Simple Asian Peanut Noodles with Chicken

This dish is so. stinking. good. I’ve been making it for almost a year and am ashamed that it’s taken me this long to write about it. When we learned early last year that my middle son’s allergies would be keeping dairy, egg and gluten off the menu, I started trying more Asian recipes because they were typically conducive to our restrictive diet. This one was by far the best. The base of this recipe is the noodles (without the chicken). I’ve made it in the past topped with roasted shrimp and grilled chicken, but it would also be awesome as a vegetarian meal too. Tonight was my first attempt at this style of chicken and I loved it. Side note: I’m picky about chicken. I like grilled, I like roasted, I like boiled and shred… but I don’t like to cut up raw chicken and cook it because it typically gets too chewy. So I’ve long been perplexed about how the chicken at Asian restaurants is so tender. So I plopped some random phrase into Pinterest about how to get unchewy chicken for Asian recipes and wouldn’t you know there’s a technique: you “velvet” chicken. It’s really a thing. Well I tried it and it worked as advertised – delicious tender chicken pieces that went perfect with these noodles. So here you have it, my current favorite dinner for the fam (which, by the way, they all LOVE!) – hope you enjoy!

Simple Asian Peanut Noodles with Chicken

Simple Asian Peanut Noodles with Chicken

1 lb gluten free spaghetti noodles, cooked according to instructions
1/3 cup gluten free soy sauce
1/3 cup crunchy peanut butter – or more to taste (if you have creamy, just add chopped peanuts)
3 tbsp vegetable oil
2 tbsp honey
1 tbsp grated fresh ginger
2 tsp rice vinegar
2 cloves garlic, minced
6 scallions, sliced
1/3 cup chopped fresh cilantro
1 tbsp sesame seeds

1) While the pasta water is heating, add all ingredients (except pasta) in a small bowl (I used a 2 cup measuring cup). Stir well until ingredients are fully incorporated.
2) Pour over hot pasta. Add chicken (or other protein such as shrimp) – see below. Stir well until pasta is completely coated with the sauce.

“Velvet” Chicken
1 1/3 lbs chicken breast, cut into thin slices
2 tbsp canola oil (divided)
1 tbsp cornstarch
2 tsp rice vinegar
1 large egg white
1/4 tsp salt

1)  Whisk in 1 tbsp oil, cornstarch, vinegar, egg white and salt in a medium bowl. Add chicken and coat well. Place in the refrigerator to marinate for 30 minutes.
2) Place 1 to 2 inches of water in a sauté pan and heat on high to boil. Once rapidly boiling, place the chicken pieces one at a time. Once the pan returns to boil, boil the chicken for 1 more minute. Remove with a slotted spoon. Set aside and cover to keep warm.

This recipe makes enough for my family of 5 with a little leftover. We love edamame with this dish too!

Velvet chicken

Velvet Chicken

Soy Peanut Sauce

Soy Peanut Sauce

Simple Asian Peanut Noodles with Chicken

Adapted from The Comfort of Cooking’s SIMPLE ASIAN SOY-PEANUT NOODLES and How to Velvet Chicken

 

Asian Pork Tenderloin with Lemon Ginger Rice and Sesame Green Beans

I’ve been cooking a lot this week, but haven’t had the time to post… so I’ll be trying to catch up this weekend. With Blake being home in the evenings now, I was able to come up with some new recipes. One of the dinners from this week was a grilled Asian pork tenderloin that I served over lemon jasmine rice with sesame green beans. It was a clean-your-plate kind of meal – delish!

Asian Pork Tenderloin

Asian Pork Tenderloin

1 package of 2 pork tenderloins (about 1 1/2 – 2 lbs total)
1/4 cup soy sauce
1/4 cup honey
1/4 cup olive oil
1 tbsp sesame oil
1 tbsp minced fresh ginger
2 tsp minced garlic
1 tsp dried minced onion

1.) Place all ingredients in a Ziploc bag and let it marinate at room temperature for 15 to 20 minutes.
2.) Grill on a preheated grill for about 7 to 8 minutes on each side.

Asian Pork Tenderloin1

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Lemon Ginger Rice

1 cup jasmine rice
1 2/3 cup water
3 tbsp olive oil, divided
1 tsp salt
1 tbsp lemon zest
1 tbsp grated fresh ginger
2 tsp minced garlic

1.) Place water, 1 tbsp olive oil and salt in a medium sauce pan. Bring to boil and stir in rice. Cover and turn heat to low. Simmer for 15 minutes, stirring occasionally. Remove from heat and stir in 1 more tablespoon of olive oil.
2.) In a small sauté pan, add 1 tbsp olive oil, lemon zest, ginger and garlic. Saute for 2 to 3 minutes. Stir the lemon, ginger and garlic in with the rice.

Ginger and lemon

Ginger and lemon2

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Sesame Green Beans

1 lb of French green beans
2 tbsp sesame oil
2 tsp minced garlic
1/4 cup chicken stock
2 tbsp soy sauce
1 tbsp honey
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sesame seeds

1.) In a large saute pan, heat sesame oil over medium high heat. Add garlic and sauté for 1 minute. Stir in green beans and sauté for another minute.
2.) Add chicken stock, soy sauce, honey, salt and pepper and cook for about 5 minutes, or until beans are just slightly tender. Stir in sesame seeds.

Sesame Green Beans