Chinese Egg Noodle Stir Fry

I love a stir fry; I make them a lot of them on Fridays (so-called Stir Fry-days at my house. I know I am hilarious, and a fan of Archer). Normally I make my stir fry with beef or chicken and I serve it alongside rice. To shake things up, I decided to make it with eggs and mushrooms and bought some Chinese egg noodles to replace my rice.

Chinese rice noodles have a fantastic chewy texture; I found them in the international section of my local grocery store and they were very inexpensive. I highly recommend using them at home!

This sauce is sweet and sour and lightly spicy; the ketchup doesn’t make it taste tomato-ey, I promise. It rounds the whole sauce out. The sauce thicken as it cooks and coats the noodles perfectly; the eggs absorb the flavor of the sauce as they cook. Easy, fast, cheap- the perfect weeknight meal!

Ingredients:

8 ounces Chinese egg noodles, cooked according to package instructions

1 tablespoon canola oil

1 cup sliced shiitake mushrooms

5 cloves of garlic, minced

3 scallions, sliced

1/4 cup soy sauce

1 tablespoon brown sugar

1 1/2 tablespoons lime juice

1 tablespoon sesame oil

1 tablespoon ketchup

1 tablespoon chili paste

3 eggs

2 cups baby spinach

Method:

Cook the chinese noodles to package instructions; drain and set aside.

Heat a large skillet over medium heat. Add the oil the pan and bring to heat. Add the mushrooms and saute 4 minutes, until they begin to brown. Add the garlic and onions and cook until fragrant, about a minute. Add the soy sauce, brown sugar, lime juice, sesame oil, ketchup and chili paste. Bring the mixture to a boil.

Add the noodles to the pan and toss in the sauce to coat. Remove to a plate. Add the eggs and cook while stirring until they are set, about two minutes. Add the noodle mixture back. Stir in the spinach and cook for 1 further minute. Remove from heat and enjoy!

Comments

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Watership Down Kitchen

Search This Blog