Sesame Chicken and Noodles

I found a similar recipe to this one online and improvised on the ingredients.  Sometimes I will add broccoli instead of the snow peas.  I find the broccoli soaks up the juices nicely.  The more veggies the better, in fact, this is a great recipe to help clean out the frig.



1 roasted whole chicken shredded
1 pound soba noodles, whole wheat spaghetti or rice stick
1/3 cup reduced-sodium soy sauce
1/8 cup mushroom soy sauce
1/4 cup pasta or rice water
2 TBSP sesame oil
2 TBSP canola oil
1 TBSP rice-wine vinegar
1 TBSP lime juice and zest
1 tsp crushed red pepper
1 TBSP Tahini paste
splash of white wine
1 TBSP fresh grated ginger
1 TBSP garlic cloves, crushed
2 tsp sugar
1 bunch scallions, sliced, divided
1 cup carrots, cut into matchstick pieces
1/4 cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
bean sprouts
1/2 cup toasted sesame seeds

Bring a large pot of water to a boil. Cook spaghetti or noodles as directed on the package. Drain, saving a 1/4 cup of the water to add to the sauce; rinse under warm water.
Meanwhile, in a wok whisk both soy sauces, rice or noodle water, sesame oil, canola oil, vinegar, lime juice, crushed red pepper, tahini paste and a splash of white wine; whisk until smooth.  Sauté 1/4 cup scallions and 2 tablespoons cilantro, carrots, bell peppers and snow peas.  Add chicken, noodles, snow peas; toss to coat and heat through
To serve, mix in sesame seeds and garnish with the remaining scallions, cilantro and bean sprouts.  Serve warm.