It has been a week since I sat down to talk. I secretly hope you have noticed, too, but more importantly, I hope that you are still my friend. I apologize, and my excuses involve a full-time teaching gig that I love and which has been occupying all my time. The days have come and gone. I have written. Cooked more delicious things. Stressed over countless to do items on my ever-growing list. Rejoiced when a student seems to understand and follow my lecture.
I teach them how to write, and I noticed that the past two sentences have been fragments. I can't help myself. Right now I watched myself attack the computer screen with a red pen. It looks like the Albanian flag; the screen, that is. Not really, but you get my point.
And I am still a mommy and wife. Jack has been going to daycare everyday and he is handling it very well. Better than his mommy. I pick him up at 1 and I get to spend the rest of the day with him. Still, I miss those slow mornings when the two of us would cuddle and eat breakfast at the little table or on the couch, music playing softly in the background, Jack talking about all his imaginary feats. Now, I look forward to those lazy afternoons, coming home after a tiring morning, hungrily eating with Jack who is eating his second lunch. Afternoons are my new mornings.
Needless to say, weeknight dinners are quick, like these Asian inspired noodles. They were such a welcome meal after a long day. Quick, easy, and satisfying to all the taste buds; they are perfect and delicious.
Asian Inspired "Pirate" Noodles
14 oz of thin spaghetti*
For the Dressing:
1 tablespoon of Balsamic vinegar
2 tablespoons of Tamari or dark soy sauce
2 teaspoons of toasted sesame seed oil
1 teaspoon of Ume Plum Vinegar (optional)
½ tablespoon brown sugar
2 tablespoons of honey
1 teaspoon freshly ground black pepper
Juice of ½ lemon
For the Chicken**:
1 tablespoon of canola or vegetable oil
2 chicken breasts, thinly sliced against the grain
2 garlic cloves, crushed
1 ½ tablespoon of finely grated fresh ginger
½ teaspoon of salt
1/3 cup of chopped fresh cilantro
2 green onions, chopped
Toasted Sesame seeds for sprinkling.
Cook the noodles in a large pot according to the package instructions.
In the meanwhile, mix all the dressing ingredients in a mixing bowl. Set aside.
Heat the canola oil in a large skillet. Add the garlic and ginger and sauté stirring for about 1 minute. Add the chicken and salt and sauté until the chicken is cooked through. Set aside.
Drain the noodles and place them in a large mixing bowl together with the chicken, dressing, cilantro, and onions. Mix thoroughly and serve the noodles sprinkled with the toasted sesame seeds.
*I prefer to use Barilla Plus.
**You can substitute the chicken for Extra Firm Tofu for a vegetarian version.