Like anyone else, I am always looking for weeknight dinner recipes that are not only quick and easy but also healthy and delicious to boot. Bonus points if I can use one of my spice blends because, duh, I make spice blends. This recipe, which I adapted from this one in Food & Wine Magazine, hits ALL those marks and more. I've added my Far East Spice Blend here, which is sort of my dry rub version of Chile Crisp. It combines several types of dried chiles, cashews, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorns, porcini mushroom powder, kosher salt, shallot and garlic and really gives this dish the depth it needs.
It's dinner time, so let's get cooking!
Asian Chicken Noodles with Kale
1 pound whole wheat spaghetti
2 tablespoons canola or grapeseed oil
1 pound ground chicken