VEGGIE CHOW MEIN

VEGGIE CHOW MEIN
For a healthier & very tasty version of chow mein, add a nutrient boost of fresh vegetables to your noodles!
Source:
Recipe type: side dish
Serves: 4-6 servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 (5.6 ounce) packages yakisoba noodles, seasoning packets discarded
  • ¼ cup low sodium soy sauce
  • 1 teaspoon dark soy sauce (optional, for color)
  • 2 cloves garlic, minced
  • 2 teaspoons brown sugar
  • ½ cup water
  • 1 teaspoon rice vinegar
  • ½ teaspoon fish sauce (or add about ¼ teaspoon of salt)
  • 1 teaspoon Sriracha
  • 2 teaspoons sesame or vegetable oil
  • 4 ounces brown mushrooms, sliced
  • 2 cups broccoli florets
  • 2 large carrots, cut into matchsticks
  • 2 cups shredded green or purple cabbage
  • 4 scallions, sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
Directions
  1. Follow the package instructions to warm and separate the yakisoba noodles.
  2. In a medium bowl, whisk together the soy sauce, dark soy sauce (if using), garlic, brown sugar, water, rice vinegar, and sriracha. Set aside.
  3. Heat the sesame (or vegetable) oil in a wok or skillet over medium-high heat. Add the mushrooms in a single layer and sauté for 90 seconds per side, until browned. Remove from skillet and set aside.
  4. Add the broccoli and carrots to the pan along with ¼ cup of water. Cover the pan, turn the heat down to medium, and let the vegetables steam for 2 minutes. Add the cabbage and scallions and stir-fry for 1 minute. Return the mushrooms to the pan along with the prepared noodles. Toss well.
  5. Pour the whisked sauce into the pan and toss the noodles to coat. Let the sauce come to a boil before turning the heat off. Serve hot, garnished with sesame seeds (if desired).
Notes
Buy the yakisoba noodles that comes in a bag containing three 5.6 ounce packages - check the produce section!
Yakisoba noodles have a nice texture, plus they keep for a long time in your fridge.
Use whatever random vegetables you have left in the fridge!

 

Cabbage, Bacon & Noodles

Cabbage, Bacon & Noodles
Comfort food at its best. This dish follows a basic, unofficial food tenet that everything tastes better with bacon.
Source:
Serves: 4
Ingredients
  • 4 strips bacon (may substitute turkey bacon)
  • 1 medium sweet onion
  • 3 to 4 medium cloves garlic
  • ½ head cabbage ( after trimming)
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • 8 ounces dried wide egg noodles
  • 1 cup low-sodium chicken broth
  • ¾ to 1 teaspoon fine sea salt
Directions
  1. Bring a large pot of salted water to a boil over high heat (for the noodles).
  2. Meanwhile, cut the bacon crosswise into thin strips. Cut the onion in half, then into very thin half-moons (at least 1 cup). Mince the garlic (to yield 2 tablespoons). Core the cabbage; discard the core and any tough or worn outer leaves, then cut the cabbage crosswise into thin slices.
  3. Place the bacon pieces in a large, heavy-bottomed pot (such as a Dutch oven) over medium heat. Cook for 5 minutes, stirring once the fat has started to render and the bacon has begun to crisp. Add the onions and garlic; cook, stirring occasionally, for 8 to 10 minutes, until they have softened and begun to pick up some color. Season with the pepper.
  4. Add the noodles to the pot of boiling water; cook according to package directions.
  5. Add the cabbage to the pot with the bacon-onion mixture. Cook, stirring frequently, for 5 minutes, until the cabbage has wilted and picked up some color, then add the chicken broth and cook, stirring occasionally, for 3 to 5 minutes. Add the salt and mix well.
  6. Finely chop the parsley leaves.
  7. Drain the noodles in a colander, then add them to the pot; mix well to incorporate. Taste and adjust the seasoning as necessary.
  8. Sprinkle the parsley over the mixture and toss lightly to combine. Divide among individual wide shallow bowls and serve hot.
Notes
The cabbage-noodle combo is simple and comforting on its own but could easily receive a helping of cubes of leftover pork or shreds of rotisserie chicken.
Serve with sautéed apples or pears.
Nutrition Information
Serving size: 1 Calories: 358 Fat: 12g Carbohydrates: 51g Sugar: 0 Sodium: 610mg Fiber: 5g Protein: 14g Cholesterol: 61 mg

 

Noodles with Pork Tenderloin and Apples

 

Noodles with Pork Tenderloin and Apples
So healthy, so fast, so easy you can love it every day
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pkg ( 340 g ) Catelli® Healthy Harvest® Yolk Free Whole Wheat Noodles
  • 1 tbsp. ( 15 ml ) all-purpose flour
  • ¼ tsp. ( 1 ml ) each ground cinnamon, salt and pepper
  • ¾ lb. ( 375 g ) pork tenderloin, cut into bite-sized pieces
  • 1 tbsp. ( 15 ml ) canola oil
  • 1 onion, chopped
  • 1 cup ( 250 ml ) peeled and chopped apple
  • 2 cloves garlic, minced
  • 1 tsp. ( 5 ml ) dried thyme leaves
  • 2 cups ( 500 ml ) apple juice
  • 1 cup ( 250 ml ) sodium-reduced chicken broth
  • 2 tbsp. ( 30 ml ) Dijon mustard
  • ¼ cup ( 50 ml ) raisins (optional)
  • 3 cups ( 750 ml ) packed baby spinach
Directions
  1. Cook the noodles according to package directions. Drain well.
  2. Meanwhile, stir the flour with the cinnamon, salt and pepper to combine; add the pork and toss to coat. Heat the oil in a large, deep, nonstick skillet set over medium-high heat. Add the pork and brown all over; transfer to a bowl. (Discard any leftover flour.)
  3. Reduce the heat to medium. Add the onion, apple, garlic and thyme. Cook, stirring frequently, for 5 minutes or until browned and softened. Whisk the apple juice with the broth and mustard; stir into the skillet, scrapping up the browned bits. Bring to a boil; reduce the heat and simmer for 10 minutes or until thickened.
  4. Return the pork to the skillet with the raisins (if using). Simmer for 3 minutes or until raisins are plump and sauce is thickened. Remove from heat and stir in baby spinach. Serve sauce over hot, cooked noodles.
Notes
Substitute thinly sliced kale for the baby spinach; stir it in with the pork and raisins. Add chopped, toasted pecans for added protein and a bit of crunch.

 

Spaetzle

 

Spaetzle
Spaetzle, is a German egg dumpling which is quite easy to make and great with meat and gravy dish.
Source:
Serves: 4
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • Pinch of freshly grated or ground nutmeg
  • 2 large eggs
  • ½ cup milk or water
  • 6 cups salted water or chicken stock
Directions
  1. Combine the flour, baking powder, salt and nutmeg.
  2. Beat together the eggs and milk or water. Add the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter.
  3. Bring water or broth to a simmer in a large pot. Drop small bits of dough from a spoon into the boiling liquid or force the batter through a Spaetzle machine or colander. Spaetzle are done when they float to the surface. They should be delicate and light, although slightly chewy. If the first few are heavy and dense, add a few more drops of milk or water to the batter before continuing.
  4. Serve with melted butter (or alongside a gravy-heavy dish like bourguignon). Or melt butter in a skillet, add Spaetzle and cook 3 to 5 minutes.
Notes
If this becomes a favorite I would invest in a Spaetzle machine as it will that much easier to make these small noodles.

 

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