Tonight my spouse looked over my shoulder and asked “What’s for dinner? I stated “Noodles”. He just smiled at me politely. I imagine this is how the people at Food Network magazine, look each month and how they came up with the idea for the back page “Name that dish”. For those of you not familiar with Food Network magazine, the idea is simple you dream up a clever name for the dish of the month and you could win big ($500, your recipe and photo appearing in the magazine etc.). I got no fun names for this recipe if you have one, I am open to ideas. In the meantime, Bon Appetit!

Yakisoba noodles

• 1 pounds Yakisoba noodles
• 2 teaspoons of finely chopped ginger
• 1 half of a jalapeño seeded
• 1 half red bell pepper
• 1 onion
• 1 half bunch cilantro, coarsely chopped

Preparation: Finely mince garlic, jalapeno, and bell pepper or toss in food processor for a quick easy chop. Cook in a tablespoon of olive oil until aromatic (two- three minutes) Stir in the cilantro and Yakisoba noodles and cook another 5-7 minutes giving noodles a few toss until well coated.

Cilantro chicken

• 2 chicken breast
• 2 limes, zested and juiced
• ¾-1 cup roughly chopped cilantro leaves and stems
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves crushed garlic
• 1 tablespoon HerbFarm
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• extra cilantro for garnish

Preparation: In a food processor, add the lime juice, lime zest, cilantro, olive oil, honey, herbfarm, salt and pepper and whiz to combine, about 30 seconds. Pour over the chicken Reserve ¼ of the marinade and refrigerate for 30 minutes up to overnight. Prepare a skillet on medium high, sear the chicken on each side about five minutes a side, Place in oven 10 minutes Serve with lime wedges and additional cilantro and drizzle the ¼ cup reserved marinade over noodles before serving.