Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
379 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
Step 2
Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
Step 3
Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
Step 4
Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
Step 5
Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.
Ingredients
1 tablespoon ground ginger
¼ cup chopped fresh cilantro
1 tablespoon grated lime zest
3 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 tablespoon crushed red pepper flakes
⅓ cup soy sauce
2 tablespoons rice vinegar
cooking spray
1 (8 ounce) package dried soba noodles
3 tablespoons Thai-style chile sauce
8 ounces skinless, boneless chicken breast, cut in bite-sized pieces
1 medium jalapeno pepper, seeded and chopped
1 cup sugar snap peas, trimmed and halved
1 cup julienned carrot
1 bunch green onions, green parts only, thinly sliced
