I got the ball rolling by thinking I could take an extra minute to sip my coffee and read a page or two of my book before I dried my hair. Big mistake! I got engrossed in my book and lost track of time. That put me behind schedule to begin with, and because it is very humid today, my hair took twice as long to dry.
The kids got up on time, but my son couldn't find a shirt to wear and the jeans I thought I washed for my daughter were still in the dirty clothes basket along with her only hooded waterproof jacket (it was raining this morning). Lunch took longer to pack than usual and my daughter had a problem with her shoes when it was time to leave for school.
In the end, my son found a shirt, my daughter wore a different pair of jeans and a jacket with no hood (the rain stopped so it wasn't a big deal) and the shoe problem was fixed. Everyone got to school on time. I'm back home with my second cup of coffee and all is well. Still, I can't wait until school is out for the summer.
Now, let's get cooking!
Sesame Chicken and Noodle Bowls
I have quite a large collection of recipes for different stir-frys and Asian foods, but this is one of our favorites. It's quick and easy to put together, so it's perfect for a week night meal. It's a little spicy, but you can adjust the heat to your liking by adding more or less chile paste. I made it without vegetables last night, but I like to add bell peppers and banana peppers when I have them on hand. Broccoli, sugar snap peas, or baby corn are delicious in this dish, too. This recipe makes a large amount of sauce because it is meant to be served over noodles.
- 2 pounds boneless, skinless chicken breast cut into thin slices
- 1/2 cup white wine
- 1 cup soy sauce (reduced sodium is best)
- 4 tablespoons (plus a drizzle) sesame oil
- 2 teaspoons olive oil
- 1/2 cup water
- 1 teaspoon hot chile paste
- 1 tablespoon white vinegar
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- cornstarch and water* (for thickening)
- 10 oz. package Chinese noodles** prepared according to package directions
- sesame seeds
Slice chicken into thin slices. Preheat large non-stick skillet and add olive oil and a drizzle of sesame oil. Add chicken and cook until no longer pink. Mix remaining ingredients except thickeners, noodles and sesame seeds in a medium bowl. Pour over chicken and simmer on medium heat for 15 minutes. Increase heat to high and bring to a boil. Add cornstarch and water slurry, stirring constantly, until desired thickness is reached. Serve in bowls over Chinese noodles. Garnish with sesame seeds.
*For thickening, use equal parts cornstarch and cold water and mix to form a slurry. I start with about 3-4 tablespoons of each (okay, I usually just eyeball it, but I've got to give you a starting point!). More may be added if needed.
**The noodles I use are simply called "Chinese Noodles" on the package label. The instructions call for rinsing them under running water after cooking. DO NOT skip this step or you will end up a sticky ball of noodles that are impossible to separate. I speak from experience!!