Monthly Archives: February 2015

Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

  • Time to Prepare: 15 minutes
  • Time to Cook: 20 minutes
  • Servings: 2

rotw1

Ingredients:

  1. Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
  2. Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
  3. Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
  4. Divide into two bowls and garnish with sesame seeds.

BBQ Pork Turnip Noodle “Ramen” for Two

BBQ Pork Turnip Noodle “Ramen” for Two

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Servings: 2

rotw1

Ingredients

  • For the pork:
  • 1 large garlic clove, minced
  • 1/2 inch fresh ginger
  • 1 scallion, diced
  • ½ pound pork tenderloin (ask butcher)
  • 2 tablespoons low-sodium soy sauce
  • 1.5 tablespoons dry sherry
  • 1/4 teaspoon Chinese Five-Spice
  • 1/2 tablespoon honey
  • For the ramen:
  • 3 scallions, diced + 1 scallion diced for garnish
  • 1 inch piece of ginger, peeled and minced
  • 2 garlic cloves, halved
  • ½ tablespoon extra virgin olive oil
  • 4 cups chicken stock
  • 1 large egg
  • 1.5 tablespoons low-sodium soy sauce
  • 1.5 oz champignon mushrooms
  • 2-2.5oz snap peas
  • 1 large turnip or 2 medium turnips, Blade C, noodles trimmed
  • 1 medium carrot, peeled, Blade C, noodles trimmed
  • cilantro leaves, to garnish

Instructions

  1. In a Ziploc bag or shallow dish, mix the garlic, ginger, green onions, soy sauce, sherry, Chinese Five-Spice, ½ tablespoon of the honey, and pork. Seal the bag or cover the pan and marinate, refrigerated for at least 2 hours. Shake the bag to mix up the marinade occasionally.
  2. Preheat the oven to 450 degrees. Place a cast iron skillet (or oven-safe skillet) into the oven as you set it to preheat to heat for about 15 minutes. Once heated, remove with oven mitts and add in the pork, place back in the oven and let cook for 10 minutes. Remove from the oven, baste with any pan juices and then let cook for another 10-15 minutes. The pork is done when the internal temperature is 140-145 degrees. Remove from the oven, tent with foil and let rest for a least 10 minutes before you slice it thinly.
  3. While pork roasts, hard boil the eggs: in a small pot, add in the eggs and cover with about ½-1” of water and bring to a boil. Once boiling, cover and let cook for 12 minutes. Run under cold water gently and then once ready to handle, peel eggs and halve.
  4. While pork roasts and eggs boil, place a large pot over medium-high heat and add in olive oil. Once heated, add in the scallions, ginger and garlic and cook for 1 minute or until fragrant. Then, pour in the chicken stock, cover and bring to the boil, then simmer, covered for about 10 minutes. Then, add in the soy sauce and mushrooms, letting cook for 1-2 minutes. Then, add the snap peas and turnip noodles and cook for 2-3 more minutes or until noodles are cooked to al dente or your preference.
  5. Using pasta tongs, carefully transfer the noodles to two serving bowls and ladle over with the broth mixture. Top with the sliced barbecue pork and half an egg each. Garnish with carrot noodles and then cilantro, if desired.