Sesame Noodles and Baked Egg Rolls

Sometimes I suprise even myself.  I have a tendency to "experiment" in the kitchen.  I like to try new recipes, and I like to make substitutions to make it as tasteless low-fat as possible.  So whenever my husband finds out I am making something new, he secretly cringes and makes a mental note to pick up a hamburger later.  He would deny this of course.  But every once in a while, I'll make something that is delicious. and we're usually both pretty surprised.  This was one of those evenings... homemade egg rolls and asian noodle salad.  I've watched the egg rolls being made once before and I've made similar things to the asian salad, so I wasn't totally in the dark.  But still, when left to my own devices in the kitchen, you just never know what 'cha gonna get.  but sometimes i get lucky.  take that as you will.

Anyway, back to dinner....

ok, so this doesn't look incredibly good, but stick with me...

I shredded a carrot, cut up a celery stalk and a green onion (should have used two) and cooked that in just a little bit of olive oil for a few minutes.  I then added a bag of coleslaw mix (shredded cabbage and carrots), some chicken and a little salt and a lot of pepper.  My chicken also had some dressing on it from the asian noodle salad that's coming up!  Cook this until it starts to soften...

Then place some of the mixture in the middle of your egg roll wrapper.

wrap that baby up...directions are on the package if you are like me and couldn't remember

bake those little suckers at 350-375 degrees until nice and brown.  Or you could fry them.  But I don't fry.  Pretty much ever.  And they are much healthier if they are baked!

I served my eggrolls with this.  Isn't it pretty?  It was sooo good.  I got the original idea from Got No Milk when she made Sesame and Cilantro Vermicelli Salad.  I had to make a few changes...

Sesame Noodles

Honey Soy dressing:

1/4 cup corn oil  I didn't have corn oil, so used canola. not sure if this was a good idea, it was a little greasy
3 tablespoons sesame oil
1/4 teaspoon crushed dried red pepper flakes I used chilli powder per another recipe
3 tablespoons honey
2 tablespoons soy sauce

Salad:

8 ounces vermicelli or thin spaghetti  I accidently bought regular spaghetti
salt
1/2 cup coarsely chopped cilantro  I used fresh basil - to taste, instead
1/4 cup chopped roasted peanuts   omitted b/c my son and I are allergic
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 tablespoon toasted sesame seeds
leftover chicken, cut into bite-sized pieces  did not use chicken since I had chicken in the egg rolls

Cook the pasta in a large pot of salted boiling water, according to package directions. Drain but do not rinse.


While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper flakes, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

When ready to serve, mix in the cilantro or basil, peanuts, green onions, bell pepper (and chicken, if desired). Garnish with toasted sesame seeds. Makes 4-8 servings.

Final product.  Delicious.  The only thing I would do different next time is use a different oil and increase the amounts of onion and red pepper.  I also added extra sesame seeds!

My hubs and I really enjoyed this.  Number One would not even try it "the noodles are cold, I don't like cold noodles".  Number Two tried the noodles, but said she didn't really care for it.  And Mr. Terrible Two....well, he wouldn't even smell it.  There loss.  I ate their portions.  Hmmm, guess we know why I need to lose 10 lbs.!

I'm linking this up with Eat at Home: Ingredient Spotlight Cabbage!