These Asian Sesame Noodles with Grilled Chicken, Carrots and Zucchini can be served warm, cold or at room temperature, making it the perfect meal for picnics and potlucks!!
1large clovefresh garlic(finely minced or pressed)
⅛teaspooncayenne pepper
1poundchicken breasts(boneless, skinless)
sea salt and black pepper
1cupgrated carrots(1 large, or 2 small)
1cupzucchini, quartered(1 medium size)
1poundegg noodles
¼cupthinly sliced green onions
2Tablespoonstoasted sesame seeds
Instructions
For the Sesame Dressing
Combine the safflower oil, vinegar, soy sauce, orange juice, honey, sesame oil, garlic, and cayenne together in a small bowl or glass measuring cup. Reserve 2 Tablespoons to use as a marinade, and set the rest aside.
For the Grilled Chicken
Heat a grill pan over medium-high heat, or fire up the grill depending on your weather.
Season the chicken breasts with salt and pepper. Brush the 2 Tablespoons of the reserved dressing over the chicken.
Grill the chicken until cooked through, about 4 to 5 minutes per side depending on thickness. Allow the chicken to cool, then cut into thin strips.
To Assemble
Place the cooked noodles in a large bowl with the grated carrots, quartered zucchini, chicken, green onions, and sesame seeds.
Pour the remaining dressing over and toss to combine.
Can be warm, cold or at room temperature.
Notes
You would traditionally use fresh Asian egg noodles for this dish, but I didn’t have any…and you might not be able to find them either. Substitute dried egg noodles, vermicelli, or fusilli.
I only had black sesame seeds, so that’s what I used. Either will work great.
If you do not like zucchini, substitute broccoli or your favorite vegetable. Chopped, wilted bok choy would be a great addition as well.
If you like spicy, add more cayenne, or add Sriracha sauce to kick up the heat!