Sesame Noodles with Chicken and Asparagus
Total Time: 30 minutesYield: 4 Servings
Source: Cook's Country, April/May 2009
Category: Chinese
Ingredients
2 whole Chicken Breasts (boneless, skinless, cut crosswise into 1/4 inch pieces)1 tablespoon Vegetable Oil
1 pound Linguine
1 pound Asparagus (trimmed and cut into 1-inch pieces)
1⁄3 cup Peanut Butter
5 tablespoons Rice Vinegar
1⁄4 cup Oyster Sauce
2 teaspoons Chili Garlic Sauce
1 1⁄2 teaspoon Ginger (grated)
1 1⁄2 tablespoon Sesame Oil
1 teaspoon Salt
1⁄4 cup Cilantro (chopped)
2 whole Green Onions (chopped)
Directions
- Bring 4 quarts water to boil in large pot add salt. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side, season with salt and pepper. Transfer to plate.
- Add pasta to boiling water and cook until just beginning to soften, 5 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
- Whisk peanut butter, vinegar, oyster sauce, chili garlic sauce, ginger, sesame oil, and 1/2 cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Add cilantro and green onions mix again. Serve.