½ pound mung bean sprouts
- 5 green onions, chopped
- ½ cup fresh cilantro, chopped
- 3 persian cucumbers, julienned
- 4 ounces dry roasted peanuts, chopped
- 1 mango, diced (optional)
Directions
- 1Make the teriyaki sauce by combining brown sugar, mirin, soy sauce and ginger slices in a pot. Bring to a boil and reduce heat to medium. Cook for 10 minutes until sauce begins to thicken. Remove from heat, discard ginger slices and set aside.
- 2Heat your wok or saute pan until hot, then add 2 t oil and heat until it begins to shimmer. Swirl the pan so that the oil covers the bottom and sides of the pan. Add your chicken, stirring, shoveling and tossing until the chicken is done, about 4-5 minutes. Pour out any residual liquid and add 4 to 5 tablespoons of the teriyaki sauce. Stir to coat, taste and adjust sauce to your personal preference. Sprinkle with sesame seeds, stir to combine and and remove from heat and set aside.
- 3Make the noodle dressing by putting ½ cup of canola oil and 2 T sesame seed oil in a small pan over medium high heat. When the oil is hot, add the minced ginger and garlic and cook for 2 to 3 minutes until garlic and ginger are soft and yellow. Take care not to brown.
- 4Add vinegar, soy sauce, Chinese hot oil and sugar. Stir and boil for a few seconds to dissolve sugar and remove from heat.
- 5Bring a large pot full of water and a pinch of salt to boil. Add the angel hair pasta and cook following package instructions, usually about 2 minutes, until noodles are al dente. Drain noodles in a colander and shake out excess water. Immediately toss noodles with noodle dressing, working to coat all the noodles in the sauce. Refrigerate until ready to serve.
- 6When ready to serve, toss the noodles, chicken, bean sprouts, green onions, cilantro and cucumbers together. As an option, scatter chopped mango over the top. Serve in individual bowls and top with chopped peanuts.
