Hoisin Chicken Udon Noodles

From

Www.jocooks.com/main-courses/poultry-main-courses/hoisin-chicken-udon-noodles/

Was not a big fan of this one. I made it when I was the only one home. I'm a big hoisin fan and love udon noodles. I just found this to be way way too salty.

I would not make this again.

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

From Fine Cooking Magazine and on their website here:
http://www.finecooking.com/recipes/spicy-peanut-noodles-ground-pork-shredded-vegetables.aspx

Cut and paste here for convenience:

• Kosher salt
• 1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
• 1 Tbs. Asian sesame oil
• 3/4 lb. lean ground pork
• 1/2 cup crunchy peanut butter, preferably natural
• 1/4 cup seasoned rice vinegar
• 1-1/2 Tbs. fish sauce
• 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
• 2 medium carrots (about 6 oz.), grated
• 2 large yellow squash or zucchini (about 1 lb.), grated
• 2/3 cup coarsely chopped fresh mint
• Lime wedges, for serving

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.

Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.

In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

I was veeeerrrryyyy proud of myself on this one.  I found rice noodles!!  I bought fish sauce!! I even bought jalapenos!  Could not wait to try this one!

Mr Picky and Miss Almost Vegetarian were at their grandparents the night we had this so it was a perfect night to make this!

It was a dismal failure.  Both Husband-of-Cheerios and I thought this tasted just terrible.  It tasted like peanut butter on top of noodles.  It overpowered every other flavor in the dish.  I do love peanut butter, on toast, on bread, in desserts and I love peanut sauce....but this just wasn't good.  Maybe I did something wrong.  Either way, we will not make this recipe again.

Tasty Lettuce Wraps

As posted on Food Network:

Www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chicken-lettuce-wraps-recipe.html

This was in a magazine I read earlier this spring and have saved it for when I was all by myself!

I added peanuts because they just taste good. I adored the spicy dipping sauce (4T hoisen mixed with 1/2 tsp hot chili sauce). The chicken mix was good but just a little bland. I will make this again but would add....something to give it more zip. For the leftovers I just mixed the spicy dipping sauce into the chicken mix and it was excellent!

Sweet and Sour Chicken with Green Beans

From Everyday Food magazine as seen here

1 cup long grain white rice

1 T cornstarch

1/4 cup sugar

1/4 cup soy sauce

1/4 cup white vinegar

1T vegetable Oil

1 1/4 pounds boneless skinless chicken breast cut into 1 inch pieces

2 Bell Peppers (any color) seeded and diced large

1/2 pound green beans trimmed and halved

5 scallions, thinly sliced

2 inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

2T chopped roasted peanuts

Directions

1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
   
2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
   
3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.
   
   
   
   I did add way more peanuts than listed but there is just something about nuts in a stir fry that seems so right.  :)   Even though we made this only 2 weeks ago I can't remember what we thought of it. LOL   I do remember that Mr Picky thought the sauce was good.  Well the picture looks tasty and stir fries are always good so...umm...sure - we'd make this again.  :)
   

Beef and Bok Choy on Vermicelli Pasta

as adapted from "Eating Forward" by Sandi Richard

6 baby bok choy
1 tsp sesame oil
675g flank or skirt steak
1 tsp sesame oil (yes, again)
8 mushrooms
1/2 onion
1/2 red bell pepper
1 tsp fresh garlic
1T soy sauce
1T sweet thai chili sauce
2T Kepac Manis (sweet soy sauce) - we used regular soy sauce
340g vermicelli pasta


Cut off the end of each bok choy at the root. Separate leaves and bathe in a large bowl of cold water to remove grit. Let stand.


Begin heating water for pasta in a large pot.  Heat oil in a fry pan or large pot at medium high. Cut beef into thin strips, against the grain and gradually add to pan as you cut. Stir until browned. Transfer to plate.  Add additional oil to pan at med heat. Rinse and cut mushrooms into quarters adding to pan s you cut. Cut onion into chunks and add to pan. Silver pepper, adding to pan as you cut. Add garlic. Add water (1/4 cup), soy sauce, sweet chili sauce, Kepac Manis and stir. Slightly thicken then reduce heat to a simmer. 


Cook pasta.  Add precooked meat to sauce pan and stir. Add rinsed bok choy and toss with meat and sauce. Partly cover until bok choy is completely wilted. Serve beef and bok choy on the pasta.

I don't think any of us were huge fans of this dish.  We found it to be quite tasteless and maybe it was because we use soy sauce instead of Kepac Manis.  Either way, we won't be making this dish again.

Chinese Orange-Barbeque Cashew Chicken

as adapted from Rachel Ray's Look + Cook (soooo many great looking recipes here - can't wait to try more)

3T canola oil
1.5 pounds boneless skinless chicken breasts or thighs chopped into bite sized pieces
salt and pepper
1 red bell pepper diced
1 onion diced
2-3 garlic cloves - finely chopped or grated
1 inch of fresh gingerroot, peeled and grated or finely chopped
1/4 cup hoisin sauce
1/4 cup orange marmalade
1T hot sauce
2 T tamari
1/2 cup chicken stock
1/2 cup honey-roasted cashews
4 scallions, thinly sliced on the bias

Place a large skillet over high heat with 2T oil.  When the pan is hot add the meat, salt/pepper and stir fry until golden brown, 4-5 min. Remove from pan and reserve on plate. Add remaining 1T oil, then add bell pepper, onion, garlic and ginger to the skillet and stir fry for 3 min or until crisp-tender. In a small bowl, combine hoisin, marmalade, hot sauce, tamari and stock. Return the chicken to the pan and pour in the sauce.  Add the cashews, toss to coat and continue cooking until the sauce thickens up, about 1 min more.  Serve with brown rice and garnish with the scallions.

Mr Picky and Little Miss Almost Vegetarian were at their Grandma's house so it was just my husband and I for this one.  THIS WAS DELICIOUS!!!  Both of us just LOVED this and we will make it again and again!!