Healthy Spicy Thai Noodles

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This original recipe had a lot more oil, but I found that just cutting it out significantly didn't sacrifice any flavor and made it a kajillion times healthier!  I calculated it out and it is 7 Weight Watchers PP for 1 cup, prepared this way.  Not bad for a very unique flavor in the WW world!!  

{What you need}

1 box whole wheat linguine pasta

1 Tblsp crushed red pepper (or less if you don't like it too spicy)

1/4 cup sesame oil

6 Tblsp honey

6 Tbsp soy sauce

1 cup cooked chicken, shredded

green onions, chopped

cilantro, chopped

peanuts, chopped (adds points)

carrots, slithered 

Boil the linguine according to box directions, drain.  Heat sesame oil and crushed red pepper in a small saucepan over medium heat.  Strain out pepper and reserve oil.  To the oil, whisk in the honey and soy sauce.  Toss chicken and sauce mixture with noodles.  Serve cold or hot (I prefer cold) with green onions, cilantro, peanuts, and carrots on top.

Inspired by this recipe from LeAna of asmallsnippet.blogspot.com

Katsudon

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A family favorite since I can remember.  My dad served his mission in Japan and this was one of his favorites there, so my mom figured out how to make it for him and we had it at least once a month growing up.  Then my mom made it for my hub one day and he fell in love with it, too.  So we'll be having this one often around our house for years to come.

{What you need}

Four lean pork loins or chicken breasts- boneless

        I sometimes buy a pork roast

        and slice it into half inch pieces

        and freeze for next time

6 eggs  (dad likes 8)

        two will be used in

        breading the pork loin

1 Yellow or white onion sliced into thin rings

bread crumbs - non seasoned

oil for frying

{sauce}

 1/3 c. soy sauce

 1/3 c plus a little of sugar

 2 cups water

     Cut extra fat away from pork loin.  Mix two eggs in a bowl.  Coat pork in eggs and then breadcrumbs.  Fry in a one inch depth of oil til very brown.  Set pork aside on a paper towel-lined plate.  Pork doesn't need to completely cook through yet.

     Mix sauce ingredients thoroughly in a fry pan.  Place onion rings around pan.   Boil onions for about 5-7 minutes (7 was perfect for me), or until tender.  When pork loins are cooled a little, cut them into slices and place on top of onions.  Bring to a boil.  Whip the remaining 4 eggs and add to leftover egg mixture.  Pour over boiling mixture. Put lid on and let eggs cook for about two minutes.  Serve over rice immediately.  The longer eggs cook they will turn a gray color from mixing with the soy.  Serve when eggs are still yellow, with rice and pot stickers.  Itadakimasu!!

(Compliments of Jackie Durrant)