Posts Tagged chinese

spicy vegetable thai rice noodles

Choosing noodles for a weeknight meal works out perfectly to cleanup all the lonely veggies hanging around and in preparation for the weekend grocery shopping. Having used egg/wheat noodles mostly, this time I turned to rice noodles. The result was a super-light filling meal.


you will need:

1) 1/2 pack of Thai Kitchen brand Rice noodles (this makes about 3 servings)
2) 2 cups of your choice of vegetables (i used onions/ yellow squash/ mushrooms/ broccoli/ green bell pepper/ snow peas)
3) 1 tsp of finely chopped ginger
4) 2 tsp of soy sauce
5) 2 tsp of chilli garlic /sriracha sauce
(Alternately, I used 1/2 tsp of red chilli powder+ 1/4 tsp black pepper)
6) 2 tbsp of cooking oil
7) green onions
8) salt to taste

make it:
* Boil water in a saucepan, add noodles + 1 tsp of oil, switch off the heat, cover the saucepan with lid and let it stand for 5-6 mins
* Check the noodles, they should be al-dente, drain the water, spread on a plate, sprinkle a teaspoon of oil and gently loosen the noodles using a fork and let it cool for 10 – 15 mins
* Finely chop ginger, onion and all the veggies
* Heat the wok with oil, add the ginger, saute for a min, increase the heat to high, add the onion and the veggies except broccoli (save it to add last to retain the crunch) saute for 1 minute
* Add the red chilli powder (or the sauces) + soy sauce and let it cook for 1 more minute
* Add the broccoli, saute for 30 secs, add the noodles, mix well, adjust salt and let it cook for additional 2 minutes
* Finally top it with chopped green onions

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tofu vegetable saute with schezwan seasoning

Besides meat and eggs, I try to maintain my protein intake by eating tofu at least twice a week. However I am short on new tofu recipes, but this one is an all time staple and seldom a failure.

You will need:
1) 1 pack of extra firm cubed tofu (if you buy uncubed, cube them into 0.5 inch cubes)
2) 1 cup of mixed vegetables of broccoli, beans, snow peas, carrots, bell pepper
3) 1 pack of schezwan sauce mix
4) 2 tbsp of soy sauce
5) 1/4 cup water
6) 1/2 tsp of sugar (depending on desired sweetness)


Make it:

1) In a bowl, mix items 3 – 6 and set aside (The sauce mix has corn-starch, hence no need to add any starch separately)
2) In a wide skillet, add 2 tbsp of oil, and lay out the cubes of tofu in a single layer and brown the sides for about 2-3 mins each side on medium flame. Set aside
3) Add 2 tbsp of oil, turn up the heat, add all the mixed vegetables, and saute them for 4-7 mins on medium -high heat until they are crunchy and almost 3/4 cooked
4) Now add the sauce mix, the fried tofu, gently mix it all together and simmer for 5 to 7 mins until the sauce thickens. Serve hot with Jasmine rice.

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