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11/08: Hot and Cold Sesame Noodles & Thai Glazed Chicken Lettuce Wraps

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Hot and Cold Sesame Noodles

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 servings

1/2 pound spaghetti

1/4 cup Tamari dark soy, eyeball it

1/4 cup rounded tablespoons smooth peanut butter, softened in microwave 15 seconds on high

2 tablespoons cider or rice wine vinegar

1 tablespoon dark sesame oil, eyeball it

2 tablespoons hot sauce

2 cups shredded cabbage and carrot mix, available in produce department

1 cup bean sprouts or pea shoots, any variety, available in produce department

3 scallions, chopped on an angle

2 tablespoons sesame seeds

Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well.

In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve.

note: if you can find thin udon noodles, they make for a much better recipe.

Thai Glazed Chicken Lettuce Wraps

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: 4 servings

1 pound thin cut chicken breast meat, available packaged in meat case of market

Grill seasoning (recommended: Montreal Seasoning by McCormick)

2 tablespoons vegetable oil, 2 turns of the pan

2 tablespoons minced ginger root

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 cup packaged shredded cabbage and carrot mix

3 scallions, chopped on an angle

1/2 cup plum sauce

2 cups basil leaves, loosely packed

1 tablespoon fish sauce

1/2 head iceberg lettuce, cut into half again

1/2 seedless cucumber, chopped

Thinly slice the chicken into strips and sprinkle with grill seasoning.

Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos

 

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