Poached Chicken and Sesame Noodles

This simple to make dish is just pure wow. The combination of the sesame oil, soy sauce, chicken broth, green onion and cilantro is amazing. The key to this dish is that you don't over cook the chicken or the noodles. When the chicken is cooked, but not over cooked, the chicken will be soft, tender and juicy.

 

Japanese noodles are very different than traditional pasta such as linguini. Japanese noodles cook much more quickly and if over cooked becomes mushy. If the directions tell you to cook the noodles 4 - 5 minutes, pull them out at 4 minutes and rinse in cold water to stop the noodles from cooking. The perfectly cooked Japanese noodle will be soft, but have a firm texture.

 

 Ingredients:
1 package Japanese udon noodles
1tablespoon olive oil
2 chicken breasts
1 tablespoons sesame oil
2 tablespoon lite soy sauce
1/2 cup reserved chicken stock
1/4 diced yellow onion
2 garlic cloves
4 Green onions
1/4 cup chopped cilantro
2 tablespoons chopped nuts (any kind is fine)
Sesame seeds for garnish

Preparation: Chicken

Take a 10" sauté pan and add 1 tablespoon of olive oil. Place the chicken breast into the sauté pan, cover and cook on medium low heat for about 15 minutes. When cooked there will be about 3/4 cup of broth that you'll save for later.

Preparation: Sesame Noodles

Prepare the Japanese udon noodles according to the directions on the package. Generally, the noodles will cook in a large pot of non salted boiling water for 4 - 5 minutes.

Heat a  12" sauté pan to medium and add the onion and garlic and cook until translucent, about 6 - 7 minutes. Add the chicken broth, sesame oil, soy sauce, green onions, cilantro, chopped nuts and noodles to the sauté pan. Cook on medium heat until the noddle's are hot and your done.

 

To serve, place the heated sesame noodles into a plate. Cut the chicken into strips and place on top of the noodles. Finish the plate by garnishing with a sprinkle of cilantro, green onions a dash of red pepper flakes and a sprinkle of sesame seeds.