Teriyaki Noodles

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I really, really love the site Budget Bytes and I made another recipe from it.

Any kind of oriental noodles are right up my alley so I had to try the teriyaki noodles on Budget Bytes.  They are awesome!  Making the teriyaki sauce from scratch is a huge plus to me since it tastes so much better than bottled sauce.  Plus it make just enough for the recipe so I don’t have extra hanging around in my fridge.  It’s also a very easy recipe to make, which is always a plus!

Teriyaki Noodles

Teriyaki Noodles

Sauce:
1/4 cup soy sauce
2 tbsps rice vinegar
2 tbsps brown sugar
1/4 tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, minced
red pepper flakes, pinch
1 tbsp cornstarch
2 tbsps water

Vegetables and Noodles:
1 lb frozen stir fry vegetables
8 ozs buckwheat soba noodles ~ I used linguine
1 tbsp canola or vegetable oil

To make the sauce: Mix all the sauce ingredients and whisk to completely combine. I make this ahead and keep in the fridge until I need it making sure to whisk it well before using in the recipe since it separates a bit.

Boil the noodles; drain. Set aside.

In a wok or large skillet, heat the canola oil over medium-high heat. When the pan is hot, add the vegetables and stir for several minutes to heat up the vegetables. Whisk the teriyaki sauce and pour over vegetables in pan. Let it come up to temperature and it will thicken at this point. The vegetables will be warmed through as the sauce thickens. Once the sauce is thickened and vegetables warm, turn off the heat.

Add the noodles to the pan and mix. I found that using a pair of tongs is the easiest way to mix it all up.

If you have leftovers, store them in the fridge and reheat in your microwave.

Makes 4 servings.

Source: Budget Bytes

Teriyaki Noodles 2

Happy Cooking!

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Chinese-Style Noodles

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Happy New Year!

New year ~ new start on my blog.  After a loooooong time away with a never-ending headache and some other problems, I’m back.

A couple of housekeeping things:

My daughter may be making some posts here this year.  She is an awesome baker and wonderful cook.  I don’t know what I would have done without her over Thanksgiving and Christmas.  We would have been eating TV dinners, I think.

I turned A Recipe A Day off on Facebook when I started getting notices from Facebook that I should pay to promote my page.  I posted there a day or two ago so we’ll see how it goes.  If you want to post there, it’s back up 🙂

I like this blog to be a positive place and only once in a great while do I rant on something food related.  From now on, nasty comments will be automatically deleted.  Questions about the recipes here are always welcome and I can be reached at a_recipe_a_day at yahoo dot com with anything you don’t want to put in the comment section.  Nastiness in my email will be deleted as well.

I will be having some new Gooseberry Patch giveaways this year!  There will be TWO giveaways at the end of January.

I still get emails asking about our dogs so here are a couple of new pictures:

A Zippy Mad Dog #2

I have not been doing much cooking for the past couple of months.  It was really the last thing I wanted to do, so I didn’t.  I started feeling better around Christmas and I received a bunch of new cookbooks that I have been pouring through.  I am also really, really addicted to Pinterest and I spend lots of time there.

When we lived in Hawaii and Mr. Meat Eater was out to sea all the time, the kids and I ate very little meat.  I used to throw together Chinese noodles and whatever I had on hand and stir fry it all up.  I have a bunch of ham leftover from Christmas so I was trying to think of a way to use it other than things I usually make.  I came across a recipe on Pinterest from a site called foodreviews.info that I used as a guide and made my old Chinese-style noodles but I made them spicy.

As with all stir fry recipes, get all the chopping done and gather all ingredients BEFORE starting to cook.  Yes, I know that linguine is NOT a Chinese noodle but it works for me 🙂   Use whatever makes you happy!

Chinese-Style Noodles

Spicy Chinese-Style Noodles

1/2 box linguine ~ you can use spaghetti
1 large carrot cut into matchsticks about 1 inch long
a couple of handfuls of shredded napa cabbage or regular green cabbage ~ I used regular
any cooked, leftover meat cut in small pieces
2 cloves garlic, minced
2 green onions, chopped
2 tbsps oyster sauce
4 tbsps soy sauce ~ I used more
2 tbsps chili and garlic sauce ~ can be found in the Asian section at the grocery store; this is SPICY so use less if you don’t like spicy or leave it out altogether;  I think there is also a sweet chili sauce version so that is an alternative

Boil the linguine until done, drain and set aside.

In a large frying pan or wok, put a couple of tbsps of oil in the pan (I used olive) and let it get hot. Turn heat down a bit and put the garlic and meat in the pan and stir until meat is heated up. Be careful not to let the garlic burn or it will taste awful.

Add the cabbage and the carrots and half of the green onion and stir until crisp tender.

Add noodles, soy sauce, oyster sauce and chili sauce and stir until well mixed.

Plate and sprinkle the rest of the green onions over the top.

Serve with extra soy sauce.

Makes 2 lunch/dinner main servings or 3/4 side servings.  This is an easy recipe to scale up.

Happy Cooking!

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Gong Xi Fa Cai ~ Wishing You To Be Prosperous in the Coming Year

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Today begins the year of the Rabbit in Chinese tradition.  Chinese new year was a huge deal when we lived in Hawaii and Chinatown in NYC was fun, too.  Here in Virginia, not so much.  I’m hoping that I wrote it out correctly in my title ~ if not, someone will let me know I’m sure, LOL!.

Since I am just cooking for myself this week, I am not going all out as I usually do.  I just made egg rolls and noodles ~ carbs are my friend!

In researching egg rolls to see if they were even a Chinese tradition, it seems there are many Asian countries that claim egg rolls as their own, including China.  There are as many names for egg rolls as there are fillings to use.  The recipe I use is really an Americanized version that I have tweaked a bit to make it easy and less meat-filled than some.  The recipe was posted on Food.com by Charmie777 .

The noodles are really good and easy to toss together.  I left out the chicken but they are yum with or without it.  The recipe was posted on Food.com by papergoddess .

I have some other Asian inspired dishes here on my blog ~ Asian Recipes

Chinese Noodles

3 tbsps vegetable oil
1 -2 tbsp sesame oil (I used 2 tbsps)
2 cups shredded cabbage or Chinese cabbage (I used cole slaw mix)
1/2 cup chopped green onions
8 ounces angel hair pasta
2 -4 tbsps soy sauce (I used more than 4 tbsps)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional) (I used the entire can)

Cook pasta according to package directions; drain.

Heat oil and sesame oil in skillet ~ I used my wok. Saute cabbage, green onion and bean sprouts (if using) for about 5 minutes. Add pasta and soy sauce (also chicken if desired) and heat through.

Makes 4-6 servings.

Egg Rolls

12 egg roll wraps
1/2-1 lb ground pork (or chicken or beef) ~ I used about 1/3 lb of pork
2 tsps chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1/4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bags shredded cabbage and carrot coleslaw mix ~ I used about 2/3 of the bag, the whole bag is too much
4 green onions, sliced ~ I used the whole bunch, chopped
1 eggs, beaten with ~ I didn’t use this at all
1 teaspoon water
oil (for frying)

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions. Pour hot meat over vegetables and stir well. Let cool slightly.

Lay wrap in front of you so that it looks like a diamond. Place 3 tablespoons pork filling in center of egg roll wrapper. Fold bottom point up over filling and roll once. Fold in right and left points. Brush beaten egg on top point ~ I just use some water on finger. Finish rolling. Set aside and repeat with remaining filling.

Heat 2-3 inches oil in large frying pan to very hot (350ºF). Fry a few egg rolls in pan at a time, 2-3 minutes per side. Drain on paper towels.

Serve with your favorite sauce.

COOK’S NOTE: I have made these egg rolls earlier in the day and cooked them, let them cool, wrap, and put in the fridge. At dinnertime, I took them out and put them on a parchment paper lined sheet and baked them at 350º until heated through. Worked great!

Makes 12 egg rolls.

Happy Cooking!

Easy Stir-Fried Vegetables

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One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great.  It’s such a great way to use up those veggies in your fridge, so please, use whatever you have on hand.   All of these veggies can be found year-round so it’s easy to make whenever you are in the mood.

Easy Stir-Fried Vegetables

1 green bell pepper, julienned
1 red bell pepper, julienned
2 carrots, sliced
2 cups broccoli florets
3 tbsps vegetable oil
2 tbsps low sodium soy sauce
1 tsp ground ginger
1 bunch green onions, thinly sliced
2 tbsps cornstarch
1 cup chicken broth
1/4 cup cold water

Saute the peppers, carrots nad broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.

Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.

Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables. Bring to a boil and cook and stir for 2 minutes or until thickened.

Makes 4-5 servings.

Happy Cooking!

Easy Stir-Fried Beef

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This is one of those stir-fry recipes that doesn’t use a million ingredients so it’s an easy meal to put together on a busy weeknight.  I served mine with fried rice.  Just be sure to use a tender cut of beef for the meat.  I think you could switch this up to use chicken if you prefer.

Easy Stir-Fried Beef

2 tbsp soy sauce
1 tsp sugar
1 tsp cornstarch
2 tsps dry sherry
2 tsps hoisin sauce
1 tsp rice vinegar
1 tsp chili paste with garlic
1/4 tsp salt
2 tsps peanut or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 lb sirloin steak, slice across the grain very thinly
16 medium green onions, cut into 2-inch pieces

Combine the first 8 ingredients, whisk until smooth and set aside.

Heat the oil in a wok or large frying pan over medium0high heat.

Add minced giner and garlic, then add beef. Stir-fry for 2 minutes or until the beef is cooked through and browned. Add green onion pieces and stir-fry for about 30 seconds. Add soy sauce mixture and cook 1 minute or until thickened, stirring constantly.

Makes 4 servings.

Happy Cooking!

Sweet and Sour Chicken

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I really like this recipe because it’s one of the few recipes for sweet and sour chicken that doesn’t use coated, fried chicken nuggets.  I don’t know which way is authentic but I like it with plain stir-fried chicken.  This is very easy to make and I don’t see why you couldn’t change up the vegetables to suit your fancy.  I made the sauce ahead and cut up the veggies and put both in the fridge until it was time to stir-fry.  At that point, it went together quickly.

Sweet and Sour Chicken

Sweet and Sour Chicken

1/2 cup apricot preserves
1 tbsp apple cider vinegar
1 tsp garlic salt
1 tsp ginger
2 tsps soy sauce
1/8 tsp red pepper flakes
4 tbsps canola oil
2 small zucchini, sliced
1/2 pound mushrooms, sliced
1 red sweet bell pepper, cut into strips
1 6 ounce pkg pea pods, fresh or frozen
1 lb chicken tenderloins
Hot cooked rice, if desired

Combine preserves, vinegar, garlic salt, ginger, soy sauce and red pepper flakes in a small bowl and whisk until well blended. Set aside.

Heat 2 tbsps oil in a wok or large skillet. Stir-fry the zucchini, mushrooms, and red bell pepper over medium-high heat until zucchini is crisp-tender. Transfer veggies to a plate.

Add remaining 2 tbsps of oil to wok and stir-fry the chicken tenderloins until cooked through and no longer pink inside. Add pea pods and cooked veggie mixture to cooked chicken and mix well. Heat through.

Pour apricot sauce over chicken and veggies and mix well making sure all is heated through.

Serve over rice if desired.

Makes 4 servings.

Happy Cooking!

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Beef and Noodles

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This is one of my daughter’s favorite meals.  The flavors go together really well and it’s pretty easy to make.  Just make sure you have all your ingredients ready to go since it cooks fast.

libbys-beef-and-noodles-added

Beef and Noodles

2 quarts boiling water
3 (3 ounce) packages instant ramen noodles, any flavor, discard seasoning
2 tablespoons vegetable oil (I use garlic oil)
12 ounces flank steaks, sliced thin across grain
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
12 ounces green beans, cut into 1 1/2 inch pieces
3 carrots, sliced into matchstick pieces
3 green onions, sliced
1 cup cold water
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
1 (1 1/8 ounce) package beef bouillon granules
2 teaspoons cornstarch

Pour boiling water over noodles in large bowl. Cover and let stand ~ I just cover the bowl with a plate.

Heat 1 tbsp of oil over med high heat. Add steak and brown on all sides. Add garlic and ginger; cook one minute. Remove meat, garlic and ginger from skillet.

Add remaining 1 tablespoons oil to skillet. Add green beans, carrots and green onions; stir-fry 3 minutes. Whisk together 1 cup cold water, soy sauce, sesame oil, pepper flakes, beef granules (1 packet from the box) and cornstarch in small bowl until smooth. Stir into skillet. Cook, stirring until mix thickens and boils. Lower heat, cover and simmer 1-2 minutes or until veggies are tender crisp.

Drain noodles and add to skillet with reserved meat. Stir well to blend ingredients. Heat noodles through to serve.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

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