We were so blessed to have so many talented home chefs create recipes using the Saucy Mama products.  There’s a reason we’d like to have given more than four awards – and this recipe is just one of them.  Check out the delicious combination of ingredients that Whitney in Chicago dreamed up, for this adaptable recipe that is just begging to help you clean out your veggie drawer!

SESAME GINGER NOODLES

For the Sauce:
1/2 cup of Saucy Mama Sesame Ginger Dressing
1 Tbsp soy sauce, I prefer low sodium
1/2 Tbsp seasoned rice vinegar, I used a Garlic variety but use whatever you have

1/4 to 1/2 tsp crushed red peppers flakes, I used 5-6 “shakes” of my bottle but use until it reaches your spice taste tolerance.

For the Dish: I used a bunch of vegetables that were in season for the stir fry. This is obviously open to adaption. It would be great with mushrooms, cubed potatoes, etc.

1 large yellow onion, cut into chunks (you want “two bite” slices)
1-2 cloves of garlic, minced
1 small jalapeno, minced (optional, if you like things spicy)
2 bell peppers, preferably red or orange
1 small squash, I used a yellow patty-pan
1 large handful of green beans, ends trimmed
4 bunches of baby bok choy, throughly washed and roughly chopped (it cooks down pretty small so you want big-ish pieces, if you can only find normal bok choy, that is fine to, you will just need to cut it down more
Mild flavored olive oil or other cooking oil
1 package rice noodles, I used a Trader Joe’s variety called “Rice Sticks-Traditional Thai Pasta”

For the Chicken:
1 chicken breast (if you have a carnivore that needs his protein, I didn’t feel it was necessary)
Kosher salt
Fresh cracked pepper

Directions

Prepare the sauce. In a measuring cut whisk together the Saucy Mama Sesame Ginger Dressing, soy sauce, rice vinegar, and crushed red pepper flakes. Add additional soy sauce or rice vinegar to taste.

Preheat oven to 350F. Season chicken breast liberally with salt and pepper. Place on a baking sheet and bake for 10-12 mins, flipping half-way, until no longer pink. Use your judgment, this could be faster or shorter depending on the size and thickness of your chicken. Once done, remove from oven, let rest for a min, and then slice into strips or bite-sized pieces.

Meanwhile, heat 1-2 tablespoons of olive oil in a large pan or dutch oven on medium heat. It is helpful to use one with a lid. Add the chopped onion and then cook until they are beginning to soften. Add garlic and jalapenos and cook for an additional minute or two. Add baby bok choy, reduce heat to medium low and cover, stirring every couple of minutes to prevent sticking.

While the baby bok choy is cooking, heat water in a pasta pot to cook the noodles according to the package instructions. Once the noodles are finished, remove from the pasta pot and toss with the sauce, as prepared above.

After the baby bok choy has wilted and become tender, removed the bok choy, onions, garlic to a small bowl. Heat up an additional tablespoon of oil on medium heat and add the remaining vegetables and stir fry until tender, about 5-6 mins. Return the removed bok choy and onions to the pot and throughly heat all the vegetables. Salt and pepper to taste.

In a large bowl, plate a pile of noodles and top with an assortment of the vegetables and sliced chicken.

[This recipe does require you to do a few things at once so it is very helpful to have your "mis en place" ready, ie, cut up all the vegetables and get everything out and ready before you turn on the burner. See how long your noodles take to cook and time it when the vegetables. Mine took 6 mins so I knew that I needed to do it later in the stir fry process but yours might take longer, so you might need to start them earlier.]