Sesame Noodles

Ingredients:

  • 1 pound uncooked pasta (I used whole wheat spaghetti)
  • 1/4 cup soy sauce (I use low sodium)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 1/2 chili garlic sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly-cracked black pepper
  • 1/2 cup thinly-sliced green onions
  • optional toppings: toasted sesame seeds, extra green onions, extra black pepper

Directions:

  1. Cooking pasta al dente according to package instructions in a large stockpot of generously-salted water.
  2. Meanwhile, as the pasta is cooking, whick together the soy sauce, rice vinegar, sesame oil, groun ginger, chili garlic sauce, garlic powder and black pepper together in a bowl until combined.
  3. Once the pasta is ready, drain it. Then immediately toss the pasta with the sauce and green onions until combined.
  4. Serve warm or cold, sprinkle with your desired toppings. Or transfer to a sealed container and refrigerate for up to 4 days.

~Recipe courtesy of gimme some oven

Mongolian Beef with rice

Ingredients:

  • 1-2 pounds beef, cut into strips (suggestion: flank steak or stir fry beef strips)
  • For the marinade:
    • 1/2 teaspoon baking soda
    • 1 teaspoon sugar
    • 1 Tablespoon corn starch
    • 1 Tablespoon soy sauce
    • 1 teaspoon rice vinegar
    • 2 Tablespoons vegetable oil
  • For the sauce:
    • 4 teaspoons vegetable oil
    • 1 1/2 teaspoons ground ginger
    • 2 Tablespoons minced garlic
    • 1 cup soy sauce
    • 1 cup water
    • 1 2/3 cup brown sugar
    • 3 Tablespoons cold water + 1 1/2 Tbalespoons corn starch
  • Optional: sliced green onions, sesame seeds.

Directions:

  1. Combine all marinade ingredients in a small bowl and whisk until combined. Pour into a zip-lock back with beef strips, seal and chill 1 hour or overnight.
  2. Drain marinade from zip-lock and set beef aside.
  3. In a medium sauce pan combine sauce ingredients. Stir and heat over medium high heat until brown sugar has dissolved. While sauce is cooking, whisk together corn starch and water in a small bowl until corn starch is dissolved. Bring sauce to a boil, then reduce heat to medium low and stir in corn starch-water mixture. Allow sauce to thicken slightly, then remove from heat. 
  4. In a large pan or skillet pan or skillet, cook beef strips over medium high heat until cooked through (5-8 minutes) turning strips over throughout to ensure even cooking, reduce heat to medium. Add 1/2 – 1 cup sauce (depending on how “saucy” you want your beef). Stir and cook 1-2 minutes longer.
  5. Serve over rice with green onions and sesame seeds if desired.

*Note: This recipe makes a large batch of the sauce, more than you will need for your beef. You may half the recipe if you’d like, or we like to use the extra over rice.

*Note: substitute Amino Acid sauce for the Soy Sauce to make it gluten free.

~Recipe adapted from cremedelacrumb.com