Chicken Sesame Noodles

Ingredients

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Peanut oil

  Salad or cooking

  ½ tbsp or 7g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Rice wine vinegar

  2 tsp or 10g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

Directions

1. In a bowl, whisk together the soy sauce, peanut oil, two-thirds of the sesame oil, rice wine vinegar, sugar, scallions, ginger, and garlic. Set aside.
2. Cook the pasta according to package directions, drain, and place in a large bowl. Add the remaining sesame oil, toss to coat, and refrigerate until cold, at least 15 minutes.
3. Boil the peas for 1 minute, drain, and cool. Add the peas and sliced red pepper to the pasta.
4. Heat olive oil in a non-stick skillet over medium-high heat. Cook the chicken for 7-12 minutes, or until cooked through to 165°F and no longer pink. Set aside.
5. Re-whisk the dressing, pour over the pasta, and toss to coat. Top with the cooked chicken and serve.