Quick Oriental Fix

Sometimes, after weeks of sugary sweets, hams, turkeys, and all the fixings....I crave something different. A change in pace. This time of year restaurants are slam packed, and I, a restaurant adverse person anyway (let's face it, two year olds don't make it easy for one to enjoy sitting in a public place for too very long) decided to make my own. (Of course this doesn't stop me from ordering take out every couple weeks from Twin Dragon).....

I have yet to master Chinese food at home, to my liking anyway. I'm always missing something. This time I think I got it. It was perfect. I loved it. Besides the noodles, it's a fairly healthy little meal. And, I get to eat it on my fancy blue willow dishes.....that I bought for $1 when I was 18 at a garage sale. Brand new. Oh, and the chop sticks are just for photographic purposes. I have yet, after years of of practice, to learn how to properly hold them. I normally ask for help in a group setting and then everyone will argue over the proper way to do it, which by the time they agree on the "right" way, I have already speared my sushi and gobbled it down without a care. Someday I will lean... it's a promise I made to myself. Much like learning how to whistle with my fingers.





Szechuan Noodle Toss

Ingredients:
I 8 ounce package thin spaghetti
2 large red peppers cut into thin strips
4 green onions cut into 1 inch pieces
1 clove garlic (I used three)
1/4 cup sesame oil (don't use olive, or other substitute, it will not taste the same)
1 10 ounce package of fresh trimmed spinach
2 cups cubed chicken
1 can water chestnuts
1/4 cup soy sauce
2 table spoons rice vinegar (don't substitute here either....it will not taste the same .)
1 1/12 teaspoons crushed red pepper
1 table spoon minced fresh ginger root

Cook spaghetti according to package directions; drain. Rinse with cold water and set aside.

Cook red pepper, green onions, and garlic in 2 table spoons of hot sesame oil. Stirring constantly, 2 minutes. Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach wilts. Remove from heat and cool.


Spoon spinach mixture over pasta add chicken and water chestnuts.


Combine remaining 2 tablespoons of sesame oil, soy sauce and remaining ingredients; stir well;pour over pasta, tossing gently to coat.