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Cold Asian Noodle Salad

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Cold Asian Noodle Salad

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A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon white granulated sugar
  • ½ tablespoon Sriracha 
  • ½ cup carrots, julienned (matchstick size)
  • ½ cup sugar snap peas sliced diagonally
  • ¼ cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced 
  • ¼ cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt 
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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Homemade Pancit

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Homemade Pancit

This classic Filipino noodle dish is found on family dinner tables everywhere - and it should be on yours too.


INGREDIENTS

  • 1 tablespoon neutral oil
  • 1/3 cup diced yellow onion
  • 8 oz bihon vermicelli rice noodles
  • 1 large clove garlic, minced
  • 1/3 cup sugar snap peas, cut into thin strips across
  • 1/3 cup thinly sliced (like wood matches) carrot strips
  • 1/2 pound 21/25 shrimp, raw, peeled & deveined
  • 1 cooked chicken breast, thinly sliced
  • 2 cups thinly shredded green cabbage
  • ¼ -1/3 cup soy
  • 1 cup chicken broth

DIRECTIONS

  1. Heat oil in a wok on medium high and add onions – cook about 2 minutes
  2. Whit they cook put noodles in a large bowl (breaking the bundle in half to make them fit is perfectly fine) and cover with very hot or just boiled water – set aside
  3. Add garlic to onion and cook another minute or until fragrant
  4. Add snow peas and carrots and cook until vegetables begin to soften, a couple minutes more
  5. Add shrimp to pan and cook about 2 minutes being sure to stir well so they cook on all sides
  6. Add sliced chicken and stir well to mix
  7. Add cabbage and stir until beginning to wilt – a couple minutes
  8. Add soy and stir thru to mix, then add broth – mix thru really well
  9. Drain noodles well, then add and mix all to combine
  10. Turn down to medium and let continue for about 5 minutes to let all the flavors come together
  11. Serve.
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Yogurt Chicken

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Yogurt Chicken

That's kind of a crappy title, just know it's tremendous. Cumin, turmeric, garlic... mmm.

Ingredients

  • 8 ounces plain non-fat Greek yogurt
  • Zest and juice of 1lemon
  • 2 cloves garlic, crushed
  • 2 tablespoon avocado oil (extra-virgin olive oil works too)
  • 1 tablespoon Sriracha
  • 1/3cup chopped fresh cilantro, set aside 2 tablespoons for garnish
  • 1 teaspoon Kosher salt
  • 1 tablespoon cumin
  • 1 tablespoon tumeric (if you don’t have you could sub curry)
  • 1 pound skinless & boneless chicken thighs (or breasts if you must but it just won’t be as juicy)

DIRECTIONS

  1. Put everything except chicken in a large bowl and whisk well to combine
  2. Set aside about ⅓ cup of the marinade, and add chicken to the rest - make sure it’s well coated with the marinade, cover and refrigerate 3 hours up to overnight
  3. Remove chicken from fridge about 20 minutes before cooking
  4. Pre-heat grill to high
  5. Cook chicken until done, approximately 5minutes a side, serve with extra sauce

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