Rigatoni with Chicken, Bacon, and Mushrooms

It’s recipe swap time again! I was excited to see that I was assigned Sarah’s blog for a few reasons. First, Sarah runs the recipe swap! Second, she’s been blogging for over 5 years, so she has lots to choose from. Third, we share a deep love for pasta. Her blog is loaded with delicious pasta recipes, so many that I had a really hard time narrowing it down to just one. In the end I went with what I knew would make a lot and be a crowd pleaser because we have visitors in town!

Jesse’s parents made the long journey to China last week and we have gone non-stop since they arrived. They have done a pretty great job trying (and liking!) lots of new foods, but after 4 days in Hong Kong, I knew they would appreciate something familiar. I made only a few slight changes to this recipe (added garlic and a few minor direction changes). I’m happy to say, they were huge fans of this pasta and so was I (no surprise there).



 

Also, check out what everyone else made for the swap!


Spicy Cold Noodles

Last summer when I was just visiting China and no idea I would ever actually live here, I took pictures and made notes of my favorite foods. Some dishes I just had to learn how to make on my own. That’s exactly how I felt about this noodle dish. It’s like a Chinese pasta salad. Cold, refreshing, and spicy all at the same time. It is easily one of my favorite dishes here and Jesse can’t get enough of it either.

Lucky for me I have some pretty great local Chinese friends. Almost exactly a year ago I posted about our friend Mandy teaching us to make dumplings, now she has taught me how to make these cold noodles. My 24×24 party was the first time I made them on my own.  I  have to admit, I was a little nervous making it on my own for a group of Chinese food experts, but this dish was the hit of the party and disappeared in the blink of an eye.



Spicy Cold Noodles 

Ingredients
~12 oz Chinese Noodles*
2 tbsp canola oil
1/3 cup cucumbers, cut into thin matchsticks
1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish
2 cloves garlic, very finely diced
2 Tbsp very finely chopped peanuts
1/4 cup soy sauce
1/4 cup dark rice vinegar (white rice vinegar also works)
2-3 tsp chili oil **
1 tsp sesame oil
2 tsp white sugar

*Noodles can be found in the Asian aisle of your grocery store, may also be labeled Rice Noodles. Thin, spaghetti like, noodles are best, but thicker noodles, like in the photo, also work. My noodles came in a roll and I used 1/2 of the roll, which I guess to be about 12 oz.
**If you can find Lao Gan Ma brand in the Asian aisle or at an Asian grocery store, use that! Or look for a chili oil that has chilies in the oil. 


Directions
Bring a pot of water to a rolling boil. Add the noodles and cook for 3-4 minutes, stirring occasionally*.  While the noodles are cooking, prepare a cold water bath. When the noodles are cooked to al dente, drain and immediately place in the cold water bath. Let sit for 2 minutes then drain again and place in a large bowl. Toss with 1 tablespoon of oil to prevent from sticking. Heat 1 tablespoon of oil in a small saucepan over medium-high heat. Add the garlic and peanuts and cook for just 30 seconds to 1 minutes, or until the garlic is fragrant (you’re not trying to cook the garlic, you’re just trying to take a little of the edge off). Immediately remove from heat and add, along with the cucumber and green onion, to the noodles. Set aside.

In a small liquid measuring cup, combine the soy sauce, vinegar, chili oil, sesame oil, and sugar. If you like a lot of spice, add more chili sauce or a pinch of dry red pepper flakes. Pour over the noodles and toss to combine and evenly coat noodles. Can be served immediately or chilled in the fridge for 30 minutes.

 *These noodles cook much faster than Italian style noodles. Keep an eye on them so they don’t turn to mush!

As taught to me by my friend, Mandy