Almond Crusted Chicken w/Soy Sesame Noodles

Almond Crusted Chicken w/Soy Sesame Noodles
Almond Crusted Chicken w/Soy Sesame Noodles

I was really in the mood for some spicy fried chicken and noodles…but I with a healthy spin.  Earlier that week, I tried some chicken tacos from a lunch truck and I was able to taste some toasted almond in the breading. How perfect would it be to combine some almonds with sesame seeds along with one of my favorite side dishes of sesame noodles.  I wanted to make a healthier, baked version and combine it with some noodles with bites of colorful freshness.  Each juicy chicken tender had a nutty, spicy, crunchy exterior with perfect texture and flavor in each bite!  When you combine it with the salty, sweet noodles with that crunch of the green onions and red bell pepper, it is a fantastic combination and a satisfying meal!

Almond Crusted Chicken w/Soy Sesame Noodles

1 lb raw chicken tenders

3/4 sprouted flour

2 organic eggs

2 cups corn flakes

2 tbsp raw sugar

1/2 tsp red pepper flakes

2 heaping tbsp almonds

2 heaping tbsp white sesame seeds

2 tbsp dark sesame oil

salt to taste (about 1/2 tsp)

4 oz Udon Noodles

3 green onions (sliced)

1/2 red bell pepper (chopped)

1 tbsp sherry

2 tbsp rice wine vinegar

3 tbsp dark sesame oil

2 tbsp soy sauce

1 tsp chili oil

1 tbsp hoisin sauce

2 cloves garlic (minced)

1 tsp ginger (minced)

Preheat the oven to 400 degrees.

Create three breading stations.  In one bowl, place the sprouted flour.  The second bowl, place the 2 eggs.  Put the corn flakes, sugar, red pepper flakes, almonds, sesame seeds and salt in a food processor and make sure the mixture turns into the consistency of sand.  Place the contents of the food processor in the third bowl.

Dredge the chicken tenders in flour, egg, then the corn flake breading.   Place on a cookie sheet and cover each tender lightly with dark sesame oil.   Place in the oven for about 40 minutes (or until the center temperature is 165 degrees).

Boil salted water and add the Udon noodles.  Boil for about 4 minutes until tender.

In another bowl, combine the sherry, rice wine vinegar, dark sesame oil, soy sauce, chili oil, hoisin sauce, green onions, bell pepper, garlic and ginger.  Add the noodles and allow them to absorb the sauce.

Serve side by side and enjoy!!

 

 

 

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