Yummy, Yummy Yummy, I got Asian in my tummy. And blah blah something else that rhymes. This recipe went array in so many ways. My original intention was to make a spicy peanuty sauce. I did NOT succeed. wait, to be fair... It was spicy. It was peanut-y. It was not yummy. So since I was 90 percent there in food prep, I took it a different direction. I had seen this beautiful dish on pinterest with all vegetable noodles and a Thai peanut sauce. I was thinking in my head, I'm going to make this and its gonna be even more awesome. Fail. Epoch fail. I have a Spiral Slicer Spiralizer Complete Bundle - Vegetable Cutter - Zucchini Pasta Noodle Spaghetti MakerSpiral Slicer Spiralizer Complete Bundle - Vegetable Cutter - Zucchini Pasta Noodle Spaghetti MakerVegetti (which I love). It was successful for the zucchini. The carrots were too thin and the squash was too thick. So I transferred the carrots to my mandolin (and darling more for the not sleight of hand). I did the same for the thick ass squash. (You're getting the play by play in case your internal dialogue is attempting to determine which vegetable noodle maker would suite you best.) Anyway, my counter top and my mind were all pointing towards an Asian-themed dinner. Luckily my pantry and fridge were able to cash the check as I switched gears. So my peanut sauce became a sesame soy sauce. And my wholesome veggie "noodles" were violated with whole wheat noodles as well. (I knew in my heart of hearts my husband would come home and say "Where are the carbs?".) So as you make this dish you can make it a) with original vegetable only virginity intact -or- b) the bastadized/bastardised (apparently there is no correct spelling for a non-word) version that has wheat product in it as well. (The amount of sesame soy sauce is calculated for the noodles. So if you go with just veggies, make sure to add some.)
2 chicken breasts
1 yellow squash
1 head cilantro
4 cloves garlic
1/4 box whole wheat linguini noodles (or more vegetables)
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 1/2 tbsp sesame oil
1 tsp siracha
1 tsp ginger powder (If you have real ginger use it. I was out. So 2 tsp grated fresh ginger)
1. Halve your chicken breasts down the whole of the breast. (This isn’t necessary, but the thinner they are, the less likely you will over cook them.)
2. Sprinkle with salt and pepper.
3. Cook the chicken in a pan until done. Slice into bite size chunks/strips and set aside.
4. Using a Vegetti (or a mandolin if you don’t have one) prepare your zucchini by turning it in a circular motion in the device.
5. CAREFULLY cut your carrots on a mandolin. (They are too thin for the Vegetii.)
6. Cut your squash. (Mine were too thick for the Vegetti, so I used the mandolin.)
7. Put all of these vegetable as well as the sliced chicken into a large mixing bowl.
8. If you add grain (or any other) noodles to this dish, use about a quarter box and follow the instructions on the packaging.
9. In a separate mixing bowl add minced garlic, sesame oil, soy sauce, rice wine vinegar, siracha and ginger (fresh grated or powdered).
10. Pour this mixture over your vegetables, noodles and chicken.
11. Cut up half to two thirds of your cilantro and mix it in as well.
12. Toss it all together serve!