Sesame Noodle Salad with Teriyaki Style Chicken

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Recipes

Sesame Noodle Salad with Teriyaki Style Chicken
Serving Size:5|Prep Time:50minutes|Cook Time:40minutes
Sesame Noodle Salad with Teriyaki Style Chicken

Ingredients

Dressing/Marinade (makes 1/2 cup)
  • 2 tablespoons reduced sodium tamari
  • 2 tablespoons rice vinegar
  • 2 teaspoons granulated sugar
  • 1/4 cup sesame oil
Chicken
  • 4 boneless, skinless chicken thighs (approximately 1 pound)
  • 1/4 cup dressing/marinde
Noodles
  • 1 gallon water
  • 1/4 teaspoon salt
  • 8 ounces Udon noodles, uncooked
  • 1 teaspoon sesame oil
Salad
  • 2 carrots peeled and grated
  • 1/2 bunch cilantro, large stems removed, roughly chopped
  • 3 scallions trimmed and thinly sliced
  • 1 1/2 tablespoon toasted sesame seeds

Nutritional Information

  • Chicken is rich in selenium, a mineral that plays an important role in thyroid function.
  • Carrots contain beta carotene, an orange-red pigment shown to support eye health.

Directions

Print Recipe
  1. In a medium bowl, whisk together tamari, rice vinegar and sugar. Slowly whisk in sesame oil until well blended.
  2. Place chicken thighs in a bowl, pour half of dressing/marinade (1/4 cup) over chicken thighs and coat evenly. Cover and refrigerate for at least a half hour.
  3. While chicken is marinating, place water and salt in a large pot. Bring to a boil and add noodles. Cook for about 8 minutes or until noodles are tender.
  4. Drain noodles and rinse with cold water. Toss noodles with sesame oil and put in the refrigerator to chill (about 10 minutes).
Prepare Grill or oven for cooking Chicken
  1. If using grill bring heat to 375- 400°F. Place marinated chicken directly on grill and cook 6-7 minutes per side or until a probe thermometer reads 165°F when placed in thickest part of the thigh.
  2. If using oven, pre-heat to 375°F. Place marinated chicken on a baking sheet lined with parchment paper or lightly oiled. Bake for 25 to 30 minutes until the thickest part of the thigh reaches an internal temperature of 165°F.
After the Chicken is cooked, rest for 10 minutes and slice thinly
  1. Place chilled noodles in a large bowl. Pour remaining ¼ cup dressing/marinade over the noodles. Add carrots, cilantro, scallions and sesame seeds. Mix until noodles are coated with the dressing and ingredients are evenly distributed.
  2. Place noodle/vegetable mixture on a large serving platter or in individual bowls, top with sliced chicken if using.

Chef's Narrative

This lively and colorful noodle salad is delicious with or without the chicken. It’s great for picnics – you can make it ahead and it will hold in the refrigerator for up to 3 days. This is a good make ahead dish and does well in the refrigerator for up to 3 days.

Recipe Substitutions

Substitute rice noodles for a gluten free version.
Nutrition Facts:
Total Calories Per Serving: 430, Total Fat: 20g, Saturated: 3g, Trans Fat: 0g, Sodium: 1080mg, Potassium: 492mg, Carbohydrate: 37g, Dietary Fiber: 1g, Protein: 26g
Allergens:
Soy, Wheat

Directions

Print Recipe
  1. In a medium bowl, whisk together tamari, rice vinegar and sugar. Slowly whisk in sesame oil until well blended.
  2. Place chicken thighs in a bowl, pour half of dressing/marinade (1/4 cup) over chicken thighs and coat evenly. Cover and refrigerate for at least a half hour.
  3. While chicken is marinating, place water and salt in a large pot. Bring to a boil and add noodles. Cook for about 8 minutes or until noodles are tender.
  4. Drain noodles and rinse with cold water. Toss noodles with sesame oil and put in the refrigerator to chill (about 10 minutes).
Prepare Grill or oven for cooking Chicken
  1. If using grill bring heat to 375- 400°F. Place marinated chicken directly on grill and cook 6-7 minutes per side or until a probe thermometer reads 165°F when placed in thickest part of the thigh.
  2. If using oven, pre-heat to 375°F. Place marinated chicken on a baking sheet lined with parchment paper or lightly oiled. Bake for 25 to 30 minutes until the thickest part of the thigh reaches an internal temperature of 165°F.
After the Chicken is cooked, rest for 10 minutes and slice thinly
  1. Place chilled noodles in a large bowl. Pour remaining ¼ cup dressing/marinade over the noodles. Add carrots, cilantro, scallions and sesame seeds. Mix until noodles are coated with the dressing and ingredients are evenly distributed.
  2. Place noodle/vegetable mixture on a large serving platter or in individual bowls, top with sliced chicken if using.

Chef's Narrative

This lively and colorful noodle salad is delicious with or without the chicken. It’s great for picnics – you can make it ahead and it will hold in the refrigerator for up to 3 days. This is a good make ahead dish and does well in the refrigerator for up to 3 days.

Recipe Substitutions

Substitute rice noodles for a gluten free version.
Nutrition Facts:
Total Calories Per Serving: 430, Total Fat: 20g, Saturated: 3g, Trans Fat: 0g, Sodium: 1080mg, Potassium: 492mg, Carbohydrate: 37g, Dietary Fiber: 1g, Protein: 26g
Allergens:
Soy, Wheat

Ingredients

Dressing/Marinade (makes 1/2 cup)
  • 2 tablespoons reduced sodium tamari
  • 2 tablespoons rice vinegar
  • 2 teaspoons granulated sugar
  • 1/4 cup sesame oil
Chicken
  • 4 boneless, skinless chicken thighs (approximately 1 pound)
  • 1/4 cup dressing/marinde
Noodles
  • 1 gallon water
  • 1/4 teaspoon salt
  • 8 ounces Udon noodles, uncooked
  • 1 teaspoon sesame oil
Salad
  • 2 carrots peeled and grated
  • 1/2 bunch cilantro, large stems removed, roughly chopped
  • 3 scallions trimmed and thinly sliced
  • 1 1/2 tablespoon toasted sesame seeds

Nutritional Information

  • Chicken is rich in selenium, a mineral that plays an important role in thyroid function.
  • Carrots contain beta carotene, an orange-red pigment shown to support eye health.
 

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