Shrimp and noodles

Here is a fun recipe for the family that is easy to make and fun to eat.  No need for stopping at your favorite noodle restaurant, this one is great tasting and made at home.

I adapted this recipe from one that I found in Cooking Light magazine last summer. I used 8 ounces of Lo Mein noodles and cooked according to the package directions and drained.

Next, I combined 1 1/2 cups chicken stock, 2 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon sugar, and black pepper to taste in a small bowl.

Then, in a large electric skillet, I drizzled 1 tablespoon stir fry oil and added  1 1/4 cups broccoli tops, 3/4 cup sliced carrots, and 3/4 cup red pepper.  Saute these until soft and then add 1/4 cup chicken stock mixture.  Heat for another 2-3 minutes and then add one bag cleaned large shrimp, along with 1 tablespoon minced garlic and 1 teaspoon minced ginger.  Continue to cook until the shrimp are cooked and pink.  Then add the Lo Mein noodles and the rest of the chicken stock mixture.

Cook until all the ingredients are well mixed and warmed through.  Just prior to serving, add 1 tablespoon rice vinegar.  Top with Sesame seeds if desired for serving.

Noodle bowl

Noodle bowls are very easy to make at home. And, they are often one pot meals, making them very easy for a weeknight dinner when schedules are hectic. I modified a recipe that I found last year in Real Simple magazine, and came up with a great dish. Here are the ingredients needed for this dish:

1 Tablespoon sesame oil, 10 white mushrooms-cleaned and sliced, 1/3 bag of small carrots, 1 teaspoon minced ginger, 6 green onions, 4 cups chicken broth and 3 cups hot water, lo mein noodles, 2 small bok choy-chopped, 1 Tablespoon rice vinegar

I used my Staub cast iron pot and with the sesame oil, added the mushrooms, carrots, ginger and scallion whites only, cooking for about 3 minutes until just starting to soften.

Next, add the chicken broth and water, bringing the soup up to a boil.  Reduce the heat and simmer for 15 minutes.  Next add the desired amount of noodles and the bok choy and cook for up to 4 minutes maximum.  Stir in the vinegar and scallion greens at the end just prior to serving.

 

This cooking pot is wonderful, as it operates like a rain forest. By keeping the moisture and flavors within the pot, it makes any soup or stew just delicious. This noodle bowl can also include shrimp or cooked chicken breast.

 

Won-Ton soup

One of our favorite Winter meals is soup.  Soup and salad or soup and crusty bread or even soup and sandwich come together in a matter of minutes and can be super delicious on a cold night.  This is one of my all-time favorite soups.  No need to get take-out as this soup recipe is better than take-out.

Assemble these ingredients and combine in a large stock pot on the stove:  8 cups of chicken broth, sliced fresh mushrooms, sliced water chestnuts, about 6 green onions including the green stems, cooked shrimp, pork or chicken slices (could be leftover from another meal), fresh romaine lettuce pieces, and won-ton noodles.  I slice my won-ton noodles into thin strips and use them in the soup.  I do not take the time to make filled won-tons.  Only slice as many noodles from the package as you will need for the soup, probably not even 1/3 of the package. The last time I used 10 noodles cut into thirds.

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Boil the stock and add the above ingredients except the greens. Stir in the noodles and cook to heat. Add the greens just before serving the soup.  If this soup will be served for a planned Asian themed party, serve with egg rolls or any classic Asian dish. I have many posts on this blog for Asian entrees, egg rolls and spring rolls. Use the search tool and input Asian or shrimp to find quite a few recipes very quickly. Or scan the recipe categories to search more efficiently for exact names of dishes.

This soup can also be served on a buffet.  Use an attractive soup tureen and it will be the star of the meal.

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lemon chicken

I consider lemon a Spring flavor, and I have been cooking with lemon juice and lemon zest the past couple of weeks.  One of the easiest and most delicious chicken recipes has an Asian inspiration, made with lemon.  And, this recipe even has a shortcut, which uses lemon curd for the sauce.

I can’t remember where this recipe originated, probably with Martha Stewart, as I have used her recipes for years, but here is my take on lemon chicken which is better than any found at a restaurant.

I simply grill thin chicken breasts, and at the same time, prepare the sauce.  I use one jar of lemon curd, and dilute with chicken broth until the mixture is no longer thick and congealed. Perhaps I use about 1/2 cup of chicken broth.  I heat the lemon curd on the stove top and gradually add the broth, until an even sauce consistency is reached.  Once the mixture comes to a boil, I allow it to boil for about 4-5 minutes.

When the chicken has finished cooking, I serve with white rice, topped with shredded lettuce and chopped green onions.  The plating is done in this order.   Rice, shredded lettuce, green onion, grilled chicken and then topped with lemon sauce.

This entrée was a perfect choice for Mother’s Day. I served the dish with glazed carrots.

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yummy lo mein noodles

During another blog surfing session, I found inspiration for home-made lo mein noodles.  I happen to love my new recipe, as I have changed up the one I found to tweak it to perfection.  It is very satisfying to be able to re-create some of my favorite foods at home.  No more wondering what these restaurants have added to the recipe, and the savings in money and calories is unreal.  I guess this is why these restaurants can make a living.  The mark up on very inexpensive ingredients is amazing.

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Here is how I make my own yummy lo mein noodles:

First of all, I use about 4 ounces or 1/2 package of spaghetti noodles. Boil according to the package directions.  Next, mix these ingredients in a small bowl:  2 1/2 tablespoons low sodium soy sauce, 2 teaspoons sugar, 1 1/2 teaspoons sesame oil, and 1/4 teaspoon ground ginger.

In a large open skillet, add 2 tablespoons olive oil and warm.  Add a small amount of minced garlic to taste, one box of white mushrooms, thinly sliced and chopped, 3/4 chopped red pepper, and about 15 chopped petite carrots.  Cook about 5 minutes, stirring until softened.  Then, stir in about 10-15 snow peas or Chinese pea pods, and 1 cup of fresh leafy arugula.  Cook another 4 minutes.

To finish the dish, add the drained noodles and prepared sauce.  Toss and serve with home-made egg rolls.  This is a delicious dish for those who love Asian meals.  My egg roll recipe can be found here:  

https://angelfoodgarden.wordpress.com/2012/10/21/easy-egg-rolls-and-cranberry-dipping-sauce/

Egg rolls can be adapted to what is on hand.  I have used shredded cooked chicken or shrimp, chopped carrots, chopped green onions, bean sprouts, and even chopped water chestnuts for filling.

Noodle inspiration from http://www.damndelicious.net .

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