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INGREDIENTS

1 tablespoon sesame oil
1 tablespoon canola oil
1 tablespoon Chile paste
1/2 cup Hoisen Sauce
2 cloves garlic, chopped
4-6 skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8-12 ounces soba (or Linguine) noodles , cooked and drained

DIRECTIONS

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, Hoisen sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

Ham, Asparagus & Cheese Pasta

6 cups uncooked bow tie pasta
1.5 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 tbsp butter
2 tsp minced garlic
4 tbsp all-purpose flour
1/2 tsp onion powder
1/2 tsp pepper
1/4 to 1/2 tsp dried thyme
4 cups milk
4 cups shredded cheddar cheese
1 cup grated Parmesan cheese
1 pound sliced deli ham, chopped

Cook pasta according to package directions, adding asparagus during the last 3 minutes. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta and asparagus; toss with cheese mixture. Yield: 8 servings.

This weeks dinner menu and a couple recipes

INGREDIENTS

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