{Thai Sesame Noodles}

This is the perfect recipe, if you’re craving Thai takeout style noodles. Super easy and quick to through together with delicious flavors.


3/4 pound dried rice noodles (found in the Asian section of the grocery store)
2 tablespoons toasted sesame oil, plus a splash to loosen noodles
2 tablespoons Chinese sesame paste or tahini (I used Tahini sauce)
1 tablespoon smooth peanut butter
3 1/2 tablespoons soy sauce
2 tablespoons Chinese rice vinegar
1 tablespoon granulated or brown sugar
1 tablespoon finely grated ginger
2 teaspoons minced garlic
Chili-garlic paste, to taste
1/2 pound cucumber, very thinly sliced
1/2 cup roasted salted peanuts, roughly chopped
A handful of chopped fresh cilantro, for garnish


Cook noodles according to package directions and rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking until dressed.

Meanwhile, whisk sesame paste and peanut butter in the bottom of a small bowl, then whisk in soy sauce, rice vinegar, remaining 2 tablespoons sesame oil, sugar, ginger, garlic and Chile-garlic paste to taste until smooth. Adjust flavors to taste.

Toss sauce with cold noodles. Add garnishes and enjoy!



Recipe Source: Smitten Kitchen


{PF Chang’s Green Beans}

I love fresh green beans, I buy a huge bag of the organic frozen ones at Costco, and make them all the time. There are so many different ways to make them, and so far this recipe has been my favorite. They are so yummy!


1-2 lbs. fresh green beans, trimmed and cut
2 green onions, chopped thin
1/2 tsp red pepper flakes
4 garlic gloves, minced
2 Tbsp. sesame oil
1/4 tsp salt
pepper to taste
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 tsp white sugar
1/4 cup water
1 tsp corn starch

In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.

In a wok or large skillet, add oil; let heat over medium high heat for 30 seconds. Add garlic, green onions, and 1 tsp red pepper flakes. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes.
Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan. Cook for 30 seconds over medium high heat; allow to come to a boil, reduce heat to low, stir to coat green beans with sauce. Cook for 30 more seconds.

Recipe Source: Domestic Super Hero

{Thai Sesame Noodles}

This is a simple dish to throw together on those busy weeknights when you don’t really want to cook at all. The flavors are wonderful, and you can eat them alone or as a side dish to something else. We love them anyway and anytime.


12 ounces of spaghetti noodles
1/4 cup soy sauce
2 Tbsp. sugar
4 cloves of fresh garlic, minced
2 Tbsp. rice vinegar
3 Tbsp. Sesame oil
1/2 tsp garlic chili oil
3 Tbsp. canola oil
4 green onions, sliced

Whisk all the above ingredients together, except noodles and green onions.
Pour the sauce over cooked warm noodles and toss.
Sprinkle with green onions and any other yummy toppings of your choice, the possibilities are endless.

Recipe adapted from: The Pioneer Woman

{Asian Salad}

Another summer favorite. It has a lot of flavor and is really easy to make. Sometimes I will add chicken too, either way it’s still good!

For The Salad:

1 Package of cabbage slaw mix (In the produce section by the bags of salad)
2 Tbs toasted sesame seeds
1/4 cup sliced almonds
3 green onions, chopped
1 package chicken flavored Ramen Noodles, crushed. (Reserve the seasoning packet)

Throw all of these ingredients into a large bowl.

For the Dressing:

2 Tbs Vegetable Oil
3 Tbs white wine vinegar
2 Tbs sugar
1/2 tsp salt
1/2 tsp pepper
1 chicken flavored Ramen noodle packet.

Whisk together and pour over salad and mix till combined.

{Honey Sesame Chicken} Slow Cooker

This was a big hit at my house. Everyone loved it! I loved it because it literally took me five minutes to prepare and 4-5 hours later I had a delicious meal to feed my family.

4 boneless, skinless chicken breasts 
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper, put into crock pot. (I just add mine in frozen) In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.

Recipe Source: Six Sisters Stuff

{Chinese Chicken Salad with Sesame Dressing}

This salad is packed with so many yummy flavors, and as long as you watch the portion control it leaves you feeling pretty guiltless. If you are craving an asian salad, make this one. You will love it!

12  wonton skins, sliced into 1/4″ strips
1/4 cup canola or corn oil for frying
4 cups chopped romaine lettuce
1 chicken breast, shredded
2 green onions, chopped
1/4 cup sliced almonds, toasted lightly
1 tablespoon sesame seeds
2 cups cooked fusilli or spiral pasta noodles, cooled
1 1/2 tablespoons vegetable or grapeseed oil
6 tablespoons seasoned rice vinegar
1 teaspoon sesame oil (add more to taste if you prefer a strong sesame taste)
1 1/2 teaspoons sugar
2 teaspoons light soy sauce
2 tablespoon sesame seeds
1/2 teaspoon fresh ground pepper
1/8 teaspoon salt
Heat canola or corn oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5-7 strips for 30 seconds each side or until lightly browned, working quickly so they don’t burn. Remove from oil and drain on paper towels until cooled.
In a large bowl, combine lettuce, chicken breast, green onion, almonds and pasta.
Combine dressing ingredients in a small bowl. Whisk well until sugar dissolves. Dress lettuce mixture with 2-3 tablespoons of sesame dressing and top with sesame seeds and wonton strips and serve.

Recipe Source: Foodie Crush

{Asian Beef with Snow Peas}

This is a really simple and delicious Asian meal. Everytime I make it my husband loves it 🙂 Who needs take out!

Sauce ( I double this)
3 Tbs soy sauce
2 Tbs rice wine
1 Tbs brown sugar
1/2 tsp cornstarch
1Tbs sesame oil
1 Tbs minced fresh ginger
1 Tbs minced fresh garlic
1 lb round steak cut into thin strips
8 ounces of snow peas
*You can throw in some sliced carrots and sliced almonds too that would be yummy!
In a small bowl combine soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium heat. Stir fry ginger and garlic for about a minute. Add the steak and fry for about 2 minutes or until browned. Add the snow peas and other veggies you want and fry for about 3-5 minutes. Add soy sauce mix and bring to a boil. Stir constantly. Lower the heat and simmer until the sauce begins to thicken. Serve with rice or Asian noodles

{Ham Fried Rice}

One of my friends made this for us and it was so yummy I just had to get the recipe. Now we make it anytime we have any asian style meal and it is great! Better than most restaurant style rice.

2 c. uncooked long-grain white rice
4 c. water
2 tsp. sesame oil
1 Tbsp. vegetable oil 
1 small onion, chopped
1 clove garlic, minced
1-2 c. cubed ham 
3 eggs, beaten
soy sauce

Cook rice according to package directions. (I use 2 cups rice and 4 cups water) Heat sesame oil and vegetable oil in a large skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce ( add just enough to get it light brown, don’t want to add to much… remember, you can always add more later when it’s on your plate.

{General Tso’s Chicken}

This is what my husband orders every time we get Chinese food. So when I found this recipe I was really excited to make it at home, because I’m assuming it is a lot healthier and less money. We were both really pleased with the outcome. It seems more difficult than it really is. It has a lot of ginger flavor, so I added a little more garlic to even it out a bit. It was a really tasty dish!

For the Chicken:
1 1/2 teaspoons toasted sesame oil
1 large egg white
 1 tablespoon soy sauce
 1/4 cup plus 2 tablespoons cornstarch
1 pound boneless, skinless chicken beasts, trimmed of fat and cut into 1 1/2″ pieces
 canola, peanut or vegetable oil for frying

  For the Sauce:
2 tablespoons finely chopped fresh ginger root
3 garlic cloves, peeled and minced
1 cup chicken broth or stock
1/4 cup soy sauce
2 tablespoon cornstarch
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon peanut, canola or vegetable oil

  For Serving:
4 scallions, thinly sliced
Steamed broccoli Fresh
hot cooked white rice

Prep your chicken:
 In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth. Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does! Set aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally. Begin the sauce: Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute. In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until thick and shiny. Keep over a low burner partially covered to stay warm. To fry the chicken: Heat 1/2-inch of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat. When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan. Cook for 4 minutes on each side, or until deep golden brown and crisp on both sides. Transfer the chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken. Slide all the chicken into the prepared sauce and toss to coat. Sprinkle with sliced scallions and serve immediately over white rice.

*Adapted from Foodie with Family