Sweet soy chicken and vegetable noodles

As spring and warmer weather come, I almost always find myself increasing the number of Asian dishes we eat. The varieties are endless and the flavors are so bright. Plus, you can throw in pretty much any vegetables and protein to your liking and it will still taste delicious! For this dish, I wanted to make a sauce that was sweet with a bit of a kick from ginger. I decided to throw in some sesame for good measure and it totally worked. I used carrot, scallions, and green cabbage for my vegetables. Other tasty ideas are snow peas, red bell pepper strips, or broccoli. I used chicken thighs but you can just as easily use tofu or shrimp (or a mix). It's super versatile.

I'm excited because the farmers' market is back open now and last weekend we were able to get some asparagus and they had scallions, radishes, and spinach available already, too. I'm not a huge fan of the hot weather that summer brings, but I'm a huge fan of the fresh food it brings after a long winter. I'm ready for strawberries and blueberries and peaches to be ready! 

Give these noodles a try. They will feed about four people (more of less depending on hunger level and how many vegetables you add).

Sweet soy chicken and vegetable noodles
1/4 cup Tamari
3 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1/4 cup water
2 cloves garlic, minced
1-inch piece ginger, grated
1/2 teaspoon Sriracha
1 tablespoon coconut or olive oil
about 1 lb bonesless, skinless chicken thighs, cut into bite-sized pieces
1-1/2 cups thinly sliced green cabbage
1 large carrot, grated on the large holes of a box grater
5 scallions, sliced into about 1/4-inch pieces (greens and whites)
10 oz. thin egg noodles (such as Lo Mein noodles)
3 teaspoons sesame seeds, plus more for garnish

Whisk together all of the sauce ingredients (Tamari through Sriracha) and set aside.

Bring a large pot of salted water to boil. When it boils, cook the noodles until just al dente. Drain.

While the noodles cook, heat the coconut/olive oil in a large skillet or wok. Add the chicken and cook, stirring occasionally, until it is browned. Add the cabbage and carrot and cook until the chicken is cooked through. 

Stir in the sauce and let it come to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 3-4 minutes. Toss in the cooked noodles, scallions, and sesame seeds until everything is mixed and coated in sauce.

Serve immediately topped with additional sesame seeds and Sriracha on the side.

What was I cooking one year ago?: German egg pancakes
Two years ago?: cold German potato salad
Three?: Mexican brownies
Four?: spinach, strawberry, & feta salad
5?: bog salad w/ maple vinaigrette