This quick and easy thai noodle dish is so easy to whip up. Its full of sassy spicy thai flavor. Its got a nice crunch from the fresh vegetables, a savory slurp from the salty noodles. Its the perfect ying and yang for your dinner table tonight. 

Ingredients: 
16 ounces thai rice noodles
1/4 cup vegetable oil
1 1/2 tsp sesame oil 
1/4 cup soy sauce
2 tsp rice vinegar
1/4 tsp riracha
1/4 cup peanut butter
2 tbsp lavender honey
2 cloves garlic
1 green onion
1/2 red bell pepper
1/2 cup snow peas
1/2 cup brocoli
1/4 cup water chestnuts

Directions: Bring a large pot of water to a boil and cook noodles as directed on package. Once noodles are cooked, add remaining ingredients and stir until vegetables soften. 

If you like spice, vegetables, and the full filling that noodles will leave you with, this is the quick dinner for you. Enjoy!

Flank steak is such a wonderful cut of meat. Its full of flavor, tender, and won't break the budget. Today we are featuring an easy teriyaki version of this dynamic cut of protein. This recipe features mirin, which is similar to rice wine used for making sake, but with a much sweeter flavor. It really enhances the taste of the steak and gives it an unexpected flavor your guests won't be used to that will really wow them. 

Ingredients: 

2 lbs flank steak

1/4 cup soy sauce

1/4 cup mirin

1/2 tsp fish sauce

2 tablespoons light brown sugar

1 tablespoon freshly grated ginger

3 cloves garlic, mined

5 stalks green onion, chopped

1 tsp sesame seeds

Combine your soy sauce, mirin, sugar, ginger, onions, fish sauce, and garlic in a sauce pan and simmer on low until it begins to thicken and look syrupy. Split the mixture in half and marinate your meat with 1/2 of it in a zip lock bag for at least 8 hours. Grill until charred slightly on both sides but still medium on the inside, about 3 minutes per side. 

This dish will delight your guests and leave them with a new flavor profile they most likely haven't had. We hope you enjoy it!

I have only ever tried one recipe for lettuce wraps. It is so delicious that I've never even been tempted to branch out and try a new one. I'm guessing if you make this for dinner tonight, you'll never want to try another recipe for lettuce wraps either. It has the perfect caramelized crunch and is surprisingly fresh and satisfying. 

Ingredients:
4 chicken breasts, diced
2 heads of bib lettuce
1/3 cup vegetable oil
2 onions, diced
4 garlic cloves, minced
2 teaspoons soy suace
1/2 cup cashews, chopped
6 basil leaves, julienned
salt and pepper to taste
1 cup asian crunchy noodles
hot sauce (optional)

Ingredients for sauce:
4 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoon brown sugar
2 tablespoon rice wine vinegar
1/2 teaspoon fresh ginger, minced
1/4 teaspoon crushed red pepper flakes

Directions:
Heat your oil in a pan over medium high heat. Add your chicken and cook until golden on all sides (about 5-6 minutes). Remove your chicken from the oil, and set aside. To your oiled pan add your onions and soy sauce. When your onions are brown and tender, add your garlic and cook for an additional minute. In a seperate bowl mix together all of your sauce ingredients and stir until the brown sugar is dissolved. Add the sauce and chicken back to your onions in the pan. Saute everything together until fragrant and warm. Fill your lettuce leaves with the chicken mixture and top with asian crunchy noodles, hot sauce, and fresh basil.

Super simple, super delicious. Just the kind of recipe we love around here. Hope you enjoy it!

Growing up I always loved Ramen Noodles. Now that I have unfortunatley become an adult and am more aware of what I put into my body, I don't ever let myself buy Ramen Noodles. But I recently stumbled upon a way to make them at home, in a much healthier way! I call this rainbow ramen because of all the beautiful colors. Not only is the beautiful and delicious, its a very affordable meal as well. 

Ingredients: 

2 large chicken breasts, cut into strips

6 ounces soba noodles 

2 tablespoons vegetable oil

1/2 head purple cabbage, diced into strips

1 onion, diced

1 brocoli crown

3 carrots, shredded 

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

2 tablespoons ketchup

1/4 cup worcestershire sauce 

1/4 cup soy sauce

1 tablespoon white sugar

1/4 teaspoon hot sauce

Directions: 

Heat your oil in a pan, add your chicken strips and cook until golden brown and cooked through. Remove and set aside. Add your vegetables to your pot and cook until soft and heated through. Meanwhile boil a pot of water and add your noodles to the pot. Boil for 3 minutes or so according to the package instructions. Remove your noodles and add them to the vegetables along with the chicken. Add the sesame oil and stir to prevent sticking. Mix together your ketchup, sugar, hot sauce, soy sauce, ginger, and worcestershire sauce. Once combined add it to your noodles and stir until everything is heated through and coated. Serve immediately. 

This is such a fun throw back dish updated for a more sophisticated palate and more nutrient rich without sacrificing any flavor. Let me know what you think!