This traditional Asian stir-fry is fast, easy, and flavorful. A perfect week night meal that combines chicken, bean sprouts, and rice noodles with a crunchy peanut topping.
Here's a recipe inspired by an idea from my good friend and baking colleague Dawn Woodward of Evelyn's Crackers. You start with brownies and then top them with a swirl of sweetened tahini that gives a delightful nutty depth of flavor and richness. Be sure to use untoasted sesame oil in the batter; the dark, toasted kind would be too strong.
Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made.
