Sesame Noodles Recipe with Chicken and Asparagus (For Two)
Juicy and moist with a bright, lemon chicken partnered with quick-cooking asparagus, crisp cucumber and scallions is a winning combination in this Sesame Noodle with Chicken and Asparagus For Two Recipe. Tossing with our Thai inspired sesame peanut sauce makes this a perfect weeknight summer dinner for two.
Servings: 2
Ingredients
For Lemon Chicken (optional)
- ¼ cup freshly squeezed lemon juice 1 lemon
- ¼ cup good olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon minced fresh thyme leaves or ¼ teaspoon dried thyme
- 1 boneless skinless chicken breast (12 ounces)
For The Peanut sauce:
- ½ cup natural-style creamy peanut butter
- 1 tablespoon granulated sugar
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 garlic clove
- 1 teaspoon chili-garlic paste
- 1 tablespoon dark sesame oil
- Juice of 1 lime
- ¼ cup water
For the Pasta:
- 4 ounces linguine spaghetti or fettucine
- 1 cooked chicken breast: make the lemon chicken or purchase cooked chicken breast from the deli
- ½ lb asparagus
- 2 scallions green onions, white bulb and 3 inches green, cut diagonally into 2-inch Julienne pieces.
- ½ small cucumber halved, seeded, and cut into ¼-inch dice
Instructions
- Before you Begin: If you are making the Lemon Chicken allow at least 6 hours to marinate. If you are short on time, marinating even for 15 – 30 minutes will impart lemony flavor into the breast. You can poke the breast meat with a fork to allow the marinade to penetrate through the thicker parts of the breast.To grill the lemon chicken, remove chicken from marinade and grill alongside the asparagus on hot grill, otherwise continue to step 2.If grilling indoors, adjust oven rack to 6 inches from broiler element and preheat broiler. You can use either a broiler pan or a wire rack inserted into a rimmed baking sheet. We are going to take advantage of the oven and grill the asparagus alongside the chicken. Spray the wire rack or top of the broiler pan with vegetable cooking spray; coating the top of the pan. Arrange asparagus on pan and brush with olive oil, leaving space for the chicken breast. Place chicken breasts next to asparagus and broil chicken until lightly browned and the asparagus is tender and lightly charred, about 4 to 8 minutes. Turn the asparagus frequently.Remove the asparagus from the oven and transfer to cutting board. Using tongs, flip the chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer chicken to cutting board and let rest 5 minutes before cutting.If using an outdoor grill, heat the grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through (the thickest part is no longer pink when cut and registers about 160 degrees on instant-read thermometer). Place asparagus on a baking sheet and brush with olive oil until coated. Remove from baking sheet and grill over hot fire, turning frequently, until tender and lightly charred, 4 to 8 minutes.Transfer chicken and asparagus to cutting board and let rest 5 minutes before cutting.
- Cook the pasta: Bring 4 quarts of water in a large pot to a boil. Add 1 Tablespoon salt and noodles to boiling water; boiling noodles until tender, about 10 minutes. Drain, then rinse with cold running tap water until cool to touch; drain again and set aside in a large mixing bowl.
- Make the peanut sauce: Combine peanut sauce ingredients in a medium mixing bowl or a hand blender beaker. Stir or blend until well combined, adding more water to thin the sauce as necessary.
- Shred or slice the chicken. Using 2 forks to shred the chicken into 2-inch pieces or cut diagonally in ½ inch thick slices, if preferred. Toss with noodles. Add the peanut sauce, sesame seeds , tossing to coat well.
- Cut the asparagus on the diagonal into 1-inch lengths.Note: If you did not grill the asparagus when cooking the chicken then blanch cut asparagus in a saucepan of boiling water for 1 minute. Drain, rinse under cold water, and pat dry.
- Place the pasta and chicken in a large flat serving bowl, and arrange the asparagus on top. Sprinkle with scallions, cucumber and some more sesame seeds. Serve the pasta at room temperature.