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Archive for February 26, 2012

Easy Oriental Noodle Recipe

Picture by CJ Sternfels

This took me 20 minutes to prepare, using left over grilled steak.  Servings 6-8

Inspired by the Filipino dish called Pancit lomein (I think I spelled that right).  Oriental style noodles are packaged in balls and usually come 12 to a pack.  Each is about 3 inches in diameter uncooked.  Follow the instructions on the package on how to cook the noodles.  I just boiled some water, drop 6 noodle balls in there, kept it in for 3-5 minutes and placed the cooked noodles in the strainer.  I used two forks to spread them out a bit.  Still in the strainer, I put about two tbsp Maggi seasoning, 1 tbsp garlic powder and 1 tbsp sesame oil and mixed it around.  Because the noodles are still hot, it sucks in the flavors.  Set aside uncovered.

If you don’t have cooked meat, you can stir fry some chicken pieces.  I’ve used de-boned and skinned thighs and used 4 to 5 thawed and fully defrosted thighs.  Slice it in stir fry size (1/2 x 1/2 X 1 inch).  Heat 1 tbsp. sesame oil on high.  Sauté 3 cloves (crushed) of garlic. 3 chives chopped (in 1/4 inch pieces) with the chicken for 3-5 minutes or until meat is cooked and browned.   Flavor with 2 tbsp oyster sauce.  Then mix in 3 bunches of bokchoy or one small Chinese cabbage (Cut in 1 inch strips) and stir for a minute.  You can use any meat and add more vegetables.  This recipe is very forgiving.  While sautéing the meat and vegetables, slowly add the noodles in until all are in the wok or pan.  Add Maggi as needed, scoop some up in a bowl and enjoy!

If you have cooked meat, prepare the same way, just takes less time to cook.

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