Oriental Chicken Noodles


  • 9 ounces tagliatelle pasta
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 3 teaspoons vegetable oil
  • 1 small chili pepper, chopped
  • 1 tablespoon fresh minced ginger
  • 3 cloves garlic, minced
  • 2 boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 carrot, thinly sliced
  • 1 bell pepper, sliced
  • 5 ounces mushrooms, sliced
  • 1 teaspoon sugar
  • 1/2 cup chicken broth
  • 1 tablespoons fish sauce
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons cilantro, minced

Cooking Instructions:

  1. Place a large pot filled with salted water over high heat. When the water boils, add the tagliatelle and cook for 9-11 minutes. Drain and set aside.
  2. Heat a large steel wok over high heat. When the pan is hot, add the sesame seeds and toast until fragrant. Remove from the pan.
  3. Add the sesame and vegetable oil to the skillet. When the skillet is hot, add the chili pepper, ginger and garlic. Cook for 30 seconds until fragrant.
  4. Add the chicken to the wok and cook for 3-4 minutes, tossing occasionally until it is browned on all sides.
  5. Add the carrots, pepper and mushrooms and continue to cook for an additional 3-4 minutes.
  6. Reduce the heat to medium-high.
  7. In a small bowl, combine the sugar, fish sauce and soy sauce with the chicken broth. Pour the sauce over the meat and vegetables and stir well.
  8. Add the cooked tagliatelle to the wok and cook for an additional minute.
  9. Divide the pasta between four warmed pasta bowls. Sprinkle with the toasted sesame seeds and cilantro and serve immediately.
Source: Zosia Cooks