Asian peanut noodles and spicy basil chicken

A perfect first homemade dinner back. Super tasty, easy and healthy, as long as you don't mind carbs of course. The two dishes complimented each other well for a spicy spicy treat, but the good news is you can notch the heat up or down to your liking.

You can also play with the veggies you put in the noodles depending on what you have on hand. The noodles are equally good warm/cold and would be a perfect pot luck or picnic dish. Sub tofu for the chicken and rice noodles for the whole wheat I used here and you've got a veggie/vegan/gluten-free dinner.

Asian peanut noodles


You will need:

1 tbsp. olive oil
1 medium white onion, diced
4 cloves garlic, diced
1-2 Thai chili, finely chopped
2 carrots, shredded
1 zucchini, sliced lengthwise
1/2 yellow pepper, sliced thin
1/2 orange pepper, sliced thin
1 tbsp Hoisin sauce
1/2 tbsp. fresh ginger
1/2 cup low sodium soy sauce
1/2 cup chicken stock
3 tbsp. peanut butter, heaping (I used crunchy)
1 package whole wheat pasta noodles,linguine or spaghetti (or try soba or rice noodles)
For garnish:
1 scallion, chopped
1 lime, cut into wedges
sesame seeds for sprinkling
4 basil leaves

Boil water and cook noodles. Set aside.

In wok or high-sided frying pan, heat oil over medium high heat. Add onion and let cook until translucent, about 3-4 minutes.

Add garlic, chili, carrots, zucchini, pepper, Hoisin, ginger, soy sauce, chicken stock and let simmer about 5 minutes.

Turn down heat and add peanut butter, stirring until fully incorporated.

Stir in noodles, tossing in sauce until coated.

Plate and garnish with scallion, lime, sesame seeds and basil.

Serves 4.

Spicy basil chicken


You will need:

2 tsp olive or canola oil
1/2 cup onion or shallots, diced
2-3 boneless, skinless chicken breasts, cut into 1 inch cubes
3 cloves of garlic, diced
1 tbsp low-sodium soy sauce
1 tbsp sugar
2 tsp sriracha sauce, more or less depending desired spiciness
1 tsp water
1/2 tsp cornstarch
1/3 cup basil leaves, sliced

Heat oil in a large frying pan over medium high heat. Add onion and garlic, cook until translucent, about 1 minute. Add chicken and let cook for about 8 minutes, stirring often, until cooked through.

In a small bowl, whisk sugar, soy sauce, sriracha, water and cornstarch.

Add to chicken and stir to coat and let thicken for about 1-2 minutes. Remove from heat and stir in basil.

Serves 4 (side portions).