Sesame Chicken Noodles

This quick ramen and sesame chicken stir fry is as good (if not better) than the versions you get at your favorite local Chinese takeout. 

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  • Total Time:
  • Servings: 4 to 6

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Ingredients

sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon sherry vinegar
  • 1 tablespoon sambal oelek 
chicken
  • 2 pounds boneless chicken thighs, skinless 
  • 1/4 cup soy sauce
  • 1/4 cup cornstarch
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups vegetable oil
  • 2 (3 ounce) packages ramen noodles
  • 2 teaspoons toasted sesame seeds
  • 2 scallions, sliced

How to make this recipe

  1. Make the sauce In a medium saucepan, heat the oil over medium high heat until hot, then stir in the ginger, and garlic and cook, stirring, until golden, about 3 minutes. In a bowl, stir together the stock, sugar, soy sauce, cornstarch, vinegar, and samba oelek. Whisk the stock mixture into the saucepan and bring to a boil, whisking, until thickened. Reserve the sauce.
  2. Make the chicken Cut the chicken into bite-sized pieces. In a bowl, whisk together the soy sauce, cornstarch, and 1/4 teaspoon each salt and pepper. Toss the chicken with the marinade. In a medium pot, heat the oil to 375°F. Cook the chicken in batches, stirring occasionally, until browned and cooked through, about 4 to 6 minutes per batch. Transfer the chicken as cooked to paper towels to drain, and then toss with the sauce.
  3. Cook the ramen in a pot of boiling water until tender, about 3 minutes. Drain the ramen and toss with the chicken and sauce. Transfer the chicken and noodles to a serving platter and sprinkle with the sesame seeds and scallions. Serve.
Contributed By Photo © Ian Knauer Published January 2014





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