1 package (1 lb) uncooked noodles or pasta (any shape)
6 tablespoons soy sauce
6 tablespoons sesame tahini paste
3 tablespoons packed brown sugar
1 tablespoon sesame oil
3 cloves garlic, finely chopped
Dash crushed red pepper flakes
2 green onions, finely chopped (2 tablespoons)
2 teaspoon sesame seed, toasted
Additional crushed red pepper flakes, if desired
Cook noodles as directed on package. Drain; place in large bowl.
Meanwhile, in small bowl, stir together soy sauce, tahini paste, brown sugar, sesame oil, garlic, and dash pepper flakes.
Pour mixture over noodles in bowl; toss to coat noodles. Top with green onions, sesame seed and additional pepper flakes. Serve warm or cold.
1/4 cup packed brown sugar
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
1 1/2 lb skin-on bone-in chicken thighs
1 tablespoon vegetable oil
Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
2 tablespoons Sriracha
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
3 cloves garlic, minced
2 teaspoons grated ginger
Juice and zest of 1 lime
6 bone-in, skin-on chicken thighs
4 medium carrots, cut into large chunks
1 large onion, cut into wedges
2 cups Thai basil leaves
Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes.
Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
Position all the chicken pieces skin side up among the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes… …stirring in the Thai basil halfway through baking.