Tropical Summer Salad with Sesame-Ginger Dressing

Tropical Summer Salad Main

When I used to live in San Jose, I used to go to a spot called the Sonoma Chicken Coop quite often. They had a pretty extensive menu with affordable prices…and the food was consistent. I used to always rotate between their Skillet Chicken Carbonara, Rotisserie Chickens and whatever specials they were offering for the day.

Yet, despite all of that goodness–what I miss the most is their Citrus Grove Salad. Essentially, it was a big ol’ plate of mixed greens, avocados, mangos, and various citrus fruits. But MAN—was it delicious! And there wasn’t even any meat!!! Which is a big deal for this carnivorous gal.

Sesame Dressing

Since I’m no longer in the Bay Area (and because I heard that many of their locations are now closed… #SadPanda), I like to make my own variation from time to time–especially when summer fruits are wonderfully sweet like they have been as of late.

I like to use whatever leafy greens I have on hand. I used baby spinach in the pics shown here but an arugula-kale mix would be lovely. I top the greens with slices of sweet mango, avocados cucumbers, kiwis, and pink grapefruit. In addition to all of that goodness, I add some goat cheese crumbles for a bit of richness and toasted macadamia nuts for a bit of crunch. Then the whole thing gets a drizzle of a Sesame-Ginger Dressing that I shake up in a mason jar.

Tropical Summer Salad

The end results in an incredibly bright and light dish that can be served as an appetizer or even a main course. But if you’re wanting something a tad heartier, some grilled prawns, chicken, or grilled fish on top of the salad would really send things to the next level.

With that friends…Have a wonderful week and enjoy the last few weeks of summer!


Tropical Summer Salad with Sesame-Ginger Dressing
Serves 2


1 tablespoon toasted sesame seeds, roughly crushed
1 tablespoon finely minced shallots
1 garlic clove, finely minced
½ inch knob ginger, finely grated
1 heaping tablespoon Dijon mustard
1 tablespoon honey or agave
2 tablespoons rice wine vinegar
½ cup extra virgin olive oil
2-3 pinches red pepper flakes
2 pinches black pepper, plus more to plate
1/8 teaspoon kosher salt
5 cups greens (spinach, arugula, romaine, kale etc.)
½ small ripe mango, peeled and sliced
½ small pink grapefruit, “supremed”
1 small kiwi, peeled and sliced
3 inch piece of cucumber, peeled and sliced
1 small avocado, peeled and sliced
3 ounces goat cheese, crumbled
¼ cup toasted macadamia nuts

Prepare the dressing. In a jar, add the sesame seeds, shallots, garlic, ginger, mustard, honey, vinegar, olive oil, red pepper flakes, pepper and salt. Secure the lid tightly on the jar and shake vigorously for a minute until the items have combined and emulsified. Taste and adjust with salt and pepper as needed. Set aside.

Divide the greens between two large plates. Top each plate with the mangos, grapefruit supremes, kiwis, cucumbers, avocados, goat cheese and nuts. Drizzle 2-3 tablespoons of the Sesame-Ginger Dressing over each plate and serve.

Elote {Grilled Mexican Style Street Corn} + 4th of July Menu Ideas

Elote {Grilled Mexican Style Street Corn}

Y’all got your BBQ grills all scrubbed down?

Coolers ready to be filled with frosty,cold beverages?

Menus all set?

Because it’s time to celebrate ‘MURICA!!!

Elote {Grilled Mexican Style Street Corn}

And since your grills will be nice and warmed up, I’ve got a perfect little number that will round out all of your BBQ bites…. ELOTES!!!

Elotes are a Mexican style grilled street corn that are slathered with butter, mayo (yup–MAYO!), a few spices and topped with cotija cheese. A quick squeeze of fresh lime juice and it’s perfection!

When I was living in LA for grad school, we used to have these nifty little trucks and carts that would cruise by our apartment. Produce trucks, paletas (popsicle) carts, fresh made tamales carts and we even had an elote man who would ring a bell on his cart signaling all of us to come running out for a delish and quick snack.

Elote {Grilled Mexican Style Street Corn}

Usually the corn ears are grilled for 10-15 minutes but I take a shortcut method by wrapping them in damp paper towels and heating them in the microwave for a few minutes. A quick char on the grill and they’re ready! But if you’re an anti-microwave person, just soak the ears of corn in water (husks on, silks removed) for about 15-20 minutes before grilling them. This prevents the husks from burning and creates a little steam bath for them.

Either method, you definitely have to make them for your Fourth of July spread… me.

Speaking of which…in case your menus aren’t set yet–here are some other fantastic ideas:

While your peeps are mingling around, have a big dish of this Cilantro & Jalapeño Hummus for them to snack on. It’s fantastic with veggie sticks, chips, bread or even smothered on some BBQ proteins.

Cilantro & Jalapeño Hummus

Or how about some Oven-Roasted Tomato Salsa?

Oven-Roasted Tomato Salsa

What picnic is complete without deviled eggs? And these Sriracha Deviled Eggs fit that bill perfectly!

Sriracha Deviled Eggs

Now on to the grilling!

Chimichurri Ribeye Steaks can be a show stopping stand alone main dish or sliced thinly to be placed inside crunchy, toasted ciabatta bread.

Grilled Ribeye Steak with Chimichurri Sauce

Not feeling beef? Grab your goodies that you set aside for margaritas to make a big batch of Tequila Chili-Lime Chicken!

Tequila Chili-Lime Chicken

Or if you want to go with burger route, try these Double Jalapeno-Bacon Cheeseburgers with Poblano Aioli.

Double Jalapeno-Bacon Cheeseburgers with Roasted Poblano Aioli

And if there are burgers, there must be BUNS! The Perfect Brioche Buns are….well…perfect for the job.

Perfect Brioche Buns

Don’t feel like slaving away over the grill? Then bust out the slow cooker to make these Kalua Pig sliders and bring the islands to your Independence Day.

Kālua Pig

Got two slow cookers? FANTASTIC! Then use the other one to make these BBQ Pulled Chicken Sandwiches–you won’t believe how easy they are. Not to mention that it’s one of my go-to recipes to feed a crowd.

Slow Cooker BBQ Pulled Chicken Sandwiches

Need an alternative to potato salad or pasta salad? Try out this light but flavor packed Stone Fruit and Prosciutto Salad.

Stone Fruit & Prosciutto Salad

And because you know me, you know there must be cocktails.

Kick start your Fourth of July with a big batch of Bloody Marys. On second thought, make a double batch….you may need a hair of the dog on the Fifth of July :)

Hair of the Dog - Bloody Mary

Palomas, margaritas’ cousin, are another great cocktail to make in a big batch. Just pour the grapefruit soda (or soda water) over each glass before serving.


Nothing screams summer like watermelon! Add an Asian twist on your cocktails with these light and fruity Watermelon Soju-tinis. 

Watermelon Soju-tinis

Planning to have any guests with a sweet tooth?

Fix up this wonderfully creamy and decadent Peanut Butter Cream Pie.

Peanut Butter Cream Pie

Or how about this beautiful Fresh Strawberry Tart?

Fresh Strawberry Tart

Or if you’re feeling a little tropical, some Mango Gelato. 

Mango Gelato

However you decide to celebrate and whatever you decide to serve, have an AWESOME FOURTH OF JULY, Friends!!

Just be sure to grill up some Elotes!!!

Elote {Grilled Mexican Style Street Corn}

Elotes {Grilled Mexican Style Street Corn}
Serves 4


¼ cup mayonnaise
1 teaspoon garlic powder
¼ teaspoon cumin powder
¼ teaspoon black pepper
4 ears of corn, husk on
2 tablespoons olive oil
2 tablespoons melted butter
sea salt
½ -3/4 teaspoon chili powder
½ cup grated cotija cheese or parmesan cheese
¼ cup chopped cilantro
4 lime wedges
In a small bowl, mix together the mayonnaise, garlic powder, cumin powder and black pepper. Set aside.

Peel the husks of the corn back but do not remove them. Pull and discard the silk from each ear and fold the husks back over the cobb. Wrap each ear loosely with a damp paper towel. Microwave the corn on medium-high heat for 5 minutes.

Carefully remove the paper towels from each ear of corn. Pull the husks down to the base of each cobb. Using either kitchen twine or a piece of the husk, tie the husks together into a bundle to form a handle. Brush the olive oil over the corn kernels.

Place the corn on the grill over medium heat. Grill the corn for about 5 minutes, rotating every 1-2 minutes, until surface becomes slightly charred. Remove the corn to a large platter. Brush the melted butter over the corn and then spread a layer of the mayonnaise mixture on top. Sprinkle each ear with sea salt, chili powder, cotija cheese and cilantro. Serve with lime wedges to be squeezed over the corn.


Tacos de Papa {Crispy Potato Tacos}

Tacos de Papa

I have something spectacular for y’all to whip up for your Cinco de Mayo festivities tomorrow….


Oh yes, you know you want it.

Crispy tacos filled with a spiced, cheesy-potato concoction and then topped with all kinds of perfect fixins’!

Tacos de Papa

Did you really expect anything less from this Potato-Monster?

I told you I love potatoes in all forms. And when you have a love for potatoes and an obsession with tacos, things like this are just bound to make its way into my kitchen.

Tacos de Papa

Though truthfully, the first time I tried Tacos de Papa, I wasn’t really a fan. It was a few years ago when I first moved to San Diego. I strolled into one of the nearby taquerias and saw a huge sign touting that they had the BEST Tacos de Papa around.

So of course, I had to order them.

Tacos de Papa

But when I took a bite….I was totally let down.

Essentially, it was just a taco filled with boiled potatoes with no spices. BLEH! How bland could you get? So naturally, I was hesitant to order them again.

Thankfully, I was at a small Mom and Pop spot a year or so later and saw a plateful of heaven being delivered to a table nearby. I was immediately struck by food envy and had to try it out.

Tacos de Papa

This time around, these Tacos de Papa were a whole different story. The filling were a cheesy, mashed potato with Latin spices. Now this was what I had hoped for the first time around.

And since then, I make them all of the time.

Tacos de Papa

They’re actually quite easy to make and can be topped with any of your favorite fixins’. You can even doctor up leftover mashed potatoes for a quick meal. Though, I don’t know about you, but I rarely ever have leftover mashed taters.

For extra credit, I like to fry up my own crispy taco shells. They tend to have a better texture with just a little bit of extra effort. Though, store-bought is just fine as well.

Tacos de Papa

Looking for other menu ideas to go along with Tacos de Papa for your Cinco de Mayo menu? How about:

Turkey and Peppers Tacos
Fish Tacos with Avocado-Slaw
Grilled Shrimp Tacos with Spicy Avocado Crema
Roasted Poblano Guacamole
Oven-Roasted Tomato Salsa
Fresh Corn Pico de Gallo
Tortillas de Harina
Blended Mango Margarita
Blood Orange Margarita

Have a Happy Cinco de Mayo!

Tacos de Papa {Crispy Potato Tacos}
Serves 2


Avocado-Cabbage Slaw
1 cup ripe avocado, diced
¼ cup Mexican crema or sour cream
¼ cup fresh cilantro, chopped
½ jalapeno pepper, finely diced and seeded
1 tablespoon lime juice
½ tablespoon agave or honey
kosher salt
2 cups shredded cabbage

kosher salt
1 large Russett potato, washed, peeled, cubed
3-4 whole garlic cloves
1 cup shredded cheddar or Monterey Jack cheese
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne powder
½ teaspoon onion powder
¼ cup Mexican crema or sour cream
¼ cup chopped scallions
2 heaping tablespoons minced fresh cilantro
black pepper

4 crispy taco shells (store bought or homemade)
½ cup diced tomatoes
¼ cup radishes, cut into matchsticks
2 heaping tablespoons Cotija cheese
¼ cup cilantro leaves
lime wedges
hot sauce or salsa of your choice
Prepare the Avocado-Cabbage Slaw. In a blender, puree the avocado, crema, cilantro, jalapeno pepper, lime juice and agave until smooth. Season with salt and pepper. In a large bowl, toss the cabbage with a few spoonfuls of the avocado puree until lightly coated. Cover the bowl with plastic wrap and refrigerate.

Prepare the potato filling by bringing a medium sized pot of water to a boil. Add ½ tablespoon kosher salt, potatoes and garlic cloves. Lower the heat to medium. Boil the potatoes until they are tender—about 20 minutes. Drain the pot and add the cheese, spices, and crema. Using a potato masher, mash the items until they are smooth. Stir in the chopped scallions and cilantro. Season with additional salt and black pepper as needed. Set aside.

If you’re frying your own taco shells, pour vegetable oil into a deep pan until it is about ½ an inch deep. Heat the oil to medium Taking one tortilla at a time, fry on each side. Once it becomes golden, take tongs to fold the tortilla in half and hold it in place until it becomes crispy and takes on the shape of a taco. Fry until golden brown and drain on a plate covered with paper towels. Continue until all the shells have been made.

Assemble the tacos. Take one crispy shell and fill it with a quarter of the potato mash. Top with spoonfuls of the Avocado-Cabbage Slaw. Top with the tomatoes, radishes, cilantro and a sprinkle of the Cotija cheese. Continue until all the tacos have been assembled and serve with lime wedges, pico de gallo, hot sauce, etc.


Spring Skillet Pizza Pie for π (PI) Day!

Spring Skillet Pizza Pie

Happy 3.14159 Day…..

otherwise known as π (Pi) DAY!

Spring Skillet Pizza Pie

This morning, my Twitter and IG feed have been filled with gorgeous berry, apple, and chocolate pies as my foodie friends around the world celebrate π Day. And it’s makin’ me HUNGRY!

But this year, I decided to lean towards the savory route again for π Day and this time, we went the Pizza Pie route!

Spring Skillet Pizza Pie

Since spring is just a few days away, I opted for colorful and light veggies for toppings. We started off with a base of EVOO, garlic, thyme, fresh mozzarella and then went to town on all the beautiful produce in reach. Mixed color peppers, artichokes, grape tomatoes, thin asparagus tips and arugula jumped out to me but really, use anything that tickles your fancy. The whole pi(e) was then drizzled with a sweet, tart balsamic reduction.


Did I ever mention that beautiful food geeks me out?

It also makes me dance around the kitchen….but that’s a story for another time.

Spring Skillet Pizza Pie

As you know, I’m obsessed with making pizza pi(es) in a cast iron skillet. But if you don’t own a cast iron or want to make a larger pizza pi(e), just bake the whole thing on a hot baking sheet (or pizza stone) for 15-20 minutes in a 450 degree F oven.

There’s still plenty of time to get your π Day on and here are some ideas for ya:

And with that folks— have a gorgeous weekend and HAPPY π DAY!


Spring Skillet Pizza
Serves 2


5 ounces fresh pizza dough, rested and at room temperature
½ tablespoon corn meal
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
½ teaspoon fresh thyme leaves, divided
¼ cup thinly sliced red onions
¼ cup thinly sliced bell peppers
¼ pound thinly sliced fresh mozzarella cheese
½ cup blanched asparagus
4-6 grape or cherry tomatoes, halved
¼ cup artichoke hearts, quartered
½ tablespoon grated parmesan cheese
sea salt
½ teaspoon fresh lemon zest
fresh black pepper
2-3 pinches red chili flakes
1-2 tablespoons balsamic vinegar reduction*
1 small handful fresh arugula leaves

Turn on the oven broiler and adjust one of the racks to the top of the oven to rest directly under the broiler. Place a seasoned cast iron skillet (10-12 inches in diameter) directly under the broiler for 8-10 minutes. It may begin to smoke but you need the skillet to be screaming hot.

While the skillet is heating, roll out the pizza dough onto a floured surface–you’ll want it a tad smaller than the width of your skillet. If you have a pizza peal, sprinkle it with cornmeal and transfer the pizza dough onto it. If not, you can also use a wooden cutting board.

Brush the olive oil over the dough and sprinkle the garlic and ½ the thyme leaves over it. Quickly top with the red onions, bell peppers, mozzarella cheese, asparagus, tomatoes and artichoke. Once the skillet has heated for the appropriate length of time, quickly and CAREFULLY slide the pizza into the skillet. Replace the skillet so it sits directly underneath the broiler.

Close the oven door and allow the pizza to cook for about 45-60 seconds. Open the oven door and rotate the skillet 180 degrees. Close the door and allow another 60-90 seconds underneath the broiler. Once the crust is slightly charred and cheese has melted, CAREFULLY remove the skillet from the oven and place it on a rack for 2-3 minutes. Sprinkle the top with parmesan cheese, remaining thyme leaves, sea salt, lemon zest, black pepper, and chili flakes. Drizzle the balsamic reduction and top with the arugula leaves. Transfer the pizza to a cutting board, slice up and enjoy!

*To make the balsamic reduction, combine 1 cup balsamic vinegar, ½ tablespoon sugar and 2 pinches of red chili flakes to a small sauce main. On medium-high heat, bring to a boil, stirring often. Reduce the heat to low. Continue stirring and cooking until the liquids have reduced by half and take on a thick, syrup consistency—about 10 minutes. Be sure to watch the reduction closely as it can burn quickly. Transfer to a container and allow to cool completely.

Chinese Broccoli {Gai Lan} with Oyster Sauce

Chinese Broccoli with Oyster Sauce

We went CRAY.

Four days with the Fam Bam celebrating Tết, my adorable niece Kaelani’s first trip to Southern Cali, and our monthly Sunday Family Dinner.

Yup…it was crazy and also delicious.

But really, that’s how my family (both immediate and HUGE extended) have always celebrated with each other. Through the process of cooking, eating and sharing our specialty dishes – we reminisce on old memories, loved ones who are no longer with us and just laugh…A LOT.

And since I indulged a bit much during the festivities, it’s time to add a bit more greens and light proteins back into the daily regiment. Gai Lan with Oyster Sauce is a quick and satisfying way to get those dark greens in and can be done in just a few minutes. Gai Lan is also known as Chinese Broccoli and incidentally, is eaten during the Lunar New Year for luck.

And although it has nothing to do with gai lan, you better believe I had to include pics of our little Kaelani Simone. WE’RE SMITTEN!  <3


Chinese Broccoli {Gai Lan} with Oyster Sauce
Serves 3-4


2 tablespoons peanut oil
1 teaspoon minced garlic
½ teaspoon minced ginger
1 pound Chinese broccoli, washed and trimmed
½ cup vegetable stock
3 tablespoons oyster sauce
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)

Heat a wok or large skillet over medium heat and add the oil. Add the garlic and ginger and cook for 15 seconds. Add in the broccoli and cook for 1 minute before pouring in the vegetable stock. Cover and let simmer for 5 minutes or until broccoli is tender. Transfer the broccoli to a plate.

In a small bowl, whisk 1 tablespoon of the liquids from the wok with the oyster sauce, black pepper and red pepper flakes. Drizzle the sauce over the broccoli and serve warm.

Indonesian Corn Fritters with Tamarind Chili Sauce

Indonesian Corn Fritters

The Oscars are tomorrow night and I have to admit, I just LOVE them. The glitz, the glam–I can’t help but be swept away in the spirit of the Old Hollywood Glam.

Sure, I haven’t watched all of the top nominated films but the event is the perfect excuse for a fun
“girls night in” filled with lots of cocktails and delish little bites. A  charcuterie board and other finger foods are the perfect accompaniment to a night of gorgeous gowns while my gal pals and I catch up on latest celebrity gossip.

Indonesian Corn Fritters

For my most recent contribution to the Safest Choice™ Darling Dozen, I wanted to make something easy to whip together while unique enough to impress your Oscar going friends. These Indonesian style Corn Fritters are the exact thing and are spiced with South East Asian flavors like Thai chilies, Kaffir lime leaves and turmeric. With just barely enough “batter” to hold the kernels together, the sweet corn definitely is the star especially when dunked into a mixture of Tamarind Chili Sauce and Sriracha.

Indonesian Corn Fritters

Since it is the Academy Awards, I’d recommend serving them with a bright, refreshing cocktail like a Paloma or Blood Orange Margarita— though a chilled glass of champagne would be fab as well.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

Enjoy Oscar Night!

Indonesian Corn Fritters with Tamarind Chili Sauce
Makes approximately 16 fritters


3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 Thai bird chile, minced finely
1 teaspoon Sambal chili paste

2 large fresh whole corn cobs (about 3 heaping cups of corn kernels)
¼ cup chopped shallots
1 tablespoon minced garlic
2 scallions, chopped (more for garnish)
2-3 Thai bird chilies, minced (depending on your heat preference)
4 fresh kaffir lime leaves, minced
¼ cup chopped cilantro leaves (more for garnish)
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon turmeric powder
¼ teaspoon coarse black pepper
½ teaspoon kosher salt
2 large Safest Choice™ pasteurized eggs, beaten
¼ cup rice flour
vegetable oil
sea salt
lime wedges
Sriracha sauce

Prepare the sauce. In a bowl, whisk together all the items and refrigerate until serving.

Stand one ear of corn vertically on a cutting board or in a large bowl. Using a sharp knife, carefully cut down the sides of the corn to remove the kernels. Repeat with the remaining ear of corn.

In a large bowl, mix the first 13 ingredients together. Stir in the beaten eggs and rice flour until just combined. The batter will be minimal and just barely hold the corn and aromatics together.

Take a large cast iron skillet or other heavy bottom pan and pour in oil until it reaches about ½ – ¾ inch up the side of the pan. Allow the oil to come up to medium heat. Carefully place large spoonfuls of the corn mixture in the skillet – avoid having the fritters touch each other. Fry the fritters for about 2 minutes on each side until they reach a deep, golden color. Take caution while frying as the corn kernels may splatter a bit during the frying process. I like to place an inexpensive mesh splatter screen over the skillet while frying. Once done, remove the fritters from the oil and briefly drain on paper towel lined plates. Sprinkle each fritter with a few pinches of sea salt while they’re still warm and garnish with additional chopped scallions and cilantro.

Serve the fritters warm with a squeeze of fresh lime juice, Sriracha and tamarind chili sauce.



*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

“You Know Whose” Copycat Asian Garlic Noodles

Garlic Noodles

You know who I’m talking about right?

The one who I probably shouldn’t name.

No, not Volde–DOH!  Man…that was a close one!

Oh to heck with it…… I’m talking about the An family. You know…the gatekeepers of the Thanh Long, Crustacean, ANQI (and more!) Dynasty!

Garlic Noodles

Oh how I love their butter dripping, garlic staggering roasted Dungeness crab and noodles. Many places have developed their own riff off of Mama An’s famed crab and noodles (including yours truly) but I’ll always have a soft spot for the old nostalgic and original Thanh Long in the Outer Sunset of SF. It’s where my seester first brought the family over 20+ years ago when the restaurant looked like a small mom and pop joint with mismatched plates and peeled painted walls.

Aromatic garlic perfumed the small restaurant with the constant sounds of cracking crab. But a lot has changed since then…..a boom of high-end sister restaurants and the creation of an empire.

But one thing remains the same…..those DAMN GARLIC NOODLES!!!!!!!!!!

Buttery, garlicky, decadent…..SOOO GOOD!

Garlic Noodles

So good that although I’ve posted my knock off recipe nearly 4 years ago, I believe they deserve a re-post. Especially with better pictures! Ugh…I cringe at how bad those earlier photos were.

These garlic noodles are so darn easy to make and are the PERFECT accompaniment to seafood—particularly shellfish. But like I said before, you cannot skip out on the magic ingredient – Maggi Seasoning Sauce. Don’t let anyone else lie to you…there’s really no substitute. It’s a couple of bucks and can be found in any Asian grocery store. It lasts a gazillion years so just pick up a bottle and keep it in your cupboard. Just trust me on this.


I whipped up these noodles the other week to accompany a quick Asian-style shrimp scampi. The meal was pretty much a BUTTER FEST so obviously it was a hit. But if you want to go vegetarian, sear up some tofu and throw them on a mound of these noodles. You’ll love them just the same.

Now back to trying to scheme–I mean “build” my own empire……


“You Know Whose” Copycat Asian Garlic Noodles
Serves Approximately 4


1 pound chow mein noodles (fresh if possible)
2 tablespoons olive oil
¼ cup unsalted butter
3 tablespoons minced garlic
¼ teaspoon red pepper flakes
½ tablespoon light brown sugar
1 tablespoon Maggi Seasoning
¼ teaspoon freshly cracked black pepper
¼ cup grated Parmesan cheese
1 scallion, chopped
2-3 pinches toasted sesame seeds

Cook the chow mein noodles according to the direction on the package. Drain the noodles, reserving a few tablespoons of the starchy water.

In a wok or large sauté pan, melt the butter and olive oil over medium heat. Add the garlic and sauté until aromatic but not browned, approximately 1-2 minutes. Add the red pepper flakes, sugar and Maggi. Stir until the sugar is dissolved.

Remove the wok from the heat and quickly toss the noodles into the mixture. Sprinkle in the black pepper and cheese. Toss the noodles ensuring that it is thoroughly covered. You may add a tablespoon of the pasta water as needed to loosen the pasta.

Transfer to a serving dish and garnish with the scallions and sesame seeds. Serve immediately.