Sesame-Lime Lo Mein Salad

with Arugula, Corn & Tomatoes

25 MIN

+$2.99/serving 4 Servings

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add Boneless Chicken Breast Pieces

From the Test Kitchen

In this refreshing dish, chewy lo mein noodles and snappy summer produce like sweet corn and plump tomatoes are married together by a spicy sesame dressing, brightened with a dash of lime juice. Toppings of coconut chips and peanuts add welcome crunch.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein

Nutrition

PER SERVING
Calories

750 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1 lb Lo Mein Noodles
2 ears Corn
½ lb Grape Tomatoes
4 oz Arugula
2 Scallions
1 Lime
⅓ cup Sesame Dressing
1 Tbsp Sambal Oelek
1 Tbsp Soy Sauce
1 oz Sweetened Toasted Coconut Chips
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the dressing

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the peanuts. Halve the lime crosswise; squeeze the juice into a bowl. Add the sesame dressing and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Stir to combine.

2 Cook the corn

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly softened (be careful, as the corn may pop as it cooks). Add the soy sauce (carefully, as the liquid may splatter) and sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened and browned. Turn off the heat.

3 Cook the chicken

Transfer the cooked corn to a bowl. Rinse and wipe out the pan. Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

4 Cook the noodles

Meanwhile, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Transfer to a large bowl.

5 Finish the noodles & serve your dish

To the bowl of cooked noodles, add the cooked corn, cooked chicken, halved tomatoes, arugula, and dressing; season with salt and pepper. Toss to combine. Serve the finished noodles topped with the chopped peanuts, coconut chips, and sliced green tops of the scallions. Enjoy!