Sesame Noodles with Chicken and Asparagus
By America's Test KitchenPublished on November 6, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into ¼-inch piecesTable salt for cooking pasta and vegetables1 tablespoon vegetable oil 1 pound linguine 1 pound asparagus, trimmed and cut into 1-inch pieces⅓ cup peanut butter 5 tablespoons rice vinegar ¼ cup oyster sauce 2 teaspoons Asian chili-garlic sauce 1 ½ teaspoons grated fresh ginger 1 ½ tablespoons toasted sesame oil
Instructions
- Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until pasta is just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
- Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into ¼-inch pieces
Table salt for cooking pasta and vegetables
1 tablespoon vegetable oil
1 pound linguine
1 pound asparagus, trimmed and cut into 1-inch pieces
⅓ cup peanut butter
5 tablespoons rice vinegar
¼ cup oyster sauce
2 teaspoons Asian chili-garlic sauce
1 ½ teaspoons grated fresh ginger
1 ½ tablespoons toasted sesame oil
Ingredients
2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into ¼-inch pieces
Table salt for cooking pasta and vegetables
1 tablespoon vegetable oil
1 pound linguine
1 pound asparagus, trimmed and cut into 1-inch pieces
⅓ cup peanut butter
5 tablespoons rice vinegar
¼ cup oyster sauce
2 teaspoons Asian chili-garlic sauce
1 ½ teaspoons grated fresh ginger
1 ½ tablespoons toasted sesame oil
Ingredients
2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into ¼-inch pieces
Table salt for cooking pasta and vegetables
1 tablespoon vegetable oil
1 pound linguine
1 pound asparagus, trimmed and cut into 1-inch pieces
⅓ cup peanut butter
5 tablespoons rice vinegar
¼ cup oyster sauce
2 teaspoons Asian chili-garlic sauce
1 ½ teaspoons grated fresh ginger
1 ½ tablespoons toasted sesame oil
Why This Recipe Works
To ensure that the chicken browned properly, we patted it dry with paper towels. We also sliced it thin so that it cooked quickly. We found that any long-strand pasta, such as spaghetti or fettuccine, worked well in this dish. To save time and effort, we used the same pot of salted water to blanch the asparagus and cook the pasta. Rich toasted sesame oil accented the nutty flavors of the peanut butter, and oyster sauce lent an essential savory flavor to the dish. Thinning the peanut butter with some of the reserved pasta water ensured a creamy sauce.
Instructions
- Bring 4 quarts water to boil in large pot. Pat chicken dry with paper towels. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken until no longer pink, 1 to 2 minutes per side. Transfer to plate.
- Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until pasta is just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot.
- Whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame oil, and ½ cup pasta cooking water in bowl until smooth. Add peanut butter mixture and chicken to pot and toss to combine, adding reserved pasta water as needed. Serve.
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