Getting a healthy, quick dinner on the table during the week is a challenge for all moms. Ordering take-out often seems like an easy solution but I have a recipe that you can get on the table in less than 30 minutes and it tastes even better than take-out! Thai Sesame Noodles with Chicken is quick because it uses stir-fry rice noodles, leftover rotisserie or grilled chicken and bottled sesame ginger dressing.
I threw this recipe together after work one day, so I had most of the ingredients on hand. I cut my own carrots but you could easily use pre-sliced matchstick carrots (which I plan to use next time). I also had some leftover grilled chicken breasts but you could easily use rotisserie chicken too. You could also add 1/2 cup of shelled edamame, I just did not have any in the freezer.
Chopped cilantro and peanuts not only add visual appeal but a burst of flavor in every bite. These noodles are best when eaten fresh but can be reheated easily. You may need to add some hot water before heating, as the noodles tend to stick together when they cool. Enjoy!
- •1/2 package of stir-fry rice noodles (Thai Kitchen, 14 oz package).
- •1 tablespoon extra virgin olive oil
- •1 medium red bell pepper, cut into strips
- •1 medium carrot, cut into match sticks
- •8 ounces diced, cooked chicken (leftover rotisserie chicken)
- •1/4 cup cilantro, finely chopped
- •1/4 cup chopped peanuts
- •1/3 cup low sodium soy sauce
- •1/3 cup sesame ginger dressing (Litehouse toasted Sesame Ginger dressing)
- •1/4 cup creamy natural peanut butter
- •2 teaspoons chili sauce
- 1.Heat olive oil over medium heat in a skillet. Add bell pepper and carrots, saute for 3-4 minutes until crisp-tender then remove from heat.
- 2.Cook noodles according to the directions on the package and drain, return to pan. Stir in bell pepper, carrots and diced chicken.
- 3.Whisk together soy sauce, sesame ginger dressing, peanut butter and chili sauce. Pour sauce over noodle mixture and stir to combine. Top with cilantro and peanuts, serve immediately.