Cold Peanut Sesame Noodle Recipe With Pan-Fried Tofu & Chicken
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Peanut and Sesame Noodle Recipe:
This Hot or Cold Peanut Sesame Noodle Recipe is easy to make and gluten-free! Perfect for meal prepping or a tasty quick meal that's much healthier than takeout! These delicious peanut butter sesame noodles are a savory combination of pan-fried tofu, rotisserie chicken, red bell peppers, carrots and gluten-free linguine noodles, all tossed with a creamy peanut sesame sauce made from scratch. Perfect hot or cold!
Modifications:
- Vegan and Vegetarian: Delete the chicken and double the tofu.
- Lower-Carb: Sub Zucchini Zoodles for the gluten-free linguine.
Hot or Cold Peanut Sesame Noodle Recipe With Pan-Fried Tofu & Chicken
Rated 5.0 stars by 1 users
Category
Gluten-Free, Dinner
Cuisine
Asian
Author:
Legit
Servings
8
Prep Time
15 minutes
Cook Time
15 minutes
This Hot or Cold Peanut Sesame Noodle Recipe is easy to make and gluten-free! Perfect for meal prepping or a tasty quick meal that's much healthier than takeout!
Equipment Needed:
- Cutting Board
- Sharp Knife
- Alligator Food Chopper (optional)
- Measuring cups & spoons
- Large Non-Stick Skillet
- Cast-Iron Skillet (optional)
- Stock Pot or Large Saute Pan
- Colander
- Large Mixing Bowl
- Wooden spatula
Ingredients
Ingredients: Peanut Sesame Sauce
-
1 Cup Organic Creamy Peanut Butter
-
½ Cup Toasted Sesame Oil
-
2/3 Cup Coconut Aminos
-
½ Cup Rice Vinegar
-
¼ Cup Sambal Oelek Chili Paste
-
¼ Cup Organic Cane Sugar
-
2 Garlic Cloves
-
6 tsp Fresh Peeled & Grated Ginger (Can sub Minced from Jar)
Ingredients: Remaining Items
-
14 oz Extra Firm Tofu (Drained & Pressed)
-
7 oz Rotisserie Chicken Breast Meat (Diced)
-
1 Cup Diced Red/Orange/Yellow Bell Peppers
-
2 Large Carrots Shredded
-
Gluten Free Linguine Noodles (9oz Pkg)
Directions
Prep: Peanut Sesame Sauce
In a medium mixing bowl, whisk all peanut sesame sauce ingredients until combined. You can also use a food processor or small blender. Place in refrigerator if you want it cold when combining ingredients later on.
Prep: Remaining Ingredients
Dice a red, yellow or orange bell pepper using a sharp knife or the Alligator Food Chopper. Need 1 Cup minimum, but more is always good!
Shred 2 Carrots. I used our Ninja food processor, but can easily do this by hand with a food grater/shredder.
Prep: Tofu
Press excess moisture out of the tofu block. I put the block on multiple folded paper towels on a plate and also above the block, then place a cast iron skillet on top for about 5-10 minutes.
Once the moisture has been removed, cut the tofu block into bite sized pieces.
Cook: Tofu & Other Ingredients
Heat 1 Tbsp Avocado Oil in a non-stick pan or cast iron skillet over medium-high heat. Add the tofu pieces, toss and cook until browned in the pan.
Add the Diced Bell Pepper and Shredded Carrots and stir-fry for 3 minutes until tender.
Add the pre-cooked diced Rotisserie Chicken breast and gently toss.
Cook: Gluten-Free Linguine Noodles
While Prepare noodles according to packaging. We used Taste Republic gluten-free linguine noodles, which are delicious!
Combine:
In a large mixing bowl, toss the cooked noodles with the Peanut Sesame Sauce. Then add the pan-fried tofu and other ingredients and gently combine.
Once tossed, it is ready-to-eat, however it will be warm. You can definitely eat it warm, however for cold peanut sesame noodles, refrigerate for roughly 1 hour.
Cold Peanut Sesame Noodle Recipe With Pan-Fried Tofu & Chicken
Nutrition Info:
