TM's sticky sesame chicken noodles

Published Tuesday, 07 January 2014
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Lesley Waters cooks a beautiful sticky sesame chicken noodle dish that shows you can still have tasty takeaway-style food without having to pay the cost of your health.

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Sticky Sesame Chicken


  • 2 large skinless, boneless chicken breasts
  • 1 tablespoons sweet chilli sauce
  • 2 tablespoons grainy mustard
  • 1 tablespoon sunflower or rapeseed oil
  • 2 tablespoons sesame seeds
  • Freshly ground black pepper
  • Fresh coriander
  • 1 lime cut into wedges

For the noodles:

  • 200g thin/ medium thread egg noodles, cooked and drained
  • 225g spring greens, stems removed and shredded very finely blanched and refreshed
  • 115g sugar snap peas, blanched and refreshed, then halved lengthwise
  • 2 large carrots, peeled and peeled into ribbons
  • 1 bunch fresh coriander leaves (optional)
  • freshly ground black pepper

For the dressing:

  • 4 tablespoons sunflower or rapeseed oil
  • 1 bunch spring onions cut into chunky strips
  • 3 tablespoons Teriyaki sauce
  • juice 2 oranges
  • 5cm / 2 inch piece ginger, peeled and grated
  • 1 large clove garlic, crushed
  • 2 teaspoons sesame oil ( optional )
  • salt and freshly ground black pepper


  1. Cut the chicken breasts into thin finger strips. In a bowl, combine the sweet chilli sauce and mustard. Add the chicken strips to the mixture and season with lots of black pepper.
  2. Heat the oil in a wok or large frying pan. Add the chicken mixture and stir-fry for 5-6 minutes or until caramelized and cooked.
  3. Add the sesame seeds to the chicken and cook for a further minute or until seeds are just beginning to colour. Spoon the hot sesame chicken over the noodles serve with fresh coriander and a good squeeze of lime.
  4. For the dressing, in a frying pan, heat 1 tablespoon of the sunflower oil and stir fry the spring onions for 30 seconds. Remove from the heat and stir in the remaining dressing ingredients. Season to taste.
  5. In a mixing bowl, combine the noodles, sugar snap peas, carrots, spring greens and half the coriander leaves. Add the hot dressing and toss together and serve warm or cold topped with the sesame chicken.
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