Ok, here is yet another meal made with what I had around (no, I don't usually have boc choy in my kitchen, but Robyn gave me a bunch and I couldn't let it go to waste!). I found a recipe online (below), didn't have all I needed and made this up as follows:
Ingredients:
chopped fresh broccoli, carrots, onion and boc choy, 1tsp garlic.
chow mein noodles
teriyaki sauce
olive oil (and sesame if you have it handy--if not, you probably won't miss it!)
Boil noodles (you only need to cook them about 3 minutes--if you do it too long you won't like them as well!) first and set aside on plate.
Heat olive oil (and a little sesame oil) in skillet, put in garlic and veggies and stir-fry until desired 'crisp-tenderness.' Remove from skillet and set aside.
Add more oil and place noodles in skillet to 'pan fry' (you may need to turn the heat up for a minute) with a few shakes of Teriyaki sauce.
**for kids: at this point I put some noodles on their plate with some broccoli and carrots from the veggie plate.
Return veggies to skillet with noodles, add more Teriyaki sauce (around 1/4 cup) and toss--serve.
**alternatives: add peanuts or cashews, toss with hot chili sauce for some kick. You could also add some shrimp if you needed a sea food meal for the week.
Here is the original recipe I found online (I'll be trying this next--minus the meat and wine--you can sub chicken stock for wine):
Szechuan Noodles recipe:
Serves 3 to 4
Ingredients:
1 pound fresh noodles (Shanghai thin noodles are good)
1/2 pound chicken breast, cut into strips
4 ounces shrimp, shelled and cleaned
1/2 bok choy, cut into bite-size pieces
1/2 cup carrot, cut on the diagonal
1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
1 onion, shredded
1 clove garlic, minced
1 tablespoon light soy sauce
2 tablespoons hot bean sauce
1/2 teaspoon salt
5 tablespoons cooking oil for stir-frying
Marinade:
1 teaspoon wine
1 teaspoon light soy sauce
1 teaspoon cornstarch
Sauce:
1/2 cup stock
1 teaspoon light soy sauce
1 tablespoon chili oil
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Preparation:
Mix together marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix together sauce ingredients. Set aside. Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
This was good and filling--and easy! It would be even better with this dressing:
Boil noodles (you only need to cook them about 3 minutes--if you do it too long you won't like them as well!) first and set aside on plate.
**alternatives: add peanuts or cashews, toss with hot chili sauce for some kick. You could also add some shrimp if you needed a sea food meal for the week.
Here is the original recipe I found online (I'll be trying this next--minus the meat and wine--you can sub chicken stock for wine):
I chopped the veggies, steamed rice and toasted fresh tortillas--then mixed whatever sounded good (beans, rice, cilantro, olives, onion, canned chilies)--rolled into tortillas, placed in pan and topped with enchilada sauce. I baked it at 350 for 30 minutes--then topped with cilantro and tomatoes before serving.
**alternative suggestions: topping with Colby's home-made guac (recipe below in 'burrito bar'), using sliced peppers as well. (If you don't want super crunchy veggies--sautee onion and peppers for a few minutes to bring to 'crisp-tender' state before mixing all ingredients and baking).
