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

Wednesday, 9 June 2010

Oodles of Noodles

Oodles of nice and spicy noodles!
Add chicken, baby pak choi and any other other good veggies you fancy.
A great way to eat more veg!
There's no real recipe to this one, just the right spices - read more......

Sunday, 18 April 2010

Dan Dan Mian or Dan Dan Noodles

It seems there are so many versions of Dan Dan Mian or Dan Dan noodles you wouldn't believe it.  I first came across it over at Kevin's blog, I made it and was hooked on it.  
Since then I've made it many times and have titivated it a little bit.
A nice tingly heat of the Szechuan peppercorns, although you can of course put in as much or little of them as you fancy.
You can get the Szechuan peppercorns and Ketjap Manis (Indonesian sweet soy sauce) from either Sainsbury's or Waitrose.

Friday, 24 April 2009

Credit Crunch Recipe - Fried Noodle, Egg, Cheese and Bacon Fridge Clearout!

Whilst the whole wide world seems to be going through the 'Credit Crunch' you can add any kind of vegetables etc to this that you might have otherwise thrown away. Ideal for when you have a fridge clear out day - Thrifty Jan ah!

Now, I don't suppose this will have done me a bit of good with the noodles, cheese and bacon......Lord knows how many calories are in this lot. But hey ho, I've never added calories up in my life and thank goodness, I haven't had to.
Remember a while ago I fried left over spaghetti?  Well this time I had some left over noodles. So, noodles got fried, same sort of thing me thinks.
Here is another concocted recipe from fridge left overs!
There's no real recipe so you can use whatever else you fancy.
To make this for 2 people I used:
noodles, you know the kind, the ones that come ready to stir fry
2 rashers of bacon cut into small strips
2 eggs - lightly beaten
salt and pepper to season
chili oil for frying and drizzling - use garlic or vegetable oil if you want, I just like spicy things!
2 spring onions - sliced diagonally - just so it looks like you've made an effort!
a good amount of grated matured cheddar cheese
a few bits of feta crumbled
In a large frying pan:
In a little chili oil fry the bacon bits until nice and crisp and golden
Now add the spring onions and stir for a minute.
Put in some more chili oil and now add the noodles. Breaking them up if they clump together. You can cut them into smaller bits with kitchen scissors before hand if you wish.
Get the noodles hot and cooking away then stir in the eggs. Leave to cook for a minute and then throw in the grated cheese. Season with a little salt and pepper.
It will look like a spaghetti omelet, so now try turning it over. Don't fuss about it falling apart and if actually only half of it gets turned over - it all adds to the look! You'll end up with crunchy, and not so crunchy bits and soft noodle along with melty cheese too.
Divide in half and tip onto serving plates. Top with a little crumbled feta, drizzle with a bit more chili oil and tuck in.

Thursday, 16 April 2009

Peter's Sofrito and Marc's Spicy Yakisoba - Two Great Recipes!

Today, I thought I'd share with you two recipes I made recently from two fantastic blogs. The first being Peter's recipe for Sofrito over at Kalofagas.
As soon as I spied it with my little eye, I had to make it.

Peter's Sofrito
I followed his recipe exactly, apart from using pork escalopes as I had some in my fridge.

I also served mine with Greek roast potatoes and I have to say this recipe was so lovely. I cooked mine in my tagine, any excuse to use it!
The pork was really lovely and tender and the sauce was dee-lish.

For the potatoes, I par boiled them in lightly salted water for a few minutes.
Drained the water from them using the lid of the saucepan, gave them a shake to fluff up the edges. Drizzled them in a good amount of olive oil and squeezed with lemon juice. I put some lemon wedges in with them and seasoned with a little more salt and pepper and dried Greek oregano. Popped them into a pre heated oven - 200C/400F/Gas6 for about 45 minutes, turning them and basting with the oil half was through.

Marc's Spicy Yakisoba
The second recipe I had a go at was Marc's Spicy Yakisoba over at No Recipes.
I know I mentioned making this in my last post and so I've already said how yummy it was. Such a lovely and easy stir fry that as soon as I saw Marc's post I knew I'd be making it.
Again, I followed Marc's recipe exactly and I used chicken. It was amazing with a nice tingly spice to it and the crunchy vegetables, it was just totally yummy.
My photo is not making this dish look as nice as it really is so pop over to Marc's to see how it ought to look!

So, thanks you two for these great recipes, both of which I will make again and I really enjoy reading both blogs!

Friday, 9 January 2009

Noodles and Vegetables with Chilli Bean Sauce

The other night I made a couple of Chinese dishes, sweet and sour pork, egg fried rice and a large bowl of noodles with vegetables in chilli bean sauce topped with pea shoots. The sauce gave it a nice sweet and spicy heat.
Now, the noodles I must say turned out rather nice indeedy. I had a jar of chilli bean sauce and a pack of prepared stir fry vegetables which consisted of Chinese cabbage, beansprouts, sliced red onion, sliced red pepper, carrot, bamboo shoots. I also had a few pea shoots.
So easy and quick to make too!
In a wok heat up about a tablespoon of vegetable oil. Then add the vegetables along with a little soy sauce and stir fry for about 30 seconds. Now add the ready cooked noodles along with about 2 teaspoons of the chilli bean sauce. This sauce is hot so even I only used a small amount.
Give it all a good stir to heat through, then add the pea shoots seconds before it's all done and serve immediately.

Saturday, 14 June 2008

Salmon Baked in Foil with a Rather Nice Marinade!

Don't know why but I haven't seemed to have had any time at all lately to post anything on here.

Also, what's putting me off is whatever food I take a picture of seems to look horrid, so more than a few times I haven't bothered to post anything here.
This is another example of my bad presentation of food and my rubbish photography!......But I'm posting this anyway as, whatever, it was very nice to eat.



Okay - It's hard to tell what's what here, as I said I must try harder with my presentation - It might not look fancy but it tasted very nice!

I made a marinade using a little oil, dark soy sauce, grated fresh ginger, honey and a good dollop of sweet chili sauce. I added a little finely sliced red chili pepper and red onion. I poured the marinade over the two salmon fillets and left them covered in the fridge for a couple of hours.

Then I took two pieces of kitchen foil and put one piece of salmon in the middle of each and poured over most of the marinade including the sliced red onions. Then I scrunched the foil loosely, bringing up the sides to make a parcel and making sure the juices didn't pour out.

I baked the salmon in the oven at 200c for about 20 minutes - leaving the top open for the last 3 minutes.

I did a stir fry of sliced red pepper, baby corn and mange tout with some noodles and added a little dark soy sauce.

I sprinkled the top of the salmon with some sliced spring onion and toasted sesame seeds.

Wednesday, 7 May 2008

Lemon Chicken with Peanut Shoots and Bok Choi in Oyster Sauce



Okay - back from camping! I will post some pictures tomorrow, I would have done them today but I have had much trouble getting the file size right for the net......All WILL be sorted tomorrow (she said)!

I spied peanut shoots in the supermarket today and felt compelled to buy them immediately!

I had no idea what I would do with my newly purchased Peanut Shoots!
But in the end I stir fried them along with some Bok Choi, Asparagus, Chinese Kale and Chinese Chives in Oyster sauce, Soy Sauce and a little Sesame Oil and Garlic.

As I also felt the need to make Lemon Chicken, I did a version of Kevin's Lemon Chicken over at Closet Cooking but with a little bit more sauce to it.

I must say is was all rather yummy......Even if there was a bit too much happening on the plate!

To make the Lemon Chicken:

1 Lemon and it's Zest
3 Tablespoons of Chicken Stock
3 Tablespoons of Dark Soy Sauce
3/4 Tablespoon of Sugar
3/4 Tablespoon of Honey
Half of a Red Fresh Chili pepper - Finely Chopped
1/2 a Tablespoon of Sesame Oil
1/2 a Tablespoon of Ginger - Finely Chopped
2 Cloves of Garlic - Finely Chopped
2 Spring Onions - Sliced Diagonally
1 tablespoon of Sesame Seeds - Toasted

How to do it:

Put the lemon zest and juice into a small bowl along with the stock, soy sauce, sugar, honey and chili and mix together.

Marinate the chicken in this mixture for about 30 minutes.

Heat the oil in a pan and add the ginger and garlic and fry for about 1 minute. Now add the chicken and saute until cooked through.

Then add the rest of the marinade, the spring onion and the toasted sesame seeds.

Serve with noodles or rice.

For the Peanut Shoots and Bok Choi in Oyster sauce:

I stir fried some Bok Choi, Asparagus, Chinese Kale, Peanut Shoots and Chinese Chives in the following mixture:

4 Tablespoons of Oyster Sauce
1 Tablespoon of Dark Soy Sauce
1/2 a Tablespoon of Sesame Oil
1 Garlic Clove - Finely Chopped

Tuesday, 29 April 2008

Chicken in Black Bean Sauce and Some Other Bits!



Chicken in Black Bean Sauce, with other stuff that was in my fridge and needed to be used up soon!
I was working again today so another day of 'dinner that had to be quickish' with not too much messing about!

I had half a yellow pepper, yes - just the half!
A whole red pepper, some pak choi, beansprouts, spring onions and a pack of noodles!
I cubed some chicken breast fillets and left them to marinade in a little bit of cornflour, a little oil, good couple of glugs of soy sauce and a splash of Saki.
I didn't have too long to mess about, so they were only in the mixture for about 35 minutes. I have discovered this makes the chicken so much softer after cooking in a wok than if you don't do this.
On the net and on TV I've heard about a process called 'Velveting' chicken to make it softer when cooked. But I can't be doing all this cooking in oil until it turns white stuff when I've been to work - I'm sorry!

Anyway, where was I?.......
I had all these left over things - so I fried the chicken in a wok till it was almost cooked through, and then added the peppers and onions (not for too long - you don't want them too soft).
I then added the black bean sauce and stirred for a minute before adding the beansprouts and the pak choi just for a few seconds - until the pak choi wilts.
I served it with the noodles, which I'd stir fried in some sesame oil.
Just for show and to use them up - I added some chopped spring onions for colour!
I have to say it all turned out rather nice indeedy!

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