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So you probably need a break from all those Christmas cookies? Or maybe not.

How about this? A seriously good Asian pasta and then some Nutella Oatmeal Lace Cookies or maybe some Snickerdoodles or maybe even some leftover Candy Cane Cinnamon Rolls from Breakfast! And OMG I almost forgot about some heavenly Christmas Hot Cocoa! Yum, sound like a good compromise to me!

And boy are you going to want to make these Szechuan Noodles! They are insanely good, better than any take out. Like way better. They are full of flavor and are supper healthy! Um, hello I am posting a recipe with real health benefits! Say what!

The flavor of these noodles is just out of this world good. We need to talk about Hot Chili Sesame Oil. Please tell me you guys know what this? If you have never tried this, you need to! It has such an intense flavor that is just SO GOOD! When my family was in Mt Hood, Oregon over the summer (doing more snowboarding, of course) the Fred Myer in Sandy, OR carried the House of Tsang Hot Chili Sesame Oil. OMG this stuff is good! Extremely expensive. But just so good. It seems like it is really hard to find though, I can not find it in my local grocery store. If this is unfortunately the case for you, you can either pay a ridiculous amount of money and buy it from Amazon or just use hot chili oil. The noodles will still be outstandingly good, but please if you can get your hands on this 5 oz bottle of liquid gold do so! Now!

And then make these noodles. And if you are like my dad and like some heat, douse you noodles in my Hot Chili Sesame Oil. Peanut butter on noodles is possibly the tastiest combination!

Szechuan Noodles with Broccoli

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 Servings
Calories Per Serving: 689 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 2 Chicken breasts
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic chopped
  • 1/4 cup fresh ginger peeled and chopped
  • 1/2 cup canola oil
  • 1/2 cup tahini sesame paste
  • 1/2 cup smooth peanut butter
  • 1/2 cup good soy sauce
  • 1/2 cup dry sherry
  • 1/4 cup honey
  • 3 teaspoon Asian hot chili sesame oil
  • 2 tablespoons dark toasted sesame oil
  • 1/4 teaspoon ground cayenne pepper
  • 1 pound spaghetti
  • 2 cups frozen broccoli florets
  • 1 yellow bell pepper julienned
  • 1 red bell pepper julienned
  • Cashews for serving
  • Sesame Seeds for serving

Instructions

  • Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Place the veggies on the same pan. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Shred the chicken. Set the veggies aside.
  • Place the garlic, ginger, canola oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Pour the sauce into a large serving bowl.
  • Boil a large pot of salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in the bowl with the sauce. Add the peppers, chicken and broccoli and toss well. Top with cashews and sesame seeds. If desired serve with extra hot oil.

And no, this is not an advertisement for Hot Chili Sesame Oil.

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Comments

  1. Mmmmm…I’ve been looking for a good noodle recipe for a long time. Can’t wait to try this! In fact, I think I’ll feature it this weekend on ‘Or so she says…’! As a bonus, I share it on Pinterest and Facebook too. Thanks so much for linking it up to the ‘Your Great Idea’ link party. Would love to have you back again to share more of your great ideas. Have a great night!

    Mariel
    http://www.oneshetwoshe.com

  2. I got the sesame oil and plan on making the chili oil like one of your wonderful readers suggested because I don’t have it. I found a recipe for tahini 🙂 Now I just have to get some fresh ginger. This sounds super yummy and it can be made with any meat or stir fry veggies so I am super excited to mix it all up after I try it for the first time. Might be a good treat to try during the holidays for the masses 🙂 Thanks for sharing!!

    1. I bet making your own oil will work perfectly! YUM! And I switch up the meat and veggies all the time! It is delish and it sure does feed a crowd!

  3. Love the addition of tahini and peanut butter. What great depth of flavor this must have. I have to try it. Thanks for sharing on Thursdays Treasures

  4. I make chili oil all the time mainly because I like more peppers, less oil. Put some oil in a small dish. I just use vegetable oil – sesame oil, although tasty, can be pricey – with chilies or without. Add red pepper flakes and heat briefly in the microwave. By briefly, I mean about 10-15 seconds. Just long enough to heat the oil and cause the peppers to release their flavor/heat. Let it sit for a bit to develop its flavor.

    I’m looking forward to trying this recipe.

  5. This sounds really delish…Thanks for sharing the recipe.

    We may have met by chance…but we become friends by choice.
    The children were nestled all snug in their beds,
    While visions of sugar-plums danced in their heads;