Saucy Bok Choy Sprouts And Noodles Food

CHINESE CRISPY NOODLES WITH SAUCY CHICKEN AND VEGETABLES (CRISPY CHOW MEIN!)

Steps:

• Mix the Sauce ingredients EXCEPT cornflour and chicken broth/stock.
• Remove 1 tbsp Sauce and mix through chicke. Leave to marinate 10 minutes+.
• Mix cornflour into Sauce until lump free.
• Turn oven onto low (to keep noodles warm while you cook the topping).
• Divide noodles into 2 then shape into 20cm/8" rounds. Keep them tangled - this holds them together while cooking.
• Heat 1 tbsp oil in skillet over medium high heat. Place 1 noodle cake into pan then drizzle over 2 tbsp water.
• Wait until the water evaporates (steam cooks the noodles), then pat down lightly and let the noodles cook for a further 1 to 2 minute until the bottom of the noodles are golden brown (lift up with a spatula to check).
• Slide noodles onto a plate, then flip upside down back into the pan. Cook for a further 1 1/2 - 2 minutes until golden brown, then transfer to tray and place in oven to keep warm.
• Repeat with remaining noodle cake.
• Add an extra 1 tbsp oil if needed, increase heat to HIGH. Add garlic and onion, cook for 30 seconds.
• Add chicken and cook until it changes from pink to white (still raw inside)
• Add the carrot and bok choy stems, cook 30 seconds.
• Add cabbage and leaf of buk choy, cook for 1 minute until they start to wilt.
• Add chicken broth, water, then Sauce and stir. Let it simmer for 1 - 2 minutes until the Sauce thickens to a syrup consistency (see video).
• Place a noodle cake on the plate, then spoon over the stir fry onto the middle of the noodles (leave edges crispy) being sure to use up all the sauce so it soaks the noodles. Serve immediately!

CHINESE CHOW MEIN

Steps:

• Prepare noodles according to package instructions.
• In a small bowl whisk the sauce ingredients together: soy sauce, sesame oil, oyster sauce, ginger, sugar, and cornstarch
• Heat a large pan or wok on high heat. Add oil. Add chicken, season with salt and pepper and stir fry just until cooked through.
• Add cabbage, carrots, celery, and the whites of the chopped green onion and stir fry for just for 1-2 minutes or until cabbage has wilted.
• Add the garlic and cook for 30 seconds.
• Add the pasta and sauce and cook for 1-2 minutes until the sauce has thickened. Add remaining green onion and fresh bean sprouts, if desired. Serve immediately.

GARLIC BOK CHOY WITH NOODLES

Steps:

• Bring 1.5 quarts of water to a boil in a medium saucepan. Add noodles and simmer, uncovered over medium heat until just al dente (6-9 minutes). When the noodles are done, drain and set them aside.
• Heat the oil in a wok or large skillet. When the oil is hot, add the bok choy and sauté over medium high for 30 seconds. Add vegetable broth, soy sauce, ginger, and garlic. Toss the bok choy to coat and simmer 1-2 minutes over high heat, until most of the broth has evaporated.
• Add the cooked noodles to the pan and cook, tossing everything together, until the noodles are hot, 1-2 minutes.
• Serve hot.

EASY CHOW MEIN

Steps:

• In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts. Serve immediately.

SAUCY BOK CHOY, SPROUTS AND NOODLES

Steps:

• Add noodles to pan of boiling water; drain immediately.
• Heat oil in wok or pan, add snow peas, bok choy and sprouts, cook, stirring, until bok choy is just wilted.
• Add blended cornflour, sauce and stock, stir until mixture boils and thickens.
• Serve over the noodles.

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

SAUCY SPROUTS AND ORANGES

Steps:

• Finely grate peel of one orange; set peel aside.
• Cut that orange in half; squeeze juice into a 1-cup measuring cup. Add enough water to measure 1/2 cup; set aside.
• Peel and discard white membranes from remaining oranges; section them and set aside.
• In a large saucepan, bring 1 inch of water and brussels sprouts to a boil. Cover and cook for 8-10 minutes or until crisp-tender.
• Meanwhile, in a small saucepan, melt butter.
• Whisk cornstarch and reserved orange juice mixture until smooth; add to the butter.
• Stir in mustard an five-spice powder to the saucepan mix.
• Bring saucepan to a boil over medium heat; cook and stir for 1-2 minutes or until thickened and bubbly.
• Drain sprouts; gently stir in orange sections.
• Transfer sprouts and orange sections to a serving bowl; drizzle with sauce.
• Sprinkle with almonds and grated orange peel.