Noodle Stir-Fry

If you're in the mood for some Chinese take-out that you didn't have to go out and get, this is the dish for you. It is AMAZING. I could have eaten a pound of this myself and I know that's disgusting but for someone who never eats Chinese take-out because, well, it's Chinese take-out, this was a good at home treat. It's very simple and requires very few ingredients!

Ingredients

1 package (about 10 oz) flat rice noodles

8 tbsp soy sauce (reduced/low sodium)

2 tbsp lemon juice

1 tsp sugar

1/2 tsp cornstarch

1 tbsp vegetable oil

2 tsp fresh grated ginger

2 garlic cloves, chopped

4-5 scallions trimmed and sliced

2 tsp rice wine 

7 oz of canned water chestnuts

onion

zucchini 

(both chopped, I added these 2 veggies to the original recipe because that's what I do!)

1. Put the noodles in a large bowl filled with water and bring to a boil. Turn off burner and let stand for 4 min (or cook to package directions) until tender. Drain and rinse.

2. Mix together the soy sauce, lemon juice, sugar and cornstarch in a small bowl and set aside.

3. Heat oil in a wok and add ginger and garlic. Cook for 1 minute. Add any other veggies at this time and cook until desired.

4. Add SOME of the scallions and cook for another minute. **The recipe says to add all and stir fry for 3 min but it definitely made them too soft. If you actually like the taste of the scallions, I'd only add a few at first and then add the rest, uncooked, at the end as a garnish.**

5. Add the rice wine and then add the soy sauce mixture to the wok. 

6. Stir in water chestnuts and noodles and cook until heated through and coated with sauce!

I topped mine with cilantro and a little crushed red pepper and a couple dashes of hot sauce.

Artichoke Chicken with Roasted Potatoes

Alright, I'm finally up-to-date with my blogs! I made this recipe TONIGHT! I can't guarantee that this will last but for right now, I'm on the ball. I will be out of town Thursday-Monday this coming week so I may or may not be cooking and taking pictures but if I do, I will definitely post it later. My goal is to at least post my meal tomorrow and Wednesday night so I hope that works out!

This recipe was taken from a Pampered Chef cookbook so it was a little tough because the recipes are meant to be used with their ingredients and materials. There are definitely some things that I would change when I make this again.

Ingredients

4 chicken breasts

6 small red or yellow potatoes

2 tbsp Mayo with Olive Oil

Thyme, Rosemary and Lemon Juice

one 3.5oz can of marinated artichoke hearts

1oz parmesan cheese

1. Preheat broiler. Cut potatoes and steam in microwave for 4-5 minutes. Chop artichokes into small pieces and mix with parmesan cheese and mayo. (The next time I make this, I will only use the cheese and artichoke hearts. Even though not a lot of mayo was used, it still overpowered the taste of the cheese and artichokes). 

2. Heat oil in 2 skillets. Place chicken in one skillet, drizzle with lemon juice, thyme and rosemary. Do the same for potatoes. Add S&P to taste.

3. Cook chicken on both sides until no pink remains but do not cook all the way through. Transfer to pan, coated in cooking spray, and cover with artichoke mixture. Place in broiler, about 5 minutes until cheese melts and starts to turn brown. Continue cooking potatoes.

4. Serve and Enjoy!!! 

This artichoke mixture would probably taste great over fish, like a thick white fish or salmon, as well!