Spicy Cold noodle salad!

Savory Dishes, Uncategorized

 

This dish is great for summer! It is  healthy, combining fresh ingredients for a quick meal. It can be made for one or doubled for a group. Enjoy this easy summer recipe!

 

Yield: 2 servings

Ingredients:

  • 1/2 cup of arugula
  • Small amount of chives
  • 2 heads of radish
  • 1/3 of a shallot (just a small amount, eyeball it. Also choose for preference of taste)
  • 1/2 of a chicken breast
  • Solid handful of dry rice noodles (Kroger,Publix) Local asian market .
  • 1 Tablespoon of soy sauce
  • 1 Tablespoon of Korean bbq sauce
  • 1 Teaspoon of sriracha
  • Pinch of salt and pepper

Procedure:

  • Place a pot with 3 cups of water the the stovetop, medium-high heat
  • Chop chives for garnish, set aside
  • Place a pan (preferably cast-iron) on the stovetop, also at medium-hight heat
  • Slice radishes into half-moon’s
  • Chop shallot into small pieces
  • Slice chicken breast into bite size pieces
  • Season chicken with salt and pepper
  • Saute until cooked through but still tender
  • Mix soy sauce, Korean bbq sauce and sriracha together in a bowl
  • Place rice noodles in the boiling water, cook 3-4 minutes, occasionally stirring
  • Drain in a colander, continue to rinse until noodles are no longer hot.
  • Place sauce into a closable container, add noodles. Close container and shake shake shake.
  • Pour into a bowl
  • Sprinkle radish,chicken and arugula on top of the cold noodles
  • Drizzle with sriracha for more heat and sprinkle chives
  • ENJOY!
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Sweet peach and blueberry spring rolls with a honey-mint sauce!

Snack or Dessert

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Yields: 4 whole sweet spring rolls OR 8 mini spring rolls

Ingredients:

For spring rolls-

– 1 fresh peach

– Handful of blueberries

– Sprig of mint

– 4 oz of lime juice

– 1 package of rice noodles

– 1 package of rice paper – 8 1/2 inch or ‘small’

– 1 Tablespoon of honey

For sauce-

– 1 Tablespoon of honey

– 4 oz of lime juice

– Spring of mint – 3 to 4 leaves of mint

– Tsp of sugar

Procedure: Sauce

– Chiffonade the mint (roll the leaves together and then chop horizontally)

– Add mint to a bowl with lime juice, honey and sugar.

– Stir and done. Taste test for adjustments.

Procedure: Spring rolls

– Cut peach in half, avoiding the pit. Then cut peach into slices.

– Tear the mint, set aside

– Cook rice noodles, about 5 minutes in medium-high temperature water.

– Drain and rinse rice noodles.

– Pour honey and lime juice on top of the noodles and mix well.

– Place a damp paper towel or kitchen towel on a cutting board.

– Place warm water in a wide and flat container. So the rice paper is able to lay flat under the warm water.

–  Place 1 sheet of rice paper in warm water, let sit for 1 minute or until silky and flexible.

– Place rice paper on the damp paper towel/ kitchen towel

–  Lay 3 slices of peaches, horizontally in the middle of the rice paper.

– Grab a small amount of noodles (you be the judge) and lay them horizontally on top of the sliced peaches.

– Place 3  more pieces of sliced peach on top of the rice noodles.

– Nestle blueberries around the peaches.

– Sprinkle the pieces of mint over your creation.

– LET’S ROLL!

–  Roll the bottom away from you over the tasty treat. Tighten it by pulling back towards you.

– Fold the left side towards the right and then the right side toward the left.

– And then roll until the ingredients are nice and snug in the beautiful and tasty spring roll that you just made!

– Slice and dip in the honey-mint sauce!

– MMMM so Fresh!

Cold & Spicy Udon lunch noodles

Savory Dishes


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– 2 packets of precooked udon noodles

– 1\2 red pepper

– 1 sprig of green onion also known as (scallions)

– Pinch of crushed red pepper flakes

–  8 oz of soy sauce

– 1 oz of siracha (add less or more depending on your ‘spicy’ preference).

– 3 Tbs of brown sugar

– 1 pack of snap peas

Procedure

– Slice the green onion into small pieces, for garnish.

– Mix together the soy sauce, siracha and brown sugar for the sauce.

– Set 3 cups of water to boil

–  Chop up pepper to desired size, smaller is better for this dish and cooks faster!

– Cut snap peas in half

– Saute peppers and snap peas, 2 to 3 minutes until peppers are tender

– Put udon noodles into the boiling water, about 3 minutes. Separate them once in the water, they tend to stick together.

– Strain the udon noodles , then rinse them in cold water.

– Pour sauce to coat the noodles.

– Place noodles in a bowl, top with red peppers, snap peas and  scallions. Sprinkle with some pepper flakes for extra heat.

–  Gobble them up! Enough for 2 people!