Asian Noodles and Teriyaki Chicken

I've really enjoyed gardening the past couple of years. Even though I have a very small space to work with, I try to make the most of it. Gardening this year, however, have proved a bit challenging. I've planted a tomato plant, herbs and a couple of pepper plants in pots on the patio. My pepper plant hasn't fared too well, since my two year old decided to try his pirating skills on it. Every pepper that might have even had a chance has been pulled off. As I was taking a picture of it, the little terror himself came and pulled the entire plant out of the pot. I realized that this was not the first time this happened as I discovered a load of buried treasure (About 5 more very immature peppers were peeking their little heads out).

I've used the planter strip in the front garden to plant lettuce and other greens, and I've battled with the neighbourhood cat using it for a litter box. The plants in the little strip next to the fence in the back have done really well though. I've especially enjoyed the pea plants and the spring onions. My boys loved eating the peas straight out of the pod, and the snow peas have done really well. It's not enough to feed my family every night, but I love being able to make a meal with home grown food.

Yesterday I used the snow peas and spring onions as inspiration for my Asian noodles and Teriyaki chicken.
I didn't measure anything, as usual, but I'll do my best to estimate.

Teriyaki Chicken

For the marinade I combine about 1 inch piece of fresh ginger grated, 1-2 Tbs Orange Marmalade (Apricot preserves works well too), 1-2 Tbs rice vinegar, about 1/4 cup soy sauce, a dash of sesame oil, and water in a food storage bag. Taste the mix, and adjust according to taste if necessary. Remove the skins from about 6-7 chicken thigh and drumstick pieces, and place in the bag. Leave in the fridge to marinate for a few hours.

While preparing the noodles, preheat the oven to 350 F, place the chicken with marinade into a baking dish, and cover with foil. Bake covered for about 20 minutes, then remove foil, turn the pieces over and continue to bake until cooked through, another 10-15 minutes.

Asian Noodles

Heat a large pot of water to boiling. Blanch about a cup or so of edamame, for a few minutes, remove from the water with a sieve or slotted spoon. Then blanch 1 julienned carrot, and about 1 small head of cauliflower florets, and then some snow peas. Rinse the blanched veggies in cold water to stop them cooking. Then cook 1 package Medium Chinese Noodles (or other Asian noodle, soba or udon would work well), according to directions. Shell the edamame.

For the dressing combine about 1/3 cup oil (I used a combination of vegetable and rapeseed oil), a few Tbs rice vinegar, grated ginger, soy sauce, honey, sesame oil, and apple juice. Just add a bit of each at a time, keep tasting it, until you have the desired taste. It should be stronger than you want it to taste, as it will be thinned out among the veggie and noodles.

When the noodles are cooked (should be aldente), drain and rinse with cold water. Combine the noodles, blanched veggies, and 3-4 Spring onions thinly sliced. Then add the dressing mixing thoroughly. Serve cold.