Quick Sesame Noodles 12 oz. Chinese egg noodles
4 cloves garlic, pressed
1/4 c. sugar
1/4 c. oil
1/4 c. rice vinegar
1/4 c. low sodium soy sauce
3 T. sesame oil
2 t. chili sauce
6 green onions, or handful of cilantro, diced
2 t. sesame seeds, toasted
lime wedges for serving
Cook noodles, about 5 mins, drain, and transfer to a serving bowl.
Over medium heat, in saucepan, cook garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over noodles, and toss to coat. Garnish with green onions and sesame seeds.
(adapted from March 2007 Sunset Magazine Easy Chicken Adobo recipe)
1 Tbsp. canola or vegetable oil
8 boneless, skinless chicken thighs
5 cloves garlic, minced
2/3 cup seasoned rice vinegar
1/3 cup soy sauce
Heat the oil in a large saute pan over medium-high heat. When the oil begins to shimmer, place the chicken in the pan, and cook until browned, about 5 minutes. Flip the chicken over and brown the other side, another 5 minutes.
Remove the browned chicken from the saute pan and place in a large bowl. Add the garlic and saute until lightly brown and fragrant, about 1 minute. Deglaze the pan with the soy and vinegar, making sure to scrape the bottom of the pan with a wooden spoon. Return the chicken to the pan, along with any accumulated juices from the bowl, and simmer, covered for 20 minutes.
After 20 minutes, uncover the pan and increase the heat to medium, cooking for 15 minutes more or until sauce thickens. Drizzle chicken and rice with sauce.