Whole Wheat Sesame Noodles with Rainbow Vegetables Recipe

by katerina on April 19, 2007


There has been a real lag in cooking and posting lately. I have been away the last two weekends without internet and my last large meal I cooked didn’t exactly turn out as I had hoped so it didn’t earn itself a post.

Last night I was really craving something healthy – so I decided to make a veggies heavy stir fry with whole wheat noodles. Once that was decided I did some googling and came across this Rachael Ray recipe for Ginger Chicken Stir Fry with Sesame Noodles which served as the inspiration. I had some leftover chicken from a roast the other night so I simply tossed that in at the end. However if you had raw chicken or pork you could cut it into bite sized pieces and stir fry it before the vegetables like Rachael did. You could also easily make this vegetarian by omitting the chicken or substituting tofu. I have been trying to save some money and so I made a huge amount of this so I could bring it for lunch the next few days.

[print_this]Whole Wheat Sesame Noodles with Rainbow Vegetables
(serves 4-6)

1 pkg whole wheat noodles
2T peanut or vegetable oil
1 3″ pieces of ginger, minced
3 cloves of garlic, minced
2 green onions, chopped on a diagonal in 1 cm pieces
4-6 white mushrooms, sliced
2 small or 1 large zucchini, cut in half lengthwise then into thin half moons
3 medium carrots, grated
1/2 a cabbage, sliced (you can use red, green, vietnamese or napa would all be good)
1 red pepper, sliced thinly
1 chicken breast, cooked and shredded
1 handful of bean sprouts
salt
2t sesame oil
1/3C soy sauce
2T roasted sesame seeds

1. Bring a large pot of water to a boil and generously salt it. Add the pasta and set the timer per the manufacturers directions.
2. While the pasta is cooking heat the peanut or vegetable oil over medium high heat in a large wok or skillet. Add the garlic and ginger and stir for 30 seconds, add the scallions, mushrooms and zucchini and turn a few times. Add a healthy pinch of salt. Add the red pepper, cabbaged and chicken and continue stirring for another minute. Add the chicken, carrots and bean sprouts and stir until heated through. Remove vegetables from the heat and keep warm.
3. When pasta is cooked drain well and toss with sesame oil and soy sauce. Sprinkle on most of the sesame seeds and toss.
4. On each plate serve a helping of pasta topped with vegetables and chicken and then a sprinkle of sesame seeds.[/print_this]



{ 2 comments… read them below or add one }

Kevin April 19, 2007 at 10:30 pm

That looks really light and tasty. And you know what? I like Rachael Ray too, she inspired me to like food, I really have no clue why people hate her so much.

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Katerina April 19, 2007 at 10:55 pm

I do too, she makes simple food that I can get on board with most of the time and I get a lot of ideas from her even if I don’t cook that many of the recipes.

This reheated really well today for lunch too. :)

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