Friday, November 14, 2008

Sweet-Hot Asian Noodle Bowl

Before I begin, I must apologize. I don't know where I got this recipe. When I first started cooking, I checked a lot of cookbooks out at the local library and wrote down the recipes I wanted to try. So, if anyone knows where this recipe comes from, or has seen a similar one elsewhere, let me know.

Sweet-Hot Asian Noodle Bowl

This is a fantastic, colorful, flavorful dish. It reheats well (or is great cold!) and is very versatile. It works well as a vegetarian dish (just remove the chicken) and goes well at parties. It is a little spicy (if you do it right, according to Walter), but as you have probably noticed, most foods I make are.

-3/4 cup vinegar
-1/3 cup soy sauce
- 1/3 cup honey
-2 Tablespoons minced ginger
-2 Tablespoons dark sesame oil
-1 Tablespoon Asian chili-garlic sauce
-1/4 cup dried chopped cilantro
-16-ounce package of Spaghetti or any long noodle (Asian noodles work great!)
-1 large red bell pepper, sliced or chopped
-1 large red onion, sliced
-1 Tbsp. sesame seeds (I omitted)
-2 to 4 boneless, skinless chicken breasts, cubed
I also used an additional 4 Tablespoons of chili-garlic sauce, 1 Tablespoon garlic Hoisin sauce, and 2 Tablespoons of lemon juice.


1. Whisk together the first seven ingredients (And, if using, the hoisin and lemon juice). Set aside.
2. Cook chicken, onion, and bell pepper together until chicken is cooked thoroughly and onion and pepper are soft (but still retain their color). I cooked the chicken, onion, and pepper in the additional 4 Tablespoons of chili-garlic sauce for more flavor. Boil pasta until soft.
3. Combine sauce, pasta, chicken, and vegetables. Toss to coat.

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