And just like that the weekend is already over. Not sure about you guys, but I’m feeling ready for the new week ahead. We have so much coming up and I can’t wait to dive into another full week. Anyone else as excited as me or am I the only freak who loves a good Monday? We spent the weekend picking fresh herbs, tending to cherry tomato plants, filming new videos, making skillet pasta, and baking peach shortcakes. It was the perfect mix of chill time, work, and even a little family time too. We’ve been having an unusually warm summer, and while my house is hotter than most would prefer, I personally LOVE it and hope the heat stays around until at least the end of August. Since I know the warm weather may be short-lived I am just trying to enjoy these warmer days…leaving the windows open and soaking up summer. No thoughts of fall until the end of August. Got it? Anyway, with my house being a little warmer than usual, I’ve really been looking for summer recipes that are (practically) no cook, require zero oven time, and are super fast to make. Not going to lie, it’s not the easiest task and I have definitely been turning on my oven more than I should. As I mentioned in Sunday’s post, I started work on a new project last week that has me cooking A LOT every single day. Some recipes are summery, but some are for fall and winter, so this means my oven has been running almost non-stop, and my house is consistently eighty plus degrees during the day. It’s toasty for sure… Thankfully, these 20 minute sesame and basil chicken noodles have become my go-to on days when I’m not cooking and don’t want to heat the oven up, but still want a healthy, homemade, summery dinner. What I love most about this recipe is that it requires basically all pantry staples and vegetables that I almost always have in my fridge. It’s a dinner I can truly make any night of the week and at a moment’s notice. Here are the details. Start with the noodles. If you’re looking to go the mega healthy route, you can use brown rice noodles, but honestly? I love using fettuccine here. It’s not Asian in any way, but man, it is good. They hold up much better than a rice noodle ever could. Just sayin. While the noodles are cooking, make the sauce. It’s a tahini based sauce that’s flavored with lots of chili peppers, ginger, and garlic. It’s all made in the blender and then tossed together with the hot noodles, shredded chicken, and vegetables. Add fresh basil and your dinner is complete. You can seriously make this in twenty minutes, less if your vegetables happen to be pre-cut…or you have a sous chef helping you out in the kitchen. Best part? These noodles are DELICIOUS. Salty, spicy, a little sweet, creamy, basily, and all kinds of perfect. I love using leftover chicken from grilling, but if you’re looking to do a meatless Monday style dinner, you can easily just omit the chicken or replace it with your favorite meat-free based protein, like canned chickpeas. Either way, the noodles will be great, as this recipe is really all about the sauce. As for the mix of vegetables, I used bell peppers, carrots, broccoli, and fresh mango (which, yes is a fruit, I do know this). Feel free to use you favorite mix of veggies or whatever’s left in your fridge. Make the recipe for best for YOU. And that’s kind of it. A super simple Monday recipe. Love it. If you make these 20 minutes sesame basil chicken noodles, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this quick recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
