SPICY ASIAN NOODLES

So life has been busy lately, what with the weather finally changing, the clocks falling back and a search for a better place to live.  Interesting how no matter how much you over think things, what needs to get done and happen really does in the right time and place.  Even if I am still trying to decide why the term falling back is used with the time change…but that is a theoretical discussion best left alone.  My household is always happier with falling clocks.

These days I am winnowing stuff from drawers, closets, pantry and freezer.  Still unsure of final destination but well aware of it drawing closer I am preparing.  So in the mood for Chinese my frugal self took to frig and pantry to wing it (as well as clean it).  Left over thighs that had braised in the slow cooker with peppers and onions as well as snow peas in the freezer and I began creating.  There was even some tahini left from the summer’s hummus glut.  I made a quick sauce in a saute pan then heated the chicken stirred in sriracha and poured over some spaghetti (since I didn’t have angel hair or chinese noodles).  Sometimes for those improvised dinners are the best…

So even if there are fewer posts the rest of the year do know that you are thought of every time I make something that makes me go YUM!

• 1 serving angel hair, spaghetti or chinese noodles
• 2 tsp sesame oil
• 1/4 lb leftover chicken (rotisserie works well)
• 1 inch piece peeled ginger sliced thin (optional)
• 1 heaping tsp tahini
• 2-3 tbsp sriracha
• 1 tbsp rice wine vinegar
• 1/2 bell pepper green or red cut into bite size pieces
• 1 tbsp cooking oil
• 1 cup chicken stock
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp coconut aminos (or soy sauce)
• handful sesame seeds lightly toasted (optional)
• 1-2 sprigs scallions thinly sliced (optional)

1. heat oil in saute pan over medium heat
2. add chicken and peppers and gently reheat
3. boil water for pasta – cook to package directions
4. cook snow peas to package directions
5. combine sesame oil, ginger, tahini, sriracha, vinegar chicken stock and coconut aminos before pouring over chicken
6. reduce heat under chicken until sauce simmers
7. drain pasta and toss with chicken
8. add snow peas
9. garnish with sesame seeds and scallions

• toast sesame seeds in small frying pan over medium heat watching carefully
• seeds will smell ‘nutty’ when done and color continues to darken off heat
• no scallions in the picture as mine were to wilted to serve with dish
• this dish can be made without meat or with any leftover meat you have on hand
• I use coconut aminos instead of soy sauce due to a soy intolerance
• broccoli would do well in this dish also
• if you prefer the sweet chinese sauces add a tsp of honey to sauce blend
• serves 1 and multiplies well
• serve hot, room temp or cold

ENJOY