Spring break is officially over and I’m still kind of wallowing in self-pity. I had an awesome week consisting primarily of me: getting up whenever I wanted, running, biking, baking, photography, and reading – basically just whatever I wanted, whenever I wanted =). Oh, if only I could get paid for that! But all too soon, it’s back to the grindstone. And just when I thought surgery was over, I come back for my specialties rotation and guess what’s first up – pediatric surgery! On the bright side – day one wasn’t bad so fingers crossed.
If you’ve been reading my blog for a while you probably think I eat a lot of noodle dishes for dinner. After all, basically every recipe in the main dish category involves pasta. This isn’t a true representation of what I eat though. In fact, I rarely eat or cook pasta for dinner. But, somehow here’s another pasta dish. I guess I just like to blog about pasta =). This recipe is a quick and easy stir-fry dish with noodles. I have no idea if these are authentic Thai noodles or not, but either way they are good! If you can’t find hot chili oil, just add in some crushed red pepper flakes. Enjoy!
Spicy Thai Noodles
4-4.5 oz fettuccine pasta, cooked and drained
1 uncooked boneless skinless chicken breast, cubed
1/2 tbsp hot chili oil
2 tbsp soy sauce
2 tbsp sesame oil
1 tbsp honey
1/4 tsp garlic powder
2 cups frozen stir fry vegetables
1. Heat nonstick skillet over medium high heat. Add 1 tsp of the sesame oil and the chili oil to skillet. Allow oil to get hot (about 30 seconds) and then add cubed chicken breast. Cook chicken until only small amounts of pink remain, 2-3 minutes.
2. In small bowl, combine remaining sesame oil, soy sauce, honey and garlic powder. Stir to combine.
3. Add frozen vegetables and sauce to skillet and cook about 4 minutes more or until vegetables are tender.
4. Add cooked pasta and toss until sauce is evenly distributed. Garnish with chopped peanuts or sesame seeds if desired.
