Sunday, August 15, 2010

Sesame Noodle with Chicken and Asparagus

Today was a really long day for Stella and me. We got up at 6:30am, did our daily mama/baby routine and at 2pm we were at the mall for Stella's first professionally done photo shoot. Amazingly, it all went so well, but almost 3 hours later, she had not napped, I only had a hot dog-on-a-stick in my tummy and we were both tired and hungry when we got home.

She got her formula, of course, and went to bed. I, on the other hand, did not have the chance to go grocery shopping so all I had in the fridge were asparagus and some chicken tenders I had defrosted the night before. Luckily, I received a "free trial" of Cook's Country magazine and found this super easy, super fast, super yummy recipe. It's just the meal you want when you're tired and hungry because it's filling, it's nutritious, it's a little spicy and it's got a great peanut-sesame taste. 

INGREDIENTS (serves 4)
  • 2 boneless, skinless chicken breasts (about 12 ounces) cut crosswise into 1/4-inch pieces
  • Salt and pepper, to taste
  • 1 Tablespoon vegetable oil
  • 1 pound linguine (or fettuccine or spaghetti)
  • 1 pound asparagus, trimmed and cut into 1/2-inch pieces
  • 1/3 cup peanut butter
  • 5 Tablespoon rice wine vinegar
  • 1/4 cup oyster sauce
  • 2 teaspoons chili-garlic sauce
  • 1-1/2 teaspoon grated fresh ginger
  • 1-1/2 Tablespoon toasted sesame oil

Bring a large pot with water to a boil. Pat chicken dry with paper towels and season with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until just smoking. Cook the chicken until it's not longer pink inside, about 2 to 3 minutes per side. Transfer to a plate.

Add a large pinch of salt to the boiling water then add pasta and cook until just beginning to soften, about 8 minutes. Add the asparagus to the pot and cook until bright green and the pasta is al dente, about 4 minutes more. Reserve one cup of pasta water. Drain pasta and asparagus and return to the pot.

In a medium bowl, whisk peanut butter, vinegar, oyster sauce, chili-garlic sauce, ginger, sesame seed oil and 1/2 cup of the reserved pasta water until smooth.

Add the cooked chicken to the pot with the pasta and asparagus, then add the peanut butter mixture and toss to combine.

Add more of the reserved pasta water, if needed. Serve immediately!

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