Easy, weeknight dinner.
I have a weak spot in my heart for terrible, Americanized Asian food. I grew up on Panda express, and just absolutely loved the pungent, greasy, fatty fried chickens tossed with some sort of canned, wilted vegetables. Panda Express’s cuisine hails from the giant country of Asia, and it’s delicious. I slowly weaned myself off their faux-Asian fare, since the combination of MSG and heart failure-inducing ingredients isn’t good for you. Panda Express, I’ll never forget you though. XOXO.
To this day, sometimes all I want is ambiguous asian food, not authentic Thai, Vietnamese, Chinese, etc. That’s where this dish comes in. It doesn’t claim to be anything authentic, but it’s sure delicious as hell, and as an added bonus, it’s relatively healthy. Not to mention that it comes together pretty quickly — all together, a sensible choice for a weeknight meal.
Ingredients:
Serves 4 (or 2 very hungry people)
6 oz soba noodles
2 boneless chicken thighs, chopped
2 cups spinach
1 cup chopped shitake mushrooms
1 cup grated carrots
3 tsp toasted sesame oil
pepper to taste
sauce:
3 tbs reduced sodium soy sauce
1 tbs peanut butter
1 clove garlic, minced
2 tsp red pepper flakes
1. Bring water to a boil for the soba noodles. Cook the noodles once the chicken and vegetables are almost done, since soba noodles only take about 4 minutes to cook.
2.Whisk together the ingredients for the sauce and set aside.
3. In a large pan, cook the carrots, mushroom, and chicken until the chickens are browned and the carrots and mushrooms are soft. Add in the spinach at the end. Add the sauce to the chicken and vegetables and mix well. Once the soba noodles are ready, drain the noodles and add to the chicken and vegetables.
4. Dinner is served!
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