Another successful day at College for Kids. I did run out of a few things, but luckily I remembered to sit down a few times today, so i still had the energy to bike to Target after my class to pick up extra paint brushes. My online order also came in today, so I have some really cool things for the kids to paint tomorrow. Tonight, we are making a modified version of Spicy Hoisin Beef with Ginger-Soy Noodles. We have made it with beef in the past, but flank steak can be so expensive, so we often make it with chicken (it is just as good)! We don’t use nearly that amount of olive oil. We also cut up 2 red bell peppers and use about twice as many scallions. We also substitute whole wheat thin spaghetti for the egg noodles. If you are worried about spice, this recipe really isn’t spicy. It just claims to be. (The image below is the dish with chicken.)
Ingredients: whole wheat thin spaghetti, toasted sesame oil, fresh ginger, 2 red bell peppers, 5 scallions, soy sauce, cornstarch, five-spice powder, flank steak or chicken, olive oil, hoisin sauce, chili-garlic paste, rice wine vinegar, and sesame seeds.