Traditionally, sesame chicken is battered, fried, cooked in a sugary sauce, and then served over a pile of white rice. While it might taste delicious, it’s a nutritional nightmare. The good news is that you can get those flavors at home with less work and fewer calories. For one, we used buckwheat soba noodles that are not only filled with fiber but taste great.
YIELD 4–6 servings
ZEST FACTOR Medium
PREP TIME 30 minutes
COOK TIME 5 minutes
7 ounces soba noodles
½ cup almond butter
3 tablespoons rice wine vinegar
3 tablespoons sesame oil
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon grated ginger
2 garlic cloves, minced
2 thai chiles, sliced
2 cups broccoli slaw mix
2 green onions, sliced
2 cups shredded or chopped cooked chicken
Chopped nuts for garnish (optional)
1. Cook the noodles according to package instructions. Drain and set aside.
2. Combine the almond butter, vinegar, oil, soy sauce, honey, ginger, garlic and chiles in a small bowl. Set aside.
3. In a large serving bowl, combine the noodles, slaw mix, onions and chicken. Pour on the sauce and toss to
coat. Cover and place in the fridge to marinate for 20 minutes. Top with the chopped nuts before serving.