Sesame Noodles with Chicken and Asparagus
ByPublished on November 6, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
Before You Begin
Garnish the noodles with a sprinkle of toasted sesame seeds.
Instructions
- Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until pasta is just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
- Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.
Time
30 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
For our take on this Asian-inspired dish, we opted for easy-to-find ingredients such as linguine pasta and peanut butter and decided to skip the chilling step. To ensure that the chicken breasts browned properly, we patted them dry with paper towels before cooking. We also sliced the breasts into thin pieces to ensure quick cooking. To save time and effort, we used the same pot of salted water to blanch the asparagus and cook the pasta. Rich toasted sesame oil accented the nutty flavors of the peanut butter, and oyster sauce lent an essential savory flavor to the dish. Thinning the peanut butter with some of the reserved pasta water ensured a creamy sauce.
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