Teriyaki Beef Noodle Bowls

Source: rachaelray.com
I made several changes to this recipe to suit my tastes, but I used the idea from the source. It turned out to be delicious!


Ingredients:
For the teriyaki barbecue sauce:
1/2 cup beef or chicken stock
1 cup ketchup
1/2 cup teriyaki sauce or low sodium teriyaki sauce
1/3 cup honey or agave syrup
3 cloves garlic, finely chopped
1/2 palmful coarse black pepper
1 1-inch piece of ginger root, peeled
(I just mixed 1/4 cup soy sauce with 1/4 c rice vinegar, 2 tbsp brown sugar, 1 garlic clove and 1 tsp grated ginger together in a bowl for the sauce)

For the steak or chicken, veggies and spaghetti:
1 cup frozen shelled edamame
3/4 pound flank steak or boneless, skinless chicken breasts
1 bundle broccolini or 1 small head broccoli
Salt
1 pound whole wheat or whole grain spaghetti
2 tablespoons vegetable oil or peanut oil
4 scallions, very thinly sliced on an angle

Preparation
Place the ingredients for the barbecue sauce in a small pot and bring to a boil. Reduce the heat to low and simmer for 20 minutes to thicken and concentrate the flavor a little. Remove the ginger root.
Place a large pot of water on the stove to boil.
Pour a cup of edamame from the freezer into a bowl to defrost. Add the meat to the freezer to firm up, about 15 minutes.
Trim the broccolini or broccoli and cut into 2-inch pieces. Add salt to the boiling water and cook the broccolini or broccoli to tender-crisp, 5 minutes. Remove the broccolini with a spider or slotted spoon and drain well. Drop the pasta into the water and cook to al dente.
Remove the meat from the freezer and slice it very thinly on an angle, against the grain if you're using beef.
Heat the oil, a turn of the pan, in a large skillet or wok over high heat until smoking. Add the meat and stir fry until brown. Add the edamame and broccolini or broccoli and pour in the sauce. Drain the pasta and toss into the skillet to combine.
Serve in bowls topped with scallions.

Seared Teriyaki Beef Rolls with Gingered Vegetables and Cocount Almond Rice

I recently purchased the new Robin Miller cookbook and immediately earmarked this recipe. It was really very good and easy to make. If you don't own a cookbook by Robin Miller, I suggest you purchase this one.

Source: Robin Miller Rescues Dinner

Ingredients:
1/3 c reduced sodium soy sauce
2 tbsp honey
1 sirloin steak 2-2.5 lbs, pounded to 1/2 inch thickness
4 tsp canola or peanut oil
1 red bell pepper, seeded and chopped
1 tbsp fresh ginger, minced
2 garlic cloves, minced
2 scallions, chopped
salt and pepper

Directions:
1. In a shallow dish, whisk together the soy sauce and honey. Add the steak, turn to coat and set aside.
2. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add the bell pepper, ginger and scallions and cook, stirring frequently, for 3-5 minutes, until the vegetables are soft. Remove from the heat and season with salt and pepper.
3. Remove the steak from the marinade (reserve the marinade) and place on a flat surface. Top the steak with the cooked vegetables (wipe out and reserve skillet). Starting from the smaller end, roll up the steak crosswise and secure with wooden picks.
4. Heat the remaining 2 tsp oil in the skillet over medium-high heat . Sear the steak for 30 seconds on each side. Add the marinade and simmer, turning the steak once, until the liquid evaporates and the steak is medium-rare (I like mine well done) 5-7 minutes.
5. Transfer the steak to a cutting boars and let stand for 5 minutes. Cut the steak crosswise into 1" thick rounds.

Side Dish: Coconut Almond Rice
Toast 1/4 c sliverd almonds in a medium saucepan over medium heat for 3 minutes, or until golden brown. Add 2 cups quick cooking rice, one 14 ounce can unsweetened coconut milk, and 1/4 c water and bring to a boil. Cover, remove from heat, and let stand for 5 minutes. Season with salt and pepper ( I also added diced pinneapple to the end product.)

Hoisin Pork and Snow Pea Stir - Fry

I used to be afraid of Asian sauces until I discovered Hoisin Sauce. I am so glad that I tried it. It is sweet and salty and can be used in a variety of dishes. I didn't enjoy this dish as much as I should have because we were having problems with our AC and I felt too hot to eat. I will definitely make it again. My husband took the leftovers to work and said that it was better the next day.

4 oz uncooked rice noodles or rice ( I used angel hair pasta)
2 tbsp soy sauce, divided
1 lb pork tenderloin, chopped into strips
3/4 c fat free, low sodium chicken broth
1/4 c hoisin sauce
1 tbsp cornstarch
1 tbsp honey
4 tsp sesame oil, divided
3 c snow peas, trimmed ( about 1/2 pound)
1 red bell pepper, diced
1 tbsp fresh ginger, grated
1 tsp grated garlic
1/2 c chopped green onions

Prepare noodles according to package directions. Drain and keep warm.

Combine 1 tbsp soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tbsp soy sauce, broth , hoisin, cornstarch and honey in a medium bowl. stirring with a whisk until smooth.

Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add remaining 1 tsp sesame oil to pan. Stir in peas, bell pepper, ginger and garlic; saute 30 seconds. Return pork to the pan; stir in broth mixture. Simmer 2 minutes or until sauce is thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over noodles or rice.

Yield: 4 servings (serving size: 3/4 c noodle and 1 c pork mixture)
WW points: 8

Asian Turkey Lettuce Wraps

If you love asian flavors and you want something light and healthy to make for dinner on a weeknight, than this recipe is for you. I loved the yummy asian flavors and I also loved that this came together really quickly which is perfect after working all day.

Source: http://picky-palate.com

Ingredients:
2 tbsp extra virgin olive oil (I used 1 tbsp)
1 c finely chopped onion
1 lb ground turkey
salt and pepper
1/4 tsp garlic salt
1 12 oz bag broccoli slaw ( I used coleslaw mix)
1 small can drained water chestnuts ( I omitted)
1/2 c teriyaki sauce
1 tsp sesame oil
butter or iceburg lettuce leaves

Place oil into a large skillet and cook over medium heat. When oil is hot, add onion and cook until soft. Add turkey, salt , pepper and garlic salt. Brown and crumble until cooked through. Chop water chestnuts.

When turkey is cooked, stir in slaw. water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves.

Kung Pao Chicken

This is a very easy and delicious recipe. I paired it with Chinese noodles and roasted broccoli and cauliflower. I will definitely make this again.

Source: http://penniesonaplatter.wordpress.com

Ingredients:
1 lb boneless-skinless chicken breasts, cut into 1" pieces
1 tbsp cornstarch
2 tsp sesame oil
3 tbsp chopped green onions
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
2 tbsp rice wine vinegar
2 tsp sugar
2 tbsp soy sauce
1/3 c dry roasted peanuts

Combine the chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in a wok or a large deep dish skillet over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove the chicken from the wok.

Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.

Combine vinegar, sugar and soy sauce in a small bowl. Mix well and add to the wok.

Return the chicken to the wok and coat with the sauce. Stir in the peanuts. Heat thoroughly and top with addition green onions if desired. Serve over rice or noodles.

Sesame Noodles

This made a perfect side dish to the vegetarian pot stickers. I loved the flavor combo in this dish. I think that it would also be fabulous mixed with chicken to make it a little heartier.

Source:
Rachael Ray Yummo Cookbook

Ingredients:
Salt to taste
1 pound angel hair pasta
1/4 c low-sodium soy sauce
2 tbsp Tahini
2 tbsp toasted sesame oil
2 pinches cayenne pepper
2 cloves of garlic, minced
1 inch grated ginger
3 scallions, thinly sliced
1 large carrot, grated
Toasted sesame seeds for garnish
Crushed red pepper flkes, for garnish

Directions:
Boil water over high heat. When it comes to a boil, add salt and pasta. Cook until al dente.

Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic and ginger in a bowl. Whisk until smooth.

Drain pasta and run it under cold water until noodles are chilled.

Combine noodles and sauce in a large bowl untl the noodles are coated with sauce. Add the veggies and toss to combine. Garnish with sesame seeds and crushed red pepper flakes.

Vegetarian Pot Stickers

I really love to eat Asian food, but I only like to eat it at home for the most part because I can control what is in it. I am a very picky eater and I will not eat anything that has fish in it or is too saucy. If I see a recipe that calls for anything that has fish in it, I will only eat it if I can eliminate the fishy substance. I only have a few Asian recipes that I will eat and potstickers is one of them. This recipe caught my attention because it is vegetarian, which means no fish. I also used to be a vegetarian so I still crave lots of vegetables. These were so good that I had a hard time eating only a few because I wanted to eat the whole batch! The only thing that I did different is omit the sambal in the dipping sauce and replace it with brown sugar. I prefer sweet to spicy any day. I have included the original recipe, but the substitution that I made was delicious.

Source: Food Network

Ingredients:
1 red onion, sliced
1 tbsp minced ginger
1 c mushrooms
1 c cabbage, shredded
1 c chopped garlic or chives
1 tsp white pepper
1 tsp sesame oil
1/4 c chopped cilantro
1 package round dumpling skins, also called gyoza
salt to taste
canola oil

Directions:
In a wok or a large saucepan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and garlic. Season. When the mixture is soft, place in a colander to drain. Add the sesame oil and cilantro when mixture has cooled. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coated with oil place the dumplings down. When the bottom gets brown, add 1/4 cup of water to the pan and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy. Serve with dipping sauce.

Spicy Soy Dipping Sauce:
1/3 c soy sauce
1/3 c rice wine vinegar
1/3 c sliced scallions
1 tsp sesame oil
1 tsp sambal

Whisk the ingredients together until blended.

Moo Shu Noodles

I saw this on an episode of The Rachael Ray Show and I decided to make it because it looked so delicious and didn't have a lot of ingredients, which was perfect for a work day. It was really good and my family loved it. The only thing I would do differently next time is add some more veggies and use chicken instead of pork.

Source: Rachael Ray

Ingredients:

Salt
1 12-ounce package of egg fetuccine ( I used whole wheat spaghetti)
4 tbsp canola or vegetable oil, divided ( I omitted)
2 eggs, beaten (I omitted)
3/4 Ib boneless pork chops, thinly sliced
Ground black pepper
1 bunch of scallions, thinly sliced
2 tbsp ginger ( about a 2" piece) , peeled and grated
3-4 cloves of garlic, finely chopped or grated
1/2 pound shitake mushrooms, stems removed and caps thinly sliced
1/2 c hoisin sauce
3 tbsp soy sauce
1/2 small head of Napa or Savoy cabbage, thinly sliced
1/2 c chicken stock

Directions:

Place a large pot of water over high heat to boil. When the water comes up to a bubble add some salt and the fetuccine. Cook the pasta to al dente. Drain and reserve.
Scramble the eggs in a small frying pan and set aside (I omitted this step).
Place oil in a large skillet over medium-high heat with 3 turns of the pan of oil or 3 tbsp of oil. Season the pork with salt and pepper, add to the pan and cook, stirring ocassionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and keep warm.
Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender. about 1 minute.
Combine the hoisin and soy sauce together in a small bowl.
Add the cabbage to the pan and stir -fry until tender, about 5 minutes. When the cabbage is tender, add the pork and scrambled eggs back to the pan along withe the sauce mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the cooked pasta. Serve warm.

Yields 4 sevings

Asian Noodle Salad

My husband loves stir fried foods, but I get really tired of the same old ones lumped together with rice. When I saw this recipe on pioneerwoman.com, I knew that this would be a good substitution for a stir fry. This is a really great salad. I made it with chicken to give it some added protein and I also prefer to eat it warm, rather than cold like a traditional salad.

Source: pioneerwoman.com adapted from Jaime Oliver.

For the salad:

1 package of linguine noodles, cooked, rinsed and cooled ( I used 1/2 package of whole wheat thin spaghetti)
1/2 to 1 head of sliced Napa cabbage
1/2 to 1 head of sliced purple cabbage ( I used 1/2 package of shredded cabbage)
1/2 to 1 bag of baby spinach ( I omitted)
1 red bell pepper
1 orange or yellow bell pepper
1 green bell pepper
1 small bag of bean sprouts ( also called mug sprouts) ( I omitted)
3 sliced scallions
3 peeled, sliced cucumbers ( I used 1.5)
chopped cilantro
1 can whole cashews, lightly toasted ( I omitted)

Dressing:
Juice of 1 lime ( I used 2 limes)
8 tbsp olive oil (I omitted)
2-3 tbsp sesame oil
8 tbsp soy sauce ( I used 4 tbsp)
1/3 c. brown sugar
3 tbsp. fresh ginger, chopped ( I grated it)
2 cloves of garlic, finely chopped
2 jalapeno peppers, chopped ( I used 1)

Combine all of the ingredients. Whisk together the dressing ingredients and pour over the salad. Mix well and serve on a platter.