Tag: noodles
Shrimp Chow Mein
Shrimp Chow Mein
The words “chow mein” has multiple meanings across the world. Chow mein can be found in Australian, Brazilian, Canadian, Caribbean, Indian, Mexican, Nepalese, Peruvian, and obviously the U.S. cuisines with Chinese influences. If you live in Minnesota, chow mein to us means a celery gravy with ground pork served over steamed rice with crispy fried noodles. It couldn’t be farther from what real chow mein is.Chow mein means stir fried noodles in Cantonese, a southern Chinese dialect. Traditionally, Chinese egg noodles are stir fried with an assortment of vegetables and sometimes meat or tofu, tossed with a light soy based sauce. In Minnesota, we call this lo mein (but in actuality, this is closer to real chow mein). Regardless of what your interpretation of chow mein is, this recipe is extremely easy to prepare and takes only 10 minutes to cook. It’s fairly healthy as well. The nice thing about this recipe is that the vegetables and protein are interchangeable. It’s ultimately about the noodle, anyways.
Ingredients
Sauce
- 1/4 cup chicken stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- 1/4 tsp white pepper
Stir Fry
- 2 tbsp vegetable oil
- 1 tbsp ginger minced
- 1 large carrot julienned
- 20 16/20 ct shrimp peeled and deveined
- 8 oz dried Chinese egg noodles prepared according to directions
- 2 cups bean sprouts
- 6 green onion chopped
- 2 cups spinach stems removed
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Heat up cooking oil in a large sauté pan or wok over high heat until the oil is almost smoking. Sauté the ginger and carrots for a minute.
- Add in the shrimp. Cook for a minute a side.
- Add in the sauce. Coat the shrimp in it. Then add in the noodles. Cook for 2 minutes.
- Add in the bean sprouts and green onions. Cook for 2 more minutes.
- Add in the spinach. Cook for 2-3 minutes until it is wilted.
Kale Avocado Soba Noodle Salad
Kale Avocado Soba Noodle Salad
Soba noodles are made out of buckwheat and can be served cold in salads such as this one with kale. After the noodles are cooked, they are mixed with Japanese prepared seaweed salad, which you can find at any Asian market. It adds a brinyness to the noodles. The dressing’s base is made out of rice wine vinegar, sesame oil, and white miso paste, which is a fermented soy bean. It has a savory/salty taste cut with acidity of the white wine vinegar. This kale soba noodle salad is topped with avocado, bean sprouts, cilantro, sesame seeds, and more miso dressing.
Servings: 4
Ingredients
- 3 bunches soba noodles
- 1/4 cup seaweed salad
- 1 bunch kale center rib removed, chopped
- 1 cup bean sprouts
- 1 avocado sliced
- 1/4 cup cilantro leaves chopped
- 2 tbsp sesame seeds
Miso Dressing
- 1/2 cup white miso paste
- 1/2 cup rice wine vinegar
- 1/4 cup sesame oil
- 1/4 cup water
- 1/2 tbsp ginger grated
Instructions
- Whisk all of the dressing ingredients together. Set aside.
- Bring a pot of water to boil. Boil the soba noodles for 5-6 minutes. Drain. Rinse under cold water until the noodles are chilled.
- Mix in the seaweed salad with the soba noodles and 2 tbsp of the miso dressing.
- Toss the kale with 2 tbsp of the miso dressing.
- Place a bunch of the kale in the center of a plate. Place some of the noodles in the center of the kale. Top with bean sprouts, avocado, cilantro, and more miso dressing. Sprinkle sesame seeds over the top.
Singapore Curry Noodles
Singapore Curry Noodles
While this stir fried noodle dish isn’t really from Singapore, you can find it on just about every Chinese take out menu. While there’s nothing difficult in cooking these noodles, there are a lot of steps to completion. It is all worth it in the end.
Servings: 4
Ingredients
- 12 shrimp 16/20 ct, peeled and deveined
- 3 tbsp vegetable oil
- 3 tsp fish sauce
- 8 oz rice stick noodles
- 3 garlic cloves minced
- 1 tsp light soy sauce
- 1 tsp Shaoxing cooking wine
- 1/4 tsp white pepper
- 1/4 tsp sugar
- 2 large eggs beaten
- 1/4 lb bbq pork sliced
- 1/2 medium onion sliced thin
- 1 small red bell pepper sliced thin
- 12 snow peas sliced
- 1 small carrot julienned
- 1 tbsp curry powder
- 2 green onions thinly sliced
- salt to taste
- 2 tsp sesame oil
Instructions
- Marinate the shrimp with 1 tsp vegetable oil and 1/2 tsp of fish sauce. Set aside.
- Pour boiling water over the rice noodles. Let sit for 5 minutes. Drain and set aside.
- Mix together the garlic, soy sauce, fish sauce, shaoxing wine, white pepper, and sugar. Set aside.
- Heat up 1 tsp of cooking oil in a wok or large sauté pan over high heat. Pour in the eggs and let set for 10 seconds.
- Scramble and set aside in a bowl.
- Wipe the pan clean. Add in 2 tsp of cooking oil. Toss in the shrimp and sauté for 30 seconds.
- Add in the pork and onions. Sauté for 30 seconds.
- Add in the bell pepper and snow peas. Sauté for 30 seconds.
- Add in the carrots and 1 tsp of curry powder. Sauté for 30 seconds. Season with salt. Remove everything in the pan to the bowl with eggs.
- Wipe the pan clean. Add the remaining cooking oil. Sauté the noodles for 30 seconds.
- Mix in the rest of the curry powder.
- Add back in the stir fried eggs, meat, and vegetables. Season with salt. Stir fry for 1 minute.
- Turn off the heat. Add in the green onions. Drizzle with sesame oil.
