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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.

Cab Sauv Swirls

This took me 30 minutes to make, using left over wine from a gathering before the holidays. Had we been home for Christmas it would have probably been consumed by now.  Servings 6-8 if served as a dish. 18-24 if served as an appetizer.

What you’ll need are a package of oriental style noodles, 1 stick of butter, 3 cloves of garlic thinly sliced lengthwise (not chopped or crushed), 4 defrosted medium-sized skinned and boned chicken breast cut into 1 inch cubes, 2 tbsp seasoning (looks like soy sauce and can be purchased at all Asian stores and most groceries in the Asian aisle), 1/4 cup sweet chili sauce (normally used as lumpia or crab rangoon dip and can be purchased at all Asian stores and most groceries in the Asian aisle) and 2 cups Cabernet Sauvignon.


Start with the noodles. Oriental style noodles are packaged in balls and usually come 12 to a pack. Each is about 3 inches in diameter uncooked. Boil 6 to 8 cups of water, drop 6 noodle balls in there, kept it in for 2 to 3 minutes then transfer the noodles to a strainer.  Remember, you will be adding the noodles to the rest of the ingredients later, so cooking it a little less than al dente is ok.  Using cooking shears (Or you can use any scissors, make sure it is clean enough to cut food with), I cut each clump of noodles twice (Once horizontally, once vertically) before I transfered it.  Use caution, don’t burn your hands!  Once the noodles were in the strainer, I ran it under cold water while loosening them, then I set it to the side.  In a frying pan on medium high heat, put these ingredients in this order: Wine, butter, chicken and garlic. Cover until the butter is completely melted. Mix every couple of minutes. While not mixing, keep it covered. Once the chicken is cooked, put the heat on high then add the seasoning and sweet chili sauce. Keep uncovered and stir once in a while. Once all the liquid has been reduced and the meat is starting to sizzle in the butter oil, add the noodles and mix well. Turn the heat down to low, cover the pan for 5 minutes. Stir before serving.  It will look like a mess but honey, I promise you it is a delicious mess!


If this dish is for dinner, simply serve in a bowl.  Using a fork, swirl the noodles and serve.  If you’re serving it as an appetizer, use those little disposable bamboo forks you can find in culinary stores or most groceries in the baking aisle.  Using the bamboo fork, swirl the noodles while in the pan and serve it on a small dish or a banan leaf square.  You can also serve it in a take-out Chinese food box and swirl it with chopsticks.  Just have fun with swirling it, but most of all, enjoy eating it!


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