Spicy Thai Peanut Noodles from OnceAgainNutButter.com

Ingredients

½ cup Once Again Organic Peanut Butter

½ cup fresh cilantro, chopped (I think I would use another spice next time, like basil. I remain not a fan of cilantro)

¼ cup warm water

¼ cup sweet chili sauce

¼ cup fresh lime juice

2 tbsp rice vinegar

1 tbsp dark brown sugar

1 tbsp fresh ginger, peeled and minced

2 tsp soy sauce

2 tsp sesame oil

2 tsp Sriracha Hot Chili Sauce

1 clove garlic, chopped

1 8 oz box or bag Pad Thai rice noodles (I used fettuccine)

1 cup carrots, julienned or shredded

1 cup red bell peppers, julienned

1 cup snow peas, julienned

2 tbsp vegetable oil

1 lime, wedged

Directions

1. Place the peanut butter, cilantro, water, sweet chili sauce, lime juice, rice vinegar, sugar, ginger, soy sauce, sesame oil, hot chili sauce and garlic in a blender.  Purée until smooth.  Set aside.

2. Heat the vegetable oil over medium high heat.  Add the vegetables, season lightly if desired, and sauté for 3-4 minutes, until vegetables have softened but still maintain some crunch.  Set aside.

3. Cook the noodles in simmering salted water for 1-2 minutes.  Rice noodles cook very quickly.  Drain the noodles and place back in the pot.  Toss with the peanut sauce.

4. To serve, arrange the noodles in a shallow bowl or on a plate.  Top with a large scoop of the vegetables.  Garnish with a lime wedge.

This was delicious! I added some chicken to make it a complete meal. There was so much sauce I mixed it with the veggies. I'd rather not have to do that next time.

Nutrition Facts
Serving Size: ?

Servings Per Recipe: 4

Bok Choy Salad

My sister-in-law made this salad for us and it was delicious. She got the recipe from allrecipes.com and made her own addition, so I will present it here and, in the interest of giving credit where credit is due, give the link to the original recipe.

Ingredients

1/2 cup red wine vinegar

1/2 cup olive oil

1/2 cup white sugar (I used honey)

1 tablespoon soy sauce

1/4 cup margarine (I used butter)

1/4 cup blanched slivered almonds

1/4 cup sesame seeds

2 (3 oz.) packages ramen noodle pasta, crushed

1 medium head bok choy (it's hard to imagine how it is going to turn out with this as the base of the salad, but it all comes together).

3 green onions

add diced chicken cooked in Teriyaki sauce.

Directions
1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

Nutrition Facts

http://allrecipes.com/recipe/rosies-bok-choy-salad/detail.aspx?event8=1&prop24=SR_Title&e11=rosie%27s%20bok%20choy%20salad&e8=Quick%20Search&event10=1&e7=Home%20Page

11,375 Stir Fries from the March 2010 Food Network Magazine

Step 1: Pick a Protein
3/4 lb flank steak, trimmed and thinly sliced against the grain
3/4 lb pork tenderloin, thinly sliced
3/4 lb medium or large shrimp, peeled and deveined
3/4 lb skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz. pkg. extra firm silken tofu, cubed

Step 2: Marinate
whisk 1 egg white, 1 TBS Chinese rice wine or dry sherry and 1 TBS cornstarch. Toss with your protein; cover and refrigerate 1 hour.

Step 3: Prep 3 Cups Vegetables (In Any Combination).
sliced carrots, sliced celery, sliced bell pepper, 1 in. scallion pieces, sliced onions or shallots, quartered mushroom caps, sliced bok choy or cabbage, sliced leeks, whole snow peas, sliced asparagus, quartered plum or halved cherry tomatoes, baby spinach, blanched broccoli or cauliflower florets, thawed frozen peas or edamame, etc.

Step 4: Choose a Sauce
a. Clear sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 2 TBS Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 tsp salt & 1/2 tsp sugar.

b. Sweet and Sour Sauce- mix 3/4 c chicken broth, 2 tsp cornstarch, 1/4 c ketchup, 2 tsp soy sauce, 3 TBS rice vinegar, 1/4 c sugar, 1/2 tsp salt & 1 tsp sesame oil.

c. Brown Sauce- mix 1/2 c chicken broth, 1 TBS cornstarch, 1 TBS soy sauce, 1 TBS hoisin sauce & 1 TBS Chinese rice wine or dry sherry.

d. Oyster Sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 1 TBS Chinese rice wine or dry sherry, 1 TBS soy sauce, 3 TBS oyster sauce, and 2 tsp sesame oil.

e. Spicy Sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 2 TBS each soy sauce, rice vinegar and Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 TBS sugar & 2 tsp Asian chili sauce.

Step 5: Stir Fry
Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove.
Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides- do not stir). Transfer to a plate; discard the oil and wipe out the plan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 TBS oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1 to 2 TBS minced ginger, 2 minced scallions and a pinch each of salt and pepper; stir-fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir-fry until crisp tender.
Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro.

Stir-Fried Honey-Ginger Chicken with Peppers

From Everyday Food: January/February 2010

This was yummy and quick. I was mean and made Matt eat all the peppers.

Ingredients
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced (I used a bag of frozen peppers. I think it made it more watery, but I preferred doing it that way).
Cooked rice, for serving- I did brown rice in the rice cooker and it was the most funky texture ever. Not sure if I liked it that way or not. But it gave the dish a more complex flavor.
Fresh cilantro leaves, for serving

Directions
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

(4 servings)

Spicy Asian Style Pasta Salad

So here is the pasta salad recipe I have been promising to put up
Source : August of 1999 Bon Appetite, Too busy to Cook Section


1 lb linguine, broken in half

4 Tbs Sesame Oil
3 Tbs Honey
3 Tbs Soy Sauce
3 Tbs Balsamic Vinegar
1/4 tsp Cayenne Pepper

3 Red Bell Peppers, seeded and thinly sliced
3 C Snow Peas
1 large red onion, thinly sliced
3/4 C honey roasted peanuts, coarsely chopped
1/2 tsp Fresh Basil

Boil pasta until done. Drain and rinse. Transfer to large bowl.
Whisk 3 Tbs sesame oil, honey, soy sauce, balsamic vinegar and cayenne pepper in a small bowl. Mix dressing in with pasta.
Heat remaining 1 Tbs oil in a large pot. Add bell peppers, peas and onion and saute until just beginning to wilt (about 2 minutes). Add veggies to pasta. Add peanuts and basil. Serve.

Suggestions
I only used about half a pound of linguine when I made this I think and there was plenty of pasta in the salad. I also would use a low sodium soy sauce. Add feel free to reduce to 2 Tbs soy if you want, I think I did. As far as the bell peppers, red would be nice. I used green and yellow. For color contrast reasons it is nice to avoid green (plus the others are a little sweeter) but feel free to mix things up depending on price or what you want.

Beef Noodle Bowl from Kraft Foods

Prep Time:10 min

Total Time:30 min
Makes:4 servings, 2 cups each

Ingredients
1/2 lb. (8 oz.) linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Kraft Kitchens Tips
For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving.
Variation Prepare as directed, using KRAFT Zesty Italian Dressing, adding 1 tsp. ground ginger and increasing the teriyaki sauce to 1/4 cup.

The Result: Success! Matt said it was one of the best things that I ever made for him (you never know what will tickle their fancy.) Eli liked the noodles and actually ate the carrots. The good thing about this method of cooking the carrots was that they were not too well done. Yay! Another yay, a one pot meal. What I did differently was 1) I used whole wheat linguine pasta. 2) I had a roast so I did it in the crock pot and shredded it in. 3) I didn't have the right type of dressing so I mixed up vinegar and sesame oil. The dressing ingredients when I looked at them online were listed as: WATER, APPLE CIDER VINEGAR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), HIGH FRUCTOSE CORN SYRUP, SUGAR, SOYBEAN OIL, SESAME SEEDS, CONTAINS LESS THAN 2% OF GINGER, ROASTED GARLIC, CARAMEL COLOR, SESAME OIL, ROASTED GARLIC JUICE, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES, PROPYLENE GLYCOL ALGINATE, POLYSORBATE 60, VINEGAR, SPICE, NATURAL FLAVOR, SALT. (I need some soy sauce.)

Nutrition Information: (But I think mine was healthier)

Calories 440 Total fat 11 g Saturated fat 3 g Cholesterol 60 mg Sodium 440 mg Carbohydrate 53 g Dietary fiber 5 g Sugars 9 g Protein 30 gDiet Exchange
3 Starch,1 Vegetable,3 Meat (L),1/2 Fat