Updated: Jan 27
This pasta is flavorful but light, and is a healthier spin on some of your Asian food favorites! Sesame is the star flavor of this dish, with just a touch of sweetness. I love loading this dish with tasty veggies such as bell peppers, carrots, and edamame. The chicken and edamame make this dish a great high protein meal.
You will want to use rice noodles for this dish. I like using the Thai Kitchen brown rice noodles.
Cut and measure out your vegetables. I like to use frozen edamame, precut matchstick carrots, and typically I like to use the whites of green onion in the dish, and the tops for garnish. However, chives can also be a substitute which I used this time because I have been growing them in my garden.
Whisk together the sauce ingredients. Then when the chicken, veggies, and noodles are all cooked, add them all together in a large pan and pour over the sauce on medium heat, simmer for a couple minutes while stirring the noodles to coat them.
Dish up and top with green onion or chives and sesame seeds.
Ingredients [Makes 6 servings] 1 lb skinless chicken breast cut into bite sized pieces cooked with salt and pepper to taste 1 8 ounce box brown rice noodles (I like Thai Kitchen brand) 2 cup shelled edamame (I use frozen) 1 red bell pepper julienned 1 cups pre-shredded carrots or julienned 1-2 garlic cloves minced or crushed with garlic press (or 1 tsp pre-minced) 2 green onion whites minced or about 1 Tbsp minced chives (I prefer green onion flavor) 2 tbsp avocado oil or canola oil (separated for veggies and chicken)*
Sauce 1 Tbsp toasted sesame seed oil 1/4 cup gluten free low sodium soy sauce (or coco aminos) 2 Tbsp rice vinegar 1 Tbsp toasted sesame seeds 1 tsp salt (or 1/2 tsp if using full sodium soy sauce) 1 Tbsp granulated sugar
More sesame seeds
Tops of green onions
*I also like to use a touch more sesame oil to cook my chicken and veggies. Just use a very small amount because a little goes a long way.
Whisk together all sauce ingredients until sugar is almost fully dissolved and set aside.
Cut up chicken into bite sized pieces.
Put one of the tablespoons of avocado oil (plus a dash of more sesame oil if you would like) in a large pan and heat to medium-high. Cook the chicken for about 5-10 minutes, stirring an flipping occasionally, and season with a little salt and pepper to taste. When the chicken is fully cooked, put in a bowl covered, and set aside.
Next cut up your red bell pepper into julienne slices, mince garlic and onion, and measure out the vegetables that are pre-cut.
Turn your burner down to medium heat and add the other tablespoon of oil (again plus a touch of sesame oil if you would like). Add the garlic and green onion and cook until fragrant and just starting to brown.
Then add your bell peppers and stir to coat with oil.
Add about 1/4 cup water and cover the peppers for about 5 minutes so they begin to soften. After 5 minutes uncover and add the frozen edamame and carrots, then stir. Let cook about 5-10 minutes or until veggies are soft but not mushy, make sure to stir occasionally.
While the veggies are cooking, start the water for the noodles and follow the directions on the back. As soon as they are cooked, drain and rinse them to get rid of extra starch. (You will want the noodles to be done when the veggies and chicken are fully cooked so you can add them, and then the sauce right away to prevent the noodles from sticking together.)
When the veggies and noodles are cooked, add the chicken and noodles to the large pan and turn to medium-low heat. Then pour over the sauce and stir while simmering in order to let the noodles soak up the flavor. Simmer for about 3-5 minutes or until all the moisture is absorbed.
Serve topped with green onion tops and more sesame seeds.
Makes great leftovers, store in the fridge for about one week. Macros 350 cal | 25 P | 41 C | 10 F