Well it’s been a hot minute hasn’t it?
Right on cue I hit that every three-month or so slump of losing my creativity. I couldn’t think of anything to cook. I had no words to write. Post-vacation blues probably had something to do with it. The never-ending cycle of dishes from feeding five people three times a day might have a little something to do with it too.
I did however get the Faux Martha’s new cookbook, The Minimalist Kitchen and What’s Gaby Cooking. I’ve thumbed through both cookbooks, marking recipes. I think they’re just the shot of new energy and inspiration I’m needing.
In the meantime there’s always this sesame noodle bowl. Which is SO easy and delicious and the perfect canvas for tons of veggies and any kind of protein you like. I cooked a whole chicken in my instant pot and shredded it for this recipe but seared salmon, flank steak or crispy tofu would all be delicious.
Will you judge me if I admit I’ve made this recipe three times now? I’ve used different noodles each time and added different combinations of toppings. I think it’s my new stand-by. I can’t get enough.
Sesame Noodle Bowl (recipe adapted from the cookbook Chloe Flavor)
- 10 ounces noodles (you can use phad thai rice noodles, udon, soba or spaghetti)
- 3 tablespoons toasted sesame oil
- ¼ cup low-sodium soy sauce
- 3 tablespoons rice wine vinegar
- ¼ cup peanut butter
- 2 tablespoons brown sugar
- 1 tablespoon minced ginger
- 1 clove garlic
- 1 tablespoon sriracha (use as little or as much as you like, this gives the sauce a kick)
- 4-6 ounces cooked chicken, diced (about 2 medium chicken breasts)
- Green onion, slivered
- Chopped cilantro (optional)
Cook noodles to package instructions. When cooked, drain water and set aside. In a blender or food processor combine sesame oil, vinegar, peanut butter, brown sugar, garlic and sriracha. Blend until smooth, about 1 minute.
In a medium bowl combine noodles with cooked chicken. Pour the sauce over everything and gently mix until the sauce is well-incorporated. Garnish with slivered green onion and chopped cilantro.
This dish can be served warm or cold. Store in an air-tight container in the refrigerator for up to three days.
*The top photo shows this recipe made with rice noodles and chicken. The bottom photo shows the same recipe with udon noodles, carrots, broccoli and snap peas.