WHOLE CATFISH WITH SAUCE OF LEMON BUTTER – DIJON – WORCESTERSHIRE – SRIRACHA CHILI – HOT SAUCE

Note:  This is the best sauce I have ever found for whole catfish.

For 2:

–catfish (whole, bone-in, medium)

–lemon juice (one-quarter cup)

–Promise margarine (heart-healthy, 3 heaping tablespoons, one-quarter cup melted)

–Dijon mustard (1 teaspoon)

–Worcestershire sauce (1 teaspoon)

–Sriracha chili sauce (1 teaspoon)

–hot sauce (like Tabasco or Texas Pete, 3 drops)

–salt and pepper

1 – Place the catfish in a covered, long baking dish.  Set aside.

2 – Place 3 heaping tablespoons of Promise margarine in a microwaveable bowl.  Microwave for 30 seconds.  Then place the Dijon in a small mixing bowl, and very, very slowly add the margarine, stirring briskly until the Dijon dissolves in the margarine.  Add the lemon juice, Worcestershire sauce, Sriracha chili sauce, hot sauce, and salt and pepper to taste (about one-half teaspoon salt and one-quarter teaspoon pepper).  Stir well.  Pour the sauce atop the catfish.

3 – Microwave the catfish for 3 minutes.  Then, using two spatulas, turn the catfish over.  Microwave for 4 minutes more.  With a sharp knife, cut the catfish into two parts.

4 – Serve the catfish hot, with sauce over the top.

–catfish and sauce adapted from the Spruce blog.

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CHILI – ROASTED COD WITH SRIRACHA – OREGANO – CUMIN IN LIME JUICE

For 4:

–cod (size of 4 decks of cards, 1 pound)

–sriracha sauce (chili, bottled)

–oregano (fresh if possible, leaves from 3 stems; or dried, one-half teaspoon)

–cumin (one-fourth teaspoon)

–lime juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with one-fourth cup of water.  Drench in lime juice.  Season with oregano and cumin (amounts above), salt, pepper, and olive oil.  Spread three thin (one-eighth inch width) ribbons of sriracha sauce lengthwise along the cod.

2 – Microwave on high for 8 minutes.  Cod is done when it begins to break apart.

3 – Serve the cod hot.

–cod adapted from Real Simple magazine.

PARSLEYED LEMON COD SPRINKLED WITH BREADCRUMBS IN CLAM JUICE AND ACCOMPANIED BY COLD SPICY & SMOOTH PEPPER SAUCE WITH RED BELL PEPPER – BANANA PEPPER – FRESH TOMATO – SWEET ONION – SRIRACHA – MINCED GARLIC

For 4:

–cod (size of 4 decks of cards, 1 pound)

–parsley (fresh, chopped, 1 handful)

–lemon juice (bottled)

–breadcrumbs (boxed, plain)

–red bell pepper (one-half, chopped)

–banana peppers (bottled, about a dozen rings)

–tomato (fresh, medium, chopped)

–onion (sweet, one-fourth, chopped, medium)

–sriracha sauce (1 teaspoon)

–minced garlic (in a jar)

–salt and pepper

–olive oil

1 – Chop one-half red bell pepper, 1 fresh tomato, one-fourth medium sweet onion, and add to a food processor.  Add 12 rings of banana peppers, 1 teaspoon of sriracha sauce, and 1 tablespoon of minced garlic.  Season with salt, pepper, and a few drop of olive oil.  Pulse until smooth.  Set aside.

2 – Place the cod in a covered baking dish with a little clam juice.  Drench in lemon juice.  Season with salt, pepper, olive oil, and a sprinkling of plain breadcrumbs.  Finish with chopped parsley.  Microwave on high for 8 minutes.

3 – Serve the cod hot, with the pepper sauce on the side.

–sauce adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

A Simple Dinner:  SPICY & GARLICKY COD WITH SRIRACHA – MINCED GARLIC – LEMON SPRINKLED WITH GARLIC – HERB BREADCRUMBS & IN CLAM JUICE SAUCE

Note:  My husband said this looked too pretty to eat.

–cod (size of 4 decks of cards, 1 pound)

–sriracha sauce (hot chili sauce, bottled)

–minced garlic (in a jar)

–lemon juice

–garlic – herb breadcrumbs (boxed)

–clam juice (bottled)

–salt and pepper

–olive oil

1 – Place the cod in a covered baking dish with a little clam juice.  Drench the cod in lemon juice.  Season with salt and pepper.  Spread minced garlic on top.  Place a few ribbons of sriracha sauce on top of the cod.  Season with olive oil.  Sprinkle garlic – herb breadcrumbs lightly on top.

2 – Microwave on high for 9 minutes.  (Cod is done when it begins to break apart.)

3 – Serve the cod hot.

–recipe original.

SWEET & SPICY SALMON WITH SRIRACHA – MAYO – BROWN SUGAR – PAPRIKA – CHIVES – LEMON – CELERY – GREEN ONION IN CLAM JUICE SAUCE

–salmon (size of 4 decks of cards, 1 pound)

–sriracha sauce (chili hot sauce, 2 tablespoons)

–mayonnaise (2 tablespoons)

–brown sugar (2 tablespoons)

–paprika, chives (bottled)

–lemon juice

–celery (2 chopped stalks)

–green onions (2 chopped stalks)

–clam juice (or fish broth, bottled)

–salt and pepper

–olive oil

1 – Place 2 chopped stalks of celery in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  When finished, place the salmon in the sauce.  Set aside.

2 – In a small mixing bowl, place 2 tablespoons of sriracha sauce, 2 tablespoons of mayonnaise, and 2 tablespoons of brown sugar.  Stir well.  Season with salt, pepper, olive oil, paprika, and lemon juice.  Stir again.  Pour the sauce atop the salmon.  Place 2 chopped stalks of green onion to finish, on top of the salmon.

3 – Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop quinoa, brown or white rice, pasta or couscous.

–salmon adapted from 20 Savory Salmon Recipes.

ASIAN SALMON WITH HONEY – GINGER – MINCED GARLIC – SOY SAUCE – LEMON JUICE – BLACK PEPPER – SRIRACHA SAUCE & TOPPED WITH GREEN ONIONS & SESAME SEEDS

Note:  I thought this was the best salmon with soy sauce that I have ever served.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–honey

–ginger

–minced garlic (in a jar)

–soy sauce

–lemon juice

–black pepper

–Sriracha sauce (optional)

–green onions (3 stalks, chopped, fresh)

–sesame seeds (toasted, if you have them)

1 – Place the salmon in a covered baking dish.  Drench in lemon juice.  In a small mixing bowl, place one-quarter cup of honey, a sprinkling of ginger, 1 tablespoon of minced garlic, one-quarter cup of soy sauce, a sprinkling of black pepper, and 1 teaspoon of Sriracha sauce (optional.  Stir well, and then pour over the salmon.  Finish the salmon with 3 stalks of chopped green onions and a generous sprinkling of sesame seeds.

2 – Microwave for 6 minutes on high.  Do not overcook.

–salmon adapted from the cooking blog, “Delicious,” by the chef Chungah.

CHICKEN MOLE WITH COCOA POWDER – TOMATO – GREEN ONIONS – SRIRACHA – MARINARA SAUCE

For 4:

–6 chicken tenderloins or breast strips

–cocoa powder (boxed, 2 tablespoons)

–tomato (fresh, medium, chopped)

–green onions (4, fresh, chopped)

–sriracha sauce (chili sauce, bottled)

–marinara sauce (I use Newman’s Own marinara)

–salt and pepper

–olive oil

1 – Chop 1 tomato, and place in a covered baking dish.  Add 4 chopped green onions to the dish.  Add 2 tablespoons of cocoa powder, 1 tablespoon of sriracha sauce, 4 tablespoons of marinara sauce, salt, pepper, and a few drops of olive oil.  Stir well.  Microwave on high for 4 minutes.

2 – When the sauce is finished, place in a food processor and pulse until smooth.  Keep covered to preserve warmth.

3 – Place chicken in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.  When finished, spoon the sauce atop the chicken.  Serve hot.

–chicken adapted from Real Simple magazine.

CURRIED SALMON WITH TOMATO – ONION – GINGER – SRIRACHA – GARLIC – CORIANDER – TURMERIC – CUMIN – MINCED CLOVES – CINNAMON – SUGAR IN YOGURT SAUCE ATOP JASMINE RICE

For 4:

–salmon (size of 3 decks of cards, 1 pound)

–tomato (1, fresh, medium, chopped)

–onion (one-half, sliced)

–ginger, coriander, turmeric, cumin, minced cloves, cinnamon (bottled separately)

–Sriracha sauce (1 tablespoon, or cayenne pepper to taste)

–garlic (minced, in a jar)

–sugar (1 teaspoon)

–yogurt (plain, non-fat, 5 tablespoons)

–jasmine rice (packaged, sticky rice)

–salt and pepper

–olive oil

1 – Place 1 cup of jasmine rice in a covered baking dish.  Add 1 and one-fourth cup of water and a few drops of olive oil.  Microwave on high for 5 minutes; then microwave on 50 percent power for 10 minutes.  When finished, keep covered to preserve warmth.

2 – Chop 1 medium tomato and place in a covered baking dish.  Season with salt and pepper.  Add one-half sliced onion.   Season with ginger, coriander, turmeric, cumin, minced cloves, cinnamon, 1 tablespoon of Sriracha sauce, 1 tablespoon of minced garlic, 1 teaspoon of sugar, 5 tablespoons of plain, non-fat yogurt, and olive oil.  Stir well.  Microwave on high for 3 minutes. 

3 – Nestle the salmon amid the sauce, season with salt and pepper, and then spoon some of the sauce over the salmon.  Finish with a drop or two of olive oil.  Microwave on high for 7 and one-half minutes.

4 – Serve the salmon and sauce hot, atop the jasmine rice.

–curried salmon adapted from Top 50 Most Delicious Salmon Recipes.

COD WITH SALSA OF SEEDLESS RED GRAPES – MINCED GARLIC – SRIRACHA – GREEN ONION – CILANTRO – CHILI PEPPER – EXTRA VIRGIN OLIVE OIL – WHITE WINE

–cod (size of 3 decks of cards, one-half pound)

–clam juice

–seedless red grapes (1 large bunch, with each grape halved)

–minced garlic (from a jar)

–sriracha sauce (chili sauce)

–green onion (1 stalk, finely cut)

–cilantro (fresh if possible)

–chili pepper (one-half pepper, minced)

–white wine

–salt and pepper

–olive oil

–extra virgin olive oil

1 – Halve each grape in 1 large bunch, and place in a small mixing bowl.  Add 1 teaspoon of minced garlic, 1 teaspoon of sriracha sauce, 1 finely cut green onion, minced cilantro to taste, one-half minced chili pepper, salt and pepper to taste, 2 tablespoons of extra virgin olive oil, and 2 tablespoons of white wine.  Stir gently, being sure that the sriracha sauce is dissolved in the wine.  Keep salsa in the refrigerator until time for dinner.

2 – Place the cod in a covered baking dish with a little clam juice.  Season with salt, pepper, and olive oil.  Microwave on high for 6 minutes.

3 – Serve the cod hot, with the cold salsa beside it.

–cod and salsa adapted from the “food and wine” web site.

TRIPLE SPICY COD WRAPPED IN HERB CORNBREAD CRUMBS & SEASONED WITH CREOLE – PAPRIKA – SRIRACHA – SUGAR – CLAM JUICE

Note:  On a scale of 1 to 5, with 5 being the hottest, this recipe is a 4.

–cod (size of 3 decks of cards, one-half pound)

–herb cornbread crumbs (packaged; I used Pepperidge Farm)

–creole seasoning (or Cajun)

–paprika (bottled)

–sriracha chili sauce (bottled)

–sugar

–clam juice (or fish broth)

1 – Place the cod in a plastic bag.  Season with salt, pepper, creole seasoning, paprika, and olive oil.  Pour a small amount of herb breadcrumbs in the bag.  Shake well.  Then place the breaded cod in a covered baking dish (no water). 

2 – In a small mixing bowl, place 1 teaspoon of sriracha chili sauce and 3 tablespoons of clam juice.  Stir well.  Then pour the sauce over the cod.  Sprinkle 1 teaspoon of sugar over the cod.

3 – Microwave the cod for 6 minutes on high.  (Cod is done when it begins to break apart.)

4 – Serve the cod hot, warning your family that the cod is very, very spicy.

–cod inspired by allrecipes.com

BAKED COD WITH FRESH BASIL – DOUBLE–TOMATO MARINARA – MINCED GARLIC – SRIRACHA SAUCE ATOP FARFALLE PASTA

–cod (size of 3 decks of cards, one-half pound)

–marinara sauce (I used Paul Newman’s)

–basil (fresh)

–tomato (vine-ripened, one-half large)

–minced garlic (in a jar)

–sriracha sauce (bottled)

–salt and pepper

–olive oil

–farfalle pasta (bowtie, dry)

1 – Place two-thirds cup of farfalle pasta in an uncovered baking dish with 1 inch of water above the pasta.  Season with salt.  Microwave the pasta for 6 minutes on high; then microwave for 8 minutes more on 50 percent power.  When finished, cover to preserve warmth.

2 – Place two-thirds cup of bottled marinara sauce in a covered baking dish.  Chop one-half large tomato, and add to the sauce.  Also add 1 tablespoon of minced garlic and 1 teaspoon of sriracha sauce.  Season with snipped basil and olive oil, just a bit.  Stir well.  Microwave on high for 3 minutes.

3 – Nestle the cod amid the sauce, spooning some sauce over the top of the cod.  Add more salt, pepper, and olive oil.

4 – Microwave for 7 and one-half minutes on high.

5 – Serve the cod hot, top the farfalle pasta.

–recipe original.

A Simple Dinner:  PARSLEYED COD WITH SPICY TOMATO PESTO IN CLAM JUICE ATOP QUINOA WITH BROTH

–cod (size of 3 decks of cards, one-half pound)

–parsley (fresh)

–Sriracha sauce

–tomato pesto (in a jar)

–clam juice (bottled; or fish broth)

–quinoa (boxed)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place one-half cup quinoa in a covered baking dish.  Add 1 cup of chicken broth.  Season with olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  When finished, keep covered to preserve warmth.

2 – Place the cod in a covered baking dish with a little clam juice.  In a small mixing bowl, place 2 tablespoons of tomato pesto and 1 teaspoon of Sriracha sauce.  Stir well.  Spread the pesto/sauce atop the cod.  Sprinkle the cod with parsley.  Microwave on high for 7 minutes.

3 – Serve the cod hot, atop the quinoa.

–recipe original.

SESAME SALMON WITH MUSHROOMS – PEPPER – GREEN ONION – HONEY – SRIRACHA – DIJON IN BALSAMIC – RED WINE – SOY SAUCE ATOP BROWN RICE

–salmon (size of 3 decks of cards, one-half pound)

–green onion (1 stalk, finely chopped)

–honey

–Sriracha sauce (spicy chili)

–Dijon mustard

–balsamic vinegar

–red wine

–soy sauce

–mushrooms (baby bellas, 3 or 4, sliced)

–red bell pepper (one-half, cut lengthwise)

–sesame seeds

–brown rice

–chicken broth (non-fat, low sodium)

1 – Slice 3 or 4 baby bella mushrooms, and place in a covered baking dish.  Add one-half sliced red bell pepper.  Season with salt, pepper, and olive oil.  Add a little red wine, balsamic vinegar, and soy sauce to the dish.  Microwave on high for 3 minutes.  In a small bowl, stir together 1 teaspoon of Sriracha sauce, 1 tablespoon of Dijon mustard, 2 tablespoons of honey, and a little red wine, balsamic vinegar, olive oil, and soy sauce.  Stir vigorously.  Place the salmon in the covered baking dish, amid the mushrooms and red bell pepper.  Pour the sauce over the salmon.  Finely chop a green onion, and place atop the salmon.  Sprinkle generously with sesame seeds.  Add a more olive oil, if desired.  Set aside.

2 – Place two-thirds cup of brown rice in a covered baking dish.  Add two-thirds cup of chicken broth and a few drops of olive oil.  Stir.  Microwave the rice and broth for 5 minutes.  When finished, keep covered to preserve warmth.

3 – Microwave the salmon and sauce for 5 minutes on high.

4 – Serve the salmon and sauce atop the brown rice.  I also served carrot chips with dill and a salad that included chick peas.

–salmon adapted from Country Living web site; rice original.

CREAMY & SPICY ROSEMARY CHICKEN WITH ONION & MUSHROOMS / BROCCOLI / HERBED GREAT NORTHERN BEAN SOUP WITH ONION – CELERY – CARROTS – PASTA

–4 chicken tenderloins or breast strips

–milk (dairy or almond, not soy)

–flour

–Sriracha sauce (chili sauce)

–onion (1, divided,  medium)

–mushrooms (4 or 5 baby bellas, sliced)

–rosemary (fresh if possible)

–salt and pepper

–olive oil

–broccoli (1 head)

–great Northern beans (two-thirds cup, dried, soak overnight)

–shredded carrots (1 handful)

–celery (1 stalk, chopped)

–pasta (penne, 1 and one-third cup, dry)

–marinara sauce (spaghetti sauce, 2 tablespoons)

–garlic powder, basil, bay leaves (2), rosemary

1 – Place great Northern beans in a slow cooker.  Add one-half chopped onion, 1 handful of shredded carrots, and 1 chopped stalk of celery.  Season with garlic powder, basil, 2 bay leaves, rosemary, salt, pepper, and olive oil.  Add 2 tablespoons of marinara sauce and 3 cups of water.  Stir well.  Cook for 5 hours in a slow cooker.  After 5 hours, add 1 and one-third cup of penne pasta; stir.  Cook for another hour (6 hours total for the soup).  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half cup of dairy or almond milk in a microwaveable cup.  Add 1 tablespoon of Sriricha sauce (for very spicy, add 2 tablespoons).  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the hot milk to the flour, stirring very briskly.  Set aside.

3 – Add one-half chopped onion to a covered baking dish.  Slice 4 or 5 baby bella mushrooms, and add to the dish.  Pour the white sauce (milk and flour) on top of the onion and mushrooms.  Season with salt, pepper, olive oil, and rosemary.  Microwave on high for 4 minutes.  Nestle the chicken amid the sauce and vegetables.  Season the chicken, just a bit, with salt, pepper, olive oil, and rosemary.  Set aside.

4 – Cut off the florets and stems from the stalk of the broccoli, and place the florets and stems in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

5 – Microwave the chicken for 5 and one-half minutes.

6 – Serve the bean soup as a first course.  Then serve the chicken hot, with the broccoli as a side.

–bean soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; chicken adapted from the recipe of a friend in Minnesota; broccoli original.

SPICY & SWEET BREADED CHICKEN TENDERLOINS WITH DEJON – BROWN SUGAR – RED WINE – ONION – GARLIC – CAYENNE IN SRIRACHA SAUCE

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–Dejon mustard

–brown sugar

–red wine (cooking wine is fine)

–onion (1, small)

–garlic salt

–Sriracha sauce (bottled)

–cayenne pepper

 

1 – Slice an onion and place in a covered baking dish.  Season with salt, pepper, and olive oil.  Add a little red wine.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour a small amount of plain breadcrumbs into the bag.  Shake well.  Place the breaded chicken on top of the onion.  In a small bowl, stir well the following:  3 tablespoons of Dejon mustard, 3 tablespoons of brown sugar, 2 tablespoons of Sriracha sauce, 3 tablespoons of red wine.  Season with salt, pepper, garlic salt, and a very small amount of cayenne pepper.  After stirring, pour this sauce over the chicken.  Microwave on high for 5 minutes.

3 – Serve the dinner hot.  I served potatoes and tomato pie with this entrée.

–chicken adapted from allrecipes.com.

A Simple Dinner:  SPICY SALMON WITH LIME & CILANTRO / CARROTS WITH BROWN SUGAR

–salmon (size of 3 decks of cards, one-half pound)

–Sriracha sauce

–lime juice

–cilantro (fresh if possible)

–carrots (miniature, one-half package)

–brown sugar

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Drench in lime juice.  Sprinkle Sriracha sauce on top, to taste.  Season with salt, pepper, cilantro, and olive oil.  Set aside.

2 – Place carrots in a covered baking dish with a little water.  Sprinkle brown sugar on top.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Microwave the salmon for 4 and one-half minutes.

4 – Serve the salmon hot, with the carrots as a side.

–salmon adapted from Wild Alaska Seafood web site; carrots original.

CHILI COD GLAZED WITH SRIRACHA SAUCE – HONEY – BROWN SUGAR / BROCCOLI / BLACK BEANS WITH ONION / FRESH TOMATO SALAD WITH AVOCADO – FETA – ONION – CAPERS – BASIL

–cod (size of 3 decks of cards, one-half pound)

–Sriracha sauce

–honey

–brown sugar

–salt and pepper

–olive oil

–broccoli (1 stalk, medium)

–black beans (canned)

–onion (1 divided, medium)

–tomatoes (2, fresh)

–avocado (1, medium)

–feta cheese (one-half small carton)

–basil

–capers (about 1 dozen)

 

1 – Place cod in a covered baking dish with a little water.  Season with salt and pepper.  In a separate bowl, stir well 3 tablespoons of honey, 2 tablespoons of Sriracha sauce, and 1 tablespoon of brown sugar.  Spoon on top of the cod.  Season with olive oil.  Set aside.

2 – Cut broccoli from stalk, keeping the stems and florets.  Break apart the broccoli.  Place in a covered baking dish.  Season with salt, pepper, and olive oil.  Microwave on high for 4 minutes.

3 – Rinse the canned black beans in a colander.  Slice one-half onion, and place in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave the onion (only) for 3 minutes on high.  Add the beans to the onion.  Season with pepper and olive oil.  Microwave on high for 3 minutes.

4 – Slice the tomatoes, avocado, and one-half onion, and place on a serving dish.  Season with salt, pepper, olive oil, capers, and basil.  Add feta cheese to the top. 

5 – Microwave the cod for 6 minutes on high.  Cod is done when it begins to break apart.

6 – Serve the cod hot, with the broccoli, beans, and salad as sides.

–cod adapted from food52 web site; other recipes original.

BARBECUED CHICKEN / VIETNAMESE NOODLE SALAD

–4 chicken tenderloins or breast strips

–barbecue sauce (see below for recipe)

–olive oil

–salt and pepper

–rice noodles (one cup)

–spinach (fresh, pre-packaged, pre-rinsed)

–red bell pepper (one-half)

–Sriracha sauce or other Asian chili sauce

 

Barbecue sauce:

–catsup

–brown sugar

–salt and pepper

–lemon juice

–Worcestershire sauce

–olive oil

–garlic powder

–Tabasco or other hot sauce

–apricot preserves

 

1 – To make barbecue sauce, fill measuring cup to one-fourth cup line with catsup. Add one heaping tablespoon of brown sugar, a dash of lemon juice, a dash of Worcestershire sauce, a drop of Tabasco or other hot sauce, a drop of olive oil, sprinkle with salt, pepper, garlic powder, and add two heaping tablespoons of apricot preserves. Stir well. You should have a sauce of one-half cup. Set aside.

2 – Lay one cup of rice noodles in large, wide-mouthed microwave dish with lid. Fill with water to cover the noodles. Season with one-half teaspoon of salt. Add a package of fresh spinach. Cut up one-half red bell pepper and add to the top. Cook on high in microwave for 5 minutes. When finished cooking, pour into colander and run tap water over the dish to cool. Add two teaspoons of Sriracha or other Asian chili sauce to the mixture. Sprinkle with salt, pepper, olive oil. Mix very well so that sauce is distributed throughout the noodles.

3 – Lay 4 chicken tenderloins or breast strips in baking dish with cover. Spoon barbecue sauce over the whole. Lightly season with olive oil. Cook in microwave for 5 minutes.

4 – Serve the hot chicken with the cool noodles.

 

–barbecue sauce adapted from recipe by Food.com (chef Lee Lee); chicken and noodles adapted from Real Simple.