this recipe is the perfect example of why I started a food blog-
because I want to shout from the rooftops that everyone should try it!
the sauce can be made in the time it takes to boil the pasta.
then stir it all together and stick it in the fridge to chill for tomorrow’s dinner and/or the week’s lunches.
spicy-sweet sauce absorbs into the pasta transforming the italian noodle into something completely different.
for workday lunches because it’s not really leftovers if it has to be served chilled right?
and finally, so versatile:
add any cooked protein- either at each meal or after the pasta has had time to chill on it’s own in the fridge.
garnish to taste- if you don’t like green onions or cilantro then you can try avocado or parsley.
add any veggies too- this would be a great vessel to use up leftover grilled or roasted veggies.
recipe has been added to the weekly meal planning list.
happy cooking! #getinthekitchen
- 1 16oz box linguine
- 1 tbl crushed red pepper
- ½ C sesame oil
- 6 tbl honey
- 6 tbl soy sauce
- garnish: green onions, peanuts, cilantro
- cook pasta per package directions.
- while pasta is boiling, bring together sauce ingredients:
- add sesame oil and peppers to a medium sauce pan and bring to a simmer then turn heat off (simmer on low for 1 minute for a spicier dish).
- in large bowl with lid, combine honey and soy sauce.
- strain peppers from oil, adding oil to bowl and discarding the peppers
- whisk the sauce ingredients together
- when pasta is cooked and drained, add directly to bowl and sauce.
- stir everything together for about 2 minutes to help the pasta soak up the sauce
- cover and move bowl with thai noodles to fridge
- chill completely before serving
- when ready to eat, chop green onions, peanuts and cilantro for garnish