A simple recipe for spicy thai noodles tossed with vegetables and our Beehive Meals Orange Chicken.
|1/2 cup||Beehive Meals Orange Chicken|
|1/4||Package of Angel Hair/Linguine|
|2 Tbsp||Olive Oil|
|1 Tbsp||Sesame Oil|
|1 tsp||**Red Pepper Flakes|
|1/4 tsp||Minced Garlic|
|2 Tbsp||Soy Sauce|
|1 cup||Sliced Celery|
|1/4 cup||Sliced Red Onions|
|1/4 cup||Shredded Carrots|
Follow Slow Cooking Instructions to cook chicken from our Orange Chicken.
In a separate bowl, add honey and soy sauce. Set aside.
In a medium saucepan, heat olive oil and sesame oil over medium heat. Add **red pepper flakes and minced garlic. Cook for about 2-3 minutes, until red pepper flakes and garlic float to the top.
**NOTE** Red pepper flakes are optional. Add more or less than recommended amount to make it not as spicy, or spicier, according to your liking.
Remove from heat and use a very thin strainer to strain the oil into the bowl of honey and soy sauce. Add ginger and stir until combined. Set aside.
In a large pot, boil water and cook pasta until al dente. Drain the water and return pasta back to pot. Add prepared sauce and stir until combined.
In the same pan you used to cook the infused oils, add 1 tsp of sesame oil and cook vegetables over medium heat. Season to taste with salt and pepper.
*NOTE* Use the same pan you used to cook the infused oils because a little bit of the infused oil will just naturally stay in the pan, which adds flavor to the vegetables during the cooking process.
Add veggies and Beehive Meals Orange Chicken to pasta and stir until combined.
Plate and top with sesame seeds, fresh cilantro, sriracha mayo, fresh lime, and crushed peanuts. Enjoy!