Mushroom Lo Mein (Asian Stir-Fry Noodles w/ Soy Sauce & Veggies)

Tender eggs noodles, with sautéed mushrooms, veggies and coated with a homemade soy based sauce.

       One of my favorite take out cuisines has always been Chinese food. But sometimes when you’re craving take out but there is no take out in sight, it is time to get creative in the kitchen and whip up your own creation.

      This recipe is my version on a classic dish. The perfect balance of soy sauce, sesame oil and rice wine vinegar, the flavor of these noodles is undeniably delicious.

While I created a vegetarian mushroom Lo Mein, this recipe can most certainly be customized to suit your dietary needs and wishes by swapping a vegetable protein, like tofu, or poultry, meat or seafood. Regardless what you use, it is going to be delicious!

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Here’s the recipe:

Mushroom LoMein

  • 1 T sunflower oil
  • 1 c sliced mushrooms
  • 1/3 c carrots (juliened)
  • 1/3 c white onion (thinly sliced)
  • 2 scallions (finely chopped)
  • 1 c cooked egg noodles

For the sauce:

  • 2 T soy sauce
  • 1 T dark soy sauce
  • 2 tsp rice wine vinegar
  • 1 T sesame oil

Preparation:

In a wok or a large frying pan, add the oil, mushrooms, carrots and white onion and sauté until the vegetables are tender.

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To make the sauce: stir together the soy sauce, dark soy sauce, rice wine vinegar and sesame oil and set aside.

Then add the pre-cooked egg noodles and pour over the sauce and toss thoroughly to ensure that the sauce covers all of the vegetables and noodles.

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Pour onto a serving platter and garnish with the scallions.

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Serve & Enjoy!

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Bon Appetit!

Soy Tahini Rice Noodle Salad

Light and tender rice noodles coated with a soy-tahini dressing and packed with fresh veggies.

I love noodles. But I love noodles with soy sauce and tahini (combined or separately). There’s just something about the flavor of this type of food that I absolutely crave and love. This rice noodle salad was inspired by wanted to make something quick and delicious with my leftover rice noodles. Thus, this recipe was created and it’s really so, so good. Perfect for picnics? Of course! Perfect for potluck dinners? Absolutely! Perfect for a packed lunch? Certainly! Perfect for anytime? Yep, without a doubt.

Here’s the recipe:

Soy Tahini Rice Noodle Salad

  • 1.5 c rice noodles (pre-cooked)
  • 2 scallions (chopped)
  • 1 small carrot (peeled & shredded)
  • 1/4 c fresh parsley (chopped)
  • 1/2 small red bell pepper (chopped)

For the dressing:

  • 1 T tahini
  • 1 T sesame oil
  • 1.5 T soy sauce
  • 1/2 T rice wine vinegar

Preparation: 

To make the dressing: pour all of the ingredients in a bowl and whisk until smooth and well incorporated.

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Add all of the veggies to the dressing and stir well.DSC03134

Place the rice noodles in a large bowl.

Pour over the veggies and the dressing and toss well to insure that the noodles are well coated.

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Serve & Enjoy immediately or pop in the fridge for later. Sooo good.

*Note: This recipe makes one (1) big salad or two (2) small salads.

Guten Appetit!

Curry Chicken

Tender marinated chicken coated in a creamy flavorful curry sauce with mushrooms and sweet red peppers.

I love curry chicken. And I know that curry in general is one of those spices (although it’s actually a combination of spices but that’s a whole other story) that people seem to love or to hate.

As a kid, I had the opportunity to try many different cuisines and flavors. From the first time I tried curry chicken until now, I feel the same — I love it. But I do understand that others don’t love it.

This recipe is simple and delicious. The focus is on the tender marinated chicken and the curry sauce. The combination of these two things makes an unforgettably delicious meal.

Here’s the recipe:

Curry Chicken

  • 1 lb boneless skinless chicken breast
  • 1/2 c thick yogurt
  • 1/2 lemon (juiced)
  • 1 red pepper (sweet or bell)
  • 1.5 inch piece of ginger (minced)
  • 4 garlic cloves (minced)
  • 1.5 onion (diced)
  • 8 oz mushrooms
  • 1.5 T curry powder
  • 1 tsp turmeric
  • 4 tsp cumin
  • 4 tsp oregano
  • 1 tsp red pepper flakes
  • 1/4 – 1/2 c heavy cream
  • 3 T sunflower oil (or any neutral oil)
  • salt & pepper (to taste)

Preparation:

To marinate the chicken: Mix together the yogurt, 1 T oil, half an onion, half an inch piece of ginger, lemon juice, 2 tsp of cumin, salt, pepper and 2 tsp of oregano. Stir and cover with plastic wrap. Place in the refrigerator overnight to marinate.

To prepare the curry chicken: Toast the spices until fragrant (cumin, red pepper flakes, oregano and turmeric).

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Sauté the onions, ginger & garlic.

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Sprinkle over the cumin, red pepper flakes, turmeric, curry powder, salt & pepper.

Add the chicken and sauté.

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Add the diced red pepper & stir until well combined.

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Add the cream and keep stirring until warmed all the way through.

Serve & Enjoy!

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