Tag: NOODLES

PAD THAI CHICKEN ~ BLOG 366.257

PAD THAI CHICKEN

CHICKEN
1-2 large boneless skinless chicken breasts, pounded thin (½ inch thick) and portioned
FRESH ground sea salt and black pepper, to taste

  • Season chicken with FRESH ground sea salt and black pepper, to taste.
  • Sauté chicken in a large sauté pan over medium heat, stirring continuously 6-8 minutes until cooked through.
  • Transfer chicken to a bowl and set aside.

SAUCE
¼ cup jalapeno ketchup
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon QUALITY peanut butter
Juice of 1 LARGE lime
½ teaspoon crushed red pepper flakes
1 teaspoon BRAGG’s liquid aminos

  • Whisk all sauce ingredients and set aside.

ASSEMBLY
8 ounces flat rice noodles OR fettuccine in a pinch, cooked al dente
2 LARGE eggs
1 cup fresh bean sprouts
⅓ cup sliced shallots
1 bunch green onions
⅓ cup chopped cilantro
Chopped peanuts

  • Crack eggs into the same preheated pan and allow to fry for a bout a minute.
  • Break up egg with a wooden spoon and add the shallots and sprouts.
  • Add chicken and sauce.
  • Add noodles and toss to coat the noodles in the sauce. 
Stir in green onions and cilantro.
  • Garnish with peanuts.

NOTES

  • Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a kick!
  • Easily swap out the chicken for pork, steak or even tofu!

HONEY SOY PORK with PEANUT NOODLES

HONEY SOY PORK with PEANUT NOODLES

2 boneless pork chops
3 green onions, thinly sliced, whites and greens separated
1/4 + 1/4 cup Bragg’s liquid aminos
1/8 + 1/8 cup rice wine vinegar
2 tablespoons honey
1/2 pound bok choy, halved, washed and cut into 1 inch pieces, keeping bulbs and greens separate
6 pieces spaghetti
1 tablespoon sesame oil
1/2 cup shredded red cabbage1/3 cup creamy peanut butter
Sriracha, to taste
1/4 cup chopped peanuts
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

  • In a large Ziploc bag or baking dish combine 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 2 tablespoons honey.
  • Pat dry pork chops and add to marinade, turning to coat.

 

  • Cook noodles per package directions, about 8 minutes to al dente’.
  • Drain and rinse in cold water.
  • Transfer to a large bowl and set aside.

 

  • Whisk together the peanut butter, 1/4 cup liquid aminos, 1/8 cup rice wine vinegar and 1 tablespoon water until smooth. Set aside.

 

  • In a large pan over medium high heat add sesame oil until shimmering.
  • Add bok choy bulb pieces and green onion whites, sautéing 3-4 minutes until soft.
  • Add cabbage and bok choy leaves, cooking a couple minutes more until leaves wilt.
  • Season to taste and transfer to bowl with noodles.

 

  • Remove pork from marinade. and reserve 2 tablespoons.
  • Return pan to heat and add 2 tablespoons of avocado oil.
  • When shimmering add pork chops and sear on both sides until cooked through, about 3 minutes per side.
  • Transfer to plate and let rest 5 minutes.
  • Add reserved marinade to peanut sauce and whisk well.

 

  • Add peanuts and peanut sauce to noodle bowl, tossing to coat.
  • Thinly slice pork chops.
  • Plate noodles and vegetables.
  • Top with pork slices.
  • Garnish with green onion tops.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Frank’s Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles, prepared per package
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!
This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.