Sesame-Ginger Noodles with Chicken and Vegetables

Cook, Mains, Recipes, Weeknight Dinner

Sesame-Ginger Noodles with Chicken and Vegetables

Wide pad Thai noodles are made from rice, so they’re a great option for those who are avoiding gluten. They offer the perfect texture for a rich, fragrant sauce and a topping of tender chicken breast, crunchy cabbage and savory shiitakes.


Sesame-Ginger Noodles with Chicken and Vegetables


1/2 lb. (250 g.) skinless, boneless chicken breast halves, cut crosswise into slices 1/4-1/3-inch (6-9 mm.) thick

2 Tbs. minced fresh ginger

1 Tbs. plus 2 tsp. gluten-free tamari

3 tsp. Asian sesame oil

1 Tbs. plus 1 tsp. rice vinegar

Kosher salt and freshly ground black pepper

8 oz. (250 g.) Pad Thai (wide rice) noodles

2 Tbs. vegetable oil

1 shallot, thinly sliced

1/8 tsp. red pepper flakes

3 cups (9 oz./180 g.) napa cabbage, thinly sliced (about 1/4 head)

3-4 oz. (90-120 g.) shiitake mushrooms, stemmed and sliced

1/4 cup (2 fl. oz./60 ml.) gluten-free chicken broth

5 green onions, thinly sliced

1/4 cup (1/3 oz./10 g.) coarsely chopped fresh cilantro


In a bowl, mix the chicken, 1 tablespoon of the ginger, 2 teaspoons of the tamari, 1 teaspoon of the sesame oil and 1 teaspoon of the rice vinegar. Sprinkle lightly with salt and pepper. Let stand while preparing the noodles.


Boil the noodles in a large pot of salted water, stirring frequently, until just tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl, add the remaining 2 teaspoons sesame oil, and toss.


In a 12-inch (30-cm.) wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until no longer raw on the outside, about 1 1/2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage just wilts, 2-3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari and 1 tablespoon vinegar. Using tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt and pepper. Divide among warmed plates, sprinkle with cilantro and serve right away. Serves 4.


Williams-Sonoma Weeknight Gluten-Free CookbookFind more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.

4 comments about “Sesame-Ginger Noodles with Chicken and Vegetables

  1. Sesame-Ginger Noodles with Chicken and Vegetables - Claire

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