Frugal Foodie Friday - Asian-Style Beef Noodles

From the kitchen of One Perfect Bite...Recipes are rarely easier or less expensive to make than this quick two-pan supper. I think you'll also find it surprisingly tasty, given the scant number of ingredients used to make it. I do, however, want to give you a bit of a heads-up regarding one of the required ingredients. About two-thirds of the way through the recipe, you'll find a call for stir-fry sauce. The sauce can be purchased in the Asian ingredient section of any large supermarket, and while it adds extra cost to the recipe, it can be a bargain for those of you who do not do a lot of Asian cooking. It certainly is cheaper than purchasing the ingredients you would need to make your own and it keeps well if refrigerated. I did, however, want  to include  this link to an excellent stir-fry sauce for those of you who want to make your own. I must admit the dish looks better when made with a red bell pepper, but the cost constraints of Frugal Friday mandate using the green variety. This is a very forgiving recipe, so feel free to use any pasta that you wish. This makes a great lunch or light supper meal for a family. Children seem to like it, though the youngest of them will skirt around the green pepper, which I suspect will never touch their lips. I hope you will give this recipe a try. Here is how these simple, but tasty, beef noodles are made.

Asian-Style Beef Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients
1 tablespoon vegetable oil
1 pound lean ground beef
1 green bell pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tablespoons ginger, finely chopped
1 clove garlic, finely chopped
1/4 teaspoon red pepper flakes
1 teaspoon sugar
3 tablespoons stir-fry sauce
3 tablespoons lime juice
8 ounces thin spaghetti or Chinese noodles

Directions:
1) Bring a large pot of lightly salted water to a boil.
2) In large skillet or wok, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink.
3) Add green pepper, scallions, ginger, garlic, red pepper flakes and sugar to skillet. Cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
4) While beef is cooking, prepare spaghetti following package directions. Drain and add to skillet with beef mixture. Toss to combine. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Lite Zucchini Bread

Two Years Ago Today: Couscous with Sun-Dried Tomatoes and Feta Cheese

Three Years Ago Today: Lime Marmalade

Four Years Ago Today: Sweet and Spicy Watermelon Rind Pickle

Frugal Foodie Friday - Roast Pork Lo Mein

From the kitchen of One Perfect Bite...These inexpensive noodles have quickly become a family favorite. I found the recipe in Diana Kuan's, Chinese Takeout Cookbook last winter and first made the noodles in February, working from a copy of the book I borrowed from the library here in town. My introduction to most cookbooks begins in the library stacks and, to be truthful, very few of them end up in my personal collection. This book was an exception and I have yet to find a dish in it that I don't like. While the original recipe appears below, I wanted to tell you about a few of the changes I make when I prepare these noodles for my own family. I view this recipe as a no-fuss pantry creation, so rather than use fresh mushrooms, I rehydrate shiitakes that I store in bulk for use in the dish. I cover a large handful of the mushrooms with boiling water and let them sit for an hour before proceeding with the recipe. I also thin slice and stir-fry 2 or 3 pork chops rather than use Chinese barbecue pork that's called for in the recipe. Chinese pork is not readily available here, so I've learned to use what I have on hand when we want these noodles for dinner. The Silver Fox and I can make a meal of them, but if all the chairs at the table were occupied, the noodles would be just one part of a multi-course meal. The noodles are delicious and I must admit that, despite their simplicity, they make my socks go up and down. While you may not share my enthusiasm for the noodles, I guarantee you'll like them. It really is hard to resist a dish that is fast easy and cheap and has near universal appeal. I hope you'll give these noodles a try. You will not regret it. Here is how they are made.

Roast Pork Lo Mein...from the kitchen of One Perfect Bite courtesy of Diana Kuan and The Chinese Takeout Cookbook

Ingredients:
Noodles
12 ounces, thin dried Chinese egg noodles or thin spaghetti
2 tablespoons dark sesame oil
Sauce
3 tablespoons soy sauce
1-1/2 tablespoons oyster sauce
1-1/2 tablespoons Chinese rice wine or dry sherry
1-1/2 teaspoons honey
Pork and Aromatics
1 tablespoon peanut or vegetable oil
1-1/2 teaspoons minced garlic
1 teaspoon minced or grated fresh ginger
3 scallions, cut into 2-inch lengths
4 or 5 fresh shiitake mushrooms, thinly sliced
1/2 pound Chinese barbecued pork, store-bought or homemade, cut into small, bite-sized pieces

Directions:
1) Cook noodles according to package directions until al dente. Drain noodles, rinse under cold water, and drain again, shaking well to remove excess water. Return noodles to pot, toss with sesame oil until noodles are well coated, and set aside.
2) Prepare sauce: In a small bowl, combine soy sauce, oyster sauce, rice wine, and honey. Set aside.
3) Heat a wok or large skillet over high heat. Add peanut oil and swirl to coat bottom. Add garlic, ginger, and scallions and stir-fry until aromatic, about 30 seconds. Add mushrooms and cook until softened, 1 to 2 minutes.
4) Add noodles and pork. Pour in sauce mixture and toss with tongs or chopsticks until noodles and pork are heated through and well coated with sauce. Transfer to a platter and serve. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Stuffed Eggplant with Lamb and Pine Nuts

Two Years Ago Today: Baked Mostaccioli

Three Years Ago Today: Lamb Chops Sizzled with Garlic

Sesame Noodles for a Crowd

From the kitchen of One Perfect Bite...Hail, hail the gang's all here - what the heck do we eat now? Something fast and simple with a final caveat that it must be delicious and worthy of a family feast. It took me years to learn to cook for two once the children had left home. Now that we are vacationing together, the coin is flipped and I have to pull recipes from mothballs or scramble to find new ones that can be scaled to feed the hungry horde. I had some help from Ree Drummond this year. I'd been eyeing her recipe for sesame noodles and decided to serve them as a side on the night I was responsible for dinner. I doubled her already large recipe and served the noodles with an Asian salad and Korean barbecued chicken. It was a great meal, thanks in part to her very simple recipe for those noodles. When I make this dish I use Chinese egg noodles rather than spaghetti. I packed the noodles in my luggage on the off chance that they would not be available on Cape Cod. It was a wise call. If you are unfamiliar with these noodles and decide to try them, be aware that they are not cooked in the same way as Italian pasta and it is imperative that you follow the manufacturer's directions for cooking them. While the noodles need a bit of time to cool, they can be made in 15 effortless minutes and I think you will love them. They are perfect for buffets, barbecues and picnics and should there be any leftovers, they will keep well for several days. The only caution I want to share with you, is the importance of saucing the noodles while they are hot and able to absorb all the lovely flavors swimming in the sauce. If you have never used Chinese hot chili oil, proceed with caution and add it in increments rather than in one fell swoop. It is hot, hot, hot and while you can always add more, you can't back out heat once it has been added.I hope you will try the noodles this summer. Here is how they are made.

Sesame Noodles for a Crowd...from the kitchen of One Perfect Bite inspired by Ree Drummond

Ingredients:
2 (16-oz. each) packages thin Chinese egg noodles or Italian capellini, cooked and drained per manufacturer's directions
1/2 cup soy sauce
1/4 cup sugar
2-1/2 tablespoons minced garlic
1/4 cup rice vinegar
1/3 cup dark sesame oil
1 teaspoon red hot chili oil or red pepper flakes
1/2 cup canola oil
1 bunch scallions, thinly sliced

Directions:
1) Combine soy sauce, sugar, garlic, rice vinegar, sesame oil, canola oil and chili oil in a large bowl and whisk until smooth. Adjust ingredients to taste.
2) Cook noodles per package directions, drain and add to sauce while still warm. Toss noodles with sauce to coat thoroughly. Sprinkle with scallions and toss again. Serve warm or at room temperature. Yield: 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Lemon-Glazed Blueberry Bread

Two Years Ago Today: Milk Chocolate Bundt Cake

Three Years Ago Today: Watermelon Smoothie

Four Years Ago Today: Jewel-Toned Buttermilk Tarts

Mushroom Stroganoff

From the kitchen of One Perfect Bite...Last week I received a box of beautiful, uniformly humongous, mushrooms from To-Jo Mushrooms, a company that sells mushrooms of all types for home delivery on their website, FreshMushrooms.com. In addition to the wonderful assortment of affordable mushrooms, the site also features a collection of recipes that will appeal to any serious cook. I loved their recipes and will  feature many of their creations before the year is out, but I've wanted to try a meatless stroganoff for the longest time. The size of the mushrooms I received made them a perfect substitute for the beef or chicken normally found in stroganoff, so, my dreamed of Mushroom Stroganoff became the order of the day. Here is how it came together.

I quartered the mushrooms before putting them in a skillet to dry roast and lightly brown. Once they had some color I added salt, butter and some aromatics to give them flavor and sauteed them until they released their juices. I then deglazed the plan with a healthy splash of Madeira for additional flavor and richness. A more detailed explanation on the process can be found in the recipe below. Though meatless, this is a terrific stroganoff. Goat cheese gives it a richness and unique flavor that I think you will really enjoy. This is an easy dish to make, but there is some wait time involved, so be sure to read the recipe so you understand the time requirements before you roll up your sleeves and start.

This is the finished dish. Much of the flavor in this stroganoff comes from a mushroom broth that's created by soaking dried Shitake mushrooms in boiling water. I usually let the mushrooms sit in water for an hour before using them and their broth. I also suggest making this dish with broad flat noodles that are cooked slightly longer than would normally be the case. For best results the noodles should be soft, but not mushy. The dish is served as though it was a casserole. The mushrooms, sauce and noodles are combined before serving and presenting at the table. This is a beige dish, so make sure you serve it with a lovely green salad or a steamed green vegetable. Keep the sides simple because the goat cheese makes this a rich dish. Here's how this version of stroganoff is made.

Mushroom Stroganoff...from the kitchen of One Perfect Bite inspired by Alton Brown

Ingredients:
2 cups sliced dried Shitake mushrooms
3 cups boiling water
3 tablespoons unsalted butter
1-1/2 pounds large stuffing mushrooms, quartered
1 teaspoon kosher salt
1/2 cup chopped shallots
1 tablespoon all-purpose flour
1/4 cup Madeira wine
1-1/4 teaspoon beef or vegetable bouillon base
1-1/2 cups strained mushroom broth
8 ounces sour cream
4 ounces fresh goat cheese
1/2 teaspoon black pepper, freshly ground, plus more for garnish
12 ounces extra-wide egg noodles
Garnish: Chives or green onion tops

Directions:
1) About 1 hour before starting to cook, place shitake mushrooms in a bowl and cover with boiling water. Let sit for 1 hour.
2) Strain both and rapidly boil down to 1-1/2 cups. Set aside for the moment.
3) Set 4 quarts of water to boil over high heat. Cover with lid ajar.
4) Melt butter in a 12-inch straight-sided saute pan set over medium-high heat. Increase heat to high, add mushrooms and saute until they darken in color. Sprinkle with salt, and continue cooking until they soften and give off their liquid, about 5 to 6 minutes. Add scallions and saute 2 to 3 minutes.
5) Sprinkle in flour and stir to combine. Cook until flour disappears and fond on bottom of pan turns dark brown, about 1 minute. Deglaze with Madeira. Stir in beef base and mushroom broth and bring to a simmer. Stir in re-hydrated Shitake mushrooms
and reduce heat to medium-low. Cook for 10 to 12 minutes, and then add sour cream, goat cheese and black pepper. Stir to combine, and then partially cover and bring to a simmer to warm through, 2 to 4 minutes.
6) While mushrooms simmer, add noodles to already boiling water and cook until soft but not mushy.
7) Drain noodles, add to pan containing mushrooms and stir to combine. Garnish with chives or green onion tops and a grind or two of freshly cracked black pepper. Serve immediately. Yield: 5 to 6 servings.

Disclosure: I received 3 pounds of large mushrooms from Fresh Mushrooms/To-Jo Mushroom. I received no other compensation for this post. All opinions are my own.

      

One Year Ago Today: Spaghetti and Meatballs

Two Years Ago Today: Fresh Salmon Quiche

Three Years Ago: Banana Mousse

Four Years Ago Today: Chocolate Soup

Frugal Foodie Friday - Vegetable Lo Mein

From the kitchen of One Perfect Bite...I have a wonderful recipe to share with you today. Participation in the SNAP challenge left me with a lot of material to read. Tucked among the books was a treasure called, Lunch Lessons: Changing the Way We Feed our Children. The book was written by the Renegade Lunch Lady, Chef Ann Cooper who created the Vegetable Lo Mein that is the feature for this week's frugal Friday post. Make no doubt about it, this is a woman with a mission. Her goal is to replace the highly processed foods that are fed to children with more nourishing substitutes, one school lunch at a time. Her blog, which you can see, here, has some wonderful recipes that I hope you'll take a look at and try. I'll get you started with this fast, easy and very inexpensive noodle dish. It's as good for grown-ups as it is for kids, but before you can eat there's some learnin' to be done. Ready?

Rice and grain based foods are an integral part of Chinese diet and culture. The Mandarin word "fan" means both "rice" and "food" and in China you will often here the question, "Ni chi fan le ma?" The literal translation is, "Have you eaten rice(food) yet?" No matter where you go in China, a typical meal will have a grain based "fan" such as rice, noodles or buns, that is served with meat or vegetable dishes, called "cai". The cai is meant to add flavor and variety to the fan while not overpowering it. The meals of the poorest in China usually consist of simple grains that are eaten with salty pickles to add flavor. Even the simplest food in China can be quite good because the balance of fan and cai is maintained. Noodles are an important part of the Chinese diet.

That brings us to tonight's application of fan and cai. This is a foolproof dish as long as the vegetables and noodles are not overcooked. It is important to have all the elements for the lo mein set to go before you actually begin to cook. If you are watching pennies and using spaghetti instead of lo mein noodles, make sure to follow the directions on the box. They vary from brand to brand and you definitely don't want soggy noodles in this dish. Feel free to swap out vegetables to your personal taste but try to stick to the quantities suggested in the recipe. The sauce carries the dish. It is slightly sweet but not at all cloying. Strangely enough, I don't think the dish ages well. The garlic and ginger seem to grow stronger at the lo mein sits, so I cut the recipe in half when I make it for Bob and me. I do hope you'll try this recipe. Here is how the lo mein is made.

Vegetable Lo Mein...from the kitchen of One Perfect Bite courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed Our Children

Ingredients:
3/4 pound lo mein noodles or whole wheat spaghetti
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Directions:
1) Cook lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.
2) Combine hoisin and soy sauces in a small bowl and mix well.
3) In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté ginger, garlic and scallions until they release aroma, then add carrots, celery and red onions and briefly sauté before adding bean sprouts, about 2 minutes.
4)In a separate medium skillet, heat 1 tablespoon canola oil and sauté noodles. When they are hot and look pan-fried or lightly browned, add them to ingredients in wok.g in large pan. Add soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve. Yield: 4 servings.







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Three Years Ago Today: Black-Eyed Pea Casserole
















Four Years Ago Today: Gluten-Free Pancakes

Noodles with Pork and Black Bean Sauce

 
From the kitchen of One Perfect Bite...Necessity is often the mother of invention, at least in my kitchen. The first time I made these noodles it was to use the last bits of a black bean sauce that had outworn its welcome in my refrigerator. While I should have been more creative and used it  for a non-Asian type of dish, I was in a rush and wanted to get on with my evening. Lots of Asian food gets made in my kitchen because I'm always in a hurry at the end of the day. At any rate, I grabbed a notebook, pillaged the pantry and started to take notes. The note taking is a habit I develop when I was an active participant in cooking contests. One of the first lessons I learned is that memory is a fickle and can't be trusted to retain the minute details associated with recipe creation. Something, usually small, will be lost in translation and a second stab at a once stellar dish will be quite humdrum. So, the first items I grab when I'm creating are a pencil and my notebook. This recipe came together quickly and the only tricky aspect was getting the right balance between the bean and oyster sauce. All of the ingredients used to make these noodles can be found in large grocery stores, so, I think those of you who are so inclined will be able to make them without a hassle or ingredient search. This is a fast and easy recipe and if you like the flavor of black beans I know you will enjoy the noodles. Here's the recipe.

Noodles with Pork and Black Bean Sauce...from the kitchen of One Perfect Bite

Ingredients:

Sauce

1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons black bean sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or sherry
1 tablespoon sugar
Pepper to taste
Stir-Fry
2 tablespoon vegetable oil
3/4 pound pork tenderloin cut into thin strips
1/2 cup diced onion
1 cup diced red bell pepper
1 teaspoon minced garlic
2 small bok choy or a few cabbage leaves chopped
12 ounces hot cooked Chinese egg noodles or linguine

Directions:
1) To make sauce: Combine cornstarch, chicken broth, black bean sauce, oyster sauce, soy sauce, rice wine and sugar in a small bowl. Stir until sauce is smooth.
2)  Heat a wok or large skillet pan  until hot. Add  oil and swirl to coat sides of pan. Add pork and cook until no longer pink, about 3 to 4 minutes. Transfer to a plate. Add onions, bell pepper and garlic to wok and cook until vegetables are crisp tender and fragrant, about 3 minutes. Return pork to pan. Stir in bok choy and toss ingredients to mix. Stir in reserved sauce and cook until it thickens. Place noodles in a bowl and top with pork and black bean mixture. Serve immediately. Yield: 4 servings.

One Year Ago Today: Sauteed Sugar Snap Peas with Ginger and Garlic

Two Years Ago Today: Parker House Rolls

Three Years Ago Today: Lamb and Feta Cheese Patties with Red pepper and Apple Relish

Chicken and Noodles with Parmesan and Tomato Cream Sauce

From the kitchen of One Perfect Bite...It has been such a lovely week. The Silver Fox is feeling better, the staples have been removed from his incision and he is strong enough to pace up and down the ski-slope we laughingly call our driveway. While it has been been damp, occasional sun breaks dry the flowers still clinging tenaciously to our  trees.  The apple trees have begun to lose their blossoms, and when the wind gusts, petals drop in waves like fragrant snow. Spring here is a season of aching beauty that I wish all of you could see. There is other good news to report as well. Most of us laugh at the phrase, technical support. Believe it or not, it actually exists. I had a pleasant and productive encounter with the support team at Photobucket this week. They were pleasant and professional and I want to publicly thank Peggy and her team for solving a problem I could not handle on my own. Kudos, guys.

We've been eating a lot of noodles and pasta the past few weeks. This recipe is one of my own and my healing husband thought it should be added to the collection I maintain here. While the recipe is original, the idea behind it comes from a butter enriched tomato concasse  that Craig Claiborne featured in the original New York Times Menu Cookbook. That recipe used nearly a stick of butter and a half cup of heavy cream. I cannot lie to you, it was delicious, and back in the day when our metabolisms ran quicker than common sense, I made it often. It was so flavorful that I've worked at developing a recipe that had the flavor, if not the richness of that fondly remembered dish. At this time, the only thing the two recipes have in common is the use of tomatoes and egg noodles. This is a lovely quick casserole for a family supper. Deli rotisserie chicken eliminates the need to poach a chicken, and most of the butter and all of the cream have been eliminated, so, this stand-in bears almost no resemblance to its prototype. Is it as good? Honestly, no, but it is delicious in its own right and it is much better for you than Craig's version. One of the ingredients I use in the recipe is a concentrated sun-dried tomato paste made by Amore. It adds enormous flavor to the sauce that binds the chicken and noodles together and I urge you to use it if you can. I am not being compensated for my recommendation and I rarely specify a brand in my recipes. When I do, it's because I've found the product to be best of show. I hope you'll you'll give this dish a try. It is a great family meal. Here's the recipe.

Chicken and Noodles with Parmesan and Tomato Cream Sauce...from the kitchen of One Perfect Bite

Ingredients:
One-Step Sauce Aurore
1-1/2 cups cold milk
2 tablespoons quick-mixing flour (i.e. Wondra)
1 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon concentrated sun-dried tomato paste (i.e. Amore)
1 teaspoon dried tarragon leaves
1/2 cup Parmesan cheese, divided use
Casserole Mixture
1 tablespoon butter
1 tablespoon vegetable oil
1 pint cherry tomatoes, cut in half
1 cup finely chopped onion
1 teaspoon minced garlic
2 tablespoons chopped parsley
3 cups cubed cooked chicken
4 cups cooked egg noodles

Directions:
1) Preheat oven to 400 degree F. Light spray a 1-1/2 quart casserole with cooking spray. Set aside.
2) To make sauce Aurore: Combine milk, flour, butter, salt and pepper in a 2-quart saucepan and bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute. Stir in sun-dried tomato paste, tarragon, and 1/4 cup Parmesan cheese, stirring until smooth. Adjust seasoning to taste.
2) To make casserole mixture: Heat butter and oil in 12-inch skillet. When butter has melted, add onions and cook until transparent. Add garlic and cook until fragrant, about 30 seconds. Sir in tomatoes and parsley. Cook until tomatoes soften, but do not cook them to a pulp. Season to taste with salt and pepper. Add chicken and cooked noodles to pan. Add tomato sauce and stir until all ingredients are combined. Transfer to prepared casserole dish. Top mixture with reserved 1/4 cup cheese and bake until heated through, about 20 to 30 minutes. Yield: 4 servings.

This post is being linked to Flowers for Leontien at A Rural Journal.

One Year Ago Today: Rhubarb-Strawberry Jam

Two Years Ago Today: Turnip Griddle Cakes

Three Years Ago Today: Crock-Pot Asian Short Ribs of Beef

Shrimp Noodles

From the kitchen of One Perfect Bite...Things are a bit crazy around here. This morning we woke to a light snow that dusted the trees and turned the ridgeline that's visible from the kitchen windows into a scene worthy of a Christmas card. However, the view of the road at the bottom of the hill told an altogether different story. There wasn't a car in sight. We don't get a lot of snow in this part of the valley and because it usually melts quickly, folks tend to stay in rather than chance roads that are in "iffy" condition because of black ice. Normally, that's fine with me. Not so this morning. I was impatiently waiting for a repairman to brave the hill that leads to our house and as I waited there were times I found myself beseeching the heavens with words that were less than prayerful. You see, I have a problem. I have been without an oven for a week now and this man was to be have been my Galahad and right a life turned upside down by the vagaries of a modern appliance. That didn't happen. Oh, he made it up the hill O.K., but the problem was a thermocouple and a part that had to be special ordered. His last words to me were, "maybe next week." Some prince! So, we are going to have another week of stove-top, microwave and toaster oven meals. Fortunately, I have some recipes for this contingency. Tonight's recipe is a really simple stir-fry that can be on the table within thirty minutes. It is great for days when the clock has won the race with time, but you still have a family to feed. This is an Asian-like meal that calls no country home. It consists of noodles and garlic and shrimp that are tossed and stir-fried in a simple soy-based sauced before being rushed to the table to feed the hungry hordes. This is a mildly spiced dish that works well for a week-night meal. It won't make anyone's list of favorites but it is a great fast family meal. You can use precooked shrimp if needs be and any type of pasta can be used if you don't have access to Chinese noodles. The only trick to this dish is not to overcook the noodles prior to stir-frying. Here's the recipe.

Shrimp Noodles...from the kitchen of One Perfect Bite

Ingredients:
12 ounces Chinese noodles or pasta
1 teaspoon dark sesame oil
1 pound peeled, deveined shrimp
2 cups mung bean sprouts
5 green onions (spring onions, scallions), white and green parts
4 teaspoons chopped garlic
2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/2 teaspoon Asian chile paste (I use Sriracha)
3 tablespoons vegetable oil

Directions:
1) Bring 2 quarts of lightly salted water to a boil in a 3 to 4-quart saucepan. Add noodles and cook per package directions until noodles are just done. Drain noodles in a colander. Rinse with cold water and toss with sesame oil.
2) Rinse shrimp in cold water and pat dry with paper towels. Remove tails from the shrimp if needed. In a medium saucepan, bring enough water to cover shrimp to a boil. Cook shrimp in the boiling water for 2 minutes. Drain thoroughly.
3) Rinse mung bean sprouts and drain thoroughly. Chop green onions.
4) Combine light soy sauce, rice wine or sherry, sugar and chile paste in a small bowl. Set aside.
5) Heat a wok or heavy skillet and add oil. When oil is hot, add garlic and noodles. Stir-fry for a minute, and then stir in shrimp and mung bean sprouts. Give sauce a quick re-stir and swirl it into pan. Stir in green onion. Stir-fry for 1 - 2 minutes to heat everything through. Serve hot. Yield: 4 to 5 servings.







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