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I loveeeeee me some good Chinese takeout. That’s not really a thing here in FL (so to recap, no breaded chicken cutlet and no good Chinese food). Luckily, this recipe is as delicious in its healthy form as it is in its indulgent form. Which will you try first?

Original Recipe: Cold Sesame Noodles

• 12 ounces of pasta or Chinese noodles
• 3 tbsp sesame oil
• 2 tbsp olive oil
• 1 tbsp minced ginger
• 3 garlic cloves, minced
• 1 tsp. red chili paste
• 1 lime, juiced
• 2 tbsp. brown sugar
• 1/2 cup creamy peanut butter
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 6 tbsp hot water
• 1 tbsp toasted sesame seeds (optional)
• 2 green scallions, thinly sliced on diagonal

Cook noodles in large pot of boiling, unsalted water over medium heat barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain noodles well and transfer to a wide bowl. Toss with the sesame oil so they don’t stick and let noodles cool completely in refrigerator.

In a blender, combine the oil, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce and hot water. Blend completely.

Toss noodles with the peanut sauce and scallions until well coated (top with sesame seeds).

Healthified Version

• 12 ounces spiralized carrots
• 3 tbsp sesame oil
• 2 tbsp olive oil
• 1 tbsp minced ginger
• 3 garlic cloves, minced
• 1 tsp. red chili paste
• 1 lime, juiced
• 1/2 cup all natural, 100% peanuts creamy peanut butter
• 3 tbsp rice vinegar
• 3 tbsp liquid aminos
• 6 tbsp hot water
• 1 tbsp toasted sesame seeds (optional)
• 2 green scallions, thinly sliced on diagonal

Briefly cook carrot noodles in a touch of olive oil over medium heat

In a blender, combine the oil, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce and hot water. Blend completely.

Toss carrot noodles with the peanut sauce and scallions until well coated (top with sesame seeds).

Will you try these??

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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