This is a quick week night dinner and was a huge hit with our grandchildren – just leave out the red pepper flakes if serving to young kids.
Hokkien Noodle with Sesame Chicken
Servings 4
Calories 650kcal
Ingredients
- 1 lb fresh hokkien noodles in the Asian section of grocery store
- 2 tsp sesame oil
- 2 white onions thinly sliced
- 3-4 boneless chicken breasts sliced
- 1/2 tsp red pepper flakes
- 3 Tbsp reduced sodium soy sauce
- 1/2 cup rice cooking wine
- 2 Tbsp white miso paste
- 2 cups chopped bok choy
- 8 oz cremini mushrooms
- 1 Tbsp toasted sesame seeds
- 1/4 cup dry roasted peanuts coarsely chopped
Instructions
- Cook noodles according to package, drain and set aside.
- Heat the oil in a frying pan over high heat. Add the onion and cook for 2 minutes.
- Place the chicken in the pan and cook for 4 minutes or until well browned.
- Add the red pepper flakes, soy sauce, wine, miso, bok choy/sugar snap peas, mushrooms and hokkien noodles to pan and cook for 4 minutes or until greens and mushrooms are tender.
- Place in serving bowls and top with sesame seeds and peanuts.
Grilled Chicken Udon Noodle Soup
Servings 4
Calories 400kcal
Ingredients
- 4 cups chicken stock
- 2 Tbsp white miso paste
- 5 ounces dried udon noodles about 2/3 package
- 1 ear fresh corn or 1 cup frozen
- 3 ounces snow peas
- 2 chicken breasts grilled and sliced (salt and pepper to taste)
- 3 green onions sliced
Instructions
- Cook udon noodles according to package and rinse with cold water.
- Place the chicken stock and miso in a saucepan over high heat and bring to a boil.
- Reduce heat, allow to simmer and add the cooked udon noodles, corn and snow peas. Warm through.
- Add the green onions to the soup and ladle into bowls. Top with chicken and serve.
]]>
This recipe is not only delicious but looks beautiful on a plate. Your guests will think you worked for hours, and don’t tell them any differently.
Hoisin Pork and Green Onion Pancakes
Servings 4
Calories 500kcal
Ingredients
- Pork:
- 1 1/4 lb. pork tenderloin
- Salt and pepper
- Olive oil
- Pancakes:
- 1 cup flour
- 1/2 cup rice flour
- 3 eggs
- 1 1/2 cups 2% milk
- Pinch salt
- 1 Tbsp sesame oil
- 4 green onions chopped
- 2 tsp chopped fresh chives
Instructions
- Pork:
- Salt and pepper the meat and drizzle with olive oil.
- Grill tenderloin until cooked through. Let rest 5-10 minutes and thinly slice. Keep warm.
- Pancakes:
- In a medium bowl, place the flour, rice flour, eggs, milk, salt and oil and whisk until smooth. Stir in green onions and chives.
- Lightly grease a 10″ shallow, non-stick frying pan with vegetable or canola oil.
- Pour large spoonfuls of the pancake mixture and swirl the pan to spread the mixture thinly.
- Using a rubber spatula, cook for about 2 minutes and flip – should be lightly browned.
- Remove from pan and keep warm. Repeat process 3-4 more times.
- On each pancake, place several slices of pork, spinach and sprigs of green onion. Top with Hoisin sauce, roll up and cut in half. Place on plate with seam side down. Serve with additional Hoisin sauce on the side.
Notes
Tight on time? Grill the meat and reheat before ready to serve. Also, the pancake batter can be made in advance and kept in the refrigerator until ready to use.
]]>