Miracle Noodles Stir Fry

 

Miracles Noodles - 1 packet, washed under running water and drained

Chicken Breast - 1, cut into thin strips

Soy sauce - 1 tbsp + 1 tbsp

Ginger garlic - 1 tsp, minced / sliced

Shaozing Wine / Rice Wine Vinegar - 1 tsp

Arrowroot Powder / Cornstarch - 1 tsp

Baking Soda - 1/8 tsp

Sweet White Onion - 1, cut into wedges

Broccoli, Green Beans, Carrots - Steamed lightly and kept aside

Marinate the chicken strips in 1 tbsp Soy Sauce, Minced Ginger Garlic, 1 tsp water, 1 tsp Shaozing Wine / Rice Vinegar, 1 tbsp arrowroot powder, 1/8 tsp baking soda for at least 15 minutes.

Heat a wok. Saute the drained noodles for a few minutes till they get dry. Keep aside.

Add a tbsp of avocado oil and add the chicken strips in one single layer. Cook for a couple of minutes without disturbing. Once the strips start getting brown on the sides, turn. 

When the chicken is almost cooked, increase the heat, add onion cut in wedges, minced ginger and garlic. Stir dry for a minute. Then add steamed vegetables. Stir fry for another minute on high heat and add the noodles. Add another tbsp of soy sauce along the rim of the wok. Mix well and adjust seasoning. Serve immediately.

Singapore Noodles

 

Thin Rice Noodles - a fistful
Olive Oil - 2 tsp
Peanut Oil - 1 tbsp
Garlic - 3 cloves, thinly sliced
Ginger - 1 inch, grated
Yellow Onion - 1/2, thickly chopped
Green Chili - 2, chopped
Thinly Chopped Mixed Vegetables - carrots, green beans, cabbage, capsicum,
Curry Powder - 1/2 tsp
Soy sauce - 1 tbsp.
Fish Sauce - 1 tsp
Organic Eggs - 4
Sriracha Hot Sauce - 1/4 tsp
Shrimp - 1/2 lb along with a sprinkle of turmeric and red chili powder

Boil 4 cups of water to boil in a large pan. Switch off the burner and add the rice noodles. Leave it for a few minutes and strain it out. Separate the strands with a fork and keep aside

Heat a skillet, add a little olive oil and scramble the eggs with a little salt, pepper and hot sauce. Keep aside. Add a couple of tsp of olive oil and the shrimp. Sprinkle a little salt, turmeric and red chili powder. cook for a few minutes till the shrimp is just done. Keep aside.

Heat 1 tablespoon of peanut oil in a wok. Once the oil is very hot, add the chopped garlic, ginger, green chilies and sliced onion. Cook for a minute.

Then add in the vegetables and stir fry on very high heat. Mix half tsp of curry powder. The trick is not to overcook the vegetables, they should remain crunchy. After 3 to 4 minutes, when the vegetables are almost cooked, add the noodles and add a tablespoon of soy sauce and fish sauce and salt to taste.

Add the scrambled eggs and the cooked shrimp. Stir for a bit more time on a high flame so that a few strands of noodles become a bit crunchy. Serve hot.

Sauteed Bok Choy with Ginger & Garlic

Bok Choy / Chinese cabbage - 1 big bunch,
Olive Oil - 1/2 tbsp
Ginger - 5 cloves, minced
Garlic - 1 tsp, grated
Green Chili / Jalapeno - 1, chopped
Rock Salt
Water - 1/2 cup

Trim the thick end of the bok choy and separate the stems. Wash well and keep aside.

Heat a pan / wok over high flame. Add the olive oil and immediately add the green chili, garlic and ginger. Saute for a couple of seconds.

Add the bok choy stems and saute on high heat for a few seconds. Add the water, salt and cover and steam for a few minutes till the water is evaporated and the bok choy is tender.

Serve immediately as a side.

 

 

Stir Fried Vegetables

Mixed Vegetables - Broccoli, Bell Peppers, Carrots - 2 cups, thinly sliced
Shitake Mushrooms - 1/2 cup
Sweet White Onion - 1/2 cup, thinly sliced
Garlic Cloves - 5, thinly sliced
Ginger - 1 tsp, grated
Green Chili / Jalapeno - 2, chopped
Sesame Oil - 1 tsp
Olive Oil - 1 tbsp
Low Sodium Soya Sauce - 1 tbsp
Toasted Sesame Seeds - 1 tbsp

Heat a large iron wok over high flame. Add the sesame and olive oil and immediately add the ginger and garlic. Saute for a few seconds and add the thinly sliced onions. Saute on high flame for a minute.

Add the remaining vegetables and mushrooms and cook on high heat stirring continuously. When the vegetables are cooked but still crisp, add the soya sauce. Mix well and remove from heat.

Sprinkle toasted sesame seeds on top and serve immediately. Can be served over steamed brown rice or whole grain pasta or with cooked shrimp.

Brown Rice Noodles with Broccoli and Tahini Sauce

This is a great way to eat broccoli. The entire dish is so tasty that inspite of large quantity of broccoli in it, you hardly notice it. The tahini sauce is a nice change from the usual chinese stir fry with soya sauce. The sesame lends it a nutty flavor and creamy texture.

Brown Rice Noodles - a handful
Broccoli - 3/4 lb, cut into thin long florets
Carrots - 2, cut into thin roundels
Ginger - 1 inch, cut into thin sticks
Garlic Cloves - 5, thinly sliced
Green Chili - 3, finely chopped
Peanut Oil - 1 tbsp
Salt

For sauce:
Tahini (Sesame Paste) - 2 tbsp
Water - 2 tbsp
Honey - 2 tsp
Soya Sauce - 2 tsp
Red Chili Flakes - 1 tsp
Rice Wine Vinegar - 1 tbsp
Scrambled Egg - 2 (optional)

Mix all the ingredients for sauce and keep aside.

Boil sufficient water and cook the noodles till done. Rinse with cold water and keep aside. (Ideally we should cook the noodles and the vegetables simultaneously so that the noodles can be drained and directly added to the almost cooked vegetable and sauce without waiting).

Heat oil in a wok. Add the chopped chilies, ginger and garlic. Saute for a few seconds till the garlic begins to change color.

Add the broccoli florets, carrots and salt. Cook on medium high heat till the broccoli florets are done but still crunchy.

Add the boiled noodles and tahini sauce. Mix everything well, check for seasoning and heat for a minute more. We can add some scrambled egg on top for extra protein. Serve immediately.

Sending this entry to Show Me Your HITS - Series # 2 ~ Fiber Rich Foods Event hosted by Sangeetha of Spicy Treats

Chef Tsai's Immunity boosting Mushroom Soup

Mushrooms - 1 lb, cleaned with a damp towel and sliced/chopped, preferably shitake mushroom but I used fresh local button mushrooms and the soup was equally tasty
Olive Oil - 1 tbsp
Garlic - 7 cloves, finely chopped
Ginger - 1 inch piece, finely chopped
Jalapeno - 2, finely chopped
Scallion - 2 bunches, finely chopped
Naturally brewed low sodium soyasauce - 2 tbsp
Salt
Black Pepper
Homemade vegetable Stock / Water - 6 cups
Organic Carrots - 2, grated
Egg - 1, beaten (optional)
Arrowroot - 1 tbsp (optional)
Lemon Juice - of 1 big lemon
Lemon Zest

Heat a large pan. Add olive oil, jalapeno, chopped ginger and garlic. Saute for a minute.

Add the finely chopped scallion and saute for a few minutes more.

Now add the chopped mushroom, salt and mix well. Cook for a minute.

Add the stock, lemon juice, soya sauce, grated carrot and bring it to boil. Simmer for 20 minutes.

If using egg, add a beaten egg mix with a fork. Cook for a few minutes. If you want the soup to be a little thick, take a tbsp of arrowroot, mix in a little water to make a lump free liquid and add to the soup and bring it to boil once. This will thicken the soup a little.

Add some lemon juice, lemon zest and chopped scallion on top and serve hot.

Sweet Corn Vegetable Soup

Adapted from http://vardhiniskitchen.blogspot.com/2011/08/sweet-corn-soup.html

Organic Sweet Corn Kernels - 2 cups + 1 cup
Water - 2 cups + 2 cups
Olive Oil - 1 tbsp
Ginger - 1/2 inch, finely chopped
Garlic - 3 cloves, finely chopped
Cabbage - 1 cup, finely chopped
Carrot - 1, finely chopped
Green Beans - 10, finely chopped
Salt
Fresh Ground Black pepper - 1/2 tsp
Eggs - 1, well beaten (optional)
Rice Wine Vinegar - 2 tsp
Green Chili - 1, finely chopped
Low Sodium Soy Sauce - 2 tsp (optional)

Add the thinly chopped green chili to the vinegar and keep aside.

Put 2 cups of corn kernel with 2 cups of water in a sauce pan and bring it to boil. Simmer and cook for around 15 minutes till the corn is very soft.

Remove and blend the cooked corn in a blender to make a smooth paste. If required, add a little water while blending.

Strain the pureed corn using a strainer adding a cup of water while straining. Keep the strained puree aside and discard the rough pulp.

Heat oil in a pan. Add the garlic and ginger and saute for a few seconds. Add cabbage, carrot and beans. Sprinkle some salt and pepper. Cook for 5 minutes.

Now add half cup of corn kernels. Cook till the vegetables are soft but still slightly crunchy.

Add the strained puree. Bring the soup to boil. Check for seasoning. Cook till the desired consistency is reached.

If using egg, add the beaten egg to the soup and immediately mix it with a fork. Cook for a minute more.

Add the green chili infused vinegar and mix well.

Add a dash of soy sauce on top and serve.

Veggie Lo-Mein in Peanut Sauce

Adapted from http://thespicewholovedme.blogspot.com/2011/05/veggie-lo-mein-in-peanut-sauce.html

Brown Rice Noodles - 4 oz
Peanut Butter - 2 tbsp
Soy Sauce - 1 tbsp
Ginger - 1 inch, thinly sliced
Garlic - 4 cloves, thinly sliced
Green Chili or Red Pepper Flakes - to taste
Salt
Mixed vegetables - combination of onion, green beans, carrots, cabbage, red pepper, green pepper, edamame, bean sprouts, baby broccoli, baby corn
Peanut Oil / Sesame Oil - 1 tbsp
Scrambled Eggs (optional)

Cook the noodles in plenty of salt water till done. Rinse with cold water and keep aside.

Mix the peanut butter with the soy sauce and make a sauce and keep aside.
Heat oil in a big wok. Add the ginger, garlic and green chili and saute till the garlic begins to change color.

Add the vegetables  and a little salt and cook on high heat, tossing continuously.

Once the vegetables are cooked but still crunchy, add the noodles and peanut sauce.

Mix well and stir fry for a few minutes.

Remove and add scrambled eggs, if using and serve immediately.

Egg Fried Rice

Adapted from http://healthfooddesivideshi.blogspot.com/2011/06/chicken-and-egg-fried-rice.html

Brown rice - 3/4 cup, cooked and kept in the fridge to cool
Eggs - 3
Olive Oil - 2 tbsp
Ginger - 1 inch, finely chopped
Garlic - 3 cloves, finely chopped
Shallot - 1 tsp, finely chopped
Green Chillies - 2, chopped
Mixed Vegetables - 1 cup - carrots, capsicum, peas, green beans, green onions, etc - finely shredded or chopped
Soya Sauce - 2 tsp
Salt
Pepper

Hard boil 2 eggs, peel and slice them.

Beat one egg with a little salt and pepper. Add a little bit of chopped green chillies, ginger, garlic and 1 tsp chopped shallot. Mix well and keep aside.

Heat a big pan. Add some oil. Dip the egg slices in the egg batter and add to the hot pan. Pour any leftover batter over the eggs.

Cook till the eggs get slightly brown on both sides. Remove and keep aside.

Heat the remaining oil in the skillet. Add the ginger, garlic and green chillies and fry for a minute.

Add the vegetables, salt, pepper and cook on high heat for a few minutes. The vegetables should not be overcooked. They should remain crunchy.

Add the cold rice and soya sauce. Mix everything well. Cook for a couple of minutes more.

Add the fried egg slices, mix well and serve hot.

Mushroom Fried Rice

Brown Rice - 1 cup, cold cooked rice
Shitake Mushroom - 1 cup, sliced
Cashewnuts - a handful
Olive Oil - 1/2 tbsp
Garlic Cloves - 3, thinly sliced
Red Chilli Flakes - 1/2 tsp
Soya Sauce - 1/2 tbsp

Heat a skillet and add the olive oil to it. Immeditely add the garlic slices and red chilli flakes and saute till the garlic begins to change color.

Add the shitake mushtoom and cashewnuts and saute on low heat till the mushroom is cooked and gets slightly soft.

Deglaze the skillet with the soya sauce and add the cold rice. Mix everything well. Saute for a few more minutes and serve hot.

Dry Gobi Manchurian

Cauliflower - 1/2, cut into florets
Turmeric - a pinch
Soya Sauce - 1 tsp
Red Chilli Powder - 1/4 tsp
Cornstarch - 1/4 cup
Brown Rice Flour - 1/4 cup
Peanut Oil for deep frying

To make the sauce:
Soya Sauce - 1 tbsp
Tomato Ketchup - 1 tbsp
Cornstarch - 1 tsp
Olive Oil - 1 tbsp
Garlic - 4 cloves, thinly sliced
Ginger - 1/2 inch, thinly sliced
Green Chilli - 2, thinly sliced
Green Onion / Shallot - 1, sliced
Cilantro for garnishing

Put the cauliflower florets in a pan with sufficient water and a pinch of turmeric. Bring it to boil. As soon as the water starts boiling, remove from heat and drain the cauliflower well. Add a tsp of soya sauce to the florets and keep aside.

Make a thick paste of cornstarch, brown rice flour, red chilli powder and salt.

Heat oil in a kadai. Dip the florets in the cornstarch mixture and deep fry till golden brown. Remove on a paper towel to soak off excess oil.

 Make a mixture of soya sauce, tomato ketchup and one tsp cornstarch and keep aside. Heat olive oil in a skillet. Add the green onion / shallot, ginger, garlic, green chilli and saute well for a couple of minutes. When the onion caramelises, add the soya sauce mixture. Cook for a minute and then add the fried florets. Mix well and once the liquid is absorbed by the florets, remove from heat.

 Garnish with fresh chopped cilantro.

Serve immediately along with egg fried rice.

Vegetable Fried Rice

Brown rice - 3/4 cup, cooked and kept in the fridge
Eggs - 3, scrambled with a little whole milk, salt, pepper and kept aside (optional)
Olive Oil - 1 tbsp
Ginger - 1 inch, finely shredded
Garlic - 3 cloves, grated
Green Onion - 2, chopped
Shelled Edamame  - 1/2 cup
Mixed Vegetables - 1 cup - carrots, capsicum, green beans, green onions, etc - finely shredded or chopped
Soy Sauce - 2 tsp
Salt
Pepper

Heat oil in a large wok. Add the ginger, garlic and green chillies and fry for a minute.

Add the vegetables, salt, pepper and cook on high heat for a few minutes. The vegetables should not be overcooked. They should remain crunchy.

Add the cold rice and soya sauce. Mix everything well. Cook for a couple of minutes more.

Add the scrambled egg, mix well and serve hot.

Sesame Rice

Brown Rice - 1 cup
Frozen Peas - a handful
Carrots - 2 tbsp, cut into tiny pieces
Soya Sauce - 1/4 tsp
Sesame Oil - 1 tsp
Sesame seeds - 1 tsp, toasted
Salt

Cook the rice in a rice cooker with 2 cups of water. Keep aside.

Heat sesame oil in a wok. Add the carrots and the frozen peas and cook for a few minutes.

Then add cooked rice, soya sauce, toasted sesame seeds, salt and mix everything well. Serve immediately.

Brown Beech Mushroom Stir Fry

Adapted from http://blog.fatfreevegan.com/2007/06/maitake-and-beech-mushrooms-with.html

Beech Mushrooms - 4 ounce, pull and separate each mushroom from the base and clean with a moist cloth
Yellow Onion - 1/2, cut into thick wedges (optional)
Capsicum - 1, cut into same length as mushrooms
Garlic - 3 cloves, thinly sliced
Ginger - 1tsp, thinly sliced
Low Sodium Soy sauce - 1 tsp
Sriracha Hot Sauce - 1 tsp
Sugar - 1/2 tsp
Cornstarch - 1/2 tsp
Olive Oil - 1 tbsp
Salt

Mix soy sauce, hot sauce, sugar, cornflour with 2 tsp water and keep aside.

Heat oil in a large skillet over high flame. Add sliced ginger and garlic and fry for 10 seconds. Then put the onion wedges and capsicum. Cook over high flame for 3 minutes.

Add the mushrooms and toss gently and cook until the mushrooms are tender, about 3 minutes more. Take care not to overcook.

Add the soya sauce mix and cook till the sauce thickens. Serve immediately over sesame rice.

Chilli Paneer

Paneer - 1 lb
2 spring onions
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tsp soya sauce
2 tsps vinegar
1 tbsp corn flour mixed with 5 tbsps water
1/2 tbsp sugar
2 green capsicums, thin slices
Onion - 1/2 , thickly sliced
1 1/2 tbsps tomato sauce
Green Chilli - 4
salt to taste
2 tbsps oil

Marinate paneer with below ingredients for a few minutes
black pepper powder
salt to taste
1/2 tsp chopped ginger
1/2 tsp chopped garlic
1 tbsp corn flour + 5 tbsps water

 Heat oil in a flat non-stick pan, place the thinly coated paneer pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.

 Heat a heavy bottomed vessel, pour the left over shallow fried oil , add the green chillies, chopped ginger and garlic and saute on high flame for about 30 secs.

Add the chopped spring onion whites and saute for 2 minutes. Add sliced capsicum and stir fry on high flame for 2 mts.

Add  tomato sauce, soy sauce, vinegar, sugar and combine. Add the sauteed paneer and toss for a minute on high flame. Add the cornflour water and combine on high flame, tossing the contents, for 2 mts.

Garnish with spring onion greens.

Hakka Noodles

Brown Rice Noodles / Whole Wheat Noodles - a fistful
Salt
Peanut Oil - 2 tbsp
Garlic - 3 cloves, thinly sliced
Ginger - 1 inch, grated
Green Chilli / Fresh Red Chilli - 2, chopped
Chopped Mixed Vegetables - carrots, onions, beans, cabbage, peas, capsicum, spring onion
Soya sauce - 1 tbsp
Tomato ketchup - 1/2 tbsp
Green Chilly Sauce (optional)
Scrambled Eggs (optional)

Boil the noodles in plenty of salt water. Switch off the burner the moment the noodles become al dente and take care not to overcook. Strain it out and hold the strained noodles under a running tap of cold water. Separate the strands with a fork. Keep aside

Take 2 tablespoons of oil in a big skillet / wok. Once the oil is very hot, add the chopped garlic, ginger, green chillies. 

Immediately add in the vegetables and stir fry on very high heat. The trick is not to overcook the vegetables, they should remain crunchy. After 3 to 4 minutes, when the vegetables are almost cooked, add the noodles and add a tablespoon of soysauce, green chilly sauce and ketchup.

If using eggs, then add the scrambled eggs. Stir for a bit more time on a high flame so that a few strands of noodles become a bit crunchy. Serve hot.

American Chopsuey

Whole wheat noodles - 8 oz
 A mix of Onion slices, green capsicum, carrots, green beans, cabbage, baby corn
4 garlic pods,
1 tsp ginger paste
3 tbsp tomato ketchup
1/2 tsp + 1 tsp soya sauce mixed with 1 tsp cornflour,
4 green chilies,
1/4 tsp red chlli powder
Oil,
Salt
Black Pepper
Fried Eggs - 2

Chop all vegetables into thin strips or dice them. Ensure that all of them are of the same size.

Boil the noodles in salted water according to packet instructions until cooked. Make sure you don’t overcook them. Drain, pour 1 tsp of oil over it and toss the noodles. This ensures that the noodles don’t stick.

Heat oil and deep fry some of the noodles in batches until crispy , golden in color. Remove on a kitchen towel. (Or line them on a baking sheet and bake on on low heat till they crisp).
Alternatively, heat a tbsp of oil in a nonstick pan and add some noodles. Cook on medium heat, without touching the noodles. Once they form a nice crust on the bottom, flip and then cook on the other side till it gets a crust. Remove and keep aside.

Heat olive oil in a big shallow pan on high heat and add green chilies, ginger and garlic. Saute for half a  minute, add rest of the vegetables Stir constantly for 5 mins until they seem cooked but still crisp. Cook on very high heat. Add 1/2 tsp soya sauce. Stir for 30 secs. Remove and keep aside.

 In a saucepan, add soya sauce cornflour mix and add tomato sauce and half cup water. Add salt , black pepper and red chili powder. Bring to boil while stirring constantly. Cook till desired consistency is reached.

Serving – Put crisp noodles in to serving bowl, add the vegetables and pour in the sauce over it. Add a fried egg on top.

Vegetable Lo Mein

Whole wheat noodles / brown rice noodles - 6 oz
Sesame oil - 1/2 tbsp
Peanut Oil - 1 tbsp
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions
1 cup julienne carrot (2 large)
1 cup thinly sliced green beans
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Cook the  noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon peanut oil and quickly sauté the ginger, garlic and scallions until they release aroma.

Then add the carrots and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon olive oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan.

Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.