Spicy Sesame Noodles

This dish is my new obsession.

The nutty, spicy, Asian goodness of this dinner makes me want to be the kind of gal who owns her own chopsticks. Monogrammed chopsticks. Like Taylor Swift has. Different story, but the point is….this meal is delicious.

For this recipe you will need:

chicken broth, chicken breasts, sesame seeds, chunky peanut butter, garlic powder, fresh ginger root, soy sauce, rice vinegar, sriracha sauce, brown sugar, salt, angel hair pasta noodles, green onions, carrot 

First things first, let’s make things easy. Let’s use the slow cooker. Obviously, you can cook the chicken a different way, but why would you want to cook any other way than throwing things into a pot and forgetting about it?

To cook your chicken, put 2 pounds of chicken breast into the slow cooker with 1 cup soy sauce, a squirt of sriracha sauce, a tablespoon of garlic, and enough chicken broth to cover the meat. Cook until there is no pink left in the chicken. It took about 2 hours on High for my friend the Crock Pot.

When your chicken is cooked, cut it into bite size pieces. Set aside.

Before making the sauce, boil some water and start cooking one box of angel hair pasta.

While the pasta is cooking, let’s make the sauce. (I say “let’s” because if I find out you are cooking this meal, I’m coming over to eat it with you!) In your food processor, combine 1/2 cup sesame seeds and  1/2 cup chunky peanut butter.

Then, take your fresh ginger root and grate it. It is very fragrant, and your kitchen will smell heavenly.

Add the 2 tablespoons of grated ginger to the food processor.

Then add 1 tablespoon garlic powder, 3/4 cup soy sauce, 4 tablespoons rice vinegar, and 2 tablespoons brown sugar. Now, here comes the part you can decide on your own. Sriracha sauce is spicy, but oh so good. If you are the kind of person who likes tears to come to your eyes when you eat, add as much Sriracha to these ingredients as your fiery heart desires. For the wimps like me, I did about 1 good squirt. Squirt is the technical term, because it comes in a squirt bottle.

Put on the lid, and blend, blend, blend.

Ok, you know how your food processor has that weird tube thing on top? While this is blending, open up that tube thing and add about 1/2 cup of hot water. It will help with the consistency of the sauce.

Your pasta has probably cooked by now, so make sure you take it off the heat and drain it. Put it back into the pot and set aside.

Next, grate some fresh raw carrots. I used about 15 baby carrots.

Using tongs (it’s easier I promise), combine the noodles, carrots, and chicken.


Then, pour the sauce mixture evenly over the pasta, and combine further. Remember, you may not want to use all the sauce! It’s your preference, based on how saucy you are. See that play on words?

Serve in bowls, and then add chopped green onions, sesame seeds, and Sriracha sauce as desired.

I don’t have words. It is just utterly scrumptious. Make it. Tonight. Now. Just trust me.

Pasta with Veggie Sauce

This is our friend Shawn.

He grew those cucumbers, and then turned them into pickles. Homemade pickles. I mean, seriously? This city boy has a garden that the Green Giant himself would covet.

So you can imagine my delight when Shawn gifted us with these friends from his garden:

Wow.

These garden goodies have been great on our salads and just cut up with some ranch dressing, but I wanted to use them for something a little more creative.

Cue… Pasta with Veggie Sauce.

For this recipe, you will need:

onion, basil, diced tomatoes, bow tie pasta, olive oil, italian seasoning, garlic, red bell peppers, eggplant
not pictured but ya still might want it: laughing cow cheese and grated parmesean cheese

Two things are going to be happening here.

First, you need to cook some bow tie pasta. Boil, cook, drain. You got it.

While that is happening, you can make the veggie sauce. Yum!

Start by heating some olive oil on medium heat.

Add 1/2 diced white onion and a hunk of minced garlic. The more garlic, the better.

Cook for about 3 minutes, and then add 2 chopped eggplants and 2 chopped red bell peppers.

Cook and stir until the eggplant browns up nicely.

When the eggplant has browned, add 1 can of diced tomatoes, and a handful of chopped fresh basil.

Add about 2 tablespoons of italian seasoning and let simmer. You want the juice from the canned tomatoes to simmer out. If you are like me, you also add more garlic here. Just because you love garlic… and the only person smelling your breath tonight is your husband. He’s stuck with me, regardless of my stanky breath.

At this point, my pasta had finished cooking. I saw that sad, lonely pasta, and I decided it needed some cheese. I took 2 triangles of Laughing Cow cheese and stirred it in with the bow tie pasta. It got all melty and gooey and awesome, and was the perfect base for this sauce. I did not take a picture of this. I was too enamored with the melty cheese. My apologies.

When your sauce has simmered out most of the tomato juice (about 10 minutes), ladle some on top of the pasta. Sprinkle with grated parmesan cheese.

Muah! Pasta love. Enjoy!