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Szechuan Noodles with Broccoli

These noodles are full of flavor and are supper healthy
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian
Keyword: chicken, noodles
Servings: 6 Servings
Calories: 689kcal
Author: halfbakedharvest


  • 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


  • 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.


Serving: 6g | Calories: 689kcal | Carbohydrates: 89g | Protein: 39g | Fat: 54g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 428mg | Potassium: 989mg | Fiber: 6g | Sugar: 17g | Vitamin A: 920IU | Vitamin C: 91.7mg | Calcium: 112mg | Iron: 4.2mg