Saturday, December 13, 2008

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.

8 comments:

Kara said...

YUM! (but without the peppers and onions. LOL) I will have to try that!

Stacey J. said...

LOL Kara...there's no onions!!!! And the peppers are what makes it so good...you silly girl!!!!

Kara said...

You said there are green onions in this! Those and peppers are gross! :)

Stacey J. said...

The tops of green onions....kinda like chives. Not the white ones. Ok, a little more than chives, but still. I don't know what you eat, doesn't everything have onions in it? ;)

Kara said...

Heck no, not everything has onions in it! In fact, at my house, NOTHING has onions in it! :)

Stacey J. said...

Touche'...NOTHING in my house has hamburger in it!
PS...will you bring the tortillia rolls this year?

Kara said...

Ummm... we can try.... but we won't be home before we come to your house. We're going to be in Florida from the 19th-24th, then in Lingle for Christmas day and the 26th. So I can try to get Josh to make some at his mom's house...

And lots of things at my house have hamburger. :)

BingO said...

I am going to try this without the chicken... I love Chinese food! Pray I don't burn the kitchen down, lol!