The first line of a post is always the hardest.
And now that it’s over with I am happy.
Now we can talk about how earlier today, when I was standing in my kitchen chopping sixteen ounces of dark chocolate, I kept thinking, “wow, I go through so much chocolate in one week. I should really have a chocolate sponsor”. I mean, Red’s got sponsors for all his snowboard gear, why shouldn’t I have sponsors for my most used ingredients. Yeah, I should, totally logical thinking, right?
Right, right. But really, I go through way too much chocolate and it always seems like I am out every time I NEED it. Actually, I feel like that with most things. And by things, I mean food. Ingredients really.
It seems I can never get enough of everything I need for the week in just one trip. I either forget to put something on my list, or (for whatever reason) don’t look at my list or simply forget my list entirely (yes, leave it at home). Yeah, yeah that’s me. Either that or I am not planned out well enough to know everything I will need for one WHOLE week (cause that’s a long time!). <–this is more likely the issue.
I think the bottom line is that I would like to have a grocery store (and a very well stocked one with only the freshest produce, meat and dairy…what? Yeah, I am kind of snobby when it comes to food) as my walk in pantry. That would be such a blessing.
What do you think? Can we make that happen? Prince Charming has lots of money doesn’t he? Where is my Prince Charming when I need him?
Too bad. I think I am on my own with this one…
These spicy sesame basil noodles are the final Chinese meal of the week. Enter giant sad face, but then enter a happy face because today is the Chinese New Year – and it’s Thursday! Ya hooo!!
These noodles are kind of dreamy…oops, meant to say creamy, but dreamy totally works too. They’re lighting quick to make, think like Lightning McQueen (sorry, Cars was Asher’s favorite movie for quite a long while). Just twenty minutes and you are done. Yeah!
And the flavors are so good. They’re spicy, a little tangy and full of that yummy toasted sesame flavor. I also added some basil AND some peanuts because one, I had both on hand, and two, I love them both so much. Plus, I sort of feel like every Chinese/Asian meal should be topped with either, peanuts, cashews, sesame or a combo. I love my toppings though… clearly.
This recipe is just so easy that there is not a lot to say about it. Other than it’s delicious, carb filled and kind of cozy on these freezing colds nights we are all experiencing (it’s supposed to go down to -16 in Cleveland tonight!). Oh, and you can even take the leftovers to work the next day. Double meal baby!! Plus, these noodles are like health food, and you can make them even healthier by using a whole grain or rice noodle. Nice!!!
Oh and um, also? You should know that I went to great lengths to get those little Chinese takeout boxes. Think four different Chinese restaurants, on a Saturday, in a ski town that was so packed full of people it was probably over the limit for the number of people that can safely occupy the town limits. Anyway, they cost me fifty cents too, AND… I had the lovely pleasure of smelling like wonton soup for the rest of the day!
All in the name of a good photo though…so it was worth it.
And do not ask me why there are Coca Cola bottles in these photos. I just really do not know.
Spicy Sesame Basil Noodles.
- 1 pound linguine or other egg noodle pasta use gluten free if needed
- 3 tablespoons toasted sesame oil divided
- 1/2 cup tahini
- 6 tablespoons soy sauce
- 1/4 cup hot chili oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger grated
- 2 cloves garlic minced or grated
- 2 carrots cut into matchsticks
- 4 cups mung bean sprouts
- 4 ounces mushrooms sliced
- 8 green onions chopped
- 1/3 cup fresh basil chopped
- 1/2 cup roasted peanuts roughly chopped
- sesame seeds for topping
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and rinse with cold water to stop the cooking.
In a bowl or glass measuring cup combine 2 tablespoons toasted sesame oil, the tahini, soy sauce, hot chili oil, balsamic vinegar and brown sugar.
Heat a large skillet or wok over medium high heat. Add remaining 1 tablespoon sesame oil. Add the ginger and garlic, cook about 30 seconds and then toss in the carrots, mung bean sprouts and mushrooms. Cook for 3-4 minutes or until the veggies are tender crisp.
Add the noodles and toss well until combined with the veggies and warm through, about 1-2 minutes. Remove from the heat and add in the sauce from the glass measuring cup or bowl, toss well. Add the basil, green onions and peanuts, toss again. Serve warm or at room temperature (I like this best warm!!), topped with toasted sesame seeds, hot chili oil and hot red chilies.
Happy Chinese New Year!!! Eat some good Chinese food tonight. It’s a must!