One-Pan Sesame Chicken Noodles with Cabbage & Carrots

One-Pan Sesame Chicken Noodles

with Cabbage & Carrots

Group Created with Sketch. 20 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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In this quick-cooking dish, crisp cabbage and carrots perfectly contrast tender udon noodles and chicken—seasoned with just a touch of soy sauce, for depth of flavor. It all comes together in just one pan, thanks to our irresistibly creamy, sesame-based sauce.

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Prepare the chicken:
1 Prepare the chicken:

Pat the chicken dry with paper towels. Place in a bowl and add the soy sauce; turn to thoroughly coat. 

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots, then grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the spicy ponzu sauce, tahini, and 1/2 cup of water until smooth.

Cook the chicken & cabbage:
3 Cook the chicken & cabbage:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer and cook 2 to 3 minutes on the first side, or until browned. Flip the chicken. Add the cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the cabbage is slightly softened.

Cook the noodles & sauce:
4 Cook the noodles & sauce:

Using your hands, carefully separate the noodles. Add the noodles and sauce to the pan of cooked chicken and cabbage. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the noodles are coated and the chicken is cooked through. Turn off the heat.

Finish & serve your dish:
5 Finish & serve your dish:

Add the grated carrots to the pan and stir until combined. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles garnished with the sliced green tops of the scallions and peanuts. Enjoy!

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Prepare the chicken:
1 Prepare the chicken:

Pat the chicken dry with paper towels. Place in a bowl and add the soy sauce; turn to thoroughly coat. 

2 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel the carrots, then grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the spicy ponzu sauce, tahini, and 1/2 cup of water until smooth.

Prepare the ingredients & make the sauce:
Cook the chicken & cabbage:
3 Cook the chicken & cabbage:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared chicken in an even layer and cook 2 to 3 minutes on the first side, or until browned. Flip the chicken. Add the cabbage and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the cabbage is slightly softened.

4 Cook the noodles & sauce:

Using your hands, carefully separate the noodles. Add the noodles and sauce to the pan of cooked chicken and cabbage. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the noodles are coated and the chicken is cooked through. Turn off the heat.

Cook the noodles & sauce:
Finish & serve your dish:
5 Finish & serve your dish:

Add the grated carrots to the pan and stir until combined. Taste, then season with salt and pepper if desired. Serve the finished chicken and noodles garnished with the sliced green tops of the scallions and peanuts. Enjoy!