A friend turned me on to Tieghan’s Half Baked Harvest blog and I’m so grateful that she did. Not only are Tieghan’s recipes unique, delicious, and achievable, she’s a fellow Colorado blogger and I now want all my friends to know about her delicious creations.
I have been on a Asian flavor kick recently, so when I came across the 30 Minute Spicy Sesame Noodles with Ginger Chicken and realized I had all but one of the ingredients on hand, it was game on!
One of the things that makes this an ideal weeknight chicken dinner is that it’s a one-pan wonder and we’re all looking for more of those. No need to make a separate veggie, no additional dishes to wash, no trying to get everything finished at the same time.
One pan. Full (and filling) meal.
Next time you’re considering take-out, I encourage you to seriously consider making this dish. Not only is it Simple to Make, it brings the heat and a depth of flavor not found in many weeknight meals I’ve been making.
Weeknight Recipe Rescue–Real Kitchen Insights
30 Minute Spicy Sesame Noodles with Ginger Chicken
Simple to Make–30 Minute Spicy Sesame Noodles with Ginger Chicken
Source: Half-Baked Harvest
I don’t cook with ground chicken very often, but I had some on hand and this recipe offered the perfect chance to use it.
I just so happens that the pomegranate arils and juice were left over from testing out two of Tieghan’s cocktail recipes as part of my holiday cocktail roundup.
If you’re looking for a few holiday cocktail ideas, check out my You’d Better Watch Out for These Christmas Cocktail Characters post.
Nine things to know about the 30 Minute Spicy Sesame Noodles with Ginger Chicken recipe:
- For me, the meal came together in about 40 minutes, but the flavor bomb it delivered was worth the extra 10 minutes.
- I didn’t have any mushrooms, so I substituted the sliced red and green bell peppers I did have. I’m definitely looking forward to making this recipe with the mushrooms as they will add an earthy flavor, but my trade off for the bell peppers I had on hand added a crunch to the dish. Not sorry I made this with what I had in the fridge.
- The chili oil is the BOMB! Seriously, this is next level nutty, but not too spicy deliciousness. It’s so quick and easy to make and we’re going to find additional ways to use this chili oil. Plus, you can amp up or tone down the spice level to your family’s preference. Mine likes it hotter.
- My chicken took longer than 5 minutes to thoroughly cook. I had closer to a pound of chicken, so that could account for the additional cooking time.
- I had a head of cabbage on hand, but you could substitute prepared coleslaw mix which—did you know???—you can keep in your freezer. I only recently learned that you can freeze pre-made coleslaw and I will definitely be doing that because it’s one of the ingredients I don’t use often and normally need to make a last-minute dash to the store for. Make your cooking life easier and keep a bag of pre-made coleslaw in your freezer.
- I used frozen Nona Lim Traditional Ramen curly noodles because they were in my freezer and I wanted to use them. I always keep those inexpensive ramen noodles with the flavor packets on hand for dishes like this. Just toss the flavor packet and use the noodles. I find that one packet of noodles can serve about 3 people in a dish like this that has protein and vegetables added.
- You could substitute ground pork if you don’t have ground chicken. That would be equally good.
- I used pomegranate arils as garnish which offered a nice pop of flavor.
- For more crunch, sprinkle additional peanuts on the finished dish.
This dish is so much better than take out and it can be ready in about the same amount of time it takes to get your delivery order.
My family fell in love with this spicy noodle meal and requested that we put it on the “regular rotation” for dinner.
Next time you’re in the mood for Asian noodles, give the 30 Minute Spicy Sesame Noodles with Ginger Chicken a try. I promise you won’t regret it!
Drop us a note and a photo after you try this one.