Sesame Sriracha Noodles

May 29, 2016

 

So I've been obsessing over noodles lately. I'll be at my desk at work and completely focused when suddenly an image of a warm bowl of noodles will pop in my head. I picture different kinds, but lately its been a big bowl of Asian flavored noodles that I've been dreaming of most. 

 

One of the days I was absolutely freezing at my desk (dang A.C. is always blowing directly at me) and I'd had it. I was tired of dreaming. I was going to make my dream a reality as soon as I got home! I quickly ran through my mind cupboards ( don't YOU remember exactly what you have and don't have at home? Yea me neither. I ended up having to run to the store.... lol) and decided quickly on a sesame Sriracha sauce!

 

 

My love of Sriracha is EXTREMELY new. My husband had been begging me to try it everytime we went to eat pho, and I would politely decline. I don't know what my problem was. I honestly think it was the place we went to for pho and how they kept their sriracha bottles looking rather dirty... but that's another issue entirely. 

 

Once we changed our local pho spot and thus had CLEAN bottles of sriracha on every table, I decided to branch out and try it. Holy MOSES I'd been such a fool. It's a quick hit of spice but not so overpowering that you can't enjoy what you're eating (that is, as long as you don't douse your meal with it). It adds the perfect amount of heat and warmth needed when you've been working in the Arctic (otherwise known as directly under the A.C.) ALL DAY. 

 

 

This warm bowl of starchy goodness is loaded with red bell peppers, spinach, seared chicken, and caramelized onions. It's topped with finely shredded carrots, chopped peanuts, fresh cilantro and a squeeze of zesty lime juice. And the sauce... oh that sauce. Warm from the sriracha, and nutty from the sesame oil, it's everything you want from an Asian-style noodle dish.

 

But wait! I can make this BETTER! Are you watching your carb intake? Well, I present to you a perfect, if not BETTER, way to eat this dish:

 

 

ZUCCHINI NOODLES are the perfect addition to this dish! I know I know, a few of you are probably freaking out right now. It's green, yes. It's even HEALTHY *gasp*! But I promise you, eating it with zucchini noodles instead of the pasta is actually better, in my opinion. It adds a slight crunch and definite freshness that is absolutely addictive. The texture it adds is just too perfect, and the garden fresh flavor of the zuchinni is a perfect counter to the slight Sriracha kick. 

 

Let's just say that if I HAD to choose one dish to eat for the rest of my life, this guy would for sure be in the running. 

 

 

On another note! Have you guys made anything from this site yet? I love to hear that you guys are enjoying the dishes! Please feel free to leave comments on each page, or on my Instagram!

 

Sesame Sriracha Noodles

 

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8-10

 

Ingredients:

- 2 boneless, skinless chicken breasts, thawed

- salt and pepper to taste

- 1 Tablespoon oil for cooking

- 1lb fettuccine noodles

- **8 large zucchini if making zucchini noodles**

- 1 red bell pepper

- 1 onion

- 3 cups baby spinach 

- 4 Tablespoons vegetable oil

- 2 Tablespoons sesame oil

- 2 cloves garlic, minced

- 1 Tablespoon honey

- 2 teaspoons Sriracha

- 1 Tablespoon soy sauce

- 2 teaspoons sesame seeds

- 2 teaspoon ginger

 

Toppings:

- chopped dry roasted peanuts

- sliced lime

- cilantro

- finely shredded carrots

 

1. Cut chicken into small strips and season with salt and pepper. Heat 1 Tbsp of oil in a skillet and put chicken in to cook when oil is hot. Waiting for the pan to get hot will ensure a perfect sear and beautiful color on the chicken. Cook chicken for roughly 10 minutes, or until cooked through. 


2. While chicken is cooking, set a large pot of salted water to boil. Cook fettuccine noodles according to package instructions. If using zucchini noodles: use either a spiralizer or a cheese grater (larger side) to cut the zucchini into noodles. Place the zucchini noodles in a paper towel lined strainer and season with salt. Let sit for at least 15 minutes to sweat out a majority of the water that zucchini holds. Pat dry and set aside. 

 

3. Slice bell pepper and onion, then mix with spinach. Set aside. In a small bowl, mix together, vegetable oil, sesame oil, minced garlic, honey, Sriracha, soy sauce, sesame seeds and ginger until fully combined. 

 

4. Toss chicken, noodles (fettuccine or zucchini), veggie mix and the sauce in a large bowl until combined. Serve immediately and top each bowl with chopped peanuts, sliced lime, finely shredded carrots and fresh cilantro.

 

5. ENJOY and post with #perfectleehungry.

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I'm Jess, and I pretend to be an adult sometimes. Welcome to my Hungry world!

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