i love this dish. as a person who loves bread and cheese and pastas with cream sauces and who perks up at the sight of anything fried in panko, it can be hard to get the veggies in and be excited about it. but this – this is a pretty exciting bowlful of flavors and textures.
the dressing is key here, but it is one of the simplest you could possibly shake up. if you don’t have them there already, the main ingredients are very pantry-friendly: just a bottle each of honey, soy sauce, and sesame oil, plus a little jar of red pepper flakes. keep those on hand and you’re all set for a quick and yummy meal any day of the week.
it is an amazing weeknight dish, when i don’t have much time to stand in front of the stove but still crave a bowl of something fresh and delicious. for nights like that it’s handy to prepare the dressing and toppings ahead of time; that way all you’d need to do is cook your desired portion of noodles, give the dressing another good shake, then toss-top-eat.
it’s recipes like this one that make me feel like i just might have a handle on adulthood. work hard, eat well; life is good.
Sweet & Spicy Sesame Noodles
adapted from A Small Snippet
Makes 4 servings
¼ cup vegetable oil
½ cup sesame oil
1 Tbsp. crushed red pepper
6 Tbsp. honey
6 Tbsp. soy sauce
1 bunch of green onions, thinly sliced
12-14 oz. rice noodles
1-2 lb. chicken breast, poached then roughly chopped
About 2 cups shredded carrots
½ cup cilantro, roughly chopped
¾ cup roasted salted peanuts, chopped
Toasted sesame seeds, for sprinkling
- Heat both oils and crushed red pepper in a small pan over medium heat for 1 minute. Strain out pepper and reserve oil.
- In a mason jar or other shakable container, combine oil with honey and soy sauce. Add green onions. Shake until combined.
- Cook noodles according to package directions. Drain.
- Pour honey-soy dressing over hot noodles and toss. Top each individual serving with chicken, carrots, cilantro, peanuts, and toasted sesame seeds.