Peanut Sesame Noodles

You know what sucks? When you make the decision to calorie splurge because you’re craving (fill in the blank) and you open up that delivery to-go container, take your first bite, and then get immediately disappointed. This happens to me a lot. When I’m craving something that’s not too good for me, I want it to be WORTH IT! So in an effort to make sure I enjoy my calorie ridden meals I sometimes make them myself. (See some of my comfort food recipes here). This recipe could be a lot worse in the not so good for you department but using the soba noodles and not frying the chicken in a sugar sauce really makes this meal pretty good for you. And it’s packed with protein!

This particular night I was craving cold sesame noodles. I had been disappointed after ordering them a few times recently. I decided to make a version of them for dinner with chicken breast and eat it warm.  You will need…


  • Peanut butter- any kind you like
  • Soba noodles (or any type of lomein or noodle you prefer)
  • Rice Vinegar
  • Sesame oil
  • Sesame seeds
  • 1-3 heaping tablespoons of chili paste depending on your tolerance of heat
  • Soy Sauce
  • Tahini (optional)
  • 1 tsp of sugar
  • Chicken breast, cut up into bite sized pieces
  • 1/2 onion, diced
  • 2-3 stalks of Celery, diced
  • Fresh ginger, grated (optional)
  • Scallions, chopped
  • Garlic, grated

A photo of most of my ingredients here:


  • First start by marinating your chicken in soy sauce, a dash of sesame oil, fresh grated garlic, chili paste (if you like spice) fresh grated ginger and a sprinkle of salt

Place a pot of water on the stove and bring to a boil for your noodles.

Then make your peanut sesame sauce while the chicken marinates.

IMG_4305Place a heaping spoonful of peanut butter in a food processor. Add a few tablespoons of soy sauce and rice wine vinegar. You can choose the amount of chili paste to add but I put about a tablespoon. I also only used a tsp of sugar even though most recipes call for more (I prefer more heat and less sweet).

Add a clove of garlic, sesame seeds, a dash of sesame oil, tahini and a few tablespoons of warm water. I know my measurements aren’t exact but you have to go with your gut and use more of the flavors you like and less that you don’t. Blend and set aside. If it’s too thick add a touch more soy sauce and or water. 

Add sesame oil to a hot wok and add in your onions, stir for a minute and then celery. Let cook on high heat for another minute or two. 

Next goes in your chicken and stir. You want to brown all sides of the chicken. 

Shut the heat off your chicken and let sit. It shouldn’t take long to cook because you cut the chicken up into small pieces. 

When your noodles are done, add a dash of sesame oil to keep them from sticking and let them cool for a moment.


Its up to you if you want to combine the chicken with your noodles or keep them separate. I took some photos with and without.  Top your final Bowl with sesame seeds and add scallions. 





Baked Chicken Egg Rolls

I love coming up with game time food during football season. Something about the fall and watching sports on Sunday that really makes me want some delicious homemade food. I’ve never met anyone that doesn’t like an egg roll and I figured it was worth trying some out to see if you can make them with out putting them in a deep fryer. Were they as good? No. But they were still crunchy on the outside and full of flavor in the middle. Plus you can use any ingredients you want–an Italian twist, an Asian twist, a Mexican twist… sky is the limit. I had limited ingredients on hand and certainly wish I had some fresh ginger to add but these were good nonetheless. Try ’em out using your favorite flavors!



-1 link of organic chicken sausage with casing removed or ground chicken

-1/2 red onion

-Fresh cilantro

-4 Won Ton wrappers

-Chinese cabbage, sliced thin

-1 Red pepper, julienned

For the Sauce:
-Sriracha sauce to taste

-Corn starch (optional)

-Soy sauce

– 1/2 TBSP honey

-Salt & pepper


For the Sauce:
-Combine a few tablespoons of soy sauce, 1 tbsp of honey and sriracha (to taste) in a bowl. Mix well. Heat up in sauce pan or in the microwave. Add corn starch to thicken. Set aside for dipping later.

-Preheat the oven to 400 degrees.

-Saute chicken and onions until the chicken is browned and onions are softened.


Cut your cabbage and red pepper in thin strips.


Place the chicken, cabbage and peppers towards the edge of your won ton. Dip your finger in water and wet the edges of all sides of the won ton. Roll the wrapper and fold in the sides as you continue rolling. Pinch the edges and wet again if necessary to be sure they stick together.



On a baking sheet, drizzle some olive or vegetable oil (I used both). Roll your egg rolls in the oil so they are covered.


Place in the oven to bake for roughly 15 minutes or until the egg rolls are golden brown. Dip in sauce and enjoy some football! Pretty simple, no?


Shrimp Fried Quinoa

Fried rice is one of my favorite take out items. I can’t imagine it’s that great for you so why not put a healthy quick on it and make it at home. I  made this “fried rice” with quinoa and lots of veggies. Feel free to use any vegetables you like or have on hand. This can also be made with chicken or any other kind of protein. Enjoy!

Shrimp Fried Quinoa


  • Shrimp, cleaned and deveined, chopped into bite size pieces
  • 1 cup cooked quinoa
  • Peas
  • Fresh ginger
  • 3 scallions, diced
  • 1/2 white onion, diced
  • 1-2 garlic cloves, chopped
  • 2 stalks of celery or bok choy, chopped
  • 1-2 tsp sesame oil
  • Vegetable oil
  • 1 carrot, diced
  • salt & pepper
  • A few tbsp soy sauce (to taste)
  • 1/2 tbsp sriracha sauce (more for a spicier kick)
  • 1 egg
  • 1 tbsp sesame seeds (optional)

Seasonings are optional. Fresh cilantro would work well. I have a Chinese dried seasoning blend that I use

Chopped veggies
Fresh grated ginger
Fresh grated ginger
Cleaned, deveined, and chopped frozen shrimp


  • Add sesame and vegetable oil to a wok and turn to high heat
  • Add onion and scallions to the hot pan and saute for 1-2 minutes
  • Add your egg to the middle of the pan, season with salt and pepper

image (4)

  •  Add the garlic and the rest of veggies and saute for 2-3 minutes.
  • Add the shrimp, season with salt and pepper and fresh ginger. Then immediately add the quinoa. (the shrimp will only need 3-5 minutes to cook)

image (5)

image (6)

  • Add sriracha to taste and mix well.  Then serve!

Shrimp Fried Quinoa

Chicken Fried Rice

Jews love Chinese food, I’m not sure why but my family has been ordering Chinese delivery since I can remember. Often times however I find it too greasy and I feel sick as soon as I’m done eating it.  Cooking any kind of Asian cuisine at home can be scary but I’ve found a way to satisfy my craving.  On a few occasions I have made fried rice using different vegetables and proteins so feel free to find your own!  Of course using brown rice isn’t typical Chinese style fried rice but it makes it a bit healthier and you really can’t tell the difference.

Disclaimer: I know nothing about cooking Chinese or Asian cuisine but this is a great recipe for the casual cook who likes to have fun and try new things!



  • Boneless chicken breasts cut into bite sized pieces with salt & pepper  (can replace with shrimp, beef, or leave out the meat and rely on the egg for protein!)
  • Shiitake and/or crimini mushrooms
  • Zucchini
  • Onion
  • 1-2 Garlic Cloves
  • 1 Egg
  • Celery or Bok Choy
  • Pea pods
  • Soy sauce
  • Brown rice, cooked
  • Chinese seasoning  (I found the one shown above at Home Goods – “Spicy Stir Fry”)
  • Sesame oil (teaspoon at most)
  • Sesame seeds


  1. Heat up sesame oil in a wok if you have one.
  2. Add onion, celery and saute until soft, then add chicken and garlic and soy sauce and stir-fry for 5 to 6 minutes.
  3. Stir in zucchini, mushrooms, pea pods, Chinese seasoning and stir-fry another 5 or so minutes. Then add rice and stir thoroughly.
  4. Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.