Tag: noodles

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Stir fry Noodles and Chicken


I had two bundles of udon noodles pre made in the fridge and decided to make something tonight with them. Basic Stir fry noodles with shrimp and chicken. 

Ingredients

  • 3 tablespoons vegetable oil
  • 1/2 pound large shrimp, shelled and deveined (I didn’t use the shrimp)
  • 1/4 pound skinless, boneless chicken breast, thinly sliced
  • 2 1/2 cups chopped Napa cabbage
  • 1 small onion, thinly sliced
  • 2 large jalapeños, diced
  • 1 carrot, grated
  • 7 ounces enoki mushrooms
  • 4 ounces oyster mushrooms
  • 1/4 cup dried wood ear mushrooms, soaked in warm water for 10 minutes and drained
  • 1/2 cup chicken stock
  • 2 tablespoons NAM PRIK PAO (THAI CHILI PASTE
  • 2 tablespoons oyster sauce
  • 1 tablespoon Thai Fish Sauce
  • 1 teaspoon toasted sesame oil
  • 18 ounces frozen precooked udon noodles, thawed
  • Kosher salt and freshly ground pepper
  • scallions, for garnish, chopped

Notes / Directions

  1. In a skillet, heat 1 tablespoon of the vegetable oil. Add the shrimp and stir-fry over moderately high heat until curled, 2 minutes; transfer to a plate. 
  2. Add 1 tablespoon of vegetable oil to the skillet. Add the chicken and stir-fry until white throughout, 3 minutes; transfer to the plate with the shrimp.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the jalapeños, cabbage, onion, carrot and the mushrooms and stir-fry for 4 minutes. Add the stock, soy sauce, sesame oil, shrimp and chicken; remove from the heat.
  4. Meanwhile, cook the udon in a pot of boiling salted water for 1 minute. Drain and add to the skillet. Stir-fry over high heat until heated through. Season with salt and pepper, garnish with scallions and serve.

As far as mushrooms go, I have found that mushrooms can totally change the flavor of a dish. Choosing the right mushrooms is a point of personal preference and mood. That being said, experiment a bit.

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Largemouth Bass and Noodles

Largemouth Bass And Noodles

Makes: 2 servings

Prep Time: 15 mins

Cook Time: 20 mins

Ingredients:

4 tablespoons fresh lime juice

3 tablespoons fish sauce

3 tablespoons brown sugar

1-2 pinches crushed red pepper

4 tablespoons olive oil

2 garlic cloves, minced

4 shallot, sliced fine

2 fillet largemouth Bass, decent size

2 eggs, lightly beaten

8 ounces rice noodles

1 cup bean sprouts

1 cup cashews

1 Jalapeño, peeled, seeded and chopped

1/2 to 1 cup mushrooms (flavors vary, so choose wisely!)

Notes / Directions

Mix lime juice, fish sauce, sugar, and crushed red pepper until sugar is dissolved. set aside.  

Heat 2 tbsp of oil in a wok over high heat. Add garlic, shallots, cashews, and fish chunks. Cook until fish if opaque. Add 2 lightly scrambled (pre-cooked) eggs.

Turn heat to low and add sauce then noodles. Toss until well mixed. Add bean sprouts. Toss well.  

Garnish with jalapeño, scallions, and cilantro.  

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Coconut Serrano Shrimp Sauce/Soup on Rice Noodle 


It’s a cross between a soup and a noodle dish, but definitely needs a bowl. 

It’s been FOREVER since I’ve made shrimp at home for the kids. Today I decided to make them some. 

Serves: 4

Time: 30min
Ingredients:

  • 1 pound of shrimp (I used 71/90), deveined and tails removed 
  • 1 Tbls chopped garlic
  • 2 Lrg green onions sliced (4 if regular size)
  • 2 Lrg Serrano Chilies, chopped (seeds included)
  • 1 Tbls Cilantro, chopped 
  • Dash of lime
  • Brown sugar (I used a palm size amount)
  • 1 Tbls butter
  • Rice noodles

Directions:

  • Boil enough water to cover noodles and soak them for 20 minutes. 
  • Sauté the garlic and shrimp
  • Add can of coconut milk, brown sugar, green onions, chilies and cilantro
  • Bring back to a boil and stir 1 minute
  • Place noodles in bowls and ladle shrimp and sauce over noodles 
  • Serve

This could make a wonderful soup with the shrimp and some crab added. Your choice. 
Enjoy.