Sesame Noodles with Grilled Chicken
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So how is your week going? Mine took a bizarre turn yesterday when I made these delicious Sesame Noodles with Grilled Chicken, Carrots and Zucchini, but every single image was black when I went to download them!! How is that possible? What the heck did I do?? Thankfully, I had all but one serving safely tucked away in the refrigerator…..
…so I could try again today! The good news is, it worked and the pictures are not solid black. The bad news is, there are no step-by-step photos. Maybe I will add them the next time I make it, who knows. I may forget, LOL
How do you make Sesame Noodles with Grilled Chicken?
Start by combining the safflower oil, vinegar, soy sauce, orange juice, honey, sesame oil, garlic, and cayenne together in a small bowl or glass measuring cup. Reserve 2 Tablespoons to use as a marinade, and set the rest aside.
It is so strange not having a photo here. 🙁
Heat a grill pan over medium-high heat, or fire up the grill depending on your weather.
Season the chicken breasts with salt and pepper. Brush the 2 Tablespoons of the reserved dressing over the chicken.
Grill the chicken until cooked through, about 4 to 5 minutes per side depending on thickness.
Allow the chicken to cool, then cut into thin strips.
Place the cooked noodles in a large bowl with the grated carrots, quartered zucchini, chicken, green onions, and sesame seeds.
Pour the remaining dressing over and toss to combine…..
These Asian Sesame Noodles with Grilled Chicken, Carrots and Zucchini can be served warm, cold or at room temperature, making it the perfect meal for picnics and potlucks!!
Notes:
- You would traditionally use fresh Asian egg noodles for this dish, but I didn’t have any…and you might not be able to find them either. Substitute dried egg noodles, vermicelli, or fusilli.
- I only had black sesame seeds, so that’s what I used. Either will work great.
- If you do not like zucchini, substitute broccoli or your favorite vegetable. Chopped, wilted bok choy would be a great addition as well.
- If you like spicy, add more cayenne, or add Sriracha sauce to kick up the heat!
I have always thought of this meal as a pasta dish, I guess because of the “pasta”. Others refer to it as Sesame Noodle Salad with Grilled Chicken. Whatever you want to call it, it is delicious, and you need to make it! 🙂
More fun noodle recipes:
- Cold Soba Noodle Salad – well lookie there, I called that one a salad.
- Pork Lo Mein – Really good, but needs new images.
- Fusilli al Pomodoro – gotta love those curly noodles.
- Linguine alla Carbonara – because everyone should know how to make it!
- Combination Yaki Soba – one of my all-time favorites!! This one needs new images as well.
It looks like I will be eating a lot of noodle dishes in the near future so I can take new pictures…Yikes!
Enjoy!!
Sesame Noodles with Grilled Chicken
Ingredients
Sesame Dressing
- ¼ cup safflower oil (or canola)
- ¼ cup soy sauce (low sodium)
- ¼ cup rice vinegar
- 3 Tablespoons fresh orange juice
- 1 ½ Tablespoon toasted sesame oil
- 2 Tablespoons honey
- 1 large clove fresh garlic (finely minced or pressed)
- ⅛ teaspoon cayenne pepper
- 1 pound chicken breasts (boneless, skinless)
- sea salt and black pepper
- 1 cup grated carrots (1 large, or 2 small)
- 1 cup zucchini, quartered (1 medium size)
- 1 pound egg noodles
- ¼ cup thinly sliced green onions
- 2 Tablespoons toasted sesame seeds
Instructions
For the Sesame Dressing
- Combine the safflower oil, vinegar, soy sauce, orange juice, honey, sesame oil, garlic, and cayenne together in a small bowl or glass measuring cup. Reserve 2 Tablespoons to use as a marinade, and set the rest aside.
For the Grilled Chicken
- Heat a grill pan over medium-high heat, or fire up the grill depending on your weather.
- Season the chicken breasts with salt and pepper. Brush the 2 Tablespoons of the reserved dressing over the chicken.
- Grill the chicken until cooked through, about 4 to 5 minutes per side depending on thickness. Allow the chicken to cool, then cut into thin strips.
To Assemble
- Place the cooked noodles in a large bowl with the grated carrots, quartered zucchini, chicken, green onions, and sesame seeds.
- Pour the remaining dressing over and toss to combine.
- Can be warm, cold or at room temperature.
Notes
- You would traditionally use fresh Asian egg noodles for this dish, but I didn’t have any…and you might not be able to find them either. Substitute dried egg noodles, vermicelli, or fusilli.
- I only had black sesame seeds, so that’s what I used. Either will work great.
- If you do not like zucchini, substitute broccoli or your favorite vegetable. Chopped, wilted bok choy would be a great addition as well.
- If you like spicy, add more cayenne, or add Sriracha sauce to kick up the heat!
Looks delicious, and would probably work with pre-cooked grilled chicken strips, making it super quick and easy. I keep those around in the freezer since I’m often cooking for one.
Thank you Seana, that’s an awesome idea!
I love Asian salads and dishes! I look forward to trying this one!