Bacon Pan Fried Noodles

Ingredients

  • 5 ounces (140 grams) dried egg noodles (or spaghetti), enough to generate about 3 cups cooked noodles
Sauce
  • 2 teaspoons soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry, or chicken stock)
  • 1/2 teaspoon sesame oil (Optional)
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
Stir fry
  • 3 tablespoons peanut oil (or vegetable oil)
  • 5 slices Smoked Bacon
  • 1/2 white onion , sliced
  • 4 to 5 pieces cabbage leaves

Shrimp Lo Mein

Ingredients

Noodles:
  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce:
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in
  • 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
Lo Mein:
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

Easy Roasted Veggies and Tempeh Bowl

Ingredients

  • 1 c. baby spinach
  • 1/2 c. shredded red cabbage
  • 1/2 c.quinoa
  • 1 c. assorted roasted veggies
  • 1 piece roasted tempeh
  • 2 tbsp. Chopped cilantro
  • 1/4 tsp. toasted sesame oil
  • Sliced radishes
  • Lime wedge

Directions

  1. Fill a bowl with baby spinach, shredded red cabbage, cooked quinoa, and assorted roasted veggies (we used ½ cup each tomatoes and broccoli).
  2. Top with roasted tempeh and chopped cilantro; drizzle with toasted sesame oil.
  3. Heat in microwave.
  4. Garnish with sliced radishes and a lime wedge.

Tomato and Cabbage Tabbouleh

Ingredient

  • 1 cup bulgur (not quick-cooking)
  • ½ medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 4 cups)
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large
  • 3 cups coarsely chopped fresh mint
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 teaspoon Aleppo pepper or ½ crushed red pepper flakes
  • Kosher salt

Chicken Noodle Stir-Fry II

Ingredients

  • 1 tablespoon vegetable oil
  • 1 red onion, cut into thin wedges
  • 1 large carrot, halved lengthways, thinly sliced
  • 250g cabbage, coarsely chopped
  • 2 garlic cloves, crushed
  • 150g green beans, trimmed, cut into thirds
  • 700g Coles RSPCA Approved Chicken Thigh Fillets, cut into 1cm-thick strips
  • 505g jar KanTong Satay Chicken Cooking Sauce
  • 2/3 cup (160ml) light coconut milk
  • 440g KanTong Hokkien Wok Ready Noodles
  • Toasted chopped peanuts, to serve

Cabbage, Watercress and Pine Nut Dumplings

Ingredients

  • 1 1/2 cups (packed) coarsely chopped watercress
  • 1 1/2 cups (packed) coarsely chopped napa cabbage
  • 2 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons pine nuts, finely chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • One 12-ounce package gyoza wrappers or wonton wrappers
  • Cornstarch, for dusting
  • Soy sauce, for dipping