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Pork Udon with Vegetables

15 Apr

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This was so good but my grandchildren hated it because it had vegetables in it.

They ate corn dogs and I feasted on this and I added extra pepper because I love spicy.

Two tablespoons oil

3 cloves of diced garlic

One bag of Stir Fry vegetables with garlic ginger sauce

14 ounces of udon noodles

3 teaspoon sesame seed oil

1 1/2 pounds of ground pork

5  diced scallions

2 teaspoons ginger paste or grates fresh ginger

1 teaspoon crushed red pepper flakes

1/3 cup sweet wine or Mirin

1/3 cup soy sauce

1/4 cup diced pineapple plus more if you like for garnish

Heat one tablespoon oil

Lightly brown the garlic

Add the entire bag of vegetables

Do not add the garlic ginger sauce yet

Stir fry the vegetables till they are still crunchy.

This takes only a couple of minutes.

Take out of the pan and set aside.

Soak the pasta in hot water then break them up into long strands.

Strain and set aside

Add the other tablespoon of oil in the same frying pan

Add all of the ground pork

Crumble the meat then don’t touch it until the bottom is brown and almost crispy then stir fry till cooked

Add the wine and cook for a couple of minutes.

Add the soy sauce, ginger, red pepper flakes and white part of the scallions

Cook for a minute

Add the  vegetables and noodles

Add the package of garlic ginger sauce from the vegetables and the pineapple.

Stir fry till everything is mixed and well coated only another minute.

Sprinkle with the remaining green scallions.

Next time I would add more sugar snap peas, sliced bok choy, bamboo shoots and water chestnuts.

I would also fry up some dried hot peppers to serve on the side

These noodles are good hot or cold.

I got this recipe from  Bon Appetite magazine but changed it around just a little.

 

 

 

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Spicy Asian Noodles

16 Jul

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This is a fast pasta stir fry that is so satisfying.

3 tablespoons sesame oil

3 cloves chopped garlic

6 chopped scallions

1 tablespoon sesame seeds

10 ounces sliced mushrooms

1 stalk chopped celery

1 cup chopped broccoli

2 cups chopped bok choy

1/4 cup soy sauce

1/4 cup honey

3/4 cup chicken stock

2 tablespoons Sriracha

2 cups steamed snow peas

12 ounces fettuccine pasta cooked a little firmer than normal

Heat the oil

Add the garlic and cook for one minute

Add the scallions, sesame seeds, celery, mushrooms and broccoli.

Stir fry for 2 to 3 minutes

Take off the heat

Mix the soy sauce, honey, Sriracha and chicken broth and add to the vegetables.

Add the cooked pasta and mix everything together

This is delicious hot or cold

 

 

Cornstarch Noodle Stir Fry

16 Feb

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The hardest thing is rehydrating the noodles.

I am experimenting with different noodles and these are the cornstarch ones called Papabok.

They are like a cellophane noodle with a little more of a bite.

I am really stuck on rice noodles and these are different but still good

Place two squares of the noodles in tap water for ten minutes.

Use the same water and boil for 15 minutes till the noodles start to soften and cook.

Break up the noodles to separate them.

Keep in the water for another fifteen minutes off the heat.

Set aside

3 tablespoon oil

One chopped large onion

4 cloves chopped garlic

2 sliced carrots

1/2 sliced red pepper

2 cups sugar snap peas

1/2 cup dried chopped mushrooms, rehydrated

One to two cups of broccoli cut into spoon size pieces

One pound of small shrimp

One packet Kikkoman chow mein mix

One package oriental seasoning mix

4 cups salted chicken stock

Rehydrate the noodles and set aside.

Put oil in the pan with the garlic and shrimp.

Cook till the shrimp are pink.

Take them out of the pan.

Add the rest of the vegetables and stir fry for three to four minutes

Add the chow mein sauce and chicken stock

Bring to a boil

Add the drained noodles and shrimp.

Season with dry oriental seasoning mix that you get in udon packages.

Serve in big bowls

These noodles are a challenge to eat.

They slide off a spoon and fork and chopsticks are impossible.

So… Good luck and make sure you have a ton of napkins.

This is not a good first date meal but it does challenge your hand, eye and mouth coordination.

 

 

Thai Turkey Zucchini Soup

6 Dec

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I love the taste of Thai food but sometimes I don’t have all the ingredients I need to make a recipe.

Today was a good day and I had everything including great leftovers to add in.

1 tablespoon coconut oil

One chopped onion

1 1/2 teaspoon jalapeño relish or 1/2 diced jalapeno

2 tablespoon curry powder

One teaspoon turmeric

2 large cloves minced garlic

4 cups chicken broth

One tablespoon chicken bouillon

1  15 ounce can of full fat coconut milk

One thinly sliced red pepper

4 cups diced leftover turkey

2 tablespoons fish sauce

2 cups cooked rice

1/2 cup chopped cilantro

2 cups thinly sliced zucchini

Lime wedges

Heat the coconut oil in a pan

Add the onions and garlic

Sauté till the onions are soft

Add the jalapeño, curry powder and turmeric

Cook only a minute

Add the chicken broth, coconut milk, bouillon and  fish sauce.

Bring to a boil for two minutes

Turn the heat to medium and add the turkey.

Cook for another five minutes

Add the cooked rice, cilantro, red peppers and zucchini

Serve with a lime wedge, pork dumplings or egg rolls

 

Panera Thai Chicken in Coconut Curry Sauce

11 Sep

Panera Thai Chicken in Coconut Curry Sauce

If you haven’t been to your local Panera go today.

They have delicious coffee, great hot chocolate and a menu for everyone.

Since I am a regular I also get their emails and found this section called recipes.

It is most of the recipes that are on their menu.

I have been so happy making all their soups, salads and now chicken,

I was a little nervous with this recipe but it was delicious and blog worthy.

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/4 teaspoon cayenne pepper

One pound boneless, skinless chicken thighs. I used chicken tenders.

One large sliced onion

One large sliced red pepper

One thin sliced shallot

3 cloves minced garlic

Two teaspoons grated fresh ginger

1 can (14 ounces) light coconut milk

1 teaspoon brown sugar

1 1/2 teaspoon Thai red curry paste

8 sliced fresh basil leaves

2 tablespoons fresh chopped cilantro

Mix together the coriander, turmeric, cayenne and 1/2 teaspoon salt.

Sprinkle over the chicken.

Heat a large nonstick skillet with a coating of oil and add the seasoned chicken.

Brown on both sides till cooked.

Remove to a plate.

Reheat the pan and saute the onion and red pepper for five minutes.

Add the garlic, ginger and shallot and cook for one minute.

Add the coconut milk, brown sugar, curry paste and remaining salt.

Taste to see if all the seasoning is to you’re liking.

Add the chicken with all of their juices and simmer for about 15 minutes.

Make sure the chicken is well coated with the sauce.

Add the basil and cilantro at the very end. This really adds a lot of flavor.

My family loved this.

Thank you Panera Bakery

I served this with brown rice and broccolini.