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.


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.


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:

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 .


Champagne Chicken Fettuccine

Over the years, I have tried to search for new ways to serve simple pasta dishes.  Pasta is often an easy entrée that can be made upscale with only a few additions.  Rachel Ray published a similar recipe last year, that I adapted and revised.  Her recipe called for Gorgonzola dolce cheese and sage leaves.  My recipe added chicken and grated fontina cheese. Her inspiration led to a delicious entrée that we thoroughly enjoyed recently.

To prepare the recipe:  SAMSUNG CAMERA PICTURESIn a large deep skillet add 2 tablespoons olive oil and 1 tablespoon margarine, and saute one package of chicken Tenderloin.  As chicken begins to brown, season with salt, pepper and parsley flakes.  Next, add 1/2 medium red onion chopped and minced garlic to taste.  I added 1/4 teaspoon.  Allow to cook about 2-3 minutes until the onion softens.  Start the fettuccine noodles (1/2 bag) to boil in a separate pot of boiling water. Boil the noodles 1-2 minutes less than the recommended cook time.

Return to the chicken in the skillet.  Evaluate the cooking process.

Add one cup of champagne. I usually purchase a lesser expensive bottle, as the flavor seems to be diminished during the cooking process. I save the more expensive bottles for drinking.

The champagne should be kept at a low simmer with the chicken.  Be sure to loosen any bits that may stick to the pan during this cook time.


Prepare to add 3/4 cup cream or half and half.  I add the cream slowly while using a flat whisk to incorporate into the sauce.  The sauce should be simmering for 6-8 minutes, with reduced heat.  Drain the noodles and add to the sauce.  Quickly add 1/2 cup of Fontina cheese and shredded Parmesan cheese.  Toss with the noodles to cover.  Garnish with freshly ground pepper and parsley flakes.  This was delicious.  Serve with a side salad, and crusty bread for a complete meal. Don’t forget a glass of champagne too!

This recipe made 4 pasta servings.


asian sesame noodles



these noodles are delicious.  i know noodles can be made hundreds of ways, but these happen to be a really wonderful side dish to fill out the plate with something different.  i don’t claim to be a noodle expert, but the flavor combination in this recipe seems to be quite simple but splendid.  i found the recipe in a library cookbook written by the pioneer woman, and as usual have adapted the ingredients to fit my needs.

here is my recipe for sesame noodles:  begin with about 1/3 to 1/2 of one package of lo mein noodles.  cook the noodles according to the directions.  when complete, drain the noodles and place in a medium-sized bowl.

next, mix the following ingredients together– 1/4 cup soy sauce, 2 tablespoons sugar, minced garlic to taste, 2 tablespoons rice vinegar, 2 tablespoons toasted sesame oil, and less than 2 tablespoons canola oil.  slice two green onions and if desired, finely chopped sweet red pepper. 

pour the dressing over the noodles and mix in the onions and pepper. sprinkle sesame seeds on top.  toss the noodles in the bowl and serve warm.  these noodles are also tasty when served cold.  this recipe will make about four servings.


parsley buttered noodles

many types of noodles are available at the market, however; i prefer no yolk noodles for the lower carbohydrate offering.  served as a side dish to fish or chicken, these noodles are boiled for only 7 minutes and tossed with margarine and parsley.

fresh parsley from the garden would be recommended, but if fresh is not available, i substitute a good quality parsley flake and generously add to the noodles.