Cold Thai Peanut Noodles

Cold Thai Peanut Noodles

It’s been a little warm here in the East Bay these last couple of weeks.

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That kind of warm where you just don’t want to move, don’t want to do anything that may cause more heat, and that includes eating something warm.

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Cat had the genius idea for some cold Thai inspired noodles, and boy did it deliver.


These noodles not only filled our belly in a cool and refreshing way, they were also really delicious!



(and as you’ll see, really easy to make)

Cold Thai Peanut Noodles
Prep time
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Total time
Serves: 6 servings
  • 1 box Angel Hair Pasta
  • ⅓ cup thinly sliced onion, or chopped scallions
  • ⅔ cup chopped green cabbage
  • Sauce:
  • ½ cup chunky peanut butter
  • ⅓ cup soy sauce
  • ¼ sesame oil
  • 2 tablespoons rice vinegar
  • ¼ cup brown sugar
  • ¼ teaspoons black pepper
  • ¼ teaspoons ginger
  • ¼ teaspoons Sriracha sauce
  • a pinch of red pepper flakes
  • Chopped peanuts to garnish
  1. Boil the pasta per packaging directions.
  2. Strain and run cold water over to cool the pasta.
  3. While the pasta is boiling, whisk together all the sauce ingredients.
  4. Once the pasta is cooled, toss together with the sauce, onion, and cabbage in a large bowl until the mixed and the pasta is covered in sauce.
  5. Serve with some additional chopped peanuts on top.


Hoisin Chicken Wings

In addition to Sunday Sundaes that were served during our Puppy Bowl Party, we had chips, salsa, and chicken wings. But these were no ordinary chicken wings – these were hoisin.

And if anyone responds with, “did you say, ‘poison??!?!'” again I’m going to have to ask to you leave. 😉

Hoisin is something I use a lot around here, and it’s common in Chinese cooking. The gist of it is that it’s a thick, flavorful sauce that is both salty and sweet. Yum!


The instant I took these out of the oven, people descended upon them (and then complained about their burnt fingers). I was actually kind of worried that we’d run out  before I had a chance to try them myself. Or before I even had a chance to toss them in a little extra sauce. Pre-sauce:




Delicious either way, frankly. 🙂

The beauty of a wings recipe is that it requires minimal effort. Cleaning up your fingers afterwards is probably the worst part of the process, but at least then you are full of yummy things.

Hope you like ’em!

Hoisin Chicken Wings
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Chinese Fusion
Serves: 6 servings
  • 1 crockpot liner
  • 3 lbs. chicken wings
  • ½ cup Hoisin sauce
  • ½ cup honey
  • 4 Tablespoons minced garlic
  • 2 Tablespoons minced ginger
  • 1 Tablespoon sesame oil
  • 1 Tablespoon Sriracha (optional, for heat)
  • 2 Tablespoons Corn Starch
  • ½ bunch green onions, sliced
  1. Line your crockpot and toss in the frozen chicken, Hoisin, honey, garlic, ginger, sesame oil, and Sriracha.
  2. Stir together until semi-evenly coated.
  3. Cook for four hours on high.
  4. If you prefer your wings a little crispier, remove them from the crockpot and place them on an aluminum foil lined pan.
  5. Bake at 450 for 20 minutes.
  6. While they are baking, take the juices leftover in the crockpot liner and transfer them to a small sauce pan. Whisk in the corn starch over medium heat until thickened (add more cornstarch if it doesn't thicken enough to coat the wings after about 5-7 minutes over the heat).
  7. Pour sauce over wings, sprinkle with green onions, and enjoy!


Fast & Easy “Thai” Chicken Pasta


This is totally a cheater recipe – best for days where you’re craving something peanuty and kind of sweet, but are super rushed and not to be bothered with things like “authenticity.”

I made this last week in a last ditch effort to get something in my belly before passing out from sheer exhaustion and it totally hit the spot.

Be warned – it really is an extremely simplified version of Thai peanut sauce – so if you’ve got a specific flavor/texture in mind, you’ll want to pass this up. BUT, if you just crave something Thai peanut sauce-esque and are desperate for your fix RIGHT NOW, this is a pretty yummy substitute.


Hope you enjoy!

Fast & Easy "Thai" Chicken Pasta
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ cup hoisin sauce
  • ½ cup smooth peanut butter
  • 1½ Tablespoons minced Ginger
  • 1 Tablespoon Sriracha
  • 2 Tablespoons warm water
  • 2 cooked & shredded chicken breasts
  • 1 box pasta of your choice (flat noodles work great, but I used penne here)
  • Cilantro (optional)
  • Sliced green onions (optional)
  • Lime juice (optional)
  1. Whisk together hoisin, peanut butter, ginger, Sriracha, and water until well combined. (If sauce is too thick for your liking, whisk in more warm water OR a little heavy cream if you're feeling adventurous).
  2. Toss with pasta and chicken.
  3. Garnish with cilantro & green onions.
  4. Add a little squirt of fresh lime juice.
  5. Enjoy!


Chinese Barbecue Spare Ribs

Chinese Barbecue Spare Ribs

We did a little dim sum night for our most recent Qwerty dinner which consisted of Soup Dumplings, rice, and these tangy sweet ribs.


Post marinating, pre oven.

I was a little nervous about how they would turn out, but the unanimous opinion was that they were delicious!


Slathered in marinade!

So delicious, that these were the only two pictures I managed to get before we consumed them all.

This recipe is super easy, very little active work, light on clean up, and a great result.

Chinese Style Barbecue Spare Ribs
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Total time
Serves: 4
  • 4 pound pork spare ribs
  • 2½ ounces Chinese barbecue spice mix
  • 8½ ounces Hoisin sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons powdered ginger or 1 tablespoon fresh grated ginger
  • 1 tablespoon sesame seed oil
  • ⅓ cup honey
  1. Cut up spare ribs into individual pieces and place in a large bowl with all other ingredients.
  2. Mix until the ribs are completely coated.
  3. Place into plastic bags, or cover bowl with plastic wrap, and refrigerate for at least 12 hours (overnight) or up to 72 hours (3 days).
  4. Once the ribs have finished marinating, preheat the oven to 350 degrees and cover a large pan completely with tin foil and place a wire rack on top.
  5. Arrange the ribs on top of the rack in a single layer and reserve any extra sauce.
  6. Cover the ribs with tin foil and bake in the oven for 1 hour.
  7. After the hour, remove the top layer of foil and brush the ribs with the reserved sauce and return to the oven for another 20 minutes.
  8. Remove from the oven and let sit for 15 minutes, and then serve while still warm.


A Good Book: Chinese Scallion & Sausage Pancakes

A Good Book: Chinese Scallion & Sausage Pancakes

I’m always on the hunt for amazing cookbooks, and one always popped up during my searches for ways to make dim sum. The Dim Sum Book by Eileen Yin-Fei Lo.  Although it was published in 1988, I’ve seen other dim sum food blogs cite it as one of their primary influences. As such, I had high hopes for the recipes that lay within.

These little guys were my first foray into trying out the goods.


Scallion and Chinese sausage pancakes are a greasy, delicious and easy starter dim sum. They don’t require too many ingredients, just some patience in assembly.

Thankfully, I had Brie and Brandie on-hand to help me out. 🙂

These are quite rich, flavorful and uh… heavy. They’ll hit your stomach a little hard if you have too many – which is why they’re an appetizer. Just a few will do ya!

Here are a few scenes from the prep station:


Here’s some dough with chopped sausage and green onion sprinkled on top, ready to be rolled up.


Here it is all rolled up and ready to be flattened with a rolling pin.


And here’s the finished pancake, frying in oil. Yum!

Now on to the recipe!

A Good Book: Chinese Scallion & Sausage Pancakes
Prep time
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Serves: 6
  • 1 cup Crisco
  • 3 cups green onions, chopped
  • 1¾ teaspoons salt
  • 1¾ teaspoons white sugar
  • 3 cups all purpose flour
  • 1 cup hot water
  • 3 Chinese sausages, casings removed and chopped finely
  • Peanut oil, for frying
  1. In a medium bowl, combine Crisco, green onions, salt, and sugar and mix well.
  2. Knead together flour and hot water for 5-7 minutes or until smooth and elastic. Cover with a damp cloth and set aside for at least 30 minutes.
  3. Divide dough into 4 equal pieces.
  4. Roll piece of dough out into a thin, 9" square.
  5. Sprinkle 3 Tablespoons of filling evenly over the dough, then ¼ of the chopped sausage on top.
  6. Roll into a sausage shape, then a curve (see photo above). Pinch the end closed to keep filling inside.
  7. Dust generously with flour, then roll with a rolling pin to create an 8" diameter pancake,.
  8. Fry in peanut oil over medium heat for 3 minutes on each side (until golden brown).
  9. Repeat with remaining sections of dough and serve hot.
  10. (You may want to pat off some of the grease with a paper towel).


Easy Coconut Chicken Curry

Easy Coconut Chicken Curry

[Think you’re seeing double? Yes, Cat did a slow cooker chicken curry back in September, but this one is a little different. It takes less planning ahead and fewer ingredients (good for those of you on a budget) PLUS I wrote it. The flavor profile is slightly different – so why not try both and tell us what you like best? Or share a link to your own chicken curry recipe in the comments!]

Curry is a new love of mine, but it’s a bright and fiery passion that I don’t expect to die out anytime soon.


Honestly, what inspired me to try my hand at curry the first time was this Yogscast series in which Duncan makes a simple curry using a machete and and a camp fire.

I guess it sounded good, and seemed so easy, that I figured I could do something much better myself.


I’ve made it a few times since then, have settled on a basic formula, and I’ve found that it is indeed super simple and easy.


It’s crazy delicious and also really fantastic to make in larger batches because the leftovers are really great.


There are lots and lots of ways to do a curry, and I have no idea whether what I make has any authenticity, but this is the one that makes me happy.

Easy Coconut Chicken Curry
Prep time
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Total time
Cuisine: Indian/American
Serves: 3
  • 1 lb chicken thighs (boneless skinless), cubed
  • 1 medium onion, sliced
  • 2 tablespoons garlic, diced
  • 1 sweet potato, diced
  • 14 ounces coconut milk, full fat
  • 2 tablespoons curry powder
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 2 cups jasmine rice, cooked
  1. Heat the olive oil in a medium skillet on medium high heat and saute the garlic and onion until the onion is starting to become translucent.
  2. Add the cubed chicken and brown the outside but do not cook thoroughly.
  3. While the chicken is browning, melt the butter in a separate large skillet on medium heat and stir in the curry until dissolved and then stir in the coconut milk.
  4. Once the chicken is browned, transfer the chicken onion garlic mixture into the curry milk, stir in the diced potato, and turn the heat up to high, bringing to a boil.
  5. Once it is boiling, turn the heat down to low, cover with a lid, and simmer for 20 minutes.
  6. Serve hot over freshly cooked jasmine rice!
I like to mix in a little sour cream or cream cheese because the curry can sometimes be a little too spicy. I recommend you try it.

And here’s a curious neighbor kitty inspecting the delicious chicken as I tried to catch some late evening light.



[Think you’re seeing double? Yes, Cat did a slow cooker chicken curry  back in September, but this one is a little different. It takes less planning ahead and fewer ingredients (good for those of you on a budget) PLUS I wrote it. The flavor profile is slightly different – so why not try both and tell us what you like best? Or share a link to your own chicken curry recipe in the comments!]

Mexican Egg Roll – or – Burrito Roll

Mexican Egg Roll – or – Burrito Roll

I know, I know. I just posted another alternative Egg Roll recipe. But when one of my besties, Angel, requested some sort of egg roll for her birthday party, I just couldn’t resist!


Unfortunately I forgot that she doesn’t like beans, but everyone else devoured them.


As soon as the idea of a burrito type egg roll entered my head, I knew it was going to be amazing.


I think when I do these again I’ll also use some seasoned rice, but they were incredibly delicious and hefty just the way they were.

Mexican Egg Roll - or - Burrito Roll
Prep time
Cook time
Total time
Recipe type: Appetizer, Side Dish
Cuisine: Asian-Mexican Fusion
Serves: 12
  • 8 ounces refried beans
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 4 ounces shredded cheese
  • 8 ounces salsa
  • 1 large avocado
  • 1 package large square wonton wrappers
  • Enough oil (corn or vegetable) for frying
  1. Brown the ground beef in a large skillet with the taco seasoning and prepare the avocado by cutting it in half and then slicing the halves thinly lengthwise.
  2. Assemble each egg roll with a spoonful of beans, salsa, ground beef, large pinch of cheese, and slick of avocado. Roll them tightly enough to ensure salsa doesn't leak out of the sides.
  3. Once all the rolls are assembled, fry them in about two inches of oil headed to 350 degrees.
  4. Remove from the oil once they are a crunchy golden brown.
  5. Enjoy warm with sour cream and salsa for dipping!