Monday, September 28, 2009

Asian Bowtie Pasta: Going back to my roots...

For Husband, who still makes me weak in the knees

Over the past weekend, our family went to a church retreat where we had lots of fun spending time with our church family. I had decided much earlier on that I would bring some cookies (I made 120 of them) to share with the others that came to the retreat. I also made some fresh guacamole while I was there, mainly because I had some beautifully ripe avocados that would have gone to waste otherwise. While we were there, someone asked Husband, "How do you stay so thin when your wife cooks all the time?" Husband replied, "I don't really eat her cooking." Which is true but it made me feel a bit sad nonetheless. Husband works odd hours and so doesn't have much of an opportunity to eat at home. I generally try to pack him something to take to the office so that he has something home -cooked, but it often is whatever we had for dinner the night before, or some sort of quick lunch that I've made that I just put in a box so he can take it. He is always appreciative, although he may critique the food, and almost always brings home perfectly licked clean tupperware boxes.

But it always makes feel a bit guilty that I don't really cook FOR Husband's lunch specifically. Husband has a keen appreciation for good food and loves food from home. Today I decided I wanted to make something fresh for him so that he could enjoy at the office today. My desire was to make something easy, tasty and a one pot meal; I thought it would be fun to do an Asian style pasta salad, and this is what I made. It is very much my style of cooking, my favorite profile of favors, and simple enough to be thrown together.

On another note, Daughters loved it as did Husband. I got a phone call from Husband who said, "Dinner was really good today. I totally enjoyed it." I was shocked because usually I don't get a phone call proclaiming that dinner was good, but I'm guessing this one tasted yummy enough for him to pick up the phone. Now THAT makes me weak in my knees.


Asian Bowtie Pasta

Serves 6-8

1 lb farfalle (bowtie) pasta (I used the mini farfalle)

1/3 cup canola, safflower or other mild tasting oil
1/4 cup plus 1 tablespoon soy sauce
1/4 cup sesame oil
1/4 cup plus 1 tablespoon honey
3 tablespoons rice wine vinegar

2 red, yellow or orange bell peppers, cut julienne
1 cup of scallions, diced
2-3 cups of rotisserie chicken, cut into bite sized pieces (put more chicken if you want it meatier)
3 tablespoons roasted sesame seed
Pepper to taste
3 cups washed baby spinach
1/4 cup cilantro, OPTIONAL
2 tablespoons red pepper flakes, OPTIONAL

Boil and cook pasta according to directions. Make sure to salt the cooking water. Drain pasta and set aside. Return the pasta pot back to the stove. (You don't need to wash it.) Add the canola oil, soy sauce, sesame oil, honey, and rice wine vinegar. Heat over low heat until the honey is dissolved. Remove from heat and toss in the pasta. Add the bell peppers, chicken, scallions, pepper, sesame seeds, cilantro (optional) and red pepper flakes (optional). Toss well to coat all the ingredients. Before serving, toss the pasta with the spinach, to keep the vibrant green as much as possible.

This can be chilled or served warm at room temperature (which was really delicious.)

Printable recipe


a perfect bite of flavors

28 comments:

Jacqueline Renee said...

A food love story.
A love story about food.
A story about food and love.
:)

halim said...

Made this last night. It tasted just as I imagined it would. LL loved it as predicted. He couldn't get enough! Great recipe.

jeannieyi said...

YUM!!! perfect for the whole family!

CinnamonQuill said...

That second photo is one of the best food photos I've ever seen. Nice work!

Anonymous said...

Made this for lunch the other day!!!the kids(five year old and two year old) ate everything I put on their plates! Thanks!!!

Chantel said...

I tried making this last week, and LOVED it. It was a hit at home, then i brought the leftovers to work the next day and my co-workers loved it too. thank you - your blog is amazing!

sookyung said...

Made this last night. Love this yummy recipe!

devi said...

looks great! thanks for the recipe. One question: how important is it to have sesame oil for this? are there any substitutions?

Joanne Choi said...

the toasted sesame oil is pretty important...only because it is one of the main flavors of the dish. If you don't have it, you could just put in the regular vegetable oil but you will be losing a key flavor layer.

devi said...

I guess I'll wait till I can buy some sesame oil then. Thanks for responding!

Anonymous said...

I made this for dinner tonight and it turned out great. I didn't have any farfalle pasta so I made it with whole wheat rigatoni. Can't wait to try it out again with the farfalle pasta!

Me, the hubby, plus 3 said...

i have a whole chicken in the fridge and was wondering what to do with it and just found it! i'm making this tomorrow night! you're really making me LOVE the kitchen more and more!

Joanne Choi said...

Hahah...just made this today. The rest of the chicken will go into one of my rotisserie chicken vegetable soups that I love making!

Anonymous said...

Hi! First time commenter. LOVED this recipe. Perfect for my husband and 2yo son!

Jaslyn said...

Does this mean that the vegetables would be raw?

Joanne Choi said...

yes...veggies are raw....they stay lovely and crisp against the tender pasta.

KatKim said...

Made it tonight for my family.....they LOVED it! Thanks for the easy and tasty recipes!

Anonymous said...

so pretty with bowtie pasta! for a vegetarian salad, i substituted fried tofu (fried to keep shape for tossing) and it came out okay too. thank you for a great recipe for the family!

Anonymous said...

i just found your recipe thru pinterest and made it for my family tonight-it was DELICIOUS!
thanks for posting this way back when!

afrogshop said...

This won't have effect in reality, that's exactly what I think.

Anonymous said...

I'm a little confused about the directions. Do you cook the liquids separate from the pasta or with the pasta?

Taylor said...

I just made this today! It was DELICIOUS. I did, however, only need one of each pepper, instead of two (maybe mine were much larger than yours, but two would have been way too many!). I used the cilantro and red paper flakes, as well, which I feel were ESSENTIAL for that extra kick! I also didn't use chicken since I already had tilapia marinating in honey teriyaki. Either way, it was SOOO good. Everyone LOVED it! Thanks for the great recipe :)

Joanne Choi said...

Anonymous with the question about the process....

Pasta you could according to directions. Then you drain and set it aside. In the same pot as you cooked the pasta - warm the ingredients of the sauce. Remove the pot from the heat and then toss it with the rest of the ingredients.
Hope this helps.

Tana'sTable said...

This was delicious! I know it's a keeper when my hubby goes back for thirds :) thanks for sharing this great recipe! http://www.tanastable.com

Anonymous said...

This was my first time cooking asian, and it was delicious! Thank you!

Anonymous said...

I found this recipe through Pinterest and I am so glad I did! This was simple, delicious and tastes just as I imagined it would! You are a genius! Thanks!!!!

Anonymous said...

I found this recipe on Pinterest and have made it for a couple of parties. Everyone loved it!

Maylene Oliveira said...

I made this for dinner tonight and it was super yummy!!!

Thank you for a great recipe and it's nice to know that I can eat this room temperature.

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