Ingredients and Weight:
- 1 pound dried ramen noodles
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon sesame seeds
- 1/2 cup chopped green onions
- 1/4 cup roasted peanuts
- 1/4 cup chopped cilantro
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook ramen noodles according to the package directions. Drain and set aside.
- Cut chicken into bite-sized pieces.
- In a large skillet, heat sesame oil over medium heat. Add chicken and cook until browned on all sides.
- In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and ginger. Add to skillet and bring to a boil.
- Reduce heat to low and simmer for 10-15 minutes, or until chicken is cooked through.
- Stir in sesame seeds and half of the green onions.
- Divide ramen noodles into bowls. Top with chicken mixture, remaining green onions, peanuts, and cilantro.
Nutritional Information:
Per serving (1/8th of the recipe):
- Calories: 580
- Fat: 25g
- Carbohydrates: 65g
- Protein: 30g
Dish Characteristics:
- Flavorful and satisfying
- Easy to prepare
- Perfect for a quick and delicious meal
- Adaptable to dietary restrictions (e.g., gluten-free, vegetarian)
User Comments:
- "This sesame chicken noodle bowl is a lifesaver on busy weeknights. It's so easy to make and the flavors are incredible!"
- "I love the combination of sweet and savory in this dish. The sesame flavor really shines through."
- "This noodle bowl is a crowd-pleaser. I've made it for parties and everyone always raves about it."
Special Precautions and Tips:
- If you don't have roasted peanuts, you can use unsalted peanuts and toast them in a skillet over medium heat until fragrant.
- For a vegetarian option, you can substitute tofu for the chicken.
- To make the dish gluten-free, use gluten-free ramen noodles.
