Food: Chicken and Garlic Noodles |

Some ingredients are hard to find at the grocery store, so I’ve been improvising – to create meals I’be been craving from evenings out with friends at a local Asian fusion restaurant. Mind you, these are not my recipes, but ones I find online with the ingredients and ease of prepping ideal. Because for me – time is valuable – and spending too much time over a hot stove takes away that much time from the eating ritual in my home – with spirits and loaded conversations – fun ones of course – since who wants to be brimmed with anxiety over a meal?

For dinner tonight – I will make this chicken and garlic noodle dinner with a few minor adjustments – due to shortage of ingredients or some I don’t care for.

INGREDIENTS

- 1 pound boneless skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons corn starch or flour
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 1/2 teaspoons black pepper
- 3 tablespoons sesame oil or extra virgin olive oil
- 1/4 cup honey
- 1/4 cup low sodium soy sauce – I will use Worcestershire Sauce, since allergic to soy
- 2 tablespoons rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 8 ounces rice noodles – might end up with angel hair pasta – no rice noodles in my local grocer or white rice
- 2 medium shallots, sliced or chopped
- 2 small heads broccoli, chopped
- 1/2 cup raw cashews
- zest and juice of 1 lime
- 1/2 cup fresh basil or cilantro, roughly chopped
- 3 tablespoons salted butter
- 3-4 cloves garlic finely chopped or grated
- 1/3 cup canned coconut milk