Jennys Kielbasa Noodle Stir Fry Food

KIELBASA STIR FRY

Steps:

• Heat oil in a skillet, add onions and peppers and saute until tender.
• Add kielbasa and brown lightly.
• Add garlic, pineapple, 1/2 cup reserved juice, soy and corn syrup and simmer 10 minutes on low heat.

EASY KIELBASA SKILLET DINNER

Steps:

• Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
• Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.

JENNY'S KIELBASA NOODLE STIR FRY

Steps:

• Boil and drain noodles according to instructions on package. Set aside.
• In a large wok, heat olive oil and add vegetables, soy sauce, garlic, pepper flakes and ginger. Saute till tender. Remove from wok.
• Slice kielbasa into 1/4 inch thick slices. Saute in wok until outside edges are slightly caramelized. Remove from wok and place on paper towels to absorb extra grease.
• Drain kielbasa grease and wipe wok with paper towel.
• Heat wok again to a fairly high heat. Add noodles, turning frequently. Once noodles are heated through, add vegetables and kielbasa. Mix well and keep turning. Add additional soy sauce, garlic, red pepper and ginger to taste.
• Enjoy!

GERMAN-STYLE KIELBASA AND NOODLES

Steps:

• Place coleslaw mix in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well., Cook noodles according to package directions. Meanwhile, in a large skillet, saute kielbasa and onion in butter until onion is tender. Add the coleslaw mix, sugar and pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through. Stir in poppy seeds if desired. Drain noodles; serve with cabbage mixture.

KOREAN JAPCHAE - A BEEF AND VEGETABLE GLASS NOODLE STIR-FRY

Steps:

• Bring a pot of water to a boil and add rice noodles. Cook for about 3-5 minutes, then drain and place in large bowl.
• Add 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well.
• Wash the spinach and blanch for about 1-2 minutes. Drain well and mix in with noodles.
• In a large skillet under medium high heat, add about 1/2 tablespoon of sesame oil and stir-fry the carrots, onions, and garlic. Add that mixture to the noodles.
• Add beef and mushrooms to same skillet and cook until beef is done. Add 1 tablespoon soy sauce, and 1/2 tablespoon sugar. Stir in the green onions and add mixture to noodles.
• Finally, add in remaining soy sauce and sugar, 2 teaspoons sesame oil, and rice vinegar. Mix well and serve!

SPICY BROCCOLI AND SOBA NOODLE STIR-FRY

Steps:

• Bring 3 quart water to boil in a large pot.
• While water heats, whisk together soy sauce, sugar, sesame oil, cornstarch and vinegar until smooth and set aside.
• When water boils add soba noodles and cook 8-10 minutes.
• Meanwhile, warm vegetable oil in a wok or large skillet over medium heat. Add garlic and cayenne and cook, stirring constantly, until garlic turns golden (less than a minute).
• Stir in broccoli, water and sake; cover and cook 3-4 minute.
• Stir in carrots, tofu and soy sauce mixture; cook for another minute or 2 until sauce thickens then reduce heat to low.
• When soba noodles are al dente, drain and rinse them. Add to the vegetables and stir until they are coated with sauce.
• Serve immediately, garnished with sesame seeds.

EASY BEEF NOODLE STIR-FRY

Steps:

• Saute the beef with 1/2 tablespoon garlic and about 1/2 tablespoon fresh ginger in a wok or in a nonstick skillet (I prefer a wok for this) with about 1 tablespoon sesame oil for 4-5 minutes, until almost cooked through; transfer to a plate.
• In the wok with remaining 1 tablespoon sesame oil, saute remaining garlic and ginger with hot pepper flakes, sliced onion, mushrooms and sweet pepper for about 4 minutes (make certain that the wok is hot).
• In a small bowl whisk together broth, soy sauce and cornstarch.
• Add to the wok or skillet; cook stirring for 2 minutes.
• Add in snow peas, cooked noodles or rice sticks (if using) stir-fry over medium-low heat to thicken (about 4 minutes).
• Add in beef and baby corn; mix gently to combine, cover and let stand on the heat for 2 minutes.

KIELBASA STIR-FRY

Steps:

• Begin rice first, using instructions on package.
• Slice sausage in 3/4" pieces or smaller pieces if Desired and place in a heated wok or a large skillet.
• Add broccoli, cauliflower, carrots, onion, bell pepper, and garlic after the sauage becomes slightly browned.
• Let saute for approximately 8 minutes or until the onion becomes clear Add the soy sauce, worcestershire sauce and sugar and continue to saute until the vegetables are tender and the sausage is browned.
• Serve over rice and ENJOY!

HOISIN NOODLE STIR-FRY

Steps:

• Combine all the marinade ingredients and the chicken in a dish and mix well.
• Cover and refrigerate for several hours or overnight.
• Drain the chicken from the marinade, reserve marinade.
• Add the noodles to a pan of boiling water and simmer, uncovered for 3 minutes; drain.
• Heat the oil in a wok or large pan, add the chicken in batches and cook, stirring, until the chicken is browned and tender; remove from the wok.
• Reheat the wok, add the onions and garlic and cook, stirring, until the onion is soft.
• Add the bok choy and bell peppers and cook, stirring, until the bok choy is wilted.
• Add the noodles, toss well and then transfer to serving plates.
• Blend the reserved marinade with the cornstarch and water.
• Add to the wok and cook, stirring, until the mixture boils and thickens.
• Return the chicken to the wok and stir-fry until heated through.
• Spoon onto the bok choy mixture on the serving plates.
• This recipe can be prepared a day ahead.

CHICKEN AND NOODLE STIR FRY

Steps:

• Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going.
• Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too.
• Stir fry the chicken, in batches. Set aside.
• Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender.
• Add the mint, nuts and cooking sauce, and cook for one minute.
• Add the chicken and heat until warm again.
• In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot.
• Drain the noodles and combine with chicken and cooking sauce mixture.
• Enjoy!

MIDWEEK CHICKEN, SPRING ONION AND NOODLE STIR FRY

Steps:

• Firstly, cook the noodles as per the directions on the packet, drain and leave to one side.
• Warm the oil in the pan and fry the garlic and ginger, stirring for about 30 seconds.
• Add the chicken and stir around the pan. Meanwhile prepare the stock and add the soy sauce to the stock, stir and leave to one side. Check the chicken is cooked/brown before moving on.
• Add the spring onions and stir briefly.
• Then add the stock, stir. Then add the noodles abit a time and mix everything together.
• Add a good pinch of black pepper, toss everything together until nice and hot and serve.