No, I don't have children ya'll don't know about. I'm referring to my husband and oldest son. Well, and I guess with his love of all things rice, my baby too. They love Asian cuisine. I can't say much, so do I, but there is no doubt Mr. E could eat it every day and never tire of it. It is by far his favorite, and he has even mastered some dishes on his own that are, shall we say, exotic?
With warmer weather here, and the hot summer just around the corner, (YAY!!!) our menu is adjusting accordingly. We are those people who like lighter meals on hot days, and even things that aren't necessarily hot when eaten. A lot of salads, fresh veggies and fruit, cold meat sandwiches, etc. are what we live on during the summer.
There is no doubt this will be showing up on our dinner table over and over this year. Sure, it has cooked components, but it is served cold, but is still super filling. It would be a terrific take along to that neighbor's barbecue, a light supper like we had, or lunches all week long.
Don't let the number of steps or ingredients intimidate you. Everything can be found at your regular grocery store (I'm talking Aldi, Kroger and Walmart where I shop) and a couple of the steps you can actually do ahead of time to save precious minutes at supper time.
Oh, and if you want to leave the chicken out, no problem! You could even add more veggies instead. I think mushrooms would be delicious!
I'm so thankful grilling, mowing, play all day, sunscreen and extra baths season is here. We waited so long! Plus, we get to eat some yummy things too!
Sesame Noodle Salad
1 lb. spaghetti
1 lb. boneless chicken thighs
1 (8 oz.) can sliced water chestnuts, drained
1 lb. tri-color coleslaw mix
2 green onions, chopped
1 cup chow mein noodles, extra for garnish
Garlic Powder, to taste
Salt and Pepper to taste
Vegetable Oil
Dressing
1/2 c. sugar
3/4 c. soy sauce
2 TBS sesame seeds
1/4 tsp. allspice
1/4 c. rice wine vinegar
1/2 c. vegetable oil
3 TBS sesame oil
Preheat oven to 350. Spray a baking sheet with nonstick spray. Lay chicken on sheet, baste with vegetable oil. Season with garlic powder, salt and pepper. Roast for 30 minutes until juices run clear. Remove to plate and allow to cool. When cooled, chop into bite sized pieces.
For dressing, combine sugar, soy sauce, sesame seeds, allspice and vinegar in a glass jar. Shake well for 2 minutes. Add both oils. Shake for 3 minutes more. Chill at least 2 hours.
When ready to assemble salad, cook spaghetti until al dente. Rinse with cold water and drain well. In a large bowl combine pasta, chicken, coleslaw, water chestnuts and chow mein noodles. Mix well. Pour dressing over and mix again. Garnish with green onions and extra chow mein noodles.
*NOTE* The chicken can be made the night before or earlier in the day. Just keep it in the fridge until you're ready to use. I made the chicken and dressing in the morning and chilled until supper time. If you want to make the salad and take it somewhere, add the chow mein noodles right before serving.
Shared at Weekend Potluck
Inspired by Lil' Luna
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