This recipe for Shanghai Noodles is a real family favourite. It’s super tasty, and healthy as well. The hoisin and soy sauces give a great rich flavour to the dish, and the noodles pick up a wonderful taste being seared in the wok. This dish has been on our weekly family dinner rotation since I threw this recipe together years ago, and it is at no risk of falling off the list in the near future.
Give it a try and let me know what you think!
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Shanghai Noodles
Serves: 4
Couch to table in: 45 minutes
Ingredients:
2 pounds Shanghai/Udon noodles, prepared
2 tablespoons white vinegar
1 tablespoon hoisin sauce
1 teaspoon cornstarch
1/2 pound chicken stirfry
4 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons peanut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced green onion, white part only
1 cup green onion cut on bias, green part only
3 cups julienned napa cabbage
1/2 teaspoon minced jalapeño
Preparation:
- In a small bowl combine the vinegar, hoisin sauce and cornstarch. Add the chicken, toss to coat and marinate for 5 minutes.
- In another bowl combine soy sauce and sugar. Stir well to dissolve sugar.
- Heat wok over High heat. Add 1 tablepoon oil. When hot add garlic and minced onion and stirfry for 10 seconds (be careful not to burn the garlic!).
- Add the chicken and stirfry until browned, about 3 minutes.
- Add the cabbage and stirfry until wilted, about 3 minutes. Transfer to a plate.
- Return wok to High heat and add reminaing 1 tablespoon oil. When hot add noodles and stirfry for 1 minute.
- Add sliced green onions, jalapeno and soy sauce mixture and stirfry 1 minute.
- Add chicken and cabbage, stir to heat through. Serve immediately.
Filed under: Recipe on October 27th, 2010 | 1 Comment »
I love pasta with cheese sauces. Baked Ziti, Alfredo, Carbonara, Mac n Cheese… This factoid kind of sucks for my coworker Mia, who always wants me to make her lunch, but doesn’t really like cheese. Sorry Mia..
This vegetarian version of Spaghetti alla Carbonara was so easy and super tasty. The bold Paremsan pairs perfectly with the smoky veggie bacon. I also liked it a lot more once I realized how much healthier it is than Alfredo. Where Alfredo uses butter to make it’s creamy sauce, Carbonara uses egg yolks in place.
It’s important when making this dish to prepare everything while hot. This way when adding the egg mixture the heat of the pasta cooks the raw eggs in the sauce.
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Vegetarian Spaghetti alla Carbonara
Serves: 4
Ingredients:
1 pound dry spaghetti
2 tablespoons extra-virgin olive oil
4 ounces vegetarian bacon, prepared and sliced into small strips
4 egg yolks
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
Preparation:
- Prepare pasta in a large pot until cooked al dente. Drain the pasta, reserving 1 cup of the starchy cooking water to use in the sauce.
- Meanwhile, heat the olive oil in a deep skillet over Medium heat. Add the hot, drained spaghetti to the pan and toss to coat the strands in the olive oil. Beat the egg yolks and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg & cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble
- Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the Carbonara with several turns of freshly ground black pepper and taste for salt. Mix in the vegetarian bacon strips. Top with a sprinkling of cheese.
Filed under: Recipe on October 22nd, 2010 | Comments Off on Vegetarian Spaghetti alla Carbonara
My wife Ali is really the inspiration behind so many of my recipes. I make food because I love to cook food for people that they will love to eat. This spiked milkshake is right up Ali’s, well, alley.
I don’t need to tell you it’s divinely delicious – chocolate, vanilla, coffee…
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Ingredients:
3 scoops coffee frozen yogurt with espresso chocolate flakes
1/2 cup milk
2 ounces vanilla vodka
Chocolate syrup, for garnish
Chocolate whipped cream, for garnish
Preparation:
- Combine ice cream, milk, and vodka in a blender. Blend until smooth.
- Drizzle chocolate sauce on the inside of a glass. Pour milkshake into glass and top with chocolate whipped cream.
Filed under: Recipe on October 11th, 2010 | 2 Comments »
