Slurp's Up! Sesame Chicken Noodles

Name: Slurp's Up! Sesame Chicken Noodles with Crunchy Cabbage and a Chilli Oil Drizzle
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; 2 unit Scallions; 6 ounce Linguine; 2 unit Peanut Butter; 2 tablespoon Red Wine Vinegar; 1 tablespoon Sesame Oil; 3 unit Soy Sauce; 2 tablespoon Pepperolio; ½ ounce Honey; 4 ounce Shredded Red Cabbage; 2 clove Garlic; unit Salt; unit Pepper; 2 tablespoon Vegetable Oil

with Crunchy Cabbage and a Chilli Oil Drizzle

Recipe Development TeamPublished on December 13, 2016

3.8

(3.1K customers rated)

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Looking to ride a wave of sesame? Then this recipe is sure to float your boat. These fun and far out noodles are coated in a sauce that has an unexpected (but delicious) combo of spicy and sweet. Also along for the ride are wisps of crunchy cabbage, a spike of fiery chili oil, and chicken pieces that will have you shredding it, literally.

Tags:

Spicy

Allergens:

Wheat

•Peanuts

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

2 unit

Scallions

6 ounce

Linguine

(Contains: Wheat)

2 unit

Peanut Butter

(Contains: Peanuts)

2 tablespoon

Red Wine Vinegar

1 tablespoon

Sesame Oil

3 unit

Soy Sauce

(Contains: Wheat, Soy)

2 tablespoon

Pepperolio

½ ounce

Honey

4 ounce

Shredded Red Cabbage

2 clove

Garlic

Not included in your delivery

unit

Salt

unit

Pepper

2 tablespoon

Vegetable Oil

Nutrition Values

/ per serving

Calories965 kcal

Fat44 g

Saturated Fat6 g

Carbohydrate87 g

Sugar14 g

Dietary Fiber7 g

Protein61 g

Cholesterol99 mg

Sodium1282 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Small Bowl

•Whisk

•Pan

•Paper Towel

•Strainer

•Large Bowl

Instructions

Bring a large pot of salted water to a boil (for pasta). Fill a large pan ⅔ full of water and add a large pinch of salt (for chicken). Bring to a boil over high heat. Once boiling, add chicken, cover, and remove from heat. Set aside until chicken is no longer pink in center, about 15 minutes.

Wash and dry all produce. Mince 1 clove garlic (we sent more). Thinly slice scallions. Add linguine to pot of boiling water and cook until al dente, 9-11 minutes.

Meanwhile, whisk together peanut butter, garlic, vinegar, 1 tsp sesame oil, 3 TBSP soy sauce, 2 tsp pepperolio (more or less to taste—it’s spicy), honey, 2 TBSP oil, and 2 TBSP water in a small bowl.

Remove chicken from pan and allow to cool. When cool enough to handle, shred into bite-size pieces with your hands or two forks.

Drain linguine. Gently pat with paper towel and remove as much moisture as you can (it’s OK if the noodles are still a little wet). Toss with remaining sesame oil.

Toss linguine, chicken, red cabbage, and sesame peanut sauce in a large bowl until evenly coated. Divide between serving bowls and sprinkle with scallions. Drizzle with as much of the remaining pepperolio as you like.