Longevity Noodles

Longevity or long life noodles... a wish for a long, healthy and successful life.

Ingredients:

450g (1 lb) chow mein noodles

2 cups bean sprouts, washed and drained

5 green onions, cut in lengths of 3" and halved lengthwise

1 green onion, sliced for garnish

2 cups green cabbage, cut in 1/4" slices

1/2 red pepper, cut in strips

1/2 yellow pepper, cut in strips

1 medium onion, cut in thin strips

1 stalk of celery, cut in 3" strips

5 tbsps vegetable oil, divided

Sauce:

3 tbsps oyster sauce

2 1/2 tbsps soy sauce

2 tsps sugar

2 tsps chicken bouillion powder (or vegetarian bouillion powder)

1/2 tsp black pepper

Bring water and 1 tbsp vegetable oil to a boil. Add chow mein noodles and cook as directed on the package. Mine was 2 minutes. Then drain and spread out on a baking sheet tossing with 3 tbsps vegetable oil. Let cool. If making a little ahead of time keep the noodles and oil in a ziplock baggie until ready to use. Mix the sauce ingredients together and set aside. Heat 1 tbsp. vegetable oil in a wok or large skillet. Add onion, white of green onions, cabbage, celery and peppers and cook until onions are translucent and cabbage is tender, 5-8 minutes. Add the noodles and sauce and mix to coat. Then add the bean sprouts and green of green onions. Toss and heat through then serve garnished with 1 sliced green onion (which I forgot to take a picture of). Serves 8

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Savory Meaty Asian Noodles

For this first day of the Lunar New Year here's a simple yet satisfying dish featuring long noodles to represent longevity. 

12 oz your choice of noodles (yi mien, fettuccini, spaghetti)

1 tsp sesame oil 

1/4 cup reserved pasta water

1 lb ground meat (chicken, beef or pork)

1 tbsp vegetable oil

1-2 tbsps minced garlic

1 tbsp minced ginger

3 green onions, sliced and divided white and green

1 small onion, diced

1/3 cup soy sauce

1/4 cup water

1 tbsp hoisin sauce

2 tbsps brown sugar

1 tbsp rice vinegar

1 tbsp cornstarch

2 tbsps cold water

garnish with sesame seeds, green onion slices, red pepper flakes

Cook noodles then reserve 1/4 cup of the pasta water and drain. Rinse in cold water then toss with sesame oil. Set aside. Mix the soy sauce, water, hoisin sauce, brown sugar and rice vinegar together for the sauce and set aside. Heat vegetable oil in a wok or large skillet and brown the meat 5-7 minutes. Remove excess liquid from the pan then make a hollow in the center of the meat and add the diced onion, white slices of green onion, garlic and ginger. Leave for 30-60 seconds before mixing together with the meat. Pour in the sauce and bring to a boil 1-2 minutes. Next make a slurry with the cornstarch and 2 tbsp cold water, add to the pan and simmer 1-2 minutes. Toss in the cooked noodles and reserved pasta water and heat through. Plate and garnish to your liking. Makes 4 servings. 

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Garlic Butter Shrimp and Noodles

Need a super quick comfort food meal that comes together in about 20 minutes? This is it! Not fancy, just satisfying.

Ingredients:

8 oz egg noodles

12 oz shrimp

4 tsps minced garlic

1/2 cup Parmesan

4 tbsps butter

2 tbsps vegetable oil

zest and juice of 1/2 a lemon

salt and pepper to taste

parsley 

Cook the egg noodles as directed on package to al dente. Drain and set aside. In a large skillet heat the butter and oil to medium. Add the shrimp and cook 4-6 minutes until no pink remains, then add the garlic for 30 seconds. Add the lemon zest, juice, salt and pepper. Drop the egg noodles into the skillet and toss to coat. Stir in the parmesan cheese and serve with a sprinkle of parsley. Serves 3

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Deluxe Homemade Hamburger Helper

This deluxe hamburger helper features lean ground beef and lots of veggies, without a bunch of things you can't pronounce like what's in the packaged stuff.

Ingredients:

2 cups egg noodles

1 lb lean ground beef

1 medium onion, chopped or sliced

1/2 red bell pepper cubed

3 tsps minced garlic

2 cups (6 oz) fresh green beans, cut in half

1 tbsp worcestershire sauce

1/4 tsp oregano

1/4 cup flour

2 cups beef broth

black pepper to taste

1 1/2 tsps white truffle oil (optional)

 

Start cooking the egg noodles as per package directions.

Now, on medium high heat brown the beef for 5-7  minutes, breaking it up as it cooks. There may still be a small amount of pink showing when you add the onion, bell pepper and green beans. Cover and cook on medium 8-10 minutes. The meat should now be cooked through. Add the garlic, worcestershire, oregano and black pepper. Make a well in the center and add 1 cup broth whisking in the flour.

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Add the rest of the broth and stir together, cooking for 10 minutes or until slightly thickened. Drain the cooked noodles and add to the pan stirring to coat.

Remove from heat, and if using, stir in the truffle oil.

Serves 4

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Honey Garlic Slow Cooker Chicken and Noodles

OMG!! You have got to try this! Sweet and savory saucy noodles with tender chicken made this recipe an immediate family favourite!

Ingredients:

3 boneless, skinless chicken breasts 

3/4 cup soya sauce 

2-4 tbsps sriracha sauce

2 tbsps hoisin sauce 

1 1/2 - 2 tbsps minced garlic 

1/2 cup honey 

200 ml (7 oz) chicken broth 

2 tbsps cornstarch 

2 tbsps water 

400 g (14 oz) noodles (I used spaghetti)

Place the chicken in the bottom of the slow cooker. Then combine the soya, sriracha, hoisin, garlic, honey and chicken broth and pour over the chicken. 

Whisk the cornstarch and water together and stir in.

Cover and cook on high 3 3/4 - 4 hours or 7 hours on low. Once it's cooked the chicken should fall apart easily using tongs or two forks like in pulled chicken.

Boil the noodles then drain and add to the slow cooker. 

Stir together until the noodles are completely coated with sauce.

Makes 6 servings 

Adapted from: TikTok boredoflunch

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Rice Vermicelli and Shrimp

Who doesn't love a good stir-fry? Toss in some springy, chewy rice vermicelli with lightly seasoned shrimp and supper is ready in a flash!

Ingredients:

8 oz (300 g) rice vermicelli

2 tbsps vegetable oil

2 tsps fresh minced ginger

3 tsps minced garlic

2 cups bagged coleslaw, shredded cabbage or bean sprouts

1/2 yellow bell pepper, sliced

1/2 red bell pepper, sliced

1 tbsp soya sauce

1 tbsp oyster sauce

11 oz ( 320 g) shrimp (I used size 51/60)

1/2 tsp 5 spice powder

1/2 tsp Old Bay seasoning

green onion and sesame seeds to garnish

Toss the shrimp with the 5 spice powder and Old Bay and set aside. Prepare the rice vermicelli as directed on package then rinse and toss with a little oil. These ones just needed some boiling water to soak in for a few minutes, so easy!

Heat wok or skillet to medium and add 2 tbsps vegetable oil. Cook the shrimp, garlic and ginger until the shrimp are pink. Add the cabbage and peppers and stir fry for 2-3 minutes.

Add the noodles to the wok along with the soya and oyster sauce. Toss together to heat the noodles through.

Garnish with sliced green onions and sesame seeds.

Makes 3 servings

And if you're interested in the corn you see in the picture, check out this recipe 🠇

https://hotandcoldrunningmom.blogspot.com/2023/04/asian-corn-on-cob.html

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Spiced Pork and Ponzu Noodles

Ponzu sauce packs this plate with a serious citrus vibe! Flavoured noodles, crisp veggies and simply seasoned pork make this a meal you'll want to come back to again and again! 

Ingredients:

2 pork loin slices, about 1 1/2" thick

1 green onion, sliced and divided green and white

1 bell pepper, sliced

2 tbsps tomato paste

Seasonings

1/2 tsp salt

1/4 tsp pepper

1 tsp sesame seeds

1 tsp garlic powder

1 tsp ginger

1/4 tsp five spice powder

vegetable oil

225 g noodles or spaghetti

Sauce:

45 ml (3 tbsps) ponzu sauce

1 tbsp rice wine vinegar

1 tbsp brown sugar

juice of 1/2 lime (about 1 tbsp)

1 tbsp water

1 tsp honey

225 g frozen/thawed baby brussels sprouts

Lemon or line to garnish

Mix the seasonings together. Pat the pork slices dry then coat with 1/3 of the seasonings mix. Refrigerate 4 hours, then when ready to cook heat some vegetable oil in a skillet on medium high heat. Cook the pork on each side 3-5 minutes, or to your preference... medium to well done. Remove from pan and keep warm.

Cook the noodles then drain and drizzle with a little oil.

Mix the sauce ingredients together and set aside.

Add a couple of tablespoons of vegetable oil to the skillet the pork had been in. Heat to medium high and add the brussels sprouts. Cook 1-2 minutes, then add the white slices of the green onion and the sliced bell pepper. Stir for 1 minute then add the tomato paste and the remaining seasoning mix. Cook for 3 minutes more.

Add the drained noodles, stir together and heat through 2-3 minutes. Serve the noodles topped with slices of pork and garnished with green onion and lemon or lime wedges.

Serves 3-4

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Simple Sesame Noodles

This can't be that easy!?! The instructions literally consist of one line! These flavourful noodles are delicious all on their own or you could add your favourite protein.  Also great as a simple side.

Ingredients:

1/3 cup light soya sauce

3 tbsps honey

1 tbsp rice wine vinegar

1 tsp garlic powder

1 tsp ginger

1 1/2 tbsps sesame oil

1/2 - 1 tsp red pepper flakes

1 tbsp butter

sesame seeds

400 g spaghetti noodles

Heat the sauce ingredients then toss with cooked spaghetti and top with some sesame seeds. (Too easy!)

Serves 4

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Soya Sauce Noodles

Just a really simple noodle dish with ingredients you probably already have in your kitchen.

Ingredients:

12 oz egg noodles or spaghetti

3 cups bagged coleslaw mix

1 small onion, thinly sliced

1-2 tbsps avocado oil

1/4 cup frozen green peas

2 tbsps soya sauce

2 tsps brown sugar

1/2 tsp sesame oil

salt and pepper to taste

garnish with cashews and sesame seeds

Cook noodles as directed on package. While they cook heat oil in wok and add onion slices. Sauté 2 minutes. Then add the coleslaw mix and peas and cook another 3-4 minutes. Combine the soya sauce, brown sugar, sesame oil, salt and pepper. When noodles are ready drain and toss with the sauce and sautéed vegetables in the wok. Heat through then serve garnished with cashews and sesame seeds.

Serves 4

And for the Asian Sweet Chili Chicken Nuggets pictured here go to:

https://hotandcoldrunningmom.blogspot.com/2022/02/asian-sweet-chili-chicken-nuggets.html

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Noodles in a Pumpkin Sauce with Roasted Fall Veggies

You would think these roasted veggies were the main attraction on this plate but the creamy pumpkin noodles stole the show!

Ingredients:

2 cups eggplant, cubed and unpeeled if young and tender

1 1/2 cups acorn squash, cubed (1/2 the squash)

1 1/2 cups cherry tomatoes

1 cup diced onion

olive oil

salt and pepper

1 cup mashed pumpkin

1 cup tomato sauce

salt and pepper

2 tbsps olive oil

1 cup reserved pasta water

375 g (13 oz) egg noodles

If you haven't already got cooked pumpkin for the sauce check out how easy it is to do here:

https://hotandcoldrunningmom.blogspot.com/2016/10/pumpkin-puree.html 

Then set aside your mashed pumpkin until later.

Cube the acorn squash and you can leave a little of the peel on if you want. Toss with 1 tbsp olive oil, salt and pepper. Roast on a baking sheet at 450°F for 20 minutes. (It won't be done yet)

Toss the cubed eggplant, cherry tomatoes and sliced onion with 2 tbsps olive oil, salt and pepper. (Note: If you have a big old eggplant you might want to salt it and let stand 30-60 minutes to draw the bitterness out) Push the squash to one end of the baking pan and spread the rest of the veggies out. Return to the oven for another 25-30 minutes checking on the acorn squash to make sure it doesn't over cook.

While this cooks combine the pumpkin, tomato sauce and 2 tbsps olive oil in a saucepan and heat up. Taste to see if it needs salt and pepper (lots of pepper!). Cook the egg noodles towards the end of the veggie roasting time and remove 1 cup of pasta water to add to the sauce. This will help it cling to the noodles.

Once everything is tender and a little charred here and there toss the vegetables together.

Drain the noodles and stir the sauce in to coat them well. Plate with a good serving of roasted fall veggies on top. And parmesan if you like.

Serves 4

Check out this Braided Fresh Pumpkin Bread recipe:  https://hotandcoldrunningmom.blogspot.com/2020/10/braided-fresh-pumpkin-bread.html

Orange Teriyaki Chicken with Sesame Noodles

So many layers of flavour! Sweet and salty and baked in the oven so the chicken is juicy and tender. And the sesame noodles are done in the time it takes to boil spaghetti!

Ingredients:
4 chicken legs, split

Sauce:
1/4 cup orange juice
1/4 cup soya sauce
1/3 cup sugar
1/4 cup apple cider vinegar
1 tsp garlic powder
1 tsp minced garlic
1/2 tsp powdered ginger
1 tsp minced ginger
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sriracha sauce
2 tsps cornstarch
1/4 tsp orange zest

1 tbsp olive oil for marinade

Sesame noodles:
1 lb spaghetti

1/4 cup low sodium soya sauce
2 tbsps rice wine vinegar
2 tsps sesame oil
1 tsp minced ginger
1/2 tsp sriracha sauce
1/2 tsp garlic powder
1/4 tsp black pepper

Toppings: chives, sesame seeds, chopped greens

Start with the chicken... mix the sauce ingredients together starting with the orange juice through to and including the orange zest. When combined remove 1/3 cup of sauce and to that add 1 tbsp olive oil for the marinade. Place chicken pieces in a container and pour the marinade over. Refrigerate at least 1 hour or overnight, turn a couple of times. Cover and refrigerate the remaining sauce if overnight.
When you're ready to cook line a baking sheet with foil and place a rack on top. Place the chicken on the rack. Discard the marinade.

Heat the reserved sauce in a small pot. Bring to a boil then reduce and stir until slightly thickened. See how the glaze clings to the pot.

Brush the chicken with glaze and bake at 425°F for 50-60 minutes. Turn and glaze the pieces a couple of times during cooking. (See how covering the pan with foil was a good idea!)

In the last 10 or 15 minutes of cooking time start the noodles. Combine the sesame sauce ingredients. Cook the spaghetti and drain then toss immediately with the sauce.

The noodles absorb the totally awesome sauce and the chichen glaze pretty much sticks to the chicken so you don't have the two sauces swimming on the plate. 

Serves 4 with some sesame noodles leftover for lunch the next day!