Spicy Tofu and Noodles with an Asian Flair

This takes about 10-15 minutes of prep up front and then everything goes pretty quick.

What’s needed:

8 ounces of fettuccine rigate noodles (or similar flat noodle)

8 ounces of sugar snap peas

1 package of firm tofu, cubed

1 pint of cherry or grape tomatoes, halved

4 ounces of water chestnuts, sliced

1/2 cup of green onion, sliced thinly

1/2 cup of yakitori sauce

1 tablespoon of vegetable oil

1 tablespoon of chili garlic sauce (optional)

toasted sesame seeds

What you’ll do:

After all the prep work, start to boil a large pot of water then cook noodles as directed on package. While the water is starting to boil, in another pan, over medium-high heat, pour one tablespoon of vegetable oil and brown the tofu (7-10 minutes). When the noodles are just about done add in the snow peas to the boiling water for a minute or two, then drain, rinse, and return to the pot. Add the tofu, the halved tomatoes, sliced water chestnuts, sliced green onions, and yakitori sauce. Mix well and serve. You may sprinkle the toasted sesame seeds over the plated noodles as desired. Note: there are three options for the sauce, original yakitori (for no spice), spicy yakitori (for a little kick), and the spicy yakitori with the chili garlic sauce (for more heat).

Spicy Tofu and Noodles

Spicy Tofu and Noodles

Chicken Yaki-soba

Here’s a great, quick recipe. I used chicken but you may substitute beef, pork, or tofu. Just adjust cooking times appropriately.

What you will need:

2 boneless, skinless, chicken breasts, sliced thinly

1 package Maruchan yaki-soba noodles (we use all three packs) do not use the seasoning packet

8-12 ounces of bean sprouts

2 large carrots, sliced

2 stalks of celery, sliced

1/2 large white onion, sliced and quartered

1 bunch of green onions, sliced and separated into whites and greens

1/4 cup of spicy or original yakitori sauce (for chicken)

1/8 cup of spicy or original yakitori sauce (for noodles)

sesame oil

In a large skillet, heat 1/2 tablespoon of sesame oil over medium-high heat, add white ends of green onions and stir for about one minute. Add the white onion, carrots, and celery, stirring occasionally until onions start to become translucent, then add the bean sprouts for about one minute and reserve in a bowl. In the same skillet over medium-high heat, add another 1/2 tablespoon of sesame oil and chicken, stirring frequently until done, approximately 10-12 minutes, then add 1/4 cup of yakitori sauce (we used the spicy on the chicken) and stir until caramelized, around 3 minutes. Reserve to a bowl. Finally, in the same skillet, over medium-high heat, add 3/4 cup of water and 1 tablespoon of sesame oil and all three packs of the yaki-soba noodles. IMPORTANT, do not add the seasoning packets. Stir until noodles are separated and heated, around 3 minutes. Add 1/8 cup of yakitori sauce (we used the original for this step) and mix in, add veggies and chicken, mix to incorporate for 2-3 minutes to heat all. Serve and top with remaining sliced green onions. Serves 4.

ChickenYaki-Soba

Effortless Spicy Crock Pot Chicken

Here is an easy recipe with very little fuss or prep. All you will need is a crock pot, spicy yakitori sauce, white cooking wine, and 2 1/2 pounds of boneless, skinless chicken breast. To start, mix 1/4 cup of white cooking wine with 1/4 cup of spicy yakitori sauce and pour into crock pot. Clean your chicken breasts and place into crock pot. Set crock pot to low setting for four hours. At the two hour mark turn your chicken breasts over to let top side soak into the liquid. After four hours, remove and shred chicken (as fine or course as you desire) with two forks and return to crock pot. Add an additional 1/4 cup of spicy yakitori sauce and mix well, let sit in crock pot on warm setting for 15-20 minutes to absorb the juices. Serve with steamed rice. Garnish with green onions (and sesame seeds if desired).

CrockPotChickenPlate2755