Sesame Noodles with Chicken and Asparagus
Ingredients ~
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
Preparation ~
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
