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If you are looking for a fabulous way to use up your garden zucchini, this is it my friends. This hearty pasta dish can be made in less than 30 minutes and has a killer Asian style sauce that will keep you coming back for more. I have seriously made it twice this past week. Every person in my family absolutely loved it.
Make it, friends. I’m going to wager you will find it to your liking. 🙂
Ingredients
- 1 (16 ounce) package linguine noodles
- 2 Tb olive oil
- 3 small zucchini, sliced into thin rounds
- 2 red peppers, sliced thinly
- 1 C shredded carrots (I buy them in a package already shredded)
- 1 tsp fresh garlic, minced
- 2 C rotisserie chicken, shredded
- 2 Tb toasted sesame seeds
- Sauce:
- 1/2 C soy sauce
- 1/3 C rice wine vinegar
- 1/2 C +3 Tb sugar
- 1/2 C chicken broth
- 1 Tb sriracha
- 1 tsp fresh ginger, grated (powdered ginger is also fine)
- 1 tsp sesame oil
- pinch red pepper flakes
- 5 green onions, chopped
Instructions
1. Cook the linguine according to package directions.
2. Heat a large deep skillet over medium high heat. Add the olive oil and allow it to heat through.
3. Add the sliced zucchini, shredded carrots and red pepper. Cook, stirring occasionally for about 5 minutes. Add the garlic and cook until the veggies are crisp tender and the garlic is soft.
4. While the veggies are cooking, stir together all sauce ingredients.
5. Remove the veggies from the pan and set them aside on a plate.
6. Pour the sauce into the pan you cooked the veggies in. Allow it to come to a simmer and stay there for 1-2 minutes.
7. Add the linguine, veggies, shredded chicken and toasted sesame seeds into the pan with the sauce. Stir it all up to combine and allow the chicken to heat through.
Serve and enjoy!
Recipe from Jamie Cooks It Up!
Yum! 
Yummy! I will be making this TODAY for dinner. Just substituting the Zucchini for snap peas. (hubby & kids don’t like zucchini!) Thank you!
My family loved this recipe. Easy to make and every family member liked it. Thank you, Jamie!
Kristina,
So happy to hear you enjoyed this recipe. We sure love it, too.
Best,
~Jamie
My friend recommended this website to me. This is the forth I think recipe I made and all were a hit. I made this tonight for my family. I had left over beef from last night (also Jamie’s recipe – Bavarian roast), I thinly sliced it and sauteed, instead of the chicken. Oh my goodness!! Yes, yes, yes!! I love cooking, but trying new recipes is hit and miss. I loved all the recipes from this website. Jamie, thank you!!!!!
Greetings from Florida,
Joanna
Hi Joanna,
So nice to hear from someone so far away. 😉 Happy to hear the recipes have been turning out well for you! I’ll have to try beef in this recipe. What a great idea. Thanks for sharing it with us.
Best to you,
~Jamie
This sounds really good. I know nothing about sirracha, can you give me a clue on what kind to get. Thanks a bunch, cannot wait to try this recipe.
We eat at a Thai restaurant almost weekly. This recipe was better than anything we get there and healthier. I followed the recipe exactly and wouldn’t change a thing!
This recipe is easy and delicious. I was amazed that it only did take the noodles.
This is appear too good and your all ideas I appreciate very much.
This was good! It was a little on the spicy side so I think I’ll reduce the red pepper flakes and maybe some of the sriacha sauce, but I really did enjoy this. My kids did too-several took leftovers for their lunch!
Thai chicken noodles seem so delicious, the author explained the recipe very nicely each and every step is very clear. I might try this recipe this weekend.