140.8…Spicy Orange Sesame Chicken Noodles

You all seem to want to get your spicy noodles on! Well then, without making you wait any longer, I present to you another fabulous Great News recipe from the class I attended last week entitled: Wok Toss Ups.

Spicy Orange Sesame Chicken Noodles with Sugar Snap Peas:

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The first thing you do is trim your chicken into little strips. Whisk some egg white, dry Sherry and cornstarch together and add the chicken. Stick it in the fridge for an hour or at room temp for 30 minutes.

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Next up: putting the sauce together.  Mix together orange juice, orange zest, soy sauce, rice vinegar, light brown sugar, sesame oil, cornstarch, and chili sauce.

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Boil some water, salt it and add your noodles.

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Back to the chicken. Boil some more water, add some salt and then the chicken strips for about 30-60 seconds. Drain. This technique is called “velveting the chicken” and is a popular technique in Asian cooking.

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Time to get the wok (or skillet) ready! Heat some oil and add ginger and garlic.

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Add the sauce and bring to a simmer.

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Get that chicken in there!

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Add red bell pepper and snap peas.

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Then the noodles join the party!

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And what a party!! A party in your mouth to be exact.

Top with toasted sesame seeds and cilantro and dinner is served.

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Huge hit over here. The leftovers didn’t even last 24 hours.  When your husband heats this up for breakfast, you know you have a winner!

Spicy Orange Sesame Chicken Noodles with Sugar Snap Peas

by Phillis Carey, serves 4

Printable Recipe


3 boneless skinless chicken breast halves

1 egg white

1 Tbsp dry Sherry

1 Tbsp cornstarch

Pinch salt

8 oz spaghetti noodles (I used whole wheat)

1 Tbsp Asian sesame oil

2 Tbsp vegetable oil

1 Tbsp minced fresh ginger

4 cloves garlic, minced

1 red bell pepper, cut into thin 2 inch strips

1 cup slivered sugar snap peas

2 Tbsp toasted sesame seeds

1/2 cup chopped fresh cilantro


1/4 cup fresh orange juice

1/2 tsp grated orange zest

3 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp light brown sugar

1 Tbsp Asian sesame oil

2 tsp cornstarch

1 tsp Asian chili sauce (I used Sriracha) or to taste

1. Trim chicken and cut into strips. Whisk egg white, Sherry and cornstarch together in a medium bowl. Add chicken strips and toss to coat well. Let stand at room temperature for 30 minutes or refrigerate for 1 hour. In a small bowl stir together all the sauce ingredients.

2. Bring 3 quarts of water to a boil. Add a pinch of salt and the chicken strips, stirring to separate. Cook for 30 to 60 seconds. Drain and set chicken aside. Cook spaghetti in another large pot of boiling salted water until just tender. Drain and toss with 1 Tbsp sesame oil.

3. Heat vegetable oil in a wok or large skillet over medium high heat. Add the ginger and garlic and toss for 30 seconds. Add the sauce and bring to a simmer. Toss in the chicken, red pepper strips and snap peas; cook until warmed through, 1 to 2 minutes. Add the noodles to the pan and toss to coat well and warm through, 1 to 2 minutes. Serve immediately sprinkled with toasted sesame seeds and cilantro.


For dinner last night I tried another new recipe: Lightened Bolognese. This one comes from the most recent issue of Cuisine at Home.  

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I will post the recipe tomorrow. I was really impressed!!

Breakfast this morning was Fage yogurt with a little sugar free strawberry jelly mixed it, Kellogg's Fiber Plus cereal and raspberries:

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I actually added a little almond extract to it but I thought it made it taste weird. I’ve been reading on several blogs about adding extracts to things but I was not impressed today. Am I doing something wrong?

I took the kids to school and went to Zumba. After changing, I had to run to the mall for a few things. It was lunchtime and I was hungry. I only had a few minutes to spare….enter “food court food.” I normally try to avoid mall food courts whenever possible. I find that most places are full of fatty foods and don’t even taste that good.

I gave my food court a chance today. I choose the Japanese place (mainly because when I asked if they had brown rice, they said YES). I ordered a chicken teriyaki bowl on brown rice:

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They asked me if I wanted double meat for $.99 more. Um, I think I’m good, thanks. That would have been a meat mountain. It was actually pretty good and filling. 

After running a bunch of errands, I grabbed a tea at Starbucks and picked up the kids from school. I had the rest of my tea and an orange for a snack:

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I’m having an early dinner tonight because I have to take my son to an event at his school. Peace out.

Do you subscribe/read food magazines? Which ones? Do you like them or not? I’m always looking for more food mags!


  1. I love food mags... but cheap out and get my recipes from the food magazine's website instead =) You can get every recipe from Food Network Magazine on their website -- amazingness! and Free <-- my fav word! =)

    I have this noodle recipe bookmarked! If it subbed as breakfast it must be stellar!

    Jenn @ Peas & Crayons

  2. Thanks for the recipe! This looks AMAZING! I need to make it soon!

    I love food magazines....Right now I get Taste of Home. I also use websites a lot!

  3. I'm salivating at the sesame chicken recipe! You have been on a roll with cooking up some great recipes. I'm bookmarking now.

    Have a great night!

  4. the sesame chicken looks amazing and I'm with your husband, I would be eating this for breakfast too!

    I love food mags as well, I suscribe to Clean Eating, Weight Watchers and Rachael Ray

  5. Mmm...that looks delish! I was just saying I needed to break out my Wok-it just makes the whole meal legit when you make it out of a wok! I get Clean Eating!

  6. This sounds delicious! And I am Cooking Light girl! :-)


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