This is an ode to my pantry and sketchy refrigerator shelf stocked full of products that are ALWAYS there for me. Tamari, tahini, honey, rice wine vinegar, sesame oil and chili garlic paste. If you have these on hand you’ll almost never go hungry. Sure, you’ll need a few additional ingredients like udon noodles, chicken and some veggies to make a meal, but the quick and easy sauce here is something you’ll go back to again and again.
When summer hits and it’s too hot to really cook, this (or a version of this dish depending on what I have on hand) quick and easy noodle dish is on the menu at least once a week. It’s a great way to use up leftover roasted or grilled chicken, or you can skip it entirely if you want to keep it meatless. I like to add in mango for a touch of sweetness to counterbalance the spice, but if that feels a little too out there for you, go ahead and skip that too. BUT I promise that sweet and spicy combination you don’t want to pass up!
Belong to a CSA? Great! This is the perfect blank canvas for using up all those beautiful summer veggies. Let the noodles and sauce be your canvas and toss in whatever add-ins you have on hand.
Want to purchase the ingredients you need to make this? Check out the curated box we offer on our Feedfeed Shop here.
This box includes all the condiments needed for a quick and easy noodle dish. It’s a great way to use up leftover roasted or grilled chicken, or you can skip it entirely if you want to keep it meatless. Add in mango for a touch of sweetness to counterbalance the spice for a sweet and spicy combination you don’t want to pass up!
Spicy Weeknight Noodles Editor Box
Brightland Olive Oil (Awake)
- 2 boneless, skinless chicken breasts, (about 1 pound)
- 1/ 2 tablespoon olive oil
- Sea salt, to taste
- Black peppercorns, freshly ground, to taste
- 2 (8.8 ounce) packs udon noodles
- 1 cup shelled edamame
- 1/ 2 cup low sodium tamari
- 3 tablespoons rice wine vinegar
- 3 tablespoons toasted sesame oil
- 2 tablespoons honey
- 1 lime, juiced
- 1 tablespoon tahini
- 1 tablespoon chili garlic sauce
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, grated
- 1 mango, peeled and cut into matchsticks
- 1 red pepper, cut into matchsticks
- 1 jalapeño, minced
- 4 scallions, thinly sliced
- 1/ 2 cup chopped cilantro
- Sesame seeds, optional, for sprinkling
- Sriracha, optional, for serving
Preheat the oven to 450˚F. Place chicken on a sheet pan and rub with olive oil. Season generously with salt and pepper and roast for about 20 minutes, or until cooked through. Let rest, then shred chicken. Set aside
Meanwhile, bring a large pot of salted water to a bowl. Add udon noodles and cook for three minutes. Add edamame and cook for an additional 2 minutes. Drain and rinse under cool water. Set aside.
To a large bowl add tamari, rice wine vinegar, sesame oil, honey, lime juice, tahini, chili garlic sauce, fresh ginger and garlic. Whisk until well combined. Add noodles and edamame, followed by mango, red pepper, jalapeño, scallions and cilantro. Toss until combined
Serve noodles hot or cold garnished with sesame seeds and sriracha (if desired).