Shrimp Ramen Bowls

MMMMM...... I seriously love a good noodle soup.  This broth is quite similar tasting to Hot and Sour Soup.  I definitely see myself converting it one day.  I absolutely loved this dish and will be making it again soon.  I was low on veggies but you can definitely bulk it up.  My original plan revolved around Coconut Milk however, I left the store without it.

 

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 6 oz box chow mein noodles (feel free to use plain packaged ramen noodles)
• 2 boxes vegetable broth (4 lbs)
• 1 onion, halved and sliced
• 1 package sliced mushroom ( I lightly diced mine)
• 3 cloves garlic, minced
• 1 Teaspoon dried basil
• 1 Teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 tablespoon Sriracha
• salt and pepper, to taste
• 1/2 tablespoon flour
• 2 tablespoons butter
• Cilantro and green onions for garnish.

 

 

Directions:

1. Boil noodles according to package directions.
2. In a large pot melt butter.
3. Add mushrooms and sauté until soft, adding in onions and garlic for last couple minutes and sprinkle with a little salt.
4. Sprinkle onions and mushrooms with flour and stir until thick.
5. Slowly stir in broth and bring to a boil.
6. Add in the rest of the seasonings and sriracha and stir, if you need to add any extra flavors this is the time!
7. Reduce heat and add noddle's and shrimp.
8. Cook until shrimp are pink, around 3-5 minutes.
9. Garnish with green onions and cilantro and serve.

 

 

 

French Onion Beef Stroganoff

I was originally planning on making a recipe from The Pioneer Woman's blog however, I forgot a few essentials at the store......  I guess having a list doesn't always work the way you want.  As I started pulling out all the ingredients I would need I found myself in a bit of a pickle.  Pantry raiding had commenced and I found myself whipping up this delicious meal instead.

 

Ingredients:

• 1/2 bag egg noodles
• 1/2 small yellow onion, diced
• 2 garlic cloves, minced
• 1 lb ground beef
• 1 can condensed french onion soup
• 1 cup sour cream
• 1 tablespoon olive oil
• salt and pepper, to taste
• paprika, for garnish

 

Directions:

1. Boil noodles according to package directions and set aside.
2. In a large skillet heat olive oil over medium heat.
3. Stir in onions and garlic until they start to sweat and add ground beef.
4. Saute beef until cooked throughout and stir in soup and sour cream.
5. Add salt and pepper to taste and bring to a boil.
6. Reduce heat and simmer for about 5-10 minutes. 
7. Add in noodles until completely coated and serve.

Chicken Pad Thai

I love Pad Thai with all my heart!  It is sweet, spicy and DELICIOUS.  My husband and I always order it and it never changes; his chicken star 4, mine chicken star 2!!  Did I mention that he always douses it with additional siracha?  I was impressed with this recipe and really enjoyed it.  It was not quite the same as the restaurants, but each restaurant varies in flavor anyways.  I will definitely be making this again and I will post any updates with recipe changes. 

Ingredients for Sauce:

• 1/4 cup white vinegar
• 1/3 cup fish sauce
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
• 1 tablespoon peanut butter
• 1 tablespoon hoison
• 1/2-1 tablespoon siracha

Ingredients for Pad Thai:

• 1 box Pad Thai Noodles
• 2 thin chicken breasts, thinly sliced strips (slightly freeze before slicing strips)
• 3 tablespoon vegetable oil
• 1 clove garlic, minced
• 1/4 teaspoon crushed red pepper
• 3 stems green onions, diced
• 1 cup tofu, diced
• 2 eggs
• peanuts, crushed
• lime wedges

Directions:  Bake chicken for 10 minutes at 350 degrees and boil noodles according to package directions.  Simmer all sauce ingredients in a small saucepan until thoroughly mixed and set aside.  Heat oil in wok or large skillet and add onions, garlic and red pepper.  Mix in tofu and noodles.   Add in eggs and thoroughly mix until cooked.  Add chicken and 1/2 the sauce and stir everything together.  Give it a taste and add more sauce if needed.  Top with peanuts, additional green onions and lime. 

Thai Beef Noodles

The BEEF is incredible!!!  I was seriously impressed with myself.  My husband was not a big fan of the noodles and suggested I use Ramen noodles next time.  (He thought they were sticky, I liked them!) If you are not a fan of noodles, you should definitely make the beef and serve over rice. 

Ingredients:

• 1 lb sirloin steak, thinly sliced (Place in freezer to slightly freeze before cutting, makes it so much easier)
• 1 package Thai rice noodles
• 1 package frozen stir fry vegetables
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 cups beef broth
• 1/4 cup soy sauce
• 1 tablespoon oyster or hoison sauce
• 1 clove garlic, minced
• 1/4 teaspoon ginger, zested
• siracha, to taste

Directions:  Mix together soy sauce and ginger, place in Ziploc bag with sliced steak and marinate for an hour or so.  Prepare noodles according to package directions, make sure to strain and rinse properly. Return noodles to pot and coat with 1 tablespoon sesame oil.   Heat 1 tablespoon olive oil and sesame oil in a large skillet.  Saute garlic and add beef strips, cook on both sides for about a minute or two.  Cooking time will depend on how well you like your beef.  Remove beef from heat and set aside.  Add vegetables to skillet and saute for a couple minutes, add broth and hoison/oyster sauce and bring to a boil. Remove from heat and toss in noodles and top with beef. 

Chicken Teriyaki Yakisoba

I came across this recipe for baked teriyaki chicken and I immediately started to crave yakisoba.  Why not combine the two?  I absolutely love yakisoba and its always the first thing I order when trying a new teriyaki joint.  This came together so fast and was a huge hit with the hubby.

 

Ingredients:
Teriyaki Chicken

• 2 chicken breasts
• 1 tablespooncornstarch
• 1 tablespoon cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground ginger
• 1/4 teaspoon pepper
• 1/4 teaspoon red pepper flakes (optional)

 

Yakisoba Noodles

• 1 package yakisoba noodles
• 1 14oz bag frozen stir fry vegetables
• 1 tablespoon sesame oil

 

Directions:  Preheat oven to 350 degrees.  In a small saucepan add all teriyaki chicken ingredients except the chicken. Bring to a boil over low heat until sauce thickens, stirring frequently.  Place chicken breasts in a greased casserole dish and pour sauce over.  Bake for 20 minutes covered, flip chicken, and bake for another 15 minutes covered.  Cut cooked chicken into strips and place back in sauce.  In a large skillet add sesame oil and saute frozen vegetables until soft, add noodles, and chicken with sauce.  Toss everything together and serve.