Sticky Chinese Pork and Vegetables

Fakeaway at it's finest tonight.  Tender pork and crisp vegetables in a sweet yet slightly spicy sauce served on a bed of rice noodles.  Quick, easy and best of all it's nicer on the hip pocket.

The key to making fakeaway Asian meals at home is to ensure that you have all the ingredients ready as once you start cooking the meal comes together very quickly.

No need to marinade the pork fillet as it's a tender meat - also it's one that cooks quickly. So a quick toss in a chinese five spice based sauce while you prep all the other ingredients is all that was needed.  

We used rice noodles as they are gluten free but you can use any noodle you prefer or even rice if desired.  You will need something however to help soak up the delicious sauce.

Not a fan of chilli or love chilli - adjust the quantities to suit yourselves.

A switch I did was use peanuts.  The original recipe called for cashews but I had peanuts - use any nuts you like to be honest.

No doubting that this dish just rose to the top of the pork dish list of favourites.  Even my mother had seconds!  

Sticky Chinese Pork and Vegetables

(Recipe adapted Taste.com.au)

Serves: 4

600 grams pork fillet, thinly sliced

2 tablespoons brown sugar

1 1/2 tablespoons gluten free soy sauce

1/2 teaspoon Chinese five spice

2 teaspoons fish sauce

250 gram packet dried rice stick noodles

1 1/2 tablespoons vegetable oil

1 red onion, halved, cut into thin wedges

1 tablespoon grated ginger

2 teaspoons crushed garlic

1 teaspoon crushed chilli

1 red capsicum, thinly sliced

1 carrot, halved, sliced diagonally

1 teaspoon gluten free chicken stock powder

1/4 cup water

2 teaspoons cornflour

1 bunch baby pak choy, roughly chopped

250 grams snow peas, trimmed

1/4 cup gluten free oyster sauce

1/4 cup dry roasted peanuts

1 long red chilli, sliced diagonally

Combine pork, sugar, soy sauce, five spice and fish sauce in a medium bowl. Toss to coat.

Prepare rice stick noodles, following packet directions until tender. Drain well. Cover to keep warm.

Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Stir-fry pork, in 2 batches, for 1 to 2 minutes or until golden. Transfer to a bowl.

Heat remaining oil in wok over high heat. Stir-fry onion, ginger, garlic, chilli, capsicum and carrot for 5 minutes or until just tender. 

In a small jug mix stock powder, water and cornflour until combined.  

Add pork, pak choy, snow peas, stock mixture and oyster sauce. Stir-fry for 2 to 3 minutes or until pork is cooked through and snow peas are tender. 

Serve with rice noodles and sprinkle with peanuts and sliced chilli.

(Click here for a printable version of this recipe)

Asian Peanut Noodles with Chicken

News Flash - I am absolutely in love with Skinnytaste - I won't lie.  It's a web site full of skinny recipes, not to mention skinny tips, that totally makes me drool while I am reading every new recipe that is uploaded.  Gina is amazing.  So if you haven't been to her site, pop on over as I am sure that you will absolutely love it.

This recipe is a Skinnytaste recipe.  One I had actually had my eye on for awhile.  Who am I kidding I want to cook everything from Skinny Taste.

Seriously though what could go wrong to tantalise the taste buds with chicken, noodles and vegetables enveloped in a spicy, crunchy, sweet and salty thick peanut sauce that was absolutely to die for.  Whilst there was a little modification from the recipe trying to make this Gluten Free friendly I don't think I have changed it a great deal.  I did omit one step as I knew my rice noodles wouldn't handle being tossed in the sauce so I just plated them up and layered the rest of the dish on top.  I originally thought I would use Korean Sweet Potato Noodles but I seriously did something wrong with them and they ended up in the bin.  

Overall this dish was enjoyed by all.  Garnished with chopped peanuts and coriander with lime wedges to enable you to add extra flavour it was definitely a winner.

Asian Peanut Chicken with Noodles

(Recipe adapted from Skinny Taste)

Serves: 6

SmartPoints per Serve: 9

For the Peanut Sauce:

1 cup reduced sodium chicken stock

5 tablespoons Mathers peanut butter

1 tablespoon Sriracha chili sauce

2 tablespoons honey

2 tablespoons gluten free soy sauce

1 tablespoon freshly grated ginger

2 cloves garlic, minced

For the chicken:

500 grams chicken breast, cut into thin strips

salt
pepper

1 tablespoon Sriracha chili sauce (more or less to taste)

juice of 1/2 lime

4 cloves garlic, crushed

1 tablespoon fresh ginger, grated

1 tablespoon gluten free soy sauce

1/2 tablespoon sesame oil

200 grams rice noodles

4 spring onions, chopped

1 -1/4 cups shredded carrots

1- 1/4 cups cup shredded broccoli slaw

1 cup bean bean sprouts

2 tablespoons chopped peanuts

1 lime, sliced into wedges

coriander for garnish (if desired)

Combine 1 cup chicken stock, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Meanwhile season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large frying pan or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Once the noodles are cooked, drain and toss with peanut sauce (add additional chicken stock if needed to loosen the sauce).Add chicken to the noodles and toss to combine.

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with coriander, peanuts and lime wedges.

OR (as I did):

Drain noodles and spread over serving platter.

Add cooked chicken to the peanut sauce and toss to combine (add additional chicken stock if needed to loosen the sauce).

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Add chicken mixture to vegetables and stir well to completely combine.

Once warmed through, place chicken mixture on top of noodles.  Garnish with coriander, chopped peanuts and lime wedges.

(Click here for a printable version of this recipe)

Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli

One thing we don't cook enough with is Lamb.  It's one of those meats here in Australia that you can get a cheap leg or shoulder of lamb but all the other cuts are really expensive. We love lamb, especially a roast, but it's not on the menu very often.  Which is s shame.

I'd recently asked our son what he fancied for dinner and he replied "a lamb stir fry would be really nice Mam - we haven't had one of those for a long time". I thought this was an interesting answer but to be honest it's nothing out of the ordinary for anyone in our family to request something outside the norm.

I came across a new butchers,  Australian Butchers Store, near work (I normally buy all our meat over in Clayton) and I must say I was a little excited about this.   In fact I was pretty impressed with the butchers.  Having only opened recently it was my first chance to go in there and have a look around.  Needless to say the ban on my buying any meat for our freezer went out the window as I came home armed with lots of bargains which included lamb strips.

Using my old friend Google I started looking for a stir fry recipe to cook using the lamb strips.  this was a harder challenge than I thought.  There are actually not that many Asian recipes using lamb.  I finally came across a recipe that sounded really nice.  I hadn't noticed what site it was on but I started reading the recipe and thought to myself this sounds pretty good.  I will cook this and then I read on further only to start laughing at the serving suggestion given.... and couldn't stop laughing. 

Serving Suggestions

Serve with rice or potatoes or fill a pitta bread or tortilla wrap with the stir-fry.

To my surprise the recipe was actually on the Irish Food Board which I guess explains the potatoes??  Please if you are Irish do not take offence to this post - I thought the comment was magic.  I actually cooked this recipes (although I did adapt slightly) but served ours with rice noodles.  It was absolutely delicious and enjoyed by everyone.

The meat and vegetables were tender and laced with the sweetness of the hoisin sauce and traces of the Chinese five spice.  It was a simple dish but bold at the same time.  I would defintely suggest you give this Asian number a go.

Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli

(Recipe adapted from Bord Bia)

Serves: 6

200 grams dry thick rice noodles

2 cloves garlic, chopped

1 tablespoon finely grated ginger

1/2 teaspoons Five Spice Powder

2 tablespoons soy sauce

1 tablespoon olive oil

2 tablespoons rice wine

freshly ground black pepper to taste

900 grams lean lamb strips

2 tablespoon oil

2 carrots thinly sliced

1 onion, sliced

200 grams button mushrooms, sliced

1 head of broccoli, cut into florets

4 tablespoons hoisin sauce

Cook rice noodles as per packet instructions.  Drain and set aside.

Combine the garlic, ginger, five spice, soy sauce, rice wine and pepper together in a medium bowl.  Add in the lamb strips and mix well to combine.  Allow to stand for at least 30 minutes or longer if time permits.  

Heat half the oil in a wok or frying pan. Then add in the vegetables and cook for 2-3 minutes. Remove from the wok. Stir-fry the lamb in 2 batches.

Return the vegetables to the wok, add back in the cooked lamb and stir in the hoisin sauce. Mix well together.

Place noodles on a a large serving platter and top with lamb stir fry.  Serve immediately.

(Click here for a printable version of this recipe).

Stir Fried Garlic Chilli and Basil Chicken with Rice Noodles

Late in 2017 we, as a family, were faced with a challenge!  Our son's partner was diagnosed with having Coeliac disease therefore meaning we would have to change the way we cook a variety of foods to accommodate this.  It has never been thought of by any of us as a problem or an issue.  As unexciting as having a disease can be we all decided that this would be easy and that with a few changes here and there we can all still enjoy food and cooking without compromising tastes etc.

So just incase you are unawares Coeliac disease is where the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage. People with coeliac disease remain sensitive to gluten throughout their life, so in this sense they are never cured. However, a strict gluten free diet does allow the condition to be managed effectively.  A strict, lifelong gluten free diet is currently the only recognised medical treatment for Coeliac disease. By removing the cause of the disease, a gluten free diet allows the small bowel lining to heal and symptoms to resolve. As long as the gluten free diet is strictly adhered to, problems arising from Coeliac disease should not return. Relapse occurs if gluten is reintroduced into the diet. Coeliac disease affects on average approximately 1 in 70 Australians. However, around 80% of this number remain undiagnosed. This means the vast majority of Australians who have Coeliac disease don’t yet know it.

I remember years ago upon first learning of all these allergies, such as gluten, dairy, fructose, and thinking to myself "oh that poor person - they must miss out on so many things".  The fact of the matter is years ago they did miss out on so many things.  Years ago it was hard to find suitable safe things to eat so they did go without.  Today however the world is far more aware of these allergies and diseases and "special" foods are more readily available.

To be honest I am surprise how easy it is to omit gluten from some meals that we cook - others have been challenging but it's all about learning.  Learning to change, experimenting with other ingredients and ideas whilst trying not to compromise the taste.  I will put my hand up right now though and admit I do not like working with Gluten Free frozen pastry - it sucks big time and my quiche failed completely.  LOL!  I am sure that there will be more interesting adventures with foods....

Anyhow I have to say that a stir fry is always a quick option for dinner especially after a busy working day.  Thankfully rice and rice noodles are Gluten Free along with many other Asian ingredients these days. I substituted the soy sauce in the original recipe for Gluten Free soy sauce but obviously if you are not on a Gluten Free diet you could just normal soy sauce.

When it comes to cooking Asian meals at the House of Murray it's all about finding that flavour - you now the flavours that will be different, tempt the tastebuds from the first mouthful and the dish that you just want to keep eating even though you are full.  Everyone knows this desire.... mmmm.

This recipe does that.  The flavours of the garlic, chilli and fresh basil coupled with the fresh vegetables, tender chicken and the soft rice noodles was magic.  Drizzled with fresh lime juice the taste was so vibrant and the crunchiness of the beanshoots and sesame seeds just made every mouthful enjoyable.  I also did not have Thai basil at the time so substituted this with normal basil and while it wasn't as spicy as the Thai variety it was still very pungent.

Talk about a mouthful of freshness...  I am sure that you will enjoy this as much as we did.

Stir Fried Garlic, Chilli and Basil Chicken with Rice Noodles

(Recipe sourced from Weight Watchers Australia)

Serves: 4

SmartPoints per Serve: 4

500 grams lean chicken breast, fat trimmed, thinly sliced

2 cloves fresh garlic, crushed

1 whole fresh red chilli, finely chopped, plus extra to serve

1/4 cup Gluten Free soy sauce

140 grams dry rice noodles

cooking spray

2 medium red onion, sliced

1 medium Capsicum, red, raw, thinly sliced

300 grams snow peas, halved lengthways

70 grams fresh bean sprouts

1 cup fresh Thai basil or basil plus extra to serve

1 medium fresh lime, cut into cheeks

2 teaspoons sesame seeds

Combine chicken, garlic, chilli and half the soy sauce in a medium bowl. Set aside for 10 minutes to marinate.

Meanwhile, cook noodles in a large saucepan of boiling water for 2-3 minutes or until just tender, drain. Set aside.

Heat a large wok over medium-high heat and lightly spray with oil. Stir-fry onion and capsicum for 2 minutes or until softened and lightly browned. Transfer to a plate.

Reheat wok and stir-fry chicken in 2 batches for 2-3 minutes or until cooked. Return onion, capsicum and chicken to the wok.

Add snow peas, bean sprouts, basil, noodles and remaining soy sauce. Stir-fry for 1-2 minutes or until heated through and cooked.

Serve garnished with extra basil.

(Click here for a printable version of this recipe)

Pork Pad See Ew - หมูทอดดูเอล

Thank God for Friday night Fake-away.... it doesn't get better than this dish nor can it get any easier to create this Thai style noodle dish at home.

 

Firstly let me tell you that this meal is such an easy one to prepare, cook and put on the table in under 30 minutes or so and your family will thank you for an amazing dish that actually took you minimal effort.  In fact I am pretty certain that they will think that you organized Thai Take Away.
 

Pad See Ew is a standard lunch fare among Thais and is very popular dish in Thai restaurants outside of Thailand. The soft, chewy rice noodles pan fried with pork, Chinese broccoli and a soy sauce mix, it is easy to understand why it is a comfort food for many.

The simple ingredients in this dish are readily available combined make for a really light noodle dish that is refreshing but yet very filling.  Using pork mince was quick and easy and actually not as stodgy as larger meat pieces.  The tartness of the fresh lime juice combined with the saltiness of the fish sauce and the sweetness of the kecap manis kept the dish fresh and vibrant.

I really urge you to give your family the opportunity to try this meal - you won't regret it.

 

Pork Pad See Ew - หมูทอดดูเอล

(Recipe adapted from Weight Watchers Weeknight One Pot Cookbook)

Serves: 4

SmartPoints per serve: 11

200 grams dry rice noodles, think

1 tablespoons canola oil

500 grams lean pork mince

2 cloves fresh garlic, crushed

1 teaspoons fresh ginger, finely grated

1 whole fresh red chilli, thinly sliced

2 medium eggs, lightly beaten

1 bunches gai lan (Chinese broccoli), coarsely chopped

2 individual green shallots, thinly sliced

2 tablespoons kecap manis

1 tablespoons fish sauce

1 tablespoons lime juice

2 cup bean sprouts

2 carrots, peeled and coarsely grated

1/4 cup roasted peanuts

1/2 cups fresh coriander

1 medium fresh lime, wedges

chilli flakes, if desired

Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.

Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mince, garlic, ginger and chilli, breaking up lumps, for 7–8 minutes or until browned. Transfer to a plate.

Reheat wok over high heat. Stir-fry egg for 1 minute or until just set.

 

Add gai lan and shallots and stir-fry for 1 minute.

 

Add mince mixture, kecap manis, fish sauce, juice, sprouts, carrots and noodles and stir-fry for 2 minutes or until heated through.

 

Sprinkle with peanuts and coriander and serve with lime wedges.  If desired, sprinkle with chilli flakes.

 

 

(Click here for a printable version of this recipe).

 

Mee Goreng with Chicken (Spicy Fried Noodles with Chicken)

Any noodle dish really hits the spot in the Murray household....  I am not kidding either.  There is always a serious shortage of leftovers (which we take for lunches) when noodles are on the dinner menu.  No complaints I am so glad that everyone enjoys.

We often visit a restaurant, Petling Street (I've probably talked about it before) which is located in Clayton and is definitely our favourite Malaysian restaurants.  Oliver always orders one of two noodle dishes - it's either Mee Goreng or Char Kwai Teow.   Mee Goreng are a spicy fried noodles normally with seafood and a selection of vegetables such as Chinese cabbage, mung beans, etc., and are delicious.

 

This is an easy version of Mee Goreng, however I did need to switch some components of the recipe due to the ingredients I had at home but believe that the flavour, which was magnificent, remained true.  This sweet, salty and spicy sauce enveloped the thick noodles (yes we didn't have the thin egg noodles either), chicken and vegetables bringing the dish together as a flavour explosion in your mouth.

 

Served straight from the wok this dish was definitely a winner tonight.

Mee Goreng with Chicken (Spicy Fried Noodles with Chicken)

(recipe adapted from Rasa Malaysia)

Serves: 4

2 220 gram packets hokkein noodles

2 tablespoon Sriracha chilli sauce, or more to taste

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon salt

3 tablespoons oyster sauce

3 tablespoons ketchup

2 tablespoons vegetable or canola oil

600 grams chicken breast, fat removed, thinly sliced

1 tsp minced garlic

3 carrots, slice on diagonal

1 brown onion, sliced

1 red capsicum, sliced

1 cup water

2 Tbsp shao hsing wine

2 spring onions, sliced

2 teaspoons fried shallots

Put noodles in a large bowl and cover with boiling water. Follow packet directions.  Drain.

In a small bowl combine chili sauce, dark soy, sugar, salt, oyster sauce and ketchup. Stir to combine, and set aside.

Heat a large wok over high heat, add the oil. Add the chicken in small batches and stir fry until browning and just cooked. Remove from pan. Repeat with remaining chicken.

To the same wok add the garlic, onion and carrots and cook for 5 minutes, tossing constantly, or until carrots are softened. Add capsicum and cook for a further 2 minutes.

Return chicken to the pan with the noodles and water. Stir-fry continuously until noodles are cooked, 3-5 minutes (depending on the heat of your wok), making sure to cook the chicken through. Add chili sauce mixture, and keep stirring until well combined. The noodles should begin to get a bit drier (no liquid left in the bottom of the wok). Add shao hsing wine and spring onions, stir to combine, and remove from heat. Garnish with fried shallots.

(Click here for a printable version of this recipe)

Sesame and Soy Stir Fried Vegetable Noodles

Vegetables can be boring let's face it. 

Add noodles - instant change and makes eating lots of vegetables in one sitting easy.  We always have noodles on hand and these shelf life noodles are perfect for a whipping up a quick meal.  Using fresh noodles would be fantastic but not as practical as these pantry dwellers.

These noodles laced with the aromatic sesame oil and soy sauce were perfect accompanying Noel's Char Siu Beef Kebabs.   The kebabs were full of flavours and these simple noodles complimented them perfectly.  All the different vegetables release their own flavours so there was no need to make this dish overpowering by using different sauces etc.

Sesame and Soy Stir Fried Vegetable Noodles

Serves: 4

1 x 220 gram pouch Hokkien Noodles

1 x 220 gram pouch Singapore Noodles

1 tablespoon canola or vegetable oil

1 teaspoon crushed garlic

1 onion, sliced

3 carrots, cut into batons

1 red capsicum, sliced

1 head of broccoli, cut into florets

200 grams button mushrooms, sliced

100 grams snow peas, trimmed and halved diagonally

2 teaspoons sesame oil

1 tablespoon soy sauce

Place noodles in a large bowl and cover with boiling hot water.  Allow to stand for 5 minutes, loosening noodles occasionally.  Drain.

Place oil in a wok or large frying pan and heat over high heat.  Add garlic, onion and carrots and cook, tossing constantly, for 5 minutes or until slightly softened.  Add capsicum, broccoli and mushrooms to the wok.  Continue to cook, still tossing, for another 5 minutes or until broccoli is tender.

Add noodles, snow peas, sesame oil and soy sauce.  Toss until well combined.  Cook until noodles are hot and snow peas are just tender.

Serve.

(Click here for a printable version of this recipe.)

Noodle and Vegetable Salad

Noodles are positively delicious - I love them either hot or cold.  

This Noodle and Vegetable Salad is one of my favourites.  I make a huge batch of it and we can take it to work for lunches throughout the week. Best of all this noodle salad is jam packed with vegetables and lots of Asian-fused flavours.  

The vegetables are of the season so you can really use whatever you wish, therefore it can be basic or as interesting as you wish it to be.  

Ultimately a very easy salad (or side dish) to make.  It can be eaten either cold as intended or even warmed through.  I actually like it both ways.  I have also been known to freeze the salad when we have eaten enough and use for quick and tasty lunch boxes.

Noodle and Vegetable Salad

(recipe adapted from WW Everyday Low Point Cooking)

Serves: 4

2 teaspoons sesame oil

1/4 cup sweet chilli sauce

1/4 cup soy sauce

1/4 cup lime juice

1 bunch asparagus, cut into bite size pieces

4 cups cooked egg noodles

4 spring onions, sliced

1 red capsicum, thinly sliced

1 carrot, grated

100 grams snow peas, shredded

1 tablespoon sesame seeds, lightly toasted

In a 2 cup jug mix together the sesame oil, sweet chilli sauce, soy sauce and lime juice until combined.

Lightly steam or microwave the asparagus pieces until tender.  Rinse in cold water until cool.

Place asparagus, noodles, spring onion, capsicum, carrot and snow peas in large bowl.  Drizzle with the sauce.

Toss gently to combine all ingredients.

Place into four takeaway containers (if desired) and sprinkle with sesame seeds.

(Click here for a printable version of this recipe)

Spicy Pork, Black Bean, Eggplant and Mushroom Hot Pot

We are sneaking in a few meals this week using different ingredients as our daughter is away on holidays in Japan.  Yes we are cooking with foods she's not a fan off.... LOL!!  Generally I will boast that both my kids have very cultured palates but we are still working on a few ingredients that sometimes don't get to be cooked due to dislikes.  Eggplants and mushrooms are two avoided vegetables with her.  Apparently it's a texture thing.

Needless to say I thought this dish was wonderful.  Full of flavour and easy to make.  I was actually surprised that it was prepared in a flash and cooked in the oven.

I am not a fan of premade black bean sauce so I did use salted black beans (which I purchased at an Asian food store) making the black bean flavour a little more subtle and not as harsh in my opinion. 

Teamed with steamed Choy Sum and plain noodles I nearly thought I was in Asian for a moment.

Spicy Pork, Black Bean, Eggplant and Mushroom Hot Pot

(recipe adapted from WW Program Cookbook 2015)

Serves: 4

ProPoints per serve: 11

1 tablespoon olive oil

1 medium eggplant, cut into 2cm pieces

1 red onion, finely chopped

200 grams button mushrooms, sliced

2 garlic cloves, crushed

2 teaspoons finely grated fresh ginger

1 teaspoon dried chilli flakes

500 grams lean pork mince

4 tablespoons drained salted black beans (or 2 tablespoons black bean garlic sauce)

1 cup water

440 gram packet egg noodles

2 bunches choy sum, chopped

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Heat half the oil in a large flameproof casserole dish over high heat.  Cook eggplant, stirring, in batches, for 2 - 3 minutes or until browned.  Transfer to a plate.

Reduce heat to medium.  Add remaining oil to the dish.  Cook onion and mushroom, stirring for 5 minutes or until softened.  Add garlic, ginger and chilli.  Cook for 30 seconds until fragrant.  Add mince and cook, stirring to break up lumps, for 5 minutes or until browned.

Return eggplant to pan with black beans and water.  Bring back to the boil.  Bake, covered, for 30 minutes or until pork mixture is thick and eggplant is very tender.

Cook noodles as per the packet instructions.  Drain and keep warm.

Meanwhile boil, steam or microwave choy sum until tender.  Drain.

Serve hot pot with choy sum and noodles.

(click here for a printable version of this recipe)

Vegetarian Noodles

To my delight the House Of Murray is still a very busy place at the moment and YES there has been lots of food consumed.  Needless to say I have a backlog of recipes to share with you.  So my mission is to of course share these with you as well as the food that we are eating now.

This dish is one of my all time favourites either served by themselves as a sneaky comfort food or served with some barbecued meat or fish.  These noodles however have a flavour that tantalises the taste buds and there is normally none left for leftovers the next day.

A simple meal to prepare and cook but one that everyone enjoys.

Vegetarian Noodles

Serves: 4

ProPoints per serve: 5

440 grams hokkien noodles

1 tablespoon sweet chilli sauce

1 tablespoon kecap manis

2 teaspoons soy sauce

1/4 cup water

2 teaspoons oil

1 garlic clove, crushed

1 cm peice of ginger, grated

1 onion, sliced

1 carrot, julienned

1 red capsicum julienned

200 grams button mushrooms, sliced

2 baby bok choy, roughly chopped

100 grams bean sprouts

1/4 cup fresh coriander, chopped

Fill a large bowl with hot water and soak noodles as per packet directions. Drain and set aside.

In a small jug mix together sweet chilli sauce, kecap manis, soy sauce and water.

Heat oil in a large wok or frying pan over high heat. Add garlic, ginger, onion and carrots tossing until onion starts to soften - add a little water if vegetables start to burn. Add capsicum and mushrooms. Stir fry for 3 - 4 minutes.

Add combined sauce and stir through. Add noodles and bok choy tossing to combine.

Stir through bean sprouts and corinader. Serve immediately.

(click here for a printable version of this recipe)

Satay Beef Noodles

Having a plate full of noodles placed in front of you is an amazing treat.... especially when enveloped in a rich yet creamy satay sauce.  But even more so when there was no plan to have noodles at all.  I defrosted beef strips without even knowing what I was cooking in the morning and came home fancying noodles.  So noodles it was.....

 

I got the idea for this recipe from one of my favourite cookbooks, Women's Weekly Chinese Cooking Class Cookbook, an oldie but a goodie!!! My book is actually falling apart.

 

With this dish I actually marinated the beef strips first which of course tenderised the meat but also added to the flavour.  Of course then there was a sauce that was added at the end of the cooking process.  A sauce that was actually creamy even though no cream was added.

 

Totally enjoyed by all of us...

 

Satay Beef Noodles

(recipe adapted from Women's Weekly Chinese Cooking Class Cookbook)

 

Serves: 4

ProPoints per Serve: 11

 

1 1/2 teaspoons soy sauce

pepper

2 teaspoons sesame oil

1 teaspoon cornflour

2 tablespoons water

500 grams beef strips, all fat trimmed

440 grams Wokka Singapore Style ready to cook noodles

1 1/2 tablespoons satay sauce

1 tablespoon dry sherry

2 teaspoons curry powder

4 tablespoons water

1 tablespoon soy sauce

1 teaspoon sugar

2 tablespoons peanut oil

1 clove garlic

1 brown onion, diced

1 red capsicum, thinly sliced

1 x 425 gram tin baby corn, drained and rinsed

200 grams snow peas, trimmed

Mix soy sauce, pepper, sesame oil, cornflour, and water together in a large bowl.  Add beef strips, stir well to combine.  Allow to stand for 20 minutes.

Soak noodles as per packet instructions in a large bowl filled with boiling water for 3 - 4 minutes or until softened.  Drain and rinse.

Mix together satay sauce, dry sherry, curry powder, water, soy sauce and sugar.  Set aside.

Heat oil in wok or pan, saute the meat until browned and remove from pan.

To the same wok or pan add onion and garlic, saute over medium heat until onion is softened.  Add capiscum and corn.  Cook for a further 2 - 3 minutes or until softened.  Add sauce mix and stir until boiling.  Return beef to the pan and add snow peas and noodles. Cook tossing, for 1 - 2 minutes, or until sauce covers beef and noodles and are heated through.  Serve immediately.

(click here for a printable version of this recipe)

Lemongrass Pork Patties with Noodle Salad

Another Monday night and something quick needed to prepared for dinner.  Story of our lives at the moment - it's only February and we are all starting to get busy.  Doesn't hold much hope for any relaxation for the rest of 2014.

We are coming across many recipes that are surprising us not only for their flavours but for how easy and quick they are to prepare and cook.  This recipe comes from a cookbook Weight Watchers have published called as Easy as 1, 2, 3.   Each recipe has 3 steps that are simple and easy to prepare allowing dinner to be on the table with minimal fuss and quickly which makes these recipes the kind that busy working families look forward to cooking.

 

So this meal, a Vietnamese style dish, packed a powerful punch of flavours in both elements.  The Lemongrass Pork Patties full of lemongrass and ginger were delicate.  The noodle salad, different than one that I had made before, used soft noodles, laced with sweet chilli sauce and lime complimented the patties. 

 

We actually doubled this recipe as it was decided prior to cooking that a few of us would like it for lunch the next day - cannot complain about asking for healthy food for lunch.

 

Another dish that would be ordered at an Asian restaurant that anyone could easily create and enjoy at home.

Lemongrass Pork Patties with Noodle Salad

(recipe adapted from WW Easy as 1, 2, 3 Cookbook)

 

Serves: 4

ProPoints per Serve: 12

 

200 grams dried rice stick noodles

1/3 cup sweet chilli sauce

2 tablespoons lime juice

500 grams pork mince

1 lemongrass stick, pale section only, finely chopped

2 teaspoons finely grated fresh ginger

2 carrots, finely grated

1/2 baby wombok (Chinese cabbage) finely shredded

2 spring onions, finely sliced

1 cup fresh coriander leaves

lime wedges

Prepare noodles following packet instructions or until just tender.  Drain.  Rinse under cold water. Drain.  Transfer to a large bowl.  Combine chilli sauce and juice in a small jug.  Set dressing aside.

Meanwhile combine mince, lemongrass and ginger in a large bowl.  Using clean hands, roll mixture into 12 balls.  Flatten into 8cm patties.  Lightly spray a large non-stick frying pan with oil and heat over high heat.  Cook patties for 3 minutes each side or until browned and cooked through.

Add carrot, wombok, spring onions, coriander and half the dressing on the noodles.  Toss to combine.  Drizzle patties with remaining dressing and serve with salad and lime wedges.

(click here for a printable version of this recipe)

Hoisin and Chilli Chicken Chow Mein

I love Chow Mein and like many reciipes, there are so many different versions. 

I love the Chinese version with noodles.. sometimes soft noodles and other times the crispy noodles take my preference.  There is something wonderful about a dish of noodles accompanied with tender meat and vegetables encased in a thick yet simple sauce.

As the kids were not eating with us tonight I fancied adding some chilli along with the sweet sour taste of hoisin sauce.  Adding two bold flavours to a simple dish could be a little overpowering but it was a risk I was willing to take especially after eating Christmas food for the last few days I was yearning a different flavour - and I had all my money on the fact that this dish may just give me the taste that I wanted.

And boy did it work - it was fantastic.  Both Noel and my Mam were in agreeance that the flavours complimented the chicken, vegetables and noodles. 

Hoisin and Chilli Chicken Chow Mein

 

Serves: 6

ProPoints per Serve: 8

 

200 gram packet Changs Egg Noodles

1 tablespoon peanut oil

600 grams diced chicken

1 teaspoon crushed garlic

1 teaspoon crushed ginger

1 onion, sliced

2 carrots, peeled and sliced

1 bunch broccolini, chopped into 3 cm pieces

200 grams button mushrooms, sliced

1/2 cup hoisin sauce

1/2 cup dry sherry

1 teaspoon crushed chilli

 

 

Boil water in a kettle.  Place noodles in a large bowl and cover with boiling water.  Allow to stand for 5 minutes or until tender (not too soft).  Drain, return to bowl and mix through 1 teaspoon of peanut oil.

 

Heat wok over high heat and add 2 teaspoons peanut oil.  Cook chicken, garlic and ginger, in batches, until browned and just cooked.  Remove from wok.

 

Heat remaining oil in wok.  Cook onion, carrots and broccolini stalks over medium heat for 5 minutes or until softened.   Add mushrooms and cook for a further 3 - 5 minutes.  Add the broccolini heads and return the chicken to the pan. 

 

Mix together the hoisin sauce, sherry and crushed chilli in a small jug.  Add to the chicken and vegetables in the wok.  Toss together for 2 minutes.

 

Add noodles and toss very gently until mixed and noodles heated through. 

 

Serve immediately.

 

 

(Click here for a printable version of this recipe)

Sweet Chilli Chicken and Cashew Stir Fry

Noodles are always a big hit at our house especially when enveloped with a nice sauce and plenty of meat and vegetables.  They are also a great way to get the kids to eat their vegetables.

The sweet chilli flavour isn't over powering in this dish it is detectable as is the lime.  The cashews added an extra crunch and as always this dish was enjoyed by all.

Another quick mid week dinner that will tempt everyone's tastebuds....

Sweet Chilli Chicken and Cashew Stir Fry

(Recipe adapted from WW Family Favourites 2013 Cookbook)

 

Serves: 6

ProPoints per Serve: 9

 

500 grams lean chicken breast fillets, fat trimmed and thinly sliced

1/2 cup sweet chilli sauce

3 garlic cloves crushed

2 tablespoons lime juice

440 gram Wokka Thin Egg Noodles

1 tablespoon canola oil

4 green shallots, thinly sliced

1 red capsicum, sliced

200 green beans, diagonally sliced

175 gram broccolini, cut into 5cm lengths

2 tablespoons water

1/2 cup chopped fresh coriander leaves

1/2 cup unsalted roasted cashew nuts, chopped

Place chicken and combined sweet chilli sauce, garlic and lime juice in a glass or ceramic dish.  Toss to coat and allow to stand for 30 minutes.

Prepare noodles in a large bowl of hot water as per packet instructions. Drain and set aside.

Drain chicken reserving marinade.

Heat a wok over high heat.  Add half the oil and heat for 30 seconds.  Stir fry chicken mixture, in batches, for 1-2 minutes or until browned.  Transfer to a plate.  Wipe wok clean with paper towel.

Reheat wok over medium-high heat.  Add remaining oil and heat for 30 seconds. Add shallots, capsicum, beans, broccolini and water.  Stir fry for 2-3 minutes or until vegetables are tender.

Return chicken mixture to the wokong with reserved marinade and noodles.  Stir fry for 2 minutes or until heated through.

Serve sprinkled with coriander and cashews.

(Click here for a printable version of this recipe)

Five Spice Chicken with Noodles

Chinese Five Spice is definitely an interesting flavouring used often in Asian recipes.  Some people like it others don't.  Thankfully we do and all really enjoyed this easy noodle dish for dinner.

The chicken is marinated for several hours which allows the flavours to develop.  With this taken care of early it's only a matter of preparing the vegetables, noodles and actually cooking the dish.

The flavour itself was somewhat sweet and salty combined with the underlying incredible flavour that Chinese Five Spice provides. Chinese Five Spice powder is a ground spice blend of cinnamn, star anise, cloves, fennel seeds and pepper.  Needless to say it definitely tantalised the tastebuds while eating this noodle dish.

Five Spice Chicken with Noodles

(Recipe Sourced from WW The Complete Kitchen Cookbook)

 

Serves: 4

ProPoints per serve: 10

 

2 tablespoons kecap manis (sweet soy sauce)

2 tablespoons soy sauce

2 teaspoons cornflour

1 teaspoon Chinese Five Spice powder

1 teaspoon finely grated fresh ginger

1 garlic clove, cruushed

600 grams lean chicken breast fillets, fat trimmed, thinly sliced

200 grams rice stick noodles

1 tablespoon canola oil

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

2 green shallots, thinly sliced

1 bunch baby bok choy, cut into 5cm lengths

Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl.  Add chicken and turn to coat.  Cover and refrigerate for 3 hours.

Prepare noodles following packet instructions or until just tender.  Drain.  Using scissors, cut noodles into 5cm lengths.

Drain chicken, reserving marinade.  Heat a wok over high heat.  Add half the oil and heat for 5 seconds.  Stir fry chicken, in batches, for 5 minutes or until browned.  Transfer to a bowl.  Reheat wok over high heat.  Add remaining oil and heat for 5 seconds.  Stir fry carrot and capsicum for 2 minutes or until just softened.  Add 3/4 shallots and bok choy and stir fry for 3 - 4 minutes or until vegetables are tender.

Return chicken to wok with noodles and reserved marinade.  Stir fry until heated through.

Serve sprinkled with remaining shallots as garnish.

(click here for a printable version of this recipe)

Ginger and Teriyaki Beef Stir Fry

 I found myself fancying vegetables tonight so thought a stir fry would hit the right spot. 

This was a very quick and easy dish to prepare, cook and eat.  Love the freshness of the crisp vegetables and I have to admit that teriyaki would also be one of my favourtie sauces to use.  I has a sweetness yet saltiness that I enjoy and it can be used with all meats.

Everyone enjoyed dinner, there was some left over which has beccome lunch for tomorrow so that was a good sign too.

Ginger and Teriyaki Beef Stir Fry

(recipe adapted from WW Eat & Enjoy cookbook)

 

Serve: 4

ProPoints per serve: 10

 

500 grams lean beef strips

1 tablespoon finely grated fresh ginger

3/4 cup teriyaki sauce

200 gram Mr Changs Egg Noodles

cooking spray

1 onion, sliced

2 carrots, cut into matchsticks

2 tablespoons water

1 red capsicum, thinly sliced

1 bunch broccolini, cut into 4 cm lengths

200 grams baby corn, halved

200 grams snow peas, trimmed

3 green shallots, thinly sliced for garnish

Place beef, ginger and 1/4 cup of teriyaki sauce in a bowl.  Turn to coat and allow to stand for 30 minutes.

Cook noodles as per packet instructions, drain and set aside.

Heat wok over high heat, spray with cooking spray.  Stir fry beef in batches for 1 - 2 minutes or until browned.  Transfer to a plate.

Reheat wok over high heat and respray with cooking spray.  Add onion, carrots and water and stir fry for 1 - 2 minutes or until softened.  Add the capsicum and corn and stir fry for a further 2 minutes.  Add broccolini and snow peas.  Stir fry for a further 2 to 3 minutes until vegetables are tender.

Return beef to wok with remaining teriyaki sauce and white parts of shallots.  Stir fry for 2 minutes or until heated through. 

Place noodles on serving tray, top with beef stir fry.  Sprinkle with remaining shallots and serve.

(click here for a printable version of this recipe)

My other good news is that I am now the proud owner of Heston's DVD - How To Cook Like Heston.  I actually won this from a competion which was run by Lorraine over at Not Quite Nigella.

Thank you Lorraine... as usual your blog posts are amazing and for anyone that hasn't been to the Not Quite Nigella website please do - your taste buds will thank you.

Chicken and Prawn Pad Thai

Once again it seems like forever since I have blogged.  Firstly with recent Victorian school holidays (the first 2 weeks of July) we had Mam down to help with the children and she was responsible for some evening meals.  Looking back I didn't cook a great deal during the school holidays.  Mam took the kids away for the weekend to visit my uncle and aunt so Noel and I took advantage of the freedom relaxing on the Friday with a pizza and then going out for dinner on the Saturday evening.

Then last week I travelled with work so needless to say no cooking there either.

So with things getting back to normal at home and me back from my travels it's good to get back into the kitchen.  Tonight we had Chicken and Prawn Pad Thai - a favourite of mine but I have never cooked it at home.  I adapted a simple yet tasty Weight Watchers recipe and it was exotic. 

All loved the flavours of the lime and spice while enjoying the textures of the soft noodles and crisply cooked vegetables.

Chicken and Prawn Pad Thai

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 11

250 grams dry rice noodles

500 grams lean chicken breast, cut into 2 cm cubes

1/4 cup fish sauce

1 bunch broccolini, cut into 3cms pieces

2 medium carrots, peeled and finely sliced

1/4 cup fresh lime juice

3 tablespoons water

3 tablespoons soft brown sugar

1 1/2 teaspoon fresh ginger, finely chopped

1 tablespoon peanut oil

250 grams raw king prawns, peeled and tails intact

1 clove fresh garlic, crushed

1 1/2 cups bean sprouts

1/2 cups roasted unsalted peanuts, choppped roughly

1/2 cup fresh coriander, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

2 tablespoons crushed chilli flakes (optional)

Soak noodles in cold water for 1 hour.

Place chicken in a small bowl and cover with 1 tbsp of fish sauce. Set aside.

Steam broccolini and carrot for approximately 5 minutes, or until tender crisp. Immediately immerse in cold water. Drain and set aside.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons lime juice, water, sugar and ginger. Mix well to combine then set aside.

Heat 2 teaspoons oil in a wok over high heat. Add chicken and cook, stirring for 5 minutes, or until chicken is cooked through. Remove chicken from wok and set aside. To the same pan quickly cook prawns until pink and remove from heat.

Drain noodles thoroughly.

Heat 2 teaspoons oil in wok over high heat. Add garlic and cook for 30 seconds. Add noodles and fish sauce. Cook stirring for 3 minutes, or until sauce is mostly absorbed. Stir in chicken and half the peanuts and remove from heat. Add remaining lime juice, bean sprouts and half of the coriander and the mint. Toss through broccoli and carrot just before serving.

Place on serving platter and sprinkle with remaining coriander, mint, peanuts and crushed chilled flakes if desired.

(Click here for a printable version of this recipe)