This just became a new staple recipe in my kitchen! I’m a sucker for any type of Asian noodle dish, so when The Defined Dish came out with a creamy sesame sauce I knew this was the first thing I’d make with it! I decided to add chicken breast as a protein but you could easily swap that out for steak, shrimp or tofu. This is a great option for a weeknight dinner, that is packed with veggies and ready in 20 minutes or less. Fabulous.
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Ingredients:
2-3 large chicken breasts, cubed
3 Tbsp olive oil
2 cloves garlic, minced
1 yellow onion, thinly sliced
1 large zucchini, diced
3 large carrots, peeled and diced
1 bell pepper, diced
1 pint white mushrooms, thoroughly washed and sliced
1 box rice noodles (I used pad Thai noodles)
1/2-3/4 C Get Side Dish Creamy sesame dressing, sub teriyaki or peanut sauce
1/2 C reserved pasta water
Sprinkle of salt and pepper
Optional: sliced green onions and sesame seeds for serving
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Directions:
Follow instructions on Box to cook rice noodles while you cook the chicken and veggies. Reserve some pasta water once the noodles are cooked before you drain them. Heat 2 Tbsp olive oil in a large skillet over medium high heat. Add diced chicken and cook 5-6 min until no longer pink. Season with salt and pepper. Remove from skillet. Add 1 more Tbsp olive oil to the skillet. Add onion, carrots and bell pepper. Cook 3-4 min, trying not to stir the veggies too much. Add zucchini, mushrooms and garlic. Stir and cook additional 3-4 min until the veggies have softened and are getting slightly browned. Add the chicken back into the skillet. Add creamy sesame dressing and stir until all veggies are combined. Add cooked noodles and mix together. Add pasta water a few tablespoons at a time to thin out the sauce if needed. Add more creamy sesame dressing if needed as well. Top with sliced green onion and a sprinkle of sesame seeds and serve! (Yields 3-4 servings)
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