Asian Noodle Bowl

This is a light easy meal that can be made with or without the meat successfully.  It comes together very quickly with a minimum of prep.

8 oz. soba noodles

2 T. canola oil

1 bunch green onions, sliced

1/2 T. ginger

1/2# chicken breast, cut into cubes

1/2# broccoli florets

1/2# sliced mushrooms

1 red pepper, cut into strips

2 c. sugar snap peas

1/4 c. soy sauce

1 t. sesame oil

Put enough water in a saucepan to cover noodles, bring water to boil, add noodles and cook 4 minutes. Drain.

In a large frying pan heat oil and add chicken.  Cook for 5 minutes on medium heat.  Add all the vegetables and cook until crisp, about 5-10 minutes.  Stir in soy sauce, ginger and sesame oil.  Stir in noodles and serve.

Potsticker Stir Fry

This is an easy combination of ready made ingredients that come together for a tasty stir fry bowl.

1 packet Yaki Soba noodles
1 bag frozen stir fry vegetables
1 bag frozen potstickers
Sauce- stir fry, gyoza, sweet and sour, or teriyaki

Put aT. Or so of oil in a large fry pan.  Add vegetables and noodles.  Cook until vegetables are crisp.  Remove from pan and add another T. Of oil.  Add potstickers and cook for 3-4 minutes.  Cover and steam another 4 minutes.  Add noodle mixture back in and toss with desired amount of sauce.

Cashew Ginger Soba Noodle Bowl

This recipe can be prepared raw-by not cooking the vegetables, or you can lightly saute them for a more cooked version.   The noodle-vegetable mixture is topped with an almond butter dressing.  I served this with the Asian Chicken Spring Rolls on the side.

7 oz. soba noodles
1 carrot, cut into thin slices
1 bell pepper, cut into strips
1 c. snow peas
2 T. scallions
1 c. spinach or kale
2 T. cashews
* to saute-1 T. corn oil

Bring enough water to cover noodles to boil in a saucepan.  Add noodles and cook 6-7 minutes.  Drain.
If you would like this raw: mix vegetables and noodles.  Stir in Dressing.
If you would like this cooked:  heat vegetables with corn oil in a saute pan.  Cook until vegetables are just tender. Mix in dressing.

Dressing:
1 T. minced ginger
2 T. almond butter
2 T. rice vinegar
2 T. soy sauce
1 t. sesame oil
2 T. water
Whisk together

Asian Chicken Spring Roll

These are nice and light and could be served alone with a little fruit for a light dinner or lunch.  I served them alongside the Soba noodle bowl for a more filling dinner.

1 c. shredded cooked chicken
Rice paper sheets
3 c. shredded napa cabbage
1/2 c. chopped green onion
1 red pepper, cut into strips
1 carrots, cut into thin strips
cilantro

Soak rice paper sheet in a bowl of how water until pliable.  Place on work surface.  Spoon 1/4 c. cabbage onto the bottom third of rice paper.  Top with green onion, red pepper, carrots, chicken and several sprigs of cilantro.  Fold over the side of the rice paper, then roll up from bottom to top.  Serve with Asian dressing or sauces for dipping.

Instapot/Pressure Cooker Egg Roll Bowls

A nice bowl cooked quick in the instapot/pressure cooker is always a treat for a busy work day.  This one combines all the yummy tastes in an eggroll in a bowl form.

• 1 lb ground chicken
• 1 bag pre-shredded cole slaw mix 
• 1/2 cup chicken broth
• 1 tbsp soy sauce or to taste
• 1 tbsp garlic powder or to taste
• 1 tbsp ground ginger or to taste
•  1 c. chopped onion
• 1 c. sliced celery
• 2 c. fresh snow peas or sugar snap peas
• Put instapot on simmer and add chicken, celery and onion. Cook until the chicken is no longer pink.  Put in the remaining ingredients.  Do not stir.  Set the manual timer for 1 minute.  Manually release pressure.

Best Fried Rice Ever

Tomorrow is an Asian potluck at my work and I volunteered for fried rice.  This rice is much better if you cook the rice ahead of time-even the day before-and allow it to completely cool.  I found the recipe on the blog, chefsavvy.com.  You can always add a little meat if you like or leave the recipe as is.

• 2 tablespoons butter, divided
• 3 eggs, whisked
• 2 medium carrots, small dice
• 1 small onion, small dice
• 3 cloves garlic, minced
• 1 cup frozen peas, thawed
• 4 cups cooked and chilled rice, (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish, if desired

Melt one tablespoon of the butter in a large pan, wok or skillet.  Add eggs and cook well, scrambling.  Remove from heat.  Add remaining butter and saute carrots and onion for 3 minutes.  Add garlic  and saute and additional minute.  Mix in rice and peas.  Saute browning rice slightly.  Watch so it does not burn.  Stir in soy sauce, oyster sauce and sesame oil.  Garnish with green onions.