Sunday was “National Chinese Take Out” Day and you know this house never wants to miss a holiday! Only problem…we live in the one area of America that you can’t get Chinese Food Delivered. It is as shocking to me as it is to you! I have lived in several areas and this is the first time I can’t call for my favorite noodles or egg rolls. I figure if you are going to make me drive to pick-up the Chinese Food I might as well make my own!
The Big Dogs stick to dog food, but Riley has always enjoyed “people food” and Chinese is one of his favorites. He likes General Tso Chicken without the rice or Vegetable Lo Mein. You may think it is crazy that he orders his own entrees, but Riley is a “Foodie” and doesn’t mess around when it comes to meals. About 9 years ago I forgot to feed him and he has never let me forget. When I am in the kitchen he is right next to me making sure I know he needs a plate!
Sunday night we decided to try our hand at a Noodle Dish. It will be no shock to you that my local grocery store does not sell Lo Mein noodles so I thought I would try overcooking spaghetti by two minutes to see if I could get the texture I wanted and it worked! Dinner was a hit and we managed to celebrate “National Chinese Take Out Day!”
Riley’s Chinese Noodles with Chicken
32 Ounce Vegetable Broth
1 Teaspoon Ground Ginger
1 Teaspoon Ground Garlic Powder
½ Small Onion Diced
1 Carrot Cut into thin slices or diced
1 Stalk Celery cut into thin slices
1 Cup Broccoli cut into “biteable” pieces
2 Chicken Breast
½ Pound of Spaghetti Noodles
General Tso Asian Sauce**
Heat oven to 400 degrees and roast 2 chicken breast for 30 to 35 minutes. There should be no pink. As usual be careful when removing from the oven as Rufus will try to steal a piece! Set chicken aside.
In a large pot combine vegetable broth, ginger, garlic, onion, carrot and celery. Bring to a boil over high heat. When boiling add spaghetti noodles and cook 10 minutes. You want the noodles to be a little past al dente. While the noodles are cooking slice your chicken breast into thin pieces and set aside. In a small hot skillet scramble your egg and set aside.
When your spaghetti is cooked drain the spaghetti and veggie mixture. Save the vegetable broth in case you need a little liquid for your finished product. If you don’t use it you can always freeze it as a base for a future sauce. Just place a bowl under the colander to grab the broth. Return your spaghetti, veggie mixture, cooked chicken, and scrambled egg to large pot. Add broccoli and one cup of General Tso Asian Sauce. Cook on low heat for about 3 minutes to combine flavors and soften broccoli. Taste to see if you need to add vegetable broth or a little more Asian sauce. Enjoy!
**I was at Aldi’s last week picking up bananas and Honeycrisp apples when I saw an end aisle featuring General Tso Asian Sauce. It was $1.99 and I decided for that price we could try it and see if it is the real deal. Out of the jar it was a little sweet, but once it was tossed with the noodles and vegetables the ginger and garlic came through and the end result was dead on! Riley even had seconds!
#ChineseNoodles #Rescue #RileyNeverMissesAMeal