1-2-3 Veggie Stir-Fried Noodles

A quick dinner!

1-2-3 Veggie Stir-Fried Noodles

2020, Asian, Prepared by Melissa
Difficulty: Easy Servings: 4 Source: deliciousdish.ca

INGREDIENTS
About 300-400 grams of fresh thick Chinese wheat noodles or any noodle you like
2 tbsp grapeseed oil
2 cloves cloves garlic minced
6-8 mushrooms sliced thinly
1 red pepper julienned
1 carrot julienned
Big handful of snow peas ends removed
3-4 cups baby spinach
For the Sauce:
2 tbsp low sodium tamari or coconut aminos
2 tsp sugar or coconut sugar
1 tsp freshly grated ginger
½ tsp Asian hot sauce I use sriracha
A little water to swish in the empty sauce bowl once the sauce had been poured into the stir-fry

DIRECTIONS
In a small bowl mix together all the sauce ingredients, set aside.

If you are using Chinese Miki Precooked Noodles: Unwrap the noodles and place in a bowl with warm water. Using your fingers, loosen them so that they separate, be gentle. Bring a pot of water to boil and boil the noodles for 1-2 minute. Drain and rinse, set aside. They do not need to be freshly cooked when you stir fry them (see step 4).

In a wok or large fry pan, heat oil, add the garlic and sauté for less than 30 seconds. Add the mushrooms, sauté for 2-3 minutes, add the peppers, sauté for 2 minutes, add carrots, sauté for 1 minute. Add the snow peas and spinach, sauté until the spinach is wilted.

If the noodles have cooled and are sticky, run hot water through them. Add the cooked noodles, toss everything together.

Add the sauce, swish a little water through the empty sauce bowl and add that to the stir-fry, toss until coated. Serve immediately.




15 Minute Spicy Udon and Vegetable Stir Fry

15 Minute Spicy Udon and Vegetable Stir Fry
★★★★★
10 SmartPoints (Green), 2020, Asian, Meatless
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 minutes Difficulty: Easy Servings: 3 Source: seasonsandsuppers.ca

INGREDIENTS
Stir Fry:
1 Tbsp vegetable oil or other neutral cooking oil
1/2 medium onion sliced or diced
1 medium carrots spiralized and chopped or grated
1 cup green onion sliced diagonally (green part only)
3 cups baby spinach
14 oz soft vacuum-packed udon noodles 400g
Sauce:
1-2 tsp Sambal Oelek (or Asian Chili Garlic Sauce/Sriracha)
1/4 cup soy sauce
2 tsp rice wine vinegar
1 tsp sesame oil
2 Tbsp brown sugar
2 cloves garlic minced
1 Tbsp fresh ginger minced
For garnish:
Sesame seeds
Additional sliced green onion
1/4 cup chopped parsley or cilantro

DIRECTIONS
Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn’t necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.

In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.

If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.

Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

NOTES
Soft, vacuum-packed udon noodles do not require any pre-cooking. You can simply add to your dish and heat through. You can pre-soak in a large bowl of warm water to loosen and separate the noodles before adding to your dish, if you like.

Frozen Udon Noodles should be cooked in a large pot of boiling water for about 1 minute.

Semi-dried udon noodles should be cooked in a large pot of boiling water for about 8 minutes.

Dried udon noodles need to cook in a large pot of boiling water for about 10 minutes.

Test for doneness by removing noodle from pot, running it under cold water, then biting. Udon shouldn’t be hard in the middle.




Kung Pao Chicken

Kung Pao Chicken

INGREDIENTS
FOR THE STIR FRY
2 tablespoons vegetable oil divided use
1 1/4 pounds boneless skinless chicken breasts cut into 1 inch pieces
1 1/2 tablespoons corn starch
1 red bell pepper cut into 1 inch pieces
1 green bell pepper cut into 1 inch pieces
1/2 cup yellow onion cut into 1/2 inch pieces
1 1/2 teaspoons minced garlic
4-6 dried red chilies seeded and cut in half (you can use more or less chilies to adjust the heat level to your preference)
1/2 cup roasted unsalted peanuts
salt and pepper to taste
FOR THE SAUCE:
3 tablespoons low sodium soy sauce
1 1/2 tablespoons hoisin sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon corn starch
1/4 cup water

DIRECTIONS
Heat 1 1/2 tablespoons of the vegetable oil in a large pan over high heat. Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine.

Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.

Remove the chicken from the pan. Cover to keep warm.

Pour the remaining vegetable oil into the pan. Add the onion and red and green bell peppers. Cook for 3-4 minutes or until vegetables are softened.

Add the garlic to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables. Stir in the peanuts and chilies.

While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.

Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.

2020, breast, boneless skinless, Chicken, Prepared by Melissa
Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 Source: dinneratthezoo.com

NUTRITION
Calories 295kcal
Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g




Za’atar Manaqish

Za’atar Manaqish

Manaqish or manakish are savory pastries popular in the Levant (Eastern Mediterranean) region. My mother in law, a master of the Levant kitchen, was the one who first introduced me to the making of za’atar manaqish. They are the perfect make-ahead snack, appetizer, or even brunch!

Ingredients

For Dough:
1 cup lukewarm water
½ teaspoon sugar
2 ¼ teaspoons active dry yeast (one package active dry yeast)
3 cups unbleached all-purpose flour, more for dusting
1 teaspoon salt
2 tablespoons extra virgin olive oil
For Za’atar Topping:
7 to 8 tbsp quality Za’atar spice
½ cup extra virgin olive oil
Serve with:
Fresh garden vegetables (tomato, cucumbers, radish)
Olives
Homemade labneh or feta cheese (omit if vegan)

Method
1. In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
2. Make the dough. In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
3. Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
4. Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
5. Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
6. Prepare the za’atar topping. While dough is rising, mix together the za’atar spice and olive oil in a bowl.
7. Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
8. Form za’atar manaqish. Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za’atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
9. Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za’atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
10. Serve za’atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.

Notes
To serve as mezze simply portion the dough into smaller balls, form smaller discs about 3 inches in diameter instead. You should be able to make 12 or more manaqish. When you bake them, watch the oven closely as they will bake quicker.

Make-ahead instructions You can make these a week or two ahead and simply freeze them in freezer bags (I like to double the freezer bags to prevent freezer burns). Take as many of the manaqish as you need out to thaw at room temperature or in the fridge overnight. Warm in low-temperature oven. If you don’t remember to take them out in advance, you can always simply heat in the oven from frozen.

10 WW Freestyle SmartPoints without additional toppings.
Source: The Mediterranean Dish (8 servings)




Pressure Cooker Indian Butter Shrimp

Pressure Cooker Indian Butter Shrimp

A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture. The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery. Serve this over rice to catch every drop of the fragrant, creamy sauce. If you’re a fan of Indian pickles—lime, lemon, mango, and the like—a spoonful of one or all three on the side would not be out of place.

Ingredients

FOR THE MARINADE
¼ cup plain whole-milk yogurt
2 teaspoons ground cumin
2 teaspoons sweet smoked paprika
2 teaspoons garam masala
2 teaspoons fresh lime juice
1 ½ teaspoons kosher salt
1 teaspoon freshly grated peeled ginger
1 garlic clove, grated on a Microplane or minced
2 pounds large shrimp, peeled and deveined
FOR THE SAUCE
4 tablespoons (1/2 stick) unsalted butter
2 shallots, minced
2 garlic cloves, grated or minced
1 ½ teaspoons grated peeled fresh ginger
¼ to ½ teaspoon crushed red pepper flakes, to taste
¼ teaspoon kosher salt, plus more as needed
1 28-ounce can diced tomatoes and their juices
1 cup heavy cream
½ teaspoon finely grated lime zest
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Method
1. In a large bowl, mix together the yogurt, cumin, paprika, garam masala, lime juice, salt, ginger, and garlic. Stir in the shrimp, cover the bowl, and refrigerate until needed, at least 15 minutes and up to 1 hour.
2. Prepare the sauce: Using the sauté function, set on low if available, melt 2 tablespoons of the butter in the pressure cooker. Stir in the shallots and a pinch of salt; cook until golden brown, 4 to 8 minutes. Then stir in the garlic, ginger, red pepper flakes, and the 1/4 teaspoon salt, and cook until golden, another 1 to 2 minutes.
3. Stir in the tomatoes, cream, and a pinch of salt. Raise the sauté heat to high if available, and bring to a boil. Then cover and cook on high pressure for 8 minutes. Release the pressure manually.
4. Remove the lid, and using the sauté function, simmer the sauce, stirring often, until thickened, 3 to 7 minutes.
5. Stir in the shrimp and the liquid in the bowl, remaining 2 tablespoons butter, and lime zest, and simmer until the shrimp are pink and cooked through, 2 to 5 minutes. Serve over basmati rice, sprinkled with fresh cilantro.

Prep
• Marinate: 60 Minutes
• Start to finish: 45 Minutes

Source: New York Times Cooking (4 servings)




Chicken Tikka Masala Pizza

Chicken Tikka Masala Pizza

Ingredients

½ cup shredded cooked chicken
½ cup prepared tikka masala sauce
2 pieces flatbread (naan or pita work well)
¼ cup crumbled goat cheese
¼ cup sliced green onions
2 tablespoons sliced almonds

Method
1. Combine chicken and tikka masala sauce.
2. Divide evenly and spread over naan bread. Top each with goat cheese, green onions and almonds.
3. Bake at 400°F, directly on oven rack, for about 8-11 minutes or until bread is crisp. Slice and serve.

Notes
12 WW Freestyle Points
Source: Central Market (Servings: 2 | Yield: 2 pizzas)




Chapli Burgers

Chapli Burgers
This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan.

Ingredients

1 tablespoon coriander seeds
Sea salt
2 tablespoons fresh or dried pomegranate seeds
1 lb. ground beef
½ small yellow onion
½ medium tomato
1 clove garlic
1 tablespoon finely grated fresh ginger
½ jalapeño
½ teaspoon red-pepper flakes
1 teaspoon garam masala
1 teaspoon cumin powder
¼ cup finely chopped cilantro
1 egg
Neutral oil
Burger buns
Iceberg lettuce
Tamarind ketchup
Herbed yogurt
Sliced Persian cucumbers, red onions and tomatoes

Method
1. Place coriander seeds in a small saucepan, and set over medium heat. Swirling pan, lightly toast seeds for 2 minutes until fragrant. Remove from heat, and finely pound in a mortar and pestle with a pinch of salt (alternatively, use a spice grinder or small food processor). Add pomegranate seeds, and coarsely pound (it’s fine if the inner seed does not break down). Scrape paste into a large mixing bowl.
2. Add beef, onion, tomato, garlic, ginger, 1/2 jalapeño, pepper flakes, garam masala, cumin, 1/4 cup cilantro, egg and 2 teaspoons salt. Use hands to knead mixture until combined.
3. Fry a quarter-size piece of the mixture, and taste. Adjust seasoning with salt and spices.
4. Line a baking sheet with parchment paper. Divide meat mixture onto parchment into 6 balls, and flatten into thin, 4-inch-round patties.
5. Set a large cast-iron pan over high heat. Add 2 tablespoons oil. When it shimmers, lay three patties into the pan, and cook for 2 minutes on each side until browned, then set aside on a plate. Drain grease from pan, and wipe with a paper towel, then cook remaining patties. (Alternatively, grill burgers over high heat for 2 minutes per side until browned.)
6. Serve immediately on toasted buns with tamarind ketchup, herbed yogurt and other garnishes.

Prep
• Total Time: 30 Minutes

Source: New York Times Cooking (4 servings)




Stir Fried Beef and Nectarines

Stir Fried Beef and Nectarines
Ingredients

2 teaspoons soy sauce
¼ teaspoon sugar
1 teaspoon cornstarch
freshly ground black pepper
1 teaspoon + 1 tablespoon cooking oil
1 lb. beef (top sirloin, flank, eye of round) cut into 1/8″ slices
½ red onion, sliced into thin wedges
1 clove garlic, finely minced
1 nectarine, cut into thin wedges or 1″ chunks
1 tablespoon oyster sauce

Method
1. In a bowl, combine the soy sauce, sugar, cornstarch, black pepper and the 1 teaspoon of cooking oil. Add the beef slices and mix to coat well. Let marinate 10 minutes at room temperature or up to overnight in the refrigerator.
2. Heat a wok or large fry pan over high heat until a bead of water sizzles and evaporates upon contact. Add the remaining 1 tablespoon of cooking oil and swirl to coat.
3. Add the beef slices to the wok in a single layer, laying out the slices all around the surface of the wok or pan. Fry 30 seconds, flip and fry another 30 seconds to 1 minute, depending on thickness of your steak, until just cooked through. Dish out, keeping as much sauce and oil in the wok as possible.
4. Turn the heat to medium and add the red onions and the garlic. Fry for 1 minute. Add the nectarine slices and let those get nice and warm, about 1 minute. Add the beef back into the wok, add the oyster sauce and toss to coat.

Source: Steamy Kitchen (4 servings)




Thai-Style Red Curry Chicken with Vegetables
A combination of fish sauce and brown sugar gives the chicken a complex sweet and savory flavor.

Ingredients

1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
3 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 red bell peppers, cored, seeded, and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons lime juice, plus lime wedges for serving
¼ cup chopped fresh cilantro

Method
1. Serve with rice. Our favorite fish sauce is Red Boat 40° N Fish Sauce.
2. Combine chicken, 2 tablespoons fish sauce, and sugar in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add chicken and cook until well browned on all sides and cooked through, 8 to 10 minutes. Transfer chicken to plate and wipe skillet clean with paper towels
3. Add bell peppers and onion to skillet and cook over high heat until crisp-tender and lightly charred, about 7 minutes. Stir in curry paste and remaining 1 tablespoon oil and cook until fragrant, about 1 minute. Stir in coconut milk, bring to boil, and cook until slightly thickened, about 4 minutes. Stir in lime juice, chicken, and remaining 1 tablespoon fish sauce and cook until heated through, about 1 minute. Transfer to platter and sprinkle cilantro over top. Serve, passing lime wedges separately.

Notes
Why This Recipe Works – A combination of fish sauce and brown sugar gives the chicken a complex sweet and savory flavor.
Source: Cook’s Country (4 servings)




Easy Cashew Chicken

Easy Cashew Chicken

Easy Cashew Chicken – Forget the takeout and cook in with this super easy Chinese-American dish. It’s simple, flavorful, and also great the next day if you have any left over.

Ingredients

3 tablespoons Hoisin sauce
½ teaspoon chili garlic sauce
3 tablespoons water
1 ½ lbs. boneless, skinless chicken thighs , cut into 1-inch pieces
1 tablespoon cornstarch
salt and pepper
1 ½ tablespoons vegetable oil
1 small sweet onion, cut into 1-inch pieces
4 cloves garlic, minced
2 tablespoons rice vinegar
6 scallions, diced
¾ cup unsalted, roasted cashews
cooked white rice, for serving

Method
1. In a small bowl, whisk together the hoisin, chili garlic sauce, and water. Set aside.
2. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a few grinds of salt and pepper.
3. In a large nonstick pan, heat the oil over medium-high heat. Saute the chicken, tossing often, until browned and cooked, about 10 minutes. Add the onion, cook for 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 15 seconds until fragrant. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.
4. Reduce heat to medium-low. Add the hoisin mixture; cook, tossing to combine and warm through, about 1 more minute.
5. Remove from heat and stir in the scallions and cashews. Taste, season with a little more salt and pepper, if necessary. Serve over cooked, hot white rice.

Prep
• Prep: 15 Minutes
• Cook: 15 Minutes
• Total Time: 30 Minutes

Source: Belly Full (4 servings)