Sesame Noodles with Chicken and Shrimp Teriyaki

I made this tonight in about 30 minutes. Pretty simple dish, even though it does have a lot of ingredients! Don't be intimidated and feel free to improvise!

First: Gather the ingredients for the Sesame Noodle sauce.

You'll need 3 tbsp of sugar, 6 tbsp of rice vinegar, 6 tbsp of soy sauce, 2 tbsp of sesame oil, and 3 large cloves of garlic. Of course, you'll also need 16 oz of either rice noodles or angel hair pasta.

Next, gather the ingredients for the chicken and shrimp teriyaki. (Minus the chicken and shrimp which are not shown).

You will need one cup of each of the following: chopped bell pepper (any color), chopped onion, chopped snow peas, frozen green peas (thawed), 1 chicken breast (large) and 24 raw, easy peel large shrimp, thawed. You'll also need about 2 tbsp of cilantro, which you can tear by hand (just the leaves, not the stems)

The easiest way to thaw the shrimp is to put them in a plastic bowl and run cold water over them. Let them sit for a few minutes while you work on other ingredients. If they are going to sit for more than 15 minutes, you'll need to change out the water.

Prepare the Sesame noodle sauce:

Peel the garlic by placing 1 clove under the flat part of a wide knife. Hit the flat part of the knife with the heel of your hand, smashing the garlic. Peel of the skin and chop finely.


Mix the rest of the sesame noodle sauce ingredients with the garlic in a small pan and set aside.

Cook the chicken and shrimp teriyaki:

Heat 2 tbsp olive oil in a large saute pan over medium heat. Add in the chopped chicken breast and sprinkle lightly with salt and pepper. Let the chicken begin to brown on one side. Add in the pepper and onion and continue cooking for about 3 minutes. Add in the snow peas. Continue cooking until the chicken is cooked and the vegetables are slightly soft. Turn heat to low.

In the mean time, follow the directions on the rice noodles or pasta and cook until soft. While the noodles are cooking, heat the sesame noodle sauce over medium heat until it comes to a boil.



When the noodles are done, pour 2/3 of the sauce over the noodles and mix thoroughly to coat the noodles.


Finally, peel and chop the shrimp in half. Add them and the green peas to the chicken mixture with 1/4 tsp ginger and 1 tbsp teriyaki. Cook until the shrimp turns pink then immediately remove from heat. Add the last bit of sauce to the chicken and shrimp mixture.

I like to serve it with a mound of noodles on the plate and the chicken/shrimp mixture over the top. If you dare, eat with chopsticks!