Sesame Chicken & Curry Noodles

I couldn't decide what to make.  Flank steak, pork tenderloin, stir fry....I just stood in the grocery feeling lost.  So I struck up a conversation with someone and stole their idea.  :)

Curry paste! In a food processor or with a mortar & pestle mix: 1/2 tsp. Turmeric, 3 cloves garlic, 2 fresh red chilies, 1 thumb-sized piece of peeled ginger, 1 Tbl. ground coriander, 1 tsp. ground cumin, 1/2 tsp. ground cardamom, 1/4 tsp. ground cloves, 1/4 tsp. cinnamon, 2 Tbl. fish sauce.

In a wok, heat sesame oil over med-high heat and add in the paste to cook until fragrant, about 30 seconds.  Pour in 2 Tbl. of the coconut milk, stir to combine.

Add into the wok: 1 each sliced red, yellow, and orange bell pepper, a handful of sliced shiitake mushrooms, a generous handful of fresh cilantro, 2 sliced scallions.  Cook until the veg are all cooked through, about 2-3 minutes.  Add the remaining coconut milk and soy sauce.

Add in 1 package of tofu, cubed, and 3/4 lb. of cooked whole wheat spaghetti, toss gently to combine and to allow the sauce to coat the pasta evenly.  Squeeze in the juice of 1 lime, and serve with chopped cilantro, sliced green onions, and lime wedges.

In a large skillet, cook 6 cubed chicken breasts in sesame oil until no longer pink, about 6 minutes.

In a small bowl combine: 1/2 c. honey, 1/2 c. soy sauce, 1 c. water, 2 Tbl. cornstarch, 1 tsp. freshly grated ginger, 1/2 tsp. red pepper flakes.  Be sure to mix until the cornstarch is well combined.  Pour over the cooked chicken, cook until the sauce is slightly thickened.

Sprinkle toasted sesame seeds and sliced green onions over the top & serve with the curried noodles!  :)