Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

HOMEMADE HEALTHY RAMEN BOWL

January 19, 2020
Easy homemade healthy ramen bowl! Basically chicken noodle soup’s Asian cousin, sans the chicken.

These healthy ramen bowls are so flavorful and therefore the perfect food when you’re sick.

HOMEMADE HEALTHY RAMEN BOWL
HOMEMADE HEALTHY RAMEN BOWL

My easy homemade healthy ramen noodles are full of vegetables to form you stronger and that I used easy dried packaged ramen noodles because no recipe when you’re sick should be complicated!

Just make certain to swap out the sodium packed flavorings found in Top Ramen and follow the recipe below for amazing flavor during this easy ramen recipe. 

HOMEMADE HEALTHY RAMEN BOWL

INGREDIENTS :

  • 3 tablespoons olive oil
  • 1 cup shredded carrots
  • 3 garlic cloves, minced
  • 1 thumb of ginger, grated
  • 2 cups thinly sliced mushrooms
  • 2 teaspoons sesame oil
  • 6 cups vegetable or chicken broth
  • 3–4 tablespoons low sodium soy sauce
  • A healthy squirt of sriracha (more if you like it spicy)
  • 2– packages of dried top ramen (discard flavorings)
  • 3 cups of kale or spinach, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1 cup green onions, thinly sliced
  • Sesame seeds
  • 2–3 eggs, soft boiled

INSTRUCTIONS :

  1. In a large dutch oven or stock pot heat olive oil on medium heat.
  2. Add in carrots and mushrooms and cook for 3-4 minutes or until tender. Add in minced garlic and ginger and sesame oil and cook for 1-2 minutes or until fragrant.
  3. Add in broth, soy sauce, and sriracha and bring broth to a slow simmer. Taste test broth and add in more soy sauce or sriracha to your liking. Stir in kale and cook for 1-2 minutes or until wilted. Add dried ramen packages to simmering broth and cook for 2-3 minutes.
  4. Top soup bowls off with thinly sliced jalapeños, sesame seeds, green onions and soft boiled eggs.
  5. To make soft boiled jammy eggs:
  6. Bring a small sauce pot of water to a rolling boil. Add in 2-3 eggs and boil for (5) minutes (be sure to set a timer!).
  7. Once eggs are finished cooking, immediately transfer them to a bowl filled with half ice/half water to cool down instantly and stop cooking. Let cool for 2-3 minutes and very gently peel and half eggs for soup.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

January 15, 2020
Braised Glass Noodles with Pork and Napa Cabbage may be a traditional dish and Chinese food from Northern China that families make all throughout China.

Braised Glass Noodles with Pork & Napa Cabbage, or may be a traditional dish from Northern China, and I’m pretty certain that the majority northerners have their own creative ways of cooking it.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE
BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

Some wish to use sour cabbage rather than fresh cabbage, and a few wish to add chili. Some prefer it saucy, et al. Prefer an almost soup-like consistency. Of course, everyone claims that their own mother or grandmother makes the simplest version.

I am never here to compete with the mothers of the North, but I do want to shed some light on this delightful dish, and this is often how I prefer to organize it. Plus, I do know you guys love noodles! If you’re a lover of our Ants Climbing a Tree recipe (another famous glass noodle dish), you’ll love these braised glass noodles with pork and napa cabbage.

BRAISED GLASS NOODLES WITH PORK & NAPA CABBAGE

INGREDIENTS :

  • 3 slices ginger
  • 1 to 2 star anise
  • 6 shiitake mushrooms (fresh or rehydrated dried)
  • 1 pound napa cabbage (450g, cut into large pieces)
  • 3 oz. dried sweet potato noodles (85g)
  • 1 teaspoon oil (plus 3 tablespoons)
  • 8 oz. pork belly (225g, thinly sliced)
  • 1/2 teaspoon salt (or to taste)
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon dark soy sauce
  • 1/2 cup chicken stock (or water)
  • 1 scallion (chopped, optional)

INSTRUCTIONS :

  1. Pre-cook the sweet potato noodles, following the instructions on the package. Drain and toss in a teaspoon of oil to prevent sticking. Set aside.
  2. Heat 3 tablespoons oil in a wok over high heat until just starting to smoke. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside. Add the ginger, star anise, and mushrooms, and cook for 1 minute.
  3. Turn the heat back up to high, and add the napa cabbage. Stir-fry for a minute, and then add the salt, oyster sauce, dark soy sauce and chicken stock (or water). Mix everything well, cover, and simmer for 3 minutes. Mix in the cooked glass noodles and pork belly, cover, and simmer for another 2 minutes. Stir in the chopped scallion (if using) and serve!

GARLIC LIME CASHEW ZOODLES

January 10, 2020
These garlic lime cashew zoodles are an excellent easy and healthy vegan meal option. This is often a snap to form , and therefore the sauce is addictive!

I originally envisioned this to be a chilly salad, but I noticed that creating the dressing would be easier if I heated it up, then it morphed into a warm meal. So glad I went this route.

GARLIC LIME CASHEW ZOODLES
GARLIC LIME CASHEW ZOODLES

The cashews also because the spread within the sauce provide many substance. I had this as an entree, but I also think it might work as a entremots .

I spiralized the carrot on the thinnest setting, so it cooks really fast. The zucchini is spiralized on the medium setting and therefore the zoodles are nicely “al dente” when cooking is completed .

GARLIC LIME CASHEW ZOODLES

INGREDIENTS :

  • 2 large carrots peeled
  • 3/4 cup cashews
  • 2 medium zucchini
  • 1 tablespoon fresh cilantro chopped

Sauce:

  • 1/2 tablespoon hoisin sauce
  • 1/2 tablespoon sriracha sauce (or more if you like it spicy!)
  • 1 teaspoon soy sauce
  • 2 heaping tablespoons peanut butter
  • Juice of 1/2 lime
  • 2 cloves garlic minced

INSTRUCTIONS :

  1. Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
  2. Add the peanut butter, hoisin sauce, sriracha sauce, soy sauce, lime juice, and garlic to a skillet on medium-high heat. Stirring constantly, cook it for about 2 minutes or until the garlic has just started to cook.
  3. Add the cashews, zucchini, and carrots. Using tongs or two large spoons, gently toss/lift up the pan contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cooked and heated through. The zucchini will release some liquid, which will help to make a nice sauce. When it's almost ready, add the cilantro in and toss. Serve immediately.

STIR FRIED UDON NOODLES

December 19, 2019
Yaki udon is a simple Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

For this recipe, I used ground chicken for chicken yaki udon but you'll also use hamburger or pork. Seafood would work also.

STIR FRIED UDON NOODLES
STIR FRIED UDON NOODLES

Yaki udon may be a stir fried Japanese udon noodle dish made with an assortment of vegetables and protein. It’s stir fried with a savory sauce made from soy and mirin. This is often different from yakisoba because they're made with different noodles. Yakisoba is additionally a stir fried Japanese noodles dish but the noodles used are much thinner. But this is often to not be confused with soba noodles which are literally made out of buckwheat flour.

Yaki udon may be a good way to use frozen udon noodles because they’re excellent in stir fries. Frozen udon noodles are great to possess available for quick meals because they cook quickly, and consistent with how you cook them, retain the chewy texture of udon noodles pretty much.

STIR FRIED UDON NOODLES

INGREDIENTS :

  • 2 packets udon noodles
  • 1½ cups mushrooms sliced
  • 2 stalks scallions
  • 1 Tablespoon avocado oil
  • Yaki Udon Noodle Sauce
  • 2½ Tablespoons dark soy sauce
  • 3 bok choy quartered or halved
  • ⅓ white onion chopped
  • 2 Tablespoons oyster sauce
  • 1 Tablespoon mirin
  • ½ lb ground meat beef, chicken, turkey, pork
  • 2 teaspoons brown sugar
  • ½ teaspoon rice wine vinegar

INSTRUCTIONS :

  1. Mix all the ingredients for the sauce in a small bowl and set aside.
  2. Cook the Udon Noodles
  3. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
  4. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.
  5. Stir Fry
  6. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry for 1 minute before adding the rest of your vegetables. Stir fry together for 1 minute and then add in the noodles and sauce. Continue stir frying for 3 - 4 minutes or until well combined. Serve immediately.

CHICKEN ZOODLE SOUP RECIPE

December 09, 2019
Just like mom’s cozy chicken noodle soup however created with zucchini noodles instead! Thus comforting and healthy! 

Californians area unit serious wimps within the cold considering we tend to wear flip flops 350 days out of the year. But this soup is everything. Seriously, It is everything.

CHICKEN ZOODLE SOUP RECIPE
CHICKEN ZOODLE SOUP RECIPE

You have all of your veggies in one pot, preparation away altogether of it’s glory, swapping out ancient noodles for spiralized zucchini noodles (AKA zoodles), and so adding in a very squeeze of juice for that hint of refreshing goodness.

It’s super cozy, comforting and healthy – except it doesn’t even style healthy.

CHICKEN ZOODLE SOUP RECIPE

INGREDIENTS :

  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 2 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 pound (3 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly squeezed lemon juice
  • 1 sprig fresh rosemary
  • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS :

  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and rosemary until fragrant, about 1 minute.
  3. Whisk in chicken stock, bay leaf and 2 cups water; bring to a boil. Stir in zucchini noodles and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice; season with salt and pepper, to taste.
  4. Serve immediately, garnished with rosemary and parsley, if desired.

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

December 05, 2019
Linguine with Spinach and preserved Tomato bechamel sauce takes simply half-hour to make! This easy Italian alimentary paste may be a nice alternative for a dark dinner! Pasta is liberally coated during a comforting creamy sauce created with garlic and Parmesan cheese.

This delicious pasta has been impressed by the preserved tomato alimentary paste I created a short while back. This direction options the most effective homemade  sauce you’ll ever try! It’s jam-packed with flavor and color!  The creamy pasta Alfredo sauce is created with garlic, paprika, cream, and chopped Parmesan cheese.

LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE
LINGUINE WITH SPINACH AND SUN-DRIED TOMATO CREAM SAUCE

In this direction, pasta is smothered during a easy homemade  alfredo sauce created with cream, garlic, and Parmesan cheese. The satiny sauce coats the pasta to provide one in every of the foremost comforting and decadent alimentary paste dishes you’ll ever try! Preserved tomatoes and spinach add such a lot flavor to the creamy deliciousness!

This pasta direction makes an excellent meatless dinner. If you crave some supermolecule, you'll be able to simply add grilled chicken or deep-fried shrimp to the dish. Rather like during this easy chicken alimentary paste or this shrimp alimentary paste.


INGREDIENTS :

  • 8 oz linguine
  • 3 cloves garlic , minced
  • 1 cup half-and-half
  • 1/4 teaspoon salt
  • 1 cup Parmesan cheese , shredded
  • 1/3 cup sun-dried tomatoes , chopped
  • 1/4 teaspoon paprika
  • 6 oz spinach
  • 5 basil leaves fresh, finely chopped

INSTRUCTIONS :

  1. Cook linguine according to package instructions.  Drain.
  2. Heat 1 tablespoon of olive oil in a large skillet on medium heat.
  3. Add chopped sun-dried tomatoes and minced garlic.  Cook on medium heat for about 30 seconds, constantly stirring.
  4. Add 1 cup of half-and-half, paprika, and 1/4 teaspoon of salt.  Bring to boil and reduce to simmer.
  5. Add 1/2 cup of shredded Parmesan cheese (half of what the recipe calls for).  Stir for about 30 seconds or longer until the cheese melts.  If the sauce is too thin, gradually add more cheese.  Keep stirring around all of the skillet for a couple of minutes.
  6. Note: if the sauce gets too thick, add more half-and-half.
  7. Add spinach.  Keep stirring on medium heat until the spinach wilts, about 1 minute.
  8. Add cooked and drained linguine to the sauce.   Stir well.
  9. Taste the linguine and add more salt, if needed.  Top with finely chopped fresh basil leaves.

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