Share this Recipe on Facebook:
Print this recipe
| Light Sesame Noodles
1 package (9 ounces) refrigerated angel-hair pasta
2 cups packaged shredded carrots
2 teaspoons vegetable oil
12 ounces skinless, boneless chicken breasts or tenders, thinly sliced
2 garlic cloves, crushed with garlic press
1 medium orange
3 tablespoons seasoned rice vinegar
3 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons Asian sesame oil
1 teaspoon grated, peeled fresh ginger
1/8 teaspoon ground red pepper (cayenne)
4 large radishes, each cut in half and thinly sliced
2 green onions, thinly sliced diagonally
2 tablespoons toasted sesame seeds
1. In large saucepot, prepare pasta in boiling water as label directs but do not add salt. Place shredded carrots in colander; drain pasta over carrots to soften them slightly. Transfer mixture to large bowl and set aside.
2. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat until hot. Add sliced chicken and garlic; cook 4 to 5 minutes, stirring constantly, until chicken loses its pink color throughout. Transfer chicken to bowl with pasta.
3. To prepare vinaigrette, from orange, grate 1 teaspoon peel and squeeze 1/4 cup juice. In small bowl, with wire whisk or fork, mix orange peel, orange juice, vinegar, soy sauce, sugar, sesame oil, ginger, and ground red pepper until combined.
4. Toss pasta mixture in bowl with vinaigrette, radish slices, and green onions; sprinkle with sesame seeds. Serve warm or refrigerate until ready to serve.