If it seems strange to be posting a recipe on Super Bowl Sunday that has nothing to do with they typical Super Bowl fare, than I suppose you’re right. I thought I’d change it up a bit from chicken wings, seven layer dip and potato skins. There’s nothing wrong with any of those of course and in fact, I’ll be putting on a big pot of chili in a couple of hours. But for now I’ll just share this recipe for stir-fried noodles.
For you Chinese take-out purists this will taste nothing like you’re usual take-out. Here you’ll find lots of fresh veggies, thinly sliced chicken breast and toasted sesame seeds. You can punch up the heat a bit with cayenne and or chili paste (a favorite of my husband’s). Be sure to experiment with this one by adding in those vegetables that are household favorites or using tofu, pork, beef or even shrimp. All would work well here. One more note on this recipe. You’ll see I’m using regular spaghetti and not a Chinese chow mein noodle. In a pinch these work beautifully and were recommended to me by my Chinese mother-in-law.
Asian-Style Noodles with Toasted Sesame Seeds
1/2 lb dried spaghetti, cooked slightly underdone
2 tbsp sesame oil
1 small onion, cut in half and very thinly sliced
3/4 cup carrot, juienned
3/4 cup red bell pepper, julienned
2 green onions, cut on the bias (reserving one 1/2 cup for garnish)
2 tbsp light soy sauce
1 tbsp oyster sauce
Kosher salt, to taste
1 tbsp soy seeds
Heat 2 tbsp sesame oil in 12-inch skillet over medium-high to high heat. Add chicken and stir-fry until no longer pink. Remove from pan and keep warm. Add onion and stir-fry for 2 minutes. Add carrots and stir-fy for 3 minutes. Add bell pepper and green onion and stir-fry for 3 minutes longer. Vegetables should be crisp-tender.
Add cooked spaghetti to skillet, using long-handled tongs to toss pasta with vegetables. Add chicken back into skillet. Add 1 tbsp of soy sauce and oyster sauce (if using) to skillet. Use tongs to incorporate all ingredients in skillet. Add additional 1 tbsp soy sauce and salt to taste.
Garnish: Toast sesame seeds in dry skillet for about 2 minutes over medium heat.
Yield: 3-4 servings
Kitchen Note: Shiitake mushrooms, bamboo shoots, chopped water chestnuts,yellow bell pepper, broccoli and snow peas cut on the bias would all work well.