Stir fries are one of my favorite easy dishes. They come together so quickly and the options and variety are virtually limitless. Plus, in the summer time, I’ve found that they often taste just as good cold as they do hot. Sort of like a stir-fry salad. So since I’m already making the dish early in the day, stolen moments style, I have the option at dinner time to heat it up or serve it cold. And sometimes, a few of us will have it cold while the others will have it warm. This versatility definitely works for me.
Sesame & Garlic Chicken Noodle Stir-Fry
- 1/2 c. tahini
- 1/3 c. tamari or soy sauce
- 1/4 c. sesame oil (other oils will work in a pinch)
- 2 T. rice wine or cider vinegar
- 1 T. minced garlic
- 1 t. crushed red pepper flakes
- 1 lb. boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1 T. olive oil or canola oil
- 1 bag frozen California Mix veggies (broccoli, cauliflower, carrots)
- 1 c. frozen peas
- 1 lb. cooked soba noodles, wheat spaghetti or plain spaghetti
- 2 T. toasted sesame seeds
1. In a small bowl, combine tahini, tamari or soy sauce, sesame oil, rice wine vinegar, garlic and red pepper flakes. Whisk until smooth.
2. Salt and pepper chicken to taste. Cook in a large skillet with a tablespoon of oil. Once chicken is fully cooked, remove from skillet. Add the frozen vegetables and cook about 10 minutes.
3. While the veggies cook, dice or shred the chicken. Once the veggies are cooked, add the chicken back to the skillet. Then add the cooked noodles. Stir to combine.
4. Stir in the tahini sauce mix until everything is covered with sauce. Serve immediately or refrigerate. Serve cold or warm. Sprinkle toasted sesame seeds on top of each serving just before eating.
*To toast sesame seeds, place in a small, dry skillet over low heat. Cook for about 3 minutes, shaking the pan often.
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