I had mixed feelings with the first month of my participation in The Secret Recipe Club, on the one hand the ups are all the lovely new bloggers I met, and who I am now following. On the down side was the fact that the person whose blog I was given did not leave a comment on my post! I wonder if she did not like the rendition I made of her meal? This month, my blog assignment is *jam hands*. Ali is from Montana and is a mom of two. We both have the same feeling about people being nice – I however think mascara is an every day necessity! I chose Ali’s Funky Chicken and Sesame Noodles as it sounded exactly like something we would eat and enjoy I changed the pasta to noodles and added some green beans for colour and crunch. Dave really enjoyed this meal, enough so that he took the left over chicken to work for lunch the next day.

CHICKEN AND SESAME NOODLES

ingredients:

for the chicken

¼ cup brown sugar – I used fructose

¼ cup soy sauce

¼ cup teriyaki sauce

2 cloves garlic, minced

1 teaspoon chopped ginger

4 boneless, skinless chicken breasts

soy bean oil for cooking

for the noodles (for 2 people)

180g ramen noodles

¼ cup soy sauce

6 tablespoons sugar – I used fructose

2 tablespoons sesame oil

3 spring onions, thinly sliced

2 tablespoons sesame seeds

method:

for the chicken

mix the sugar, soy, teriyaki, garlic and ginger in a bowl

stir until the sugar has mostly dissolved

add the chicken and coat well with the marinade

cover and leave in the fridge for 2 hours

for the noodles

using a jar, mix together the soy, sugar and sesame oil

for the meal

heat the oil in a wok and the water for the noodles

cook the spring onions for the noodles if you don’t like them raw – we don’t

set aside

remove the chicken from the marinade and seal – discard the marinade

cut into bite size slices and then finish cooking in the wok while you boil your noodles

shake the noodle sauce until well blended

drain the noodles, return then back to the pot and pour the sauce over the noodles

add the spring onions and the sesame seeds and mix the noodles so that they are well coated

place the noodles into a bowl and add the left over sauce to the chicken while it is still in the wok

cooks notes: we added 50g green beans to the wok for a minute so that they were nice and crunchy

Printable Version

I am submitting this recipe to Presto Pasta Nights, which is being hosted this week by ME!

Tandy

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