Tag Archives: Asian food

Wanna Be Asian Noodles Recipe with Orange-ish Chicken

We love this !  I can’t stress how much all of us truly enjoy this dish.  And its various incarnations.

I also can’t quite define what I’m doing here.  It is Asian-inspired, to put it neatly.

The noodles are an attempt to copy my favorite dish at Noodles & Co (they call it Thai something or other).  The chicken is marinated in salad dressing, orange juice,  and fruit spread.  The veggies and sauces can vary each time, but I try to keep them similar.

What you’ll need:


Spaghetti or Linguine

Soy sauce

Brown sugar

Ketchup

Garlic, crushed or powder

Chili Powder

Butter

Ginger, powder

Peas, carrots, broccoli, edamame, bell peppers, onions, bok choy,  whatever

Chicken breasts

Orange juice

Asian salad dressing

As always, I try to stick to organic ingredients and make sure the dead animal I’m eating was well-treated before slaughter.  Appetizing, I know.

Directions

Cut the chicken into cubes, skewer the cubes with bell pepper and onion between them, and place the kabobs in a deep dish.

Mix a half cup each of salad dressing and orange juice with 3 tablespoons of fruit spread and 1 tablespoon of garlic powder.  Pour mixture over kabobs then cover dish; I prefer Walmart-brand plastic clinging wrap.

Prepare grill and set to medium high heat.

Fill pot with water to cook pasta. Bring the water to a boil, drop in pasta, get it submerged and back to a boil, and turn down the heat.

You’ll want to follow the directions on the box for the pasta, but know that once it can be left alone for a few minutes, you’re going to be running that chicken to the grill.

Grilled chicken can be a pain in the neck.  I’ve learned you want to cook it really hot, being fast to turn it so you don’t burn it.  Once the entire outside of the piece of chicken looks cooked, turn down (or off) the grill heat and keep the lid closed.

Basically, you’re searing the chicken to lock in the juices and you’ll let it cook from the outside in.  That’s how you keep from drying it out.

When the pasta is 97% done, toss in your harder veggies like onion, edamame, and carrots.  When the pasta is 100% done, add peas, broccoli, and peppers.  Then drain it all.

Add butter to your pasta pot, maybe half of a stick, and get it melted before putting the pasta and veggies back in the pot.  Then stir.  Get the noodles coated.

Did you forget about the chicken?  Go check it!

Turn the burner under the pasta back on to about medium heat.  Then mix together (in the same thing you mixed the marinade, if you want to save yourself dishes)
¼ cup soy sauce,
¼ cup ketchup,
¼ cup brown sugar,
¼ teaspoon ginger,
½ tablespoon garlic,
and ½ tablespoon chili powder.

Stir well, until the sugar is dissolved, then slowly pour over the buttered noodles and veggies.

Keep stirring!  You’re making my half-hearted attempt at caramelizing your noodles.  Make sure you turn off the heat AND move the pan to a cool burner when you’re done.

Bring the chicken in off the grill and strip the skewers.  Make sure it really is cooked.  This seems to be a repeat issue with me, chicken, and the grill.

Pile it all on plates and EAT YOUR COLORS!

If you’re feeding toddlers like I am, make them small portions and stick them in the fridge.  While you’re chasing them to wash their hands and get to the table, while you are filling drinks and calling out to your husband that he needs to wash his hands and get his drink, while you are chasing at least one escaped toddler, while you get forks for the other three but a set of chopsticks for yourself, your children’s food will be cooling off and ready to eat when you finally get all four of your bodies to the table.

AH-MAY-ZEEN

This meal changes every time I make it.  In fact, frequently I use ground beef in a wanna-be-street-vendor-style Korean sauce instead of the chicken.  Whatever, it is still freaking awesome.

I try to make enough to last two dinners and one lunch, but since it is so darn good, we often eat more than we should at one sitting.  Sometimes we add black pepper or a sweet chili sauce or extra soy sauce to the finish product; sometimes it is just too good for words, much less extra condiments.

Play with it.  It is amazing.  You’ll come back to this post to thank me.

#GotItFree


Please note that I used Barilla’s Gluten Free pasta for this recipe.  I received this pasta for free to give my honest opinion of it.  I am a BzzAgent and qualified to test and taste this Gluten Free pasta.  This recipe and the opinions I have regarding this pasta are mine.

We are not a gluten free family by any means.  When the BHE and I went wheat free 5 years ago, it was for personal health based on personal research.  We didn’t really go “gluten free” nor did we stick to it after that initial round of weight loss.  Probably because I found out I was 6 weeks pregnant a couple months after we started the diet.

However, I told BzzAgent that I am interested in gluten free foods.  It is the closest way to telling them that we try to avoid excessive wheat in our diets.

I was so freaking excited to get free pasta!  I LURV PASTA!

I received both macaroni and linguine.  I used the linguine for this Asian-inspired dish.  The sauce clung to the noodles perfectly.  I’ve learned that organic wheat as well as gluten free pastas take a little longer to cook than traditional GMO wheat noodles, and sometimes those types of pastas let your sauce slid right off.  Not these!  Perfect.

The kids didn’t notice anything different about the noodles.  That’s how good Barilla did with taste and texture on these.  What I noticed was that I didn’t have to cut their servings.  Normally with linguine, I have to cut the noodles down to 1 or 2 inches in length.  These noodles broke apart during the regular cooking process for this recipe.

Let me tell you:  it still tasted good.  The flavor of the noodles is great!  My husband loved loved LOVED that it was gluten free.  He said he would rather eat something without wheat than worry if it held together.

If you were making, say, chicken alfredo with linguine noodles, I wouldn’t recommend Barilla’s Gluten Free pasta.  You can’t twirl your noodles!  If you are making this recipe or don’t care about how your food gets from your plate to your mouth, these noodles are just fine.  In fact, in the case where you need to cut the noodles to feed a kid or have less messy leftovers for lunch at work, these noodles work great!

The flavor and ingredients:  great!

The texture and look:  not so great, but acceptable.