Tonight was a meat night. Every other day in our house is vegetarian night. So, last night we had potato soup (minus the crumbled bacon on top) and tomorrow night we’re having tofu curry. The night after that? Pasta carbonara 😉 Tonight, though, was sesame noodles and summer rolls! This weekend I made a Cooking Light chicken recipe (one of what must be thousands) and had leftover chicken. Since that dish had been Asian-themed, I decided to continue that tonight.
First: Summer Rolls
Aren’t they cute? Like little salad bundles…These are filled with a mix of shredded cabbage, snow peas, carrots, scallions and cilantro mixed with a bit of soy sauce. I also added lettuce to several. For dipping sauces I mixed Thai peanut sauce, soy and a little hoisin. I also used some of the sesame noodle sauce for a second dipping sauce (see below)
Next up: Sesame Noodles with chicken and green beans
There was more than one green bean in that bowl, I promise. This starts with a basic recipe for Sesame Noodles. Boil yourself 16 oz of noodles (I used egg noodles this time but spaghetti is what’s called for). In the mean time, mix the following in a sauce pan: 6 cloves garlic (mine were gigantic so I used 3), 3 T sugar, 6 T rice vinegar, 6 T soy sauce, 2 T sesame oil. Mix it all and then bring it to a boil. Stir frequently to dissolve sugar, then just let it simmer. When your noodles are done, pour the sauce over the noodles and garnish with cilantro, chopped scallions and toasted sesame seeds if you like.
What I did was take the sauteed green beans and the chicken from Sunday and chop them up. I added them to the pasta and sauce and it was great! So there you have it. A meaty dinner…tomorrow: Thai Red Curry with Tofu!