Our friends, Dave and Marie, literally live 5 minutes away… walking, so, not surprisingly, we see them all of the time. Last week, however, was super busy for all of us, so we barely saw each other. We were all free tonight, so I invited our long lost friends over for dinner, which included yummy Chinese noodles + birthday cake (but not together).
Mal and I went to Body Pump this evening, so, by the time we got home, I was seriously starving. Usually, I have zero appetite after exercising, but today, I was famished. (Lunch was a big fail today! ) I munched on a couple of Coconut Curry Livin’ Spoonful crackers to hold me over until dinner. (Yes, I am obsessed with these crackers.)
What initially drew me to this recipe was how quick and easy it sounded to make. You know me and “real simple” recipes! Pretty much everything you see on Carrots ‘N’ Cake is a piece of cake to make and this recipe was no different.
Like always, I made a few changes to the recipe. Instead of vermicelli, I used whole wheat spaghetti, and Mal couldn’t find sesame seeds at the grocery store, so we nixed them from the recipe.
I loved the blend of flavors that came from combining the sesame oil, chili oil, balsamic vinegar, soy sauce, and sugar. It was a unique flavor, but sooo delicious! I bet letting these noodles sit overnight in the fridge will really bring out the flavor. I’m already looking forward to eating leftovers for lunch tomorrow!
For dessert, we broke into Mal’s birthday cake. Mal is really enjoying his never-ending birthday!
I’m so excited for American Idol tonight. Who do you think is going to win?