Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro

(from kylerhea’s recipe box)

Source: Kalyn's Kitchen

Serves 4 people

Categories: Asian, Chicken, Chinese, Cilantro, January2012, SBF


  • Ingredients:
  • 8 oz. whole wheat spaghetti (1/2 package)
  • salt for pasta water, about 2 tsp.
  • 1 cup diced cooked chicken
  • 1 cup sliced green onions
  • 1/2 cup chopped cilantro
  • Sauce Ingredients:
  • 3 T rice vinegar (don't use seasoned rice vinegar which contains sugar)
  • 2 1/2 T soy sauce
  • 2 T vegetable oil (I used canola)
  • 1 T Thai Chili Garlic Paste (you could also use Sriracha sauce, use more or less hot sauce to taste)
  • 1 T grated fresh ginger root (could also use ground ginger from a jar, but freshly grated ginger would be more flavorful)
  • 1 T Asian sesame oil


  1. Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to water. Stir, let it come to a boil again, then cook until noodles are tender but still have a little bite, about 8-9 minutes.

  2. While pasta water is coming to a boil, grate enough fresh ginger to make 1 T, then combine with rice vinegar, soy sauce, vegetable oil, Thai Chili Garlic Paste, and sesame oil.

  3. While the noodles are cooking, chop the chicken into same-size pieces about 1/2 inch square, and slice green onions. Wash cilantro, spin dry or dry with paper towels, and chop enough to make 1/2 cup.

  4. When noodles are cooked but still al dente, drain them into a colander placed in the sink. Put noodles back into pan you cooked them in and add the diced chicken. Pour sauce mixture over chicken and noodles, then toss well enough that noodles and chicken are well-coated with the sauce mixture.

  5. Add chopped green onions and chopped cilantro and toss just enough to combine. Serve immediately. This recipe can easily be doubled, but it doesn’t taste nearly as good after it’s been in the refrigerator overnight, so I’d only make as much as you can eat at one time.

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