Tuesday, September 4, 2007

Sesame Szechuan Chicken Noodles

I just made this for dinner tonight for the first time, and it was amazing, it only took me about 20 - 25 minutes to make and it was so delicious! I got the recipe off the net, but made a lot of changes to the recipe. If you were to make this for a group of 4 people, you could be expected to pay no more than $8.00 for the amount of ingredients for the entire meal. Where I live, I was able to make the entire thing for $4.00! What a cheap and extremely tasty meal! No more than $2.00 a person! You can't go wrong with a cheap meal like that and it was very good. I hope you all enjoy it! :)

Makes 4 servings.


1 lbs. diced chicken breast
8 ounces thin dried rice noodles
4 1/2 tablespoons sesame seed oil
3 tablespoons chopped peanuts
1 tablespoon ginger paste
1 tablespoon garlic paste
6 tablespoons bottled teriyaki sauce, Yoshiba's is a great brand
2 tablespoons fresh lime juice
1/4 teaspoon hot sauce
1/4 cup thick sliced green onions
1/2 red bell pepper, sliced and cut in half
1 8 oz. can sliced waterchest nuts
1 tsp. cornstarch
1/4 cup water
1/2 tsp. salt
pepper to taste


Cook noodles in large pot of boiling salted water until tender but still firm to bite, about 3 minutes. Drain; return noodles to same pot. Mix in 1 1/2 tablespoons sesame oil and peanuts.

Heat 3 tablespoons sesame oil in heavy large skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice, chili sauce, salt, and pepper; simmer 30 seconds. Add chicken, red bell peppers, and onions; simmer for 15 minutes or until chicken is thoroughly cooked. Add waterchest nuts, stir; Mix cornstarch and water until you get a thin liquid the colour of watered down milk, and mix into the sauce, bring to a boil over medium heat and simmer for 2 minutes or until sauce is thickened. Mix sauce into noodles. Serve warm or at room temperature.

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