Beets & Bowties

It's Friday!  And boy am I glad!  The week seemed to fly by, but it definitely had it's ups and downs.  But now that it's Friday, I'm looking forward to getting my 8-hour shift at work over with and on to my weekend off! 

I plan on hitting up the Farmer's Market, getting some sushi with friends, and possibly kicking Andy's butt in a round or two of tennis.  Full of myself much?  Yeah, maybe just a little. 

Anyway, on to today's post.

Andy doesn't like beets.  We kept getting beets in our CSA for a few weeks, and while I didn't mind, Andy was getting a little perturbed.  But what's a good fiancee to do in moments like these?  Well, I force-feed.  I couldn't let the beets go to waste just because he claims not to like them!  I honestly think deep down, he actually adores them - but just doesn't want to admit it.  Why?  Because I'm pretty sure he ate this pasta without any complaints - and it's chock full of beets.

Ingredients:
Adapted from Jeanette's Healthy Living's recipe

5-7 small to medium-sized beets, cleaned (I used a combo of golden and red)
1 cup water
1/4 cup roastes peanuts
2 tablespoons olive oil
1 onion, sliced
3 garlic cloves, minced
1 tablespoon balsamic vinegar
8 oz. farfalle pasta
1 cup shredded mozzarella
salt and pepper, to taste

Preheat oven to 425 F.

Place beets in a medium sized baking dish and add cup of water.  Cover dish with aluminum foil and bake for about 45 minutes, or until beets have softened and can cut easily.

Let cool until safe enough to handle.  Peel away skin with a paring knife or your hands (don't be afraid to get messy).

Cut beats into 1/2 inch cubes.

Bring a pot of salted water to a boil.  Cook pasta until al dente.  Reserve 1/2 cup of the pasta water and drain.

In a large skillet, heat olive oil until shimmering.  Saute onions on medium heat for about 15-18 minutes.  Add garlic and stir until fragrant, about 1 minute or so.

Stir in balsamic vinegar and cook for an additional 2-3 minutes.

Add pasta to the pan and mix well.  Add mozzarella and stir until melted.  Stir in additional pasta water if desired.

Season with salt and pepper.  Garnish with roasted peanuts.

This was definitely one of my better beet dishes.  And don't worry - I'm not through with beets yet.  I've got something special coming up next week... you won't be sorry =)  And you may think I'm evil, but that's nothing new!  I'll keep you in suspense until then.

Have a safe weekend everybody!

Shortcut Chicken & Broccoli Alfredo

How was everyone's weekend?!  Ours was pretty good.  Well.  Besides the fact that we froze our butts off on Saturday.  Seriously, 40F?! 

And I know what you're thinking, if it was so cold, why were you outside Peggy?  Well, it was Thunder Over Louisville this past Saturday.  What exactly is that?  Well, it's one of the biggest fireworks shows in the United States and the masses gather outside for an all day event (tons of street food, an air show, a Bats baseball game, FIREWORKS, etc.).  It's definitely great people-watching material.  Seriously... the people of Kentucky really come out.  We won't get too into it, but just sayin'.  Entertainment is everywhere.

I took a video of the fireworks finale (it's kind of shaky because I was FREEZING) but I'll post it tomorrow to give you guys a taste of what the fireworks are like.

Anyway, about this meal.  I remember when I was a kid, my mom would make "alfredo" using a can of Campbell's Cream of (insert whatever you want here: chicken, mushroom, celery, etc.)  Not an authentic "alfredo" by any means, but I think most moms took this shortcut every now and then.  Am I right? 

So I decided to bust this out to remember what this was like.  And I made a few changes, just to jazz it up and it came out pretty tasty.  I definitely prefer an actual homemade alfredo to this, but it's definitely a quick fix that hits the spot in a hurry!

Ingredients:

12 oz. package of penne pasta
1 large broccoli head, chopped
2 tablespoons unsalted butter
1 lb. of chicken (you could really use any part here, breasts, thighs, drumsticks - I had drumsticks in the freezer so I just skinned and boned them, and then cut them into cubes), cut into cubes/strips
10 & 3/4 oz. can of Cream of Mushroom soup
1/2 cup milk
1/2 cup shredded Parmesan cheese
salt and pepper, to taste
1/4 teaspoon cayenne pepper

Bring a large pot of salted water to a boil and cook pasta according to package directions.  Mine took about 10-12 minutes for a nice al dente.  Add broccoli to pasta during last 4-5 minutes of boiling.  Drain pasta and broccoli well and return to pot.

In a large skillet, melt butter under medium high heat.  Add chicken pieces and cook until browned and cooked through, about 10 to 15 minutes (depending on the chicken part that you use).

Mix in soup, milk, parmesan, and cayenne.  Season mixture with salt and pepper, to taste.

Pour mixture into pot with penne and broccoli and bring mixture to a boil, about 2-3 minutes, stirring occasionally.   

Serve pasta hot and top with additional shredded Parmesan, if desired.

See... easy right?  It's good for a quick meal.  I'm not ashamed to use those condensed soups.  I mean, there's just some things from childhood you just can't give up, right?

Have a great Monday guys!  Be back tomorrow for some firework action!

Roasted Shrimp, Tomato, & Feta Pasta

Looks like a big pile of whatever here, but trust me... this was delicious!

Can I just take this first second to say how awesome you guys are?  Yeah.  You guys!  That come here, day in and day out.  Reading my blog.  Leaving me comments.  You. Guys. Are. AWESOME.

With that being said, I think I'm on absolute Cloud 9 right now.  Why?  Well, yesterday... I had a record-breaking day on the blog, pertaining to unique visits.  The old record was 600 visits in 1 day.  Now, 600 is a hell of a lot.  But yesterday... that was completely shattered!  I had over 1000 visits!  Way awesome in my book.  Yes, I know, a lot of you have that many visits in the matter of half a day on a regular basis... but I'll take my little achievements as they come!  So when that next mile-stone of breaking 1500 visits comes... you guys will be the first to know!

Okay, now to the good stuff.

This was a pretty darn delicious meal.  Packed with some of my favorite ingredients.  Shrimp.  Tomatoes.  Feta.  And to make it a complete meal, I boiled some quick egg noodles and called it a perfect pasta dish!

Ingredients:
Adapted from Ina Garten's "How Easy Is That?"

4 tablespoons olive oil
2 celery ribs, chopped
pinch of fennel seeds
3 cloves garlic, minced
1/4 cup madeira wine
14 oz. can of fire roasted diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod
salt and pepper, to taste
1 lb. large shrimp, peeled and deveiled - tails left on
5 oz. feta cheese crumbles
1/2 cup fresh bread crumbs
1/2 cup panko bread crumbs
1 tablespoon dried parsley
zest from 1 lemon
juice from 1 lemon
 dried egg noodles

Preheat oven to 400 F.

In a large, oven-proof skillet, heat 2 tablespoons of the olive oil under medium high heat.  Add celery and fennel seeds.  Saute for about 6-8 minutes, or until celery is starting to soften. 

Add garlic and cook for about a minute.

Stir in madeira wine and bring to a boil.  Cook for an additional 2-3 minutes, or until the liquid is half reduced.

Add diced tomatoes with their liquid, tomato paste, oregano, Pernod (this is a licorice-flavored alcohol that really brings out the "seafood" flavor in the shrimp!), salt, and pepper.  Simmer mixture for about 15 minutes.

Add shrimp to pan in an even layer, over the tomato sauce.  Sprinkle feta atop the shrimp.

In a small bowl, combine both bread crumbs, lemon zest, parsley, and remaining 2 tablespoons of olive oil.  Scatter bread crumb mixture over shrimp.

Place skillet in oven and bake for about 15 minutes, or until shrimp are pink.  Squeeze lemon juice atop shrimp before serving.

About 5 minutes before shrimp are done, bring a pot of salted water to a boil.  Add egg noodles (I love the kind from the Asian market because they cook in practically a minute!) and cook according to package directions.

Place a serving size amount of the egg noodles on each plate and top with tomato-shrimp mixture.

 This was definitely a delicious dinner.  Ina just serves the shrimp by itself with some crusty bread, but I thought the pasta really made it a solid dinner!  Give this a go if you're looking for something relatively quick for the weekday!  Enjoy the rest of your Wednesday guys!

Creamy Cabbage Pasta

Ok, I know what you're thinking.  Another damn cabbage recipe.  Well... when coleslaw isn't cutting it, and you've got tons of red cabbage... you have to start getting creative... or just throwing it into random things.  Such as pasta.  So bare with me in my pasta escapades, but also trust me... because this was pretty darn delicious.

And on a side note, I'm extremely happy that it's Friday.  No tests to study for this weekend, so it will definitely be a more relaxed one, and I can enjoy my Sunday football, distraction-free.  Woohoo.

Nothing too crazy going on this weekend, just a bunch of relaxation, and well, I do have to work tomorrow, but it's okay.  Andy and I will be checking out a new Colombian place in town, La Colombiana, tonight for dinner.  Remember World Fest from a couple weeks ago?  Well, they were stand with the longest line at the whole festival, and we liked what we ended up with so hopefully their restaurant delivers as much satisfaction as their crispy, crunchy arepa did!


Ingredients:
adapted from Rocco Dispirito's "Now Eat This!" Creamy Parmigiano-Reggiano Sauce

1 onion, roughly chopped
9 garlic cloves, roughly chopped
1/2 cup water
salt and pepper to taste
1 cup heavy whipping cream
1 tablespoon cornstarch
1/2 cup Parmesan cheese, grated
pinch of ground nutmeg
1/2 cup red cabbage, shredded
2 roma tomatoes, diced
1 lb. spaghetti noodles or other pasta

In a medium, microwave-safe bowl, combine the onion, garlic, and water.  Season with salt and pepper to taste and cover tightly with plastic wrap or covering.  Microwave for about 10 minutes.

Pour the mixture into a blender or food processor and blend until smooth.  Season with salt and pepper, to taste, if needed.

Heat a large skillet under medium high heat and add the onion-garlic puree, cabbage, and tomatoes.

Cook pasta in a large pot of boiling water, according to package directions for al dente.  Drain and set aside.

In a small bowl, whisk the heavy cream with the cornstarch until completely dissolved.

Add the cornstarch mixture to the onion-garlic in the skillet.  Raise heat to high and bring to a boil, whisking constantly.  Reduce heat to low and simmer for about 1 minute, or until slightly thickened.

Add the Parmesan cheese and nutmeg to the sauce.  Whisk until cheese is melted.  Season with salt and pepper, to taste.

Add noodles to mixture and toss well.  Serve right away!

This was pretty great!  I loved the flavors that the cabbage and the tomatoes added to the dish and the onion-garlic puree was definitely a flavor-enhancer for the sauce itself.  We served this with fresh garlic bread and some lemon-thyme potatoes.

Enjoy the weekend guys and just an FYI... I'm a contestant in Foodbuzz's Project Food Blog and voting starts on Monday for the 1st Challenge (you can read my entry here) and I would really appreciate the support!

Food Science Friday and Shrimp & Asparagus Pasta

This week for Food Science Friday, I read the article:

'Consumer Acceptance of Fresh Blueberries in Bio-Based Packages' by Eva Almenar et al. Journal of the Science of Food & Agriculture 2010 Vol 90: 1121-1128

So how many times have you gone into a supermarket or grocery store and wanted fresh berries or fruits? Then you get to the counter and realize that there's mushy, and somewhat fungus infected fruit in the container. Do you really want to waste your money on a product that's obviously past due? No! Of course not.

Well, this article presents a study on non-vented PLA (Poly-lactic Acid) containers vs. the normal commercial vented petroleum-based (PET) clamshell containers. Now if you looked at both of those pictures, you wouldn't really be able to tell much of a difference right? Well, the material the container is made from, actually makes a TON of difference, and this study presents why.

If you're like we, quality is usually more important than price for a certain ingredients. I can dish out a few more dollars for something that will last longer, taste better, and just be better for me. Am I right? Right.

The study is conducted on blueberries, so we'll stick to just referring to blueberries from here on out.

Right now, blueberries are only packaged in vented clamshell containers. These containers help with rapid cooling and protects them from mechanical damage during shipping. PLA containers, however, have been shown to increase the shelf life of blueberries as compared to the clamshell containers. But they've never been used in a commercial setting. Blueberry consumption is steadily increasing from year to year and a switch to PLA containers would essentially reduce environmental impact (because most PLA containers are biodegradable) as well as reducing fruit deterioration, allowing for less economic losses (because essentially we, as consumers, would buy more blueberries because they look a hell of a lot better, for a longer period of time).
Alright, so how did they conduct this study? Well, the researches obtained about 100 g (roughly 75-100 blueberries) of high bush (cultivated) blueberries from Michigan Blueberry Growers and divided them between non-vented PLA containers. The same amount was divided up between vented PET clamshell containers (these were the controls).

Half of the PLA and half of the PET containers were stored at 10 C (50 F) to simulate commercial transportation conditions, and the other half of both types of containers were stored at 3 C (37.4 F) to simulate display conditions.

the samples were analyzed on day 0, 7, and 14 of the study. What exactly did they analyze the berries for?

• Weight Loss - this indicated degradation of fruit
• Soluble Solid Content - to test for firmness of the fruit
• Titratable Acidity - did the blueberries retain their acidity?
• Off-flavors & Aroma - do they still smell and taste fresh/appealing?

The samples were also visually examined for fungal development.

The sample also underwent and consumer testing at days 7 and 14 of the study. The "consumers" in the study were all recruited from Michigan State University (students, faculty, staff). They were to grade the unidentified sample blueberries based on flavor, appearance, and overall quality and texture.

Results:

In the consumer testing phase, panelists were asked to describe the appearance of their blueberry samples. An overwhelming amount of panelists described some of the samples as "shriveled" or "wrinkled". Would you want to eat a blueberry described like that? What container do you think those blueberries came from? You guessed it, PET. Shriveling and wrinkling are usually caused by transpiration rates and RH (Relative Humidity) levels. Vented containers don't allow for high RH levels, causing less moisture to keep the blueberries in a "plump" state. However, non-vented PLA containers keep RH levels high due to the very absence of vents and the hydrophobic nature (water molecules basically don't escape "through" the material) of the PLA polymer itself.

Out of the 33 panelists subjected to the consumer study, the following shows how many picked the non-vented PLA containers over vented-PET containers in each aspect of study:

Flavor - 24 @ 3 C, 24 @ 10 C
Texture - 30 @ 3 C, 29 @ 10 C
Appearance - 30 @ 3 C, 30 @ 10 C
Overall Quality - 28 @ 3 C, 30 @ 10 C

In each category, at least 80% picked PLA containers each time. That should show right there how we should package our blueberries. And if that didn't convince you, here's the results of the analysis tests:
Weight Loss - 14-16 % was observed in vented PET containers and less than 2 % was observed in PLA containers. Shriveling in the PET containers attributed a massive weight loss over the 2 week study.
Soluble Solid Content - Now this was a tricky one for me, vented PET containers were shown to have a high sugar content, therefore being "sweeter". But you necessarily want a "sweet" blueberry? Or do you want a "tart" blueberry. Non-vented PLA containers were not observed to be sweet, and definitely picked moreover than the PET blueberries, so maybe sweet is not so good in this aspect? I'm indifferent on this bit of analysis.
Titratable Acidity - was not noticeably different in either container so it was deemed not to be affected by packaging.

Aroma - The panelist study confirmed that PLA container blueberries were preferable to vented PET containers.

So basically, what does this all mean? Well, in my opinion, I think PLA containers should be implemented for the packaging of blueberries. The study really didn't say whether other fruits were packaged using the PLA containers as well, but I know I've seen them around. PLA containers can be bought online from Eco Products and I know that I'm definitely going to look for the non-vented PLA containers from now on. After all, how many times have you gone to the grocery store, picked up some fresh fruit, not used it within a couple of days, go to use it, and it's already mushy and gross? TOO many times this has happened to me, and it's good to know that there's something out there that prevents this. * And just a little disclaimer here, no, I wasn't paid by Eco Products or any PLA company to post this, I just feel really strongly about quality and freshness of products that we use, and plus... these things help the environment, so it's always a good thing then!

Alright... what a doozy, let's get to a quick and spring-time recipe!

Ingredients:

1 lb. spaghetti noodles
2 tablespoons olive oil
2 garlic cloves, minced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lb. shrimp, deveined, shells and tails removed
salt and pepper to taste

Cook the spaghetti noodles according to package directions. I always like a good al dente boiling.

While you're waiting for the noodles to cook, heat the olive oil in a large skillet under medium high heat. Add garlic and stir until fragrant, about a minute or so. Add the asparagus and cook until it softened, about 3-5 minutes. Add in the shrimp and make sure you spread them out pretty good for even cooking. Cook until the shrimp are a nice pink, about 5-6 minutes (make sure you flip them once, in between).

Drain the pasta, reserving about 1 cup of liquid. Add in pasta to asparagus and shrimp mixture and pasta liquid, if needed. Season with salt and pepper to taste and serve right away!

I figured you guys would need a quick and easy recipe after reading that long spiel about blueberries! I really liked this dish, and considering it's simplicity, the salt and pepper are really key here. Enjoy!

Fettucini w/ Clam Sauce

Today was a big battle. One last big Organic Chemistry test before Spring Break week and one more paper to write, due tomorrow, and I'm home free. I have wanted to just relax since the semester began, and I've got 2 more days of work and I'll get to do just that. I guess it could be worse, but you know, that homestretch before a vacation... is just plain brutal.

Ingredients:

1/2 lb. fettucini
1 tablespoon olive oil
2 tablespoons butter
3 garlic cloves, minced
8 oz. can clams, chopped (juice reserved, optional)
3/4 cup chardonnay
juice from 1/2 lemon
small handful parsley, chopped
3/4 cup heavy whipping cream
1 cup shredded parmesan cheese
salt and pepper to taste

Cook the fettucini to al dente. Drain.

While waiting for pasta to boil, heat oil and 1 tablespoon butter in large skillet until medium high heat. Add clams and garlic and cook for about 3-5 minutes.

Add in wine and cook for another 3-5 minutes, scraping up any brown bits from pan. Add remaining tablespoon of butter and stir until melted.

Lower heat and add in lemon juice. Stir in parsley and whipping cream. Then add in 3/4 cup parmesan cheese. Stir until all incorporated. Salt and pepper to taste. If you want more clam flavor, add in small portion of reserved clam juice until it's just perfect for your tastes.

Drain pasta and toss pasta in sauce until well incorporated. Serve on hot plates and with remaining parmesan cheese for garnish if you'd like!

This was absolutely great. Andy and I went out to eat last Friday and we went to a Louisville "chain" of sorts - the Bristol. And nothing against the Bristol or anything, but their entrees always just seems so... well... blah. And this Friday was no surprise. The special was a shrimp scampi with linguine and it sounded amazing, the way they described it. And the plate came out, it smelled wonderful, it looked wonderful, but just tasted... well... BORING. There was no flavor... at all. So I made it my mission to make a pasta dish this week that had FLAVOR... and this did just that. So maybe Bristol could learn a thing or two... Enjoy!

Simple Alfredo w/ Cheesy Garlic Bread

Sometimes the simplest things turn out to be the best. Take for instance, if one is having a truly bad day and just one, just one person takes notice or even smiles in my direction... a part of my mood is instantly lifted. Simple gesture, big results? Right? That's what I think of alfredo. It's basically a simple sauce of cream and cheese, and it's one of my favorite pasta dishes to whip up!


Ingredients:

1 package fettuccine
2 tablespoons unsalted butter
3 garlic cloves, minced and divided
1 pint heavy cream
1/2 teaspoon ground nutmeg
salt and pepper to taste
1 & 1/2 cup grated Gruyere cheese, divided
2 teaspoons oregano (optional)

Start a pot of water to boil. When at a steady boil, add some salt and then add in fettuccine. I found some great noodles at a local place here in Louisville, Lotsa Pasta. They have a great variety of gourmet products, specializing in cheeses and pastas, and lots of stuff they make from scratch. Definitely a great place to get relatively inexpensive spices also! Cook noodles according to package directions for al dente, mine were in there for about 5-6 minutes.

Meanwhile, you can start your sauce. Melt the butter in a large saucepan and add in 2/3 of the minced garlic. Saute for about 1 minute. Then add in cream, nutmeg, salt, pepper, and 1 cup of cheese. Make sure your heat is low enough that the cream does not bubble or boil. If it does this, your sauce is "breaking"... and you don't want that. It's a slow and nurturing process, but just keep constantly stirring until sauce thickens a bit and cheese is melted throughout.

If you've got a helper, the cheesebread is a great job for them. Just slice a fresh italian loaf in half (I used a pretty small one since there's only the two of us) and top the slices with the remaining minced garlic. Coat each half with a light layer of butter/margarine and top with remaining 1/2 cup cheese. Can also opt to add some oregano for a finishing touch. Bake in oven at 400 F for about 5-10 minutes, depending on how crunchy you want your bread. I found that 5-6 minutes gave it a nice crusty exterior and still a soft interior.

When noodles are done, drain and add into sauce mixture. Coat noodles with sauce and serve hot.


This was delicious and definitely one of those meals that's so filling it puts you to bed soon afterwards. But I think all pasta dishes do that to me, so I don't know. Give it a go! What simple things make your life better?

Hot Caprese Pasta

Yes, I know the title is hypocrisy. Caprese is supposed to be cold. But I wanted a hot dinner. And so I give you, HOT Caprese Pasta, inspired by a COLD Caprese Pasta found over at Framed.

Ingredients:

1/4 cup olive oil
Juice from 1 lemon
1 garlic clove, minced
salt and fresh ground black pepper
4 medium sized tomatoes, diced
6 or 7 small balls of fresh mozzarella, diced
1/2 cup grated parmesan cheese, plus extra for garnish
1 lb. egg noodle pasta
5 or 6 fresh basil leaves, chopped

Combine everything but pasta and basil leaves in medium bowl. Mix to coat well. Set aside.

Cook pasta in a pot of boiling salt water until al dente, about 5 or 6 minutes. Time will vary depending on the type of pasta you use, so just watch it carefully.

Meanwhile, in a medium skillet over medium to high heat, add tomato mixture to skillet and saute down until kind of thick. The cheeses melted and created a thick tomato sauce that reminded Andy of "bruschetta".

When pasta is done, drain and add to tomato sauce. Stir in basil leaves.

Plate while it's hot and enjoy!

This was incredibly easy, and definitely tasty. It really is versatile. It could just as well be eaten as a cold pasta, as it was intended. Enjoy!

Chicken Teriyaki With Garlic Noodles

Yes, I'm Asian. That's pretty obvious. I've only made chicken teriyaki once. I found a new recipe on it, that I tweaked a tad and turned out that Andy really enjoyed it. He couldn't stop raving about how good the kitchen smelled and how good the chicken tasted, so it looks like this one is a keeper. Found the basis for this recipe from the blog Imperrfections.

Chicken Teriyaki Ingredients:

2 large boneless chicken breasts, cut into strips
1 tablespoon cornstarch
1 tablespoon water
1/3 cup soy sauce
1/3 cup sugar
1/8 cup apple cider vinegar
1/8 cup sake (I really think this is the magic ingredient)
1/2 teaspoon garlic powder
1/2 teaspoon powdered ginger
1/4 teaspoon ground pepper
salt to taste

The one thing that I switched up from Imperrfection's recipe was the sake.

The previous teriyaki recipe I used had sake in it, and I really think it balanced out the sweetness factor from the sugar so I toned down the vinegar and added the sake. And don't hesitate to do some sake bombs at any given moment. Makes the cooking process even more fun!

Preheat oven to 425 degrees.

Line a roasting pan with foil. Salt and pepper chicken strips and add to pan with foil.


Whisk together the cornstarch and water in a saucepan. I think cornstarch is like a miracle ingredient sometimes. Instantly thickens things and is a way cool science experiment when used in a matter of ways. But I'm not here to talk about science, it's all about the chicken right now.

Add rest of ingredients and bring to a simmer. Stir often until sauce is thickened. You'll be able to tell right away because the sauce will start to "bubble in slow motion." You'll know what I mean.

Pour sauce over chicken and mix so it coats the pieces evenly.

Bake in the oven for about 20-25 minutes or until chicken is cooked through.

Garlic Noodles Ingredients:

1/2 box penne pasta
1/4 box linguini
5 tablespoons unsalted butter
6 garlic cloves, minced
2 green onions, chopped
2 & 1/2 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon dark brown sugar

I pretty much followed this recipe to the tee, except I used a different pasta(s). Mainly because it was in my cupboard and why go out and buy more pasta when I've already got an assortment? Right? Right.

Cook pasta according to package directions until you get it al dente. Drain and set aside.

Melt 2 tablespoons of butter in large skillet. Add garlic and onions and cook until soft, about 4 minutes.

Add fish sauce, soy sauce, brown sugar, and remaining 3 tablespoons of butter. Mix until sugar is dissolved. Toss in pasta and mix until evenly coated with sauce. Serve with teriyaki.


This was quick, easy, and absolutely delicious! Great for a busy weeknight meal. Enjoy!