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
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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.

Simple Sesame Noodles

Ingredients

  • 12 ounces thin noodles
  • 1/4 cup soy sauce
  • 1/4 cup canola oil
  • 3 tablespoons pure sesame oil
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon hot chili oil
  • 4 cloves garlic, minced
  • 4 green onions, thinly sliced

Directions

  1. Bring a large pot of water to a boil. Cook the noodles according to the package instructions.
  2. Meanwhile, whisk together the soy sauce, canola oil, sesame oil, sugar, vinegar, chili oil and garlic in a bowl. Taste and adjust the ingredients as needed.
  3. Drain the noodles. Pour the sauce over the warm noodles and toss to coat. Sprinkle with the green onions and toss. Serve in a bowl with chopsticks. Yummy!

Sticky Chicken Noodle Salad

Ingredients

  • 160ml (2/3 cup) light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons finely grated ginger
  • 1 garlic clove, finely grated
  • 55g (1/4 cup) caster sugar
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame seeds
  • 270g pkt dried ramen noodles
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 carrot, peeled, shredded
  • Fresh coriander sprigs, to serve
  • Sliced fresh red chilli, to serve (optional)
  • Lime wedges, to serve (optional)

Directions

  1. Combine the light soy sauce, vinegar, ginger, garlic and 1 tablespoon sugar in a jug. Whisk well to dissolve the sugar. Set aside.
  2. Heat 2 teaspoons oil in a large wok until smoking. Add the half the chicken and stir-fry for 5 minutes or until golden. Use tongs to transfer the chicken to a plate. Repeat with the remaining chicken. Return the chicken to the pan along with half the soy sauce mixture and the remaining 2 tablespoons sugar. Cook, stirring often, for 8-10 minutes or until the sauce has reduced and the chicken is golden and sticky. Add the dark soy sauce and toss to combine. Sprinkle with half the sesame seeds.
  3. Meanwhile, cook the noodles following the packet directions. Drain. Transfer to a bowl. Steam the snow peas until bright green and tender-crisp. Add the remaining 2 teaspoons oil to the remaining soy sauce mixture and stir to combine.
  4. Divide the noodles among bowls. Top with the chicken. Drizzle with the remaining soy sauce mixture and sprinkle with remaining sesame seeds. Top with the snow peas and carrot. Scatter over the coriander and chilli. Serve with lime wedges, if you like.
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Hunan Chicken

Ingredients

  • 3 tbsp. canola oil, divided
  • 4 boneless, skinless chicken thighs, cut into 1″ pieces
  • 1″ piece ginger, minced
  • 1 large head broccoli, cut into small florets
  • 1 red bell pepper, chopped
  • 4 4-6 dried chilis
  • 2 tbsp. sherry
  • 1/4 c. low-sodium soy sauce
  • 1 tsp. cornstarch
  • 2 tsp. sambal oelek
  • 1 tsp. sesame oil
  • Rice, for serving

Directions

  1. In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan.
  2. Heat remaining canola oil in same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.
  3. In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to pan and toss to coat. Serve over rice.

Easy Prawn Gyoza Ramen

Ingredients

  • 8 dried shiitake mushroom slices
  • 1/2 x 250g pkt long-life noodles
  • 4 cups (1L) chicken stock
  • 10g ginger, peeled, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 300g pkt Coles Prawn Gyoza
  • 1 bunch baby pak choy, washed, halved
  • 4 boiled eggs, peeled, halved
  • 1 spring onion, thinly sliced
  • Chilli sauce (optional), to serve

Directions

  1. Place the mushroom in a small heatproof bowl. Cover with boiling water and set aside for 10 mins or until tender. Drain. Use a sharp knife to remove the stems.
  2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 mins or until tender. Drain.
  3. Combine the stock, 3 cups (750ml) water, ginger, garlic, sesame oil and soy sauce in a large saucepan. Bring to the boil. Reduce heat to low. Add the gyoza. Cook for 7 mins until gyoza are heated through.
  4. Divide the noodles among serving bowls. Top with pak choy and mushroom. Ladle over the hot stock mixture and gyoza. Top with egg and spring onion and serve with chilli sauce, if desired

Beef Mince Noodle Stir-Fry

Ingredients

  • 1/2 cup plum sauce
  • 1/4 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 teaspoons sesame oil
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 tablespoon vegetable oil
  • 150g green beans, trimmed, halved
  • 1/2 x 300g packet shredded carrot
  • 500g beef mince
  • 2 green onions, thinly sliced
  • 350g fresh chow mein noodles
  • 1 long red chilli, thinly sliced