1/2 cup chopped red, yellow or green bell pepper, or any combination of bell peppers
2 Tbsp. minced garlic
1 pound broccoli florets
Cook the spaghetti, drain well, put into a large bowl and toss with a little oil. Set aside.
Asian Citrus Peanut Sauce
Combine the JIF peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium size bowl. Whisk until very well blended. In a large, deep-sided skillet, heat 1/2 cup Crisco Canola Oil over medium heat. Add the chopped pepper, chopped onion, and minced garlic; cook about 1 minute. Add the broccoli florets and stir; add the Asian Citrus Peanut Sauce, and stir. Continue to cook stirring often, until the broccoli is cooked to your liking. Toss with the pasta. Serve at room temperature. Refrigerate if not served immediately. Will keep refrigerated for about 2 days.
Once you buy the oils, you generally have the ingredients laying around the house, and they are very inexpensive. If you have one, I suggest Trader Joes, they sell this stuff dirt cheap. I would say there is enough protein in here to not add meat, but some chicken breast is tasty if you are extra hungry.
2 cloves of garlic
1/4 inch fresh ginger, peeled
2 Tbsp. soy sauce
1/4 cup of peanut butter
1 Tbsp. sesame oil
2 Tbsp. chicken stock or water
2 tsp. chili oil
1 Tbsp. sugar
Diced cucumber and cilantro for toppings if you like
Boil 1/2 pound of pasta. Add ingredients to food processor or blender, starting with the ginger and garlic. Mix into fresh pasta and top. Voila!, a beautiful cheap delicious meal. You know it's cheap because I am on a college budget!
I first saw a recipe for this from Life's Ambrosia and then checked out a few other Chicken Udon Noodle Soup recipes online and ended up combining about four recipes/ideas. When remembering I had some frozen cooked cocktail shrimp, I decided to add some of those too ;-)
2 tsp. extra virgin olive oil, divided
2 tsp. sesame oil
1 large boneless skinless chicken breast, cut in to small bite size pieces
1 1/2 tsp minced garlic
1/2 cup button mushrooms, sliced
1/2 cup snow peas, cut in half widthwise
1/2 tsp ground ginger
4 cups chicken broth
1 1/2 tsp. soy sauce
1 tsp hot pepper sauce, or more to taste
1/4 cup cooked cocktail shrimp, rinsed and drained (optional)
1 (10 oz.) package dry udon noodles.
3 green onions, chopped
Heat one teaspoon of the olive oil and 2 teaspoons of sesame oil in a large pot over medium heat. Cook chicken just until browned. Transfer to a plate. In the same pot add remaining olive oil, garlic, mushrooms and ginger. Cook 5 minutes or until mushrooms are soft.
Pour in chicken broth, soy sauce and hot sauce (and shrimp if desired). Return chicken to pot. Reduce heat to low and let simmer, covered, for 25 minutes.
Meanwhile, prepare udon noodles according to package directions. Divide noodles between bowls and ladle soup over the top. Sprinkle with green onions and serve.
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