Crunchy Noodle Salad

Spaghetti, snap peas, soy sauce, honey, peanut butter...loaded with an oriental flavor.

Kosher salt

1 pound thin spaghetti

1 pound sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons dark sesame oil

1 tablespoon honey

2 garlic cloves, minced

1 teaspoon grated fresh ginger

3 tablespoons toasted white sesame seeds, divided

1/2 cup smooth peanut butter

2 red bell peppers, cored and seeded, and thinly sliced

4 scallions (with and green parts), sliced diagonally

3 tablespoons chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

2006, Ina Garten Recipe

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Chicken Tender Fried Rice

In a hurry or not this is so simple. Use deli chicken tenders for this tasty dish.

3 green onions, thinly sliced

3 Deli fried chicken tenders (6–8 oz)

1 (10-oz) bag frozen precooked rice with vegetables

1 tablespoon sesame oil

3 tablespoons stir-fry sauce

2 tablespoons egg substitute (or 1 small egg, beaten)

Prep

•Slice onions (green part only).

•Cut chicken into small bite-size pieces.

Steps

1.Cook rice blend following package instructions for microwave.

2.Preheat large sauté pan on medium-high 2–3 minutes. Add sesame oil and rice; cook and stir 1 minute to toast rice. Stir in stir-fry sauce.

3.Add egg slowly while cooking and stirring 1–2 minutes to cook egg. Stir in chicken and green onions; cook and stir 1–2 minutes or until hot. Serve.

This is so simple to make. I found this recipe from the Apron's Recipe collection.

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Beef With Broccoli

This dish is the ultimate in quick-fix cooking. It's packed with the bold flavor of a double-duty sauce made with soy sauce, brown sugar and ginger. This salty-sweet mixture marinates the flank steak and serves as the base of the cooking liquid.

1/2 cup low-sodium soy sauce

1/4 cup cornstarch 

3 tablespoons sherry 

2 tablespoons brown sugar 

1 tablespoon minced fresh ginger 

2 cloves garlic, minced

1 pound flank steak, trimmed of fat and sliced very thin against the grain 

3 tablespoons peanut or olive oil 

1 pound broccoli florets 

1/4 cup beef broth 

1/4 cup oyster sauce 

Salt as needed (use sparingly) 

Chow Mein, for serving

In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed

Serve over Chow Mein.

Recipe Ree Drummond

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