YOUR SOLIN GENERATED RECIPE
Chicken and Crispy Veggie Cold Sesame Noodles
Enjoy a refreshing bowl of cold sesame noodles tossed with lightly grilled chicken and crisp veggies. This recipe brings a delightful mix of textures and a savory, nutty sesame dressing designed to satisfy your hunger while keeping the meal balanced with lean protein and whole grains.
INGREDIENTS
5 oz Chicken Breast
1 cup cooked Whole Wheat Noodles
1/2 cup julienned Carrot
1/2 cup julienned Cucumber
2 tbsp chopped Green Onion
1 tbsp Low-Sodium Soy Sauce
1 tsp Rice Vinegar
1 tsp Sesame Oil
1 tsp Toasted Sesame Seeds
1 tbsp Roasted Peanuts
PREPARATION
Season the chicken breast lightly with salt and pepper. Grill or pan-sear over medium heat until fully cooked, about 5-6 minutes per side. Allow it to cool, then slice thinly.
Cook the whole wheat noodles according to package instructions. Rinse under cold water to stop the cooking process and drain thoroughly.
Julienne the carrot and cucumber, and chop the green onions. Set aside.
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, and sesame oil.
In a large mixing bowl, combine the cooled noodles, veggies, and sliced chicken. Drizzle the dressing over the mixture and toss gently to coat evenly.
Garnish with toasted sesame seeds and roasted peanuts. Serve chilled or at room temperature for a satisfying and nutritious meal.