these noodles definitely hit the spot when i was craving chinese takeout. the toddler wasn’t a huge fan because they are a little spicy, but you can always leave out the chili paste if littles will be eating too.
half a box of spaghetti noodles, cooked al dente medium sized carrot 1 zucchini 1/3 thinly sliced onion 1/4 cup of soy sauce 2 tbsp olive oil plus 1 tbsp to cook vegetables 1-2 tbsp sesame oil (i only like a light sesame flavor and it’s really strong so i only use one, but add more to your taste!) 1 tbsp hoisin sauce 1 1/2 tsp sambal… linking because this stuff is amazing if you haven’t used it 1/2 tsp minced garlic 1 tsp vinegar – sherry vinegar, rice wine vinegar, or apple cider vinegar 1 1/2 tbsp sugar splash of water – about a teaspoon optional garnish – sesame seeds, green onion, sriracha, etc.
cook the noodles to al dente according to package directions, and set aside. whisk together the soy sauce, olive oil, sesame oil, hoisin, sambal, garlic, vinegar, sugar, and water. heat a large pan or wok to medium-high heat, add 1 tbsp olive oil, and saute onions, zucchini, and carrot for about 3 minutes until starting to brown (i sliced the onion thinly, and then used a regular peeler to shave ribbons of about half the carrot and half the zucchini directly into the pan). add in the noodles to the pan and toss together with the vegetables. pour sauce over noodles and toss all together until heated through. garnish with sesame seeds, sriracha, etc.
this. gives. me. life. a bbq chicken stuffed sweet potato with avocado, crispy fried shallots, and sriracha crema. the sweet, creamy sweet potato, cool avocado, crunchy shallots, and spicy crema are the perfect combo. if you don’t like sweet potatoes *cough* my husband *cough,* you could certainly use a regular baked russet potato.
use any shredded chicken you want or have leftover. linking to my go to bbq sauce recipe but will list out the ingredients here because i do change a few things… mainly because i have little ones eating it and switch out hot sauce for apple cider vinegar. i just mixed up the sauce, poured it over 2 chicken breasts in the instant pot and cooked on manual for 15 minutes. then i used two forks to shred it. if you do it in the instant pot the sauce will become thinner because the chicken releases so much liquid. you could also mix up the sauce and just simmer it in a sauce pan to thicken and use on leftover or shredded rotisserie chicken.
1/3 cup honey 1/4 cup ketchup 1 tbsp minced garlic 2 tbsp apple cider vinegar 2 tbsp soy sauce 1 tbsp worcestershire sauce 1 1/2 tsp yellow mustard
2 shallots, sliced thinly 1 cup canola oil kosher salt
heat canola oil in a heavy bottomed pan to medium heat. fry shallots until just golden brown (about 5-6 mins) then transfer to a plate lined with a paper towel and lightly season with kosher salt. they will crisp up as they cool.
1/2 cup sour cream 1-2 tsp sriracha hot sauce pinch of kosher salt a few grinds of fresh cracked black pepper
bake sweet potatoes at 385 degrees for 1 hour. top with all the delicious toppings 🙂
can’t wait to share some food, photos and fun. i won’t be sharing long posts, what i ate in a restaurant five years ago that “inspired” this recipe, or tons of filler you have to scroll through to get to the goods.
so I’m here to be short, sweet, and to the point. if you’d like to check out my day to day life, check out my instagram! enjoy!