Chicken Chow Mein

Chicken Chow Mein

Ingredients:

 12 ounces Chinese noodles (I use the fresh ones found in the produce department)
8 ounces boneless chicken breasts, sliced thinly (freezing for about 20 minutes make this task easier)
3 tablespoons soy sauce, divided
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 tablespoons olive oil, divided
2 cloves garlic, finely chopped
2 ounces snow peas, trimmed
2 ounces ham, finely sliced
1 1/2-2 tablespoons oyster sauce
4 green onions, finely chopped
salt and pepper, to taste

Directions:

1*You'llwant to get your prep work done first, because this will cook up very quickly.

2*Cook noodles according to package directions.

3*Rinse under cold water, and set aside.

4*After you slice the chicken, place it in a bowl with 2 tsp of soy sauce, the rice vinegar and sesame oil.

5*Toss to coat.

6*Heat half the olive oil in a wok or large frying pan over high heat.

7*When the oil is nice and hot, add the chicken mixture.

8*Stir fry for 2 minutes, then transfer the chicken to a plate and keep warm.

9*Wipe the pan out and heat the remaining olive oil.

10*Stir in the garlic, snow peas, and ham.

11*Stir fry for 2-3 minutes.

12*Add the drained noodles to the pan, and continue to stir fry till the noodles are heated through,
about 2 minutes.

13*Add the remaining soy, the oyster sauce, and season with salt and pepper to taste.

14*You may find you don't need salt.

15*Add the chicken and any juices back to the pan, then add the green onions.

16*Give a final stir and serve immediately.

Chinese Chicken Spaghetti

Chinese Chicken Spaghetti

Ingredients:


 8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 tablespoons reduced sodium soy sauce, divided
2 tablespoons sesame oil, divided
1 lb boneless skinless chicken breast, cut into 2-in pieces
2 tablespoons white vinegar
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon canola oil
2 cups fresh snow peas
2 cups shredded carrots
3 green onions, chopped
1/2 teaspoon ground ginger or 1 1/2 teaspoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Directions:

1-Cook pasta according to package directions.

2-In a small bowl, whisk corn starch and 1 tbsp soy sauce until smooth; stir in 1 tbsp sesame oil. Transfer to a large resealable plastic bag and add chicken. Seal bag and turn to coat chicken. Let stand for 10 minutes.

3-In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside.

4-In a large nonstick skillet or wok, stir-fry the chicken in canola oil until the juices run clear. Remove to a platter and keep warm.

5-In the same skillet, stir-fry the peas and carrots for 5 minutes. Add green onions, ginger, and pepper flakes. Cook and stir until vegetables are crisp-tender.

6-Return chicken to pan. Add soy sauce mixture; mix well. Drain pasta; add to skillet. Toss until combined.

Sesame Shrimp and Noodles (For One)

Sesame Shrimp and Noodles (For One)

Ingredients:

 2 ounces thin spaghetti, cooked al dente
6 ounces shrimp, peeled and deveined
1/2 small red bell pepper, cut into strips
1/2 cup snow pea pods
3 scallions, thinly sliced
1/2 teaspoon grated ginger
1 tablespoon soy sauce
1/2 teaspoon rice vinegar
2 tablespoons orange marmalade
1 tablespoon dark sesame oil
salt and pepper

Directions:

1-Combine all ingredients except spaghetti in a small saute pan and cook over low heat until shrimp are opaque and not tightly curled, 3-5 minutes.

2-Toss with heated cooked spaghetti noodles and serve.

Quick Chinese Shrimp Pasta Salad

Quick Chinese Shrimp Pasta Salad

Ingredients:

 1/2 lb raw shrimp
1/2 lb three-vegetable garden-style twirl pasta or 1/2 lb preferred pasta
1/4-1/2 cup kraft toasted asian sesame dressing or 1/4-1/2 cup marinade
fresh green onion
white wine
lime juice

Directions:

1-Into a medium size pot put enough water to boil the shrimp in, adding white wine, lime juice,
other flavorings if you'd like. I used a splash of lime juice and Jose Quervo classic margarita.

2-Cook shrimp until pink, remove with slotted spoon and set aside.

3-Keep the water boiling, and into the same pot add your pasta and cook as package directs. While the pasta is cooking, slice up the green onions.

4-Drain the pasta, discarding the cooking water at last.

5-To serve, spoon some of the hot cooked pasta into a bowl, top with the cooked shrimp, sesame dressing to taste and sprinkle with green onions.

Chicken Lo Mein

Chicken Lo Mein

Ingredients:

 2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breasts, cut into long, thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3 -4 garlic cloves, minced
1/2 teaspoon ground ginger
4 green onions, chopped
4 ounces water chestnuts, chopped (1/2 a can)
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Directions:

1Dissolve broth granules in boiling water in small saucepan.
2Pour 1/2 cup broth mixture into large skillet.
3Let remaining liquid in saucepan cool.
4Bring mixture in skillet to boiling.
5Add chicken and simmer 5 minutes, until no longer pink in center.
6Remove chicken with slotted spoon to platter.
7Pour off liquid from skillet.
8Stir wine, soy, and cornstarch in small bowl until smooth.
9Stir into remaining cooled broth in saucepan.
10Heat oil in same skillet over medium-high heat.
11Add garlic and ginger; cook 30 seconds, stirring.
12Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
13Add chicken and pasta; toss 2 minutes until heated through.
14Stir cornstarch mixture in saucepan; add to skillet.
15Cook 2-3 minutes, stirring, until slightly thickened.
16Top with additional sliced green onion if desired.

Shanghai Noodles

Shanghai Noodles

Ingredients:

3 tablespoons oil
1 -2 tablespoon sesame oil
2 cups shredded cabbage (or Chinese cabbage)
1/2 cup chopped green onion
8 ounces angel hair pasta
2 -4 tablespoons soy sauce (to taste)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional)

Directions:


1 -Cook pasta according to package directions;drain.
2 -Heat oil and sesame oil in skillet.
3 -Saute cabbage and green onion for about 5 minutes.
4 -Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.

Yummy Chinese Cold Noodles for Peanut butter Lovers!

Yummy Chinese Cold Noodles for Peanut butter Lovers!

Ingredients:  
                                                          ( For4 to 6 persons)
1 lb spaghetti or 1 lb  linguine

2 tablespoons margarine or 2 tablespoons butter

2 -3 tablespoons peanut butter

1 dash  soy sauce


 2 tablespoons sesame seeds

1/2 cup of green scallion


 Directions:


 1 Cook spaghetti or linguini aldente.

 2 Drain spaghetti and rinse with cold water.

 3 Let pasta cool.

 4 Use the same pot to prepare peanut butter sauce.

 5 Add margarine then add peanut butter.

 6 Add soy sauce and stir until smooth.

 7 Place pasta in a bowl and then add the peanut butter sauce to the pasta.

 8 Top with sesame seeds and green scallion.

Spicy Black Bean Mussels

Spicy Black Bean Mussels

Ingredients:        (For 4 persons)

2 -3 lbs mussels, cleaned and debearded

2 tablespoons canola oil

1 tablespoon hopped  garlic

1 tablespoon  chopped ginger

2 jalapeno chiles, chopped(or Thai bird chiles)

 1 tablespoon fermented black beans

1/2 cup dry white wine

 2  tomatoes, diced

1 tablespoon  nam pla (fish sauce)

 2 cups chicken stock, divided 

8 ounces  rice noodles, soaked in warm water for 30 minutes

 1 cup Thai basil, chiffonier

 1 bunch  chives, chopped

2 tablespoons butte salt, pepper to taste 

 2  limes, halved

Directions:


 1 soak noodles in warm water while preparing the rest of the ingredients.

 2 heat oil in a large wok or pot.

3 add garlic, ginger, chiles and black beans and heat until softened, 2 minutes.

 4 add wine and 1 c chicken stock.

5 add mussels, cover and heat 5 minutes until mussels open.

 6 add tomatoes, fish sauce, and remaining chicken stock.

7 drain rice noodles and add to pot.

8 add basil, chives and butter, stir well.

9 season with salt and pepper to taste.

10 divide into 4 pasta bowls, squeeze a half lime over each serving.

Sesame Noodles With Napa Cabbage

Sesame Noodles With Napa Cabbage

Ingredients;           ( 4 persons)
3 tablespoons  natural-style peanut butter

2 tablespoons  roasted  sesame oil

 2 tablespoons light soy sauce

2 tablespoons sherry wine or 2 tablespoons mirin

1 tablespoon rice vinegar

1 tablespoon sugar 

 1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce

10 ounces udon noodles or 10 ounces spaghetti noodles

1/2 lb  napa cabbage, shredded (about 4 C)

 1/4 cup  chopped cilantro

Directions:
 

1 Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.

2 In separate pot, cook noodles according to pkg directions.

3 Meanwhile, place cabbage in colander over sink.

4 Warm sauce over medium-low heat.

5 Drain noodles over cabbage in colander to wilt cabbage.

6 Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.

7 Sprinkle with cilantro and serve.

Mussels in Yummilicious Lemongrass Broth

Mussels in Yummilicious Lemongrass Broth

Ingredients:
             ( 4 persons)

3 cups fish stock  2 tablespoons shredded ginger

2 stalks lemongrass, finely chopped

2 teaspoons shredded  fresh lemon rind

1 kg mussels, cleaned

Directions:


1 Place stock, ginger, lemongrass and lemon rind in a saucepan over high heat.

 2 Bring the broth to the boil then add the mussels and cook for 2-3 minutes or until the mussels open.

 3 Discard any mussels that don't open.

 4 Serve mussels in deep bowls with the broth and some bread or with some cooked pasta.

Vegetable Lo Mein

Vegetable Lo Mein

Ingredients:

                (4 to 6 persons)
1 medium  onion, halved from pole to pole, each half cut into eight wedges

 4 ounces shredded cabbage

 4 ounces sliced mushrooms

1 1/2 teaspoons  garlic

 1 1/2 teaspoons minced  fresh ginger

1 tablespoon  soy sauce

 2 tablespoons vegetable oil, divided

4 cups of leftover cooked spaghetti (about 8 oz uncooked)

 Lo Mein Flavoring Sauce

1/4 cup chicken broth

1/4 cup  soy sauce

2 teaspoons  rice wine vinegar

 2 teaspoons  toasted sesame oil

 1 dash  hot red pepper flakes

1 teaspoon sugar

Directions:

1 Heat a large (12 inch) skillet over low heat while preparing onion, vegetables, garlic, and ginger and the flavoring sauce.

2 Three to four minutes before stir–frying, turn on the exhaust fan and increase the heat to high.

 3 Put 1 T. of oil and the onion in the skillet; stir-fry until the onion is still crisp but starts to turn brown, about  1 minute.

 4 Add the mushroom, sir fry until tender crisp, about 1 minute.

 5 Add the cabbage, stir-fry about 1 minute or so longer.

 6 Stir in garlic and ginger.

 7 Transfer vegetable mixture to a plate and set aside.

 8 Put the remaining 1 T. of oil in the skillet; heat until shimmering.

 9 Add the spaghetti; stir fry until heated through, about 2 minutes. Return the vegetable mixture to the pan, along with the Lo Mein Flavoring Sauce; stir fry to combine and heat through.

 10 Serve immediately.

Thai Noodles With Spicy Peanut Sauce

Thai Noodles With Spicy Peanut Sauce

Noodles



Ingredients:  

                   (For 8 persons)

 12 ounces linguine

 4 tablespoons sesame oil


Sauce

 1/2 cup green onion, chopped

1 cup finely shredded carrot

 2 cups frozen stir fry vegetables

3 tablespoons minced fresh garlic

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1/2 tablespoon chili-garlic sauce

Directions:


1 Cook pasta in a large pot of salted water according to package directions.

2 Drain and return to pot.

3 Add 2 TBSP sesame oil and toss to coat.

4 Set aside.

5 Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.

6 Add green onions, carrots, stir-fry veggies, garlic and ginger.

7 Saute until vegetables soften, about 4 minutes.

8 Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.

9 Simmer sauce 2 minutes.

10 Pour sauce over pasta and toss well.

11 Transfer to platter and serve warm.

12 Garnish with additional green onions, if desired.

13 Yields 8 side dish servings or 4 main dish servings.

14 **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.

15 As written, this recipe has some heat, but is still edible for my toddler son.

Sesame Thai Noodles With Shrimp

Sesame Thai Noodles With Shrimp

Ingredients:  

                             (For 4 persons)Salad

10 ounces sesame noodles(try to get sesame noodles if possible, they really make the dish)

2 cups shrimp(I used large, peeled and tails off)

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

1 teaspoon lime juice

ired pepper, cut in thin strips

1/2 cup grated radish, as a garnish

1 teaspoon olive oil

Sauce


1 1/2 cups cilantro, chopped fine

3/4 cup chicken broth

4 tablespoons lime juice(use fresh)

4 tablespoons soy sauce

2 tablespoons fresh ginger

4 teaspoons sugar

2 teaspoons sesame oil, dark

2 teaspoons vegetable oil

1 teaspoon red pepper flakes

2 tablespoons garli

Directions:

1 Shrimp -- In a large baggie, mix the olive oil, salt, pepper, lime juice and shrimp and marinate for about 1-2 hours, no more.

2 Sauce -- To a food processor, add all the ingredients and puree until well blended. This can also be done in a blender. Just set to the side.

3 Pasta -- make the pasta according to directions. Use plenty of salt in the water and boil the pasta. Once done, drain well, return to the pot to dry out slightly not over heat and just cover on the side to keep warm.

4 Shrimp -- as the pasta cooks, cook the shrimp. A medium saute pan on medium heat add the olive oil and then cook the shrimp 1-2 minutes per side until pink and the shrimp begin to curl. It doesn't take long.

5 Salad -- Add the cooked shrimp to the pasta, and then the sauce. Toss well and garnish with the fresh radishes and maybe sound ground black pepper.

6 A light version of Thai flavors without all the calories. Enjoy!

Funky Chicken With Sesame Noodles

Funky Chicken With Sesame Noodles                        

                                                             

                                                    

Sesame Noodles                           Chines Recipes
                                                                                    
1 lb spaghettini                                                          Chines Noodles Recipes                                                                                               
(get the thinnest spaghetti you can find)                     Chines Soup Recipes

1/2 cup soy sauce                                                      Chines Rice Recipes

1/4 cup sesame oil
(some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)

1/3 cup sugar

3 scallions, thinly sliced

1/4 cup sesame seed

(or more)

Funky Chicken


1/4 cup soy sauce

1/4 cup teriyaki sauce

2 garlic cloves, minced

1/4 cup brown sugar

1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)

4 boneless skinless chicken breasts

sesame oil, for sauntering

Directions:


1 First make the sesame noodles: Cook the spaghetti according to package directions.

2 Drain (I also rinse).

3 In a jar, add the soy sauce, sesame oil and the sugar.

4 Shake until well blended and the sugar has dissolved.

5 Pour this over the pasta.

6 Toss with scallions and sprinkle with the sesame seeds.

7 Set aside while you marinate and then cook the chicken.

8 Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.

9 Make sure the sugar has pretty much dissolved.

10 Add the chicken, making sure it's all coated with the sauce.

11 Cover and stick in the fridge for 2-3 hours.

12 Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

13 Heat the sesame oil in a large non-stick pan.

14 Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.

15 Remove the chicken from the pan and let cool slightly.

16 Slice the chicken diagonally into thin strips.

17 Serve the chicken over the sesame noodles.

18 Stand back and watch your guests/children/loved ones inhale this dish.