Asian-Inspired Sesame Chicken Pasta Salad
Serves 4
Adapted from All Recipes
16 ounces bowtie noodles
½ cup vegetable oil
⅓ cup soy sauce
⅓ cup rice vinegar
1 teaspoons sesame seed oil
3 tablespoons brown sugar
4 tablespoon fresh ginger, coarsely chopped
1 teaspoon black pepper
¼ cup sesame seeds (plus more for garnish)
½ cup fresh cilantro, coarsely chopped
¼ cup green onions (about 3-4), thinly sliced
¾ - 1 pound chicken breast, cut into bite-sized pieces
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon oregano
½ teaspoon paprika
¼ teaspoon red pepper flakes
2 medium carrots, julienned
Cook the noodles al dente according to packaging.
In a jar with a tight-fitting lid, add the vegetable oil, soy sauce, rice vinegar, sesame seed oil, sugar, ginger, ½ teaspoon pepper, sesame seeds, 2 tablespoons cilantro, and 3 tablespoons green onions. Shake well to mix everything together.
Heat a medium pan over medium heat. As it’s heating up, add 1 tablespoon of vegetable oil. Once the oil is hot, add the chicken pieces, salt, ½ teaspoon pepper, garlic powder, onion powder, oregano, paprika, and red pepper flakes. Mix everything together until the spices have coated all of the chicken.
Cook the chicken until fully cooked through, about 5-10 minutes.
In a large bowl, add the cooked noodles, chicken, and carrots. Pour the sauce over top and mix everything well to fully incorporate the sauce with the rest of the ingredients. Garnish with the remaining cilantro, green onions, and extra sesame seeds.
Can be eaten fresh or chilled and served cold.
Enjoy!
