4 tablespoons sesame oil
1 tablespoon ground ginger
3 tablespoons rice wine vinegar
2 tablespoons sofrito
1 pound ground chicken breast
½ teaspoon ground turmeric
1 tablespoon tomato paste
8 oz bag Chinese noodles
3 tablespoons soy sauce
½ teaspoon ground cumin
2 heaping tablespoons peanut butter
½ cup dry roasted chopped edamame
In a large skillet, heat 2 tablespoons of sesame oil and add ground ginger, sofrito, 1 tablespoon rice vinegar. Sauté for 1 minute.
Add ground chicken and cook until no longer pink. Stirring while crumbling. Add ground turmeric and tomato paste.
Cook for 2-3 minutes more. Set aside.
In a small saucepan, over low heat, mix soy sauce, remaining vinegar, peanut butter and ground cumin until smooth, thinning out with chicken stock or water if too thick.
Boil noodles until soft (about 3 minutes) not sticky. Then drain and rinse with cold water. Add noodles and sauce to chicken mixture and toss.
Plate and top with chopped edamame.
Nutty chicken noodles: a recipe that gives you three sources of protein.