Quick Sesame Chicken Noodles Recipe

Quick Sesame Chicken Noodles Recipe
Quick Sesame Chicken Noodles Recipe photo by Taste of Home
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Quick Sesame Chicken Noodles Recipe

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I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. —Heather Chambers, Largo, Florida
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon sesame oil
  • 1 package (22 ounces) frozen grilled chicken breast strips
  • 1 medium yellow summer squash, thinly sliced
  • 1 cup julienned carrots
  • 1/3 cup halved fresh snow peas
  • 3 garlic cloves, minced
  • 2 packages (3 ounces each) chicken ramen noodles, broken into small pieces
  • 1-1/3 cups water
  • 1/3 cup white wine or chicken broth
  • 3 tablespoons reduced-sodium teriyaki sauce
  • 4 green onions, sliced

Directions

In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute.
Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally.
Remove from heat; stir in green onions. Serve immediately. Yield: 4 servings.


Test Kitchen Tips
  • The noodles soak up the sauce to become extra flavorful.
  • This recipe is perfect for using up leftovers. Try it with leftover pork or rotisserie chicken.
  • Originally published as Quick Sesame Chicken Noodles in Simple & Delicious October/November 2017

    Nutritional Facts

    1-1/2 cups: 460 calories, 15g fat (5g saturated fat), 93mg cholesterol, 1626mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 45g protein.

    • 1 tablespoon sesame oil
    • 1 package (22 ounces) frozen grilled chicken breast strips
    • 1 medium yellow summer squash, thinly sliced
    • 1 cup julienned carrots
    • 1/3 cup halved fresh snow peas
    • 3 garlic cloves, minced
    • 2 packages (3 ounces each) chicken ramen noodles, broken into small pieces
    • 1-1/3 cups water
    • 1/3 cup white wine or chicken broth
    • 3 tablespoons reduced-sodium teriyaki sauce
    • 4 green onions, sliced
    1. In a large skillet, heat oil over medium-high heat; saute chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute.
    2. Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally.
    3. Remove from heat; stir in green onions. Serve immediately. Yield: 4 servings.


    Test Kitchen Tips
  • The noodles soak up the sauce to become extra flavorful.
  • This recipe is perfect for using up leftovers. Try it with leftover pork or rotisserie chicken.
  • Originally published as Quick Sesame Chicken Noodles in Simple & Delicious October/November 2017

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