a food question? jump to the
have this weird food quirk where I'm constantly seeking the perfect
balance of sweet and salty in any given meal or snack. So if I eat
something super-salty, like a handful of potato chips, then I
immediately want to follow it with something sweet to counteract the
salt overload, like cookies or chocolate or even just fruit. My boy, who
doesn't suffer from any such salty-sweet issues, thinks I'm pretty much
nuts. What can I say? I know what my tastebuds crave, and as an
unabashed food lover, I eagerly give in to whatever demands my crazy
appetite chooses to make.
My favorite thing about this
recipe is that it's the perfect mix of sweet, savory, and spicy flavors,
all in one tasty, filling dish. The recipe yields just enough sauce to
lightly but thoroughly coat the noodles, which is exactly how I like it;
if you like your pasta drenched in sauce, make up another half-batch or
so of it and add more to suit your taste.
½ cup peanut butter
2 Tbsp. soy sauce
¼ cup water
1 fat clove garlic
1 Tbsp. rice vinegar
1 Tbsp. + 1 tsp. sesame oil
4 Tbsp. honey
plenty of crushed red pepper to taste (don't go wimpy on this - the
salty-sweet sauce really benefits from a big kick of heat)
1 boneless skinless
1 Tbsp. soy sauce
1 tsp cornstarch
1 tsp wine
1 red bell pepper
3 stalks scallions
handful of roasted peanuts
1 lb. spaghetti, or similar pasta
Trim the chicken breast of fat and membrane, then slice it up into thin
little strips. Marinate it in the soy sauce, cornstarch and wine for at
least twenty minutes. Heat a couple of tablespoons of oil in a wok over
high heat; quickly stir-fry the chicken until just cooked-through. Pull
out the chicken with a slotted spoon, and set aside.
Meanwhile, make the sauce and cook the pasta.
For the sauce, dump all the ingredients except for the crushed red
pepper into a mini food-processor (a blender would work dandy as well.)
Transfer to a mixing bowl and add a good amount of crushed red pepper -
it should be fairly spicy. If the sauce seems gloppy and thick, thin
with another tablespoon or two of water.
Slice the bell pepper into thin strips - I find it easiest to cut it in
half lengthwise, core and remove the seeds and ribs, then place the
cut-side down on my cutting board and slice cross-wise using a very
sharp knife. Cut the carrot into very thin matchsticks, then chop up the
scallions (use all but the bottom inch or so.) Crush and chop up the
When the pasta's cooked properly, drain and rinse under cool water.
Transfer to a big mixing bowl. Toss the pasta, sliced veggies, chicken
and sauce until well-mixed. Taste, adding more salt and crushed red
pepper if needed. Enjoy!
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