Happy Friday, everyone! I hope that your workday ends quickly, but your weekend is as long as you need it be : ) Today, I’m pleased to share one of my own recipe creations: a simple dish from Bill and I’s early days of dating when we had much more love than money. You can think of Easy-Peasy Fried Noodles as the lovechild of Fried Rice and Chow Mein, a tasty, saucy dish that’s both fool-proof and easy to customize for your family’s tastes!
We start with a large skillet over medium heat and about a Tablespoon sesame oil. The sesame oil adds a great, savory flavor to the whole dish while making your kitchen smell amazing! You can also use wok oil, which has a rich garlicky flavor, with in combination with or as a replacement for the sesame oil. As the oil heats up in the skillet, mince 2 cloves of fresh garlic and a 1″ piece of fresh ginger. Add the minced pieces to the skillet and sauté for 1-2 minutes, or until softened and fragrant. Once your garlic and ginger are softened, add the cooked spaghetti noodles to the pan and toss to coat with oil. Cook, stirring every 30 seconds or so, for 2-3 minutes. Add frozen peas to the skillet and cook for an additional minute. At this point you can also add other veggies of your choice or pre-cooked meats like chicken tenders or shrimp.
Now is when we add the fun bits to the dish! First, crack an egg right in the middle of the pan and quickly stir throughout the noodles so they all get coated as the egg cooks. Then, add ¼ cup each of low-sodium soy sauce and oyster sauce to the pan and stir to coat the noodles once again. This combination of sauces gives you a deep, savory and sweet flavor that has a great earthy note as well. Cook this mixture all together for 1 minute or until nice and sizzly-sounding. Remove from the heat and serve immediately. You can top with sesame seeds, chopped scallions or additional sauce.
Easy-Peasy Fried Noodles
8 ounces spaghetti noodles, cooked and drained
1 Tablespoon sesame oil
2 cloves of garlic, minced
1″ piece of ginger, minced or grated
1 cup frozen peas
¼ cup low-sodium soy sauce
¼ cup oyster sauce
Heat 1 Tablespoon of sesame oil in a large skillet on medium heat. When oil is heated, add garlic and ginger to the skillet and cook until softened and fragrant.
Add cooked spaghetti noodles to the pan and toss to coat well with oil. Cook for 2-3 minutes, stirring occasionally, then add frozen peas to the skillet and cook for an additional minute.
Crack an egg into the skillet and quickly stir through the noodles, tossing until the egg is thoroughly cooked.
Add ¼ cup each of low-sodium soy sauce and oyster sauce to the pan and stir to coat the noodles. Cook this mixture for 1 minute, or until nice and sizzly-sounding. Remove from the heat and serve immediately.
First of all, did you notice that I did a little redesigning around the ol’ bloggy? As you may or may not know, I’m a graphic designer in real life so I really enjoy futzing around with the look of Mancktastic! It’s certainly not a finalized design, but I hope you’re enjoying the fresh fonts and more reading area : )
Now, on to dinner! Who doesn’t love the delicious filling of a potsticker? Delicious pork, savory sauces, and the delightful crunch of vegetables, all in a nice little packet for you to enjoy. This dish takes all of the great taste of potstickers and makes them leaner (and meaner) by forming them into a patty atop a tasty, fresh Asian slaw! This way, you get the delicious flavors of potstickers and their yummy sauces without the added hassle and carbohydrates of the wrappers.
Potsticker Burgers are a cinch to throw together and customize for your family. While Bill and I use cabbage slaw in this yummy dinner, you could use coleslaw mix for a wider range of veggies and color. You could also use turkey or chicken in place of, or in addition to, the ground pork of the burgers.
Potsticker Burgers with Asian Slaw
3 Tablespoons soy sauce
3 Tablespoons rice vinegar
1 Tablespoon water
½ teaspoon sesame oil
½ teaspoon garlic, minced
½ teaspoon ginger, minced
4 cups shredded cabbage
1 pound ground pork
2 Tablespoons soy sauce
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 ½ cups shredded cabbage
In a large bowl, mix together 3 Tablespoons soy sauce, rice wine vinegar, water, sesame oil, ½ teaspoon minced garlic, ½ teaspoon minced ginger and 4 cups shredded cabbage. Set this mixture aside.
Heat a grill or grill pan over medium heat.
Combine ground pork, egg, 2 Tablespoons soy sauce, 2 teaspoons minced garlic, 1 teaspoon minced ginger and 1½ cups shredded cabbage in a large bowl. Shape this mixture into 4 equal patties.
Grill each patty for 4-5 minutes per side, or until pork is no longer pink in the middle.
Divide the slaw among bowls, then top each with a burger.
Whew, what a weekend! We flew out early, early Friday morning, then proceeded to play 4 games, watch 2 college games, celebrate 1 birthday, eat a goodly amount of awful food and wear ourselves completely ragged before flying back Sunday afternoon. I managed to escape with only a tiny bit of sunburn thanks to the world’s most ridiculous sunhat, fake Wayfarers I stole from one of our players, and an expandable tent the TJ parents put over the table where I was keeping statistics.
Needless to say, by the time we got home I was a wee bit too wiped to do anything but sleep Sunday and Monday. Last night I was finally able to pull myself together enough to start the laundry, tidy the house and make some delicious dinner!
Last night’s recipe was another delicious homemade takeout for your family to enjoy without worrying about mystery ingredients or MSG! Fresh orange juice is combined with marmalade and beef broth to make a sweet and savory sauce that coats and covers thin-sliced beef, broccoli and rice. (If you’d like some additional heat, you can add red pepper flakes or sriracha to the sauce mixture.) This recipe makes delicious, quick and light dinner with the flavors you love.
Orange Beef and Broccoli
¼ cup orange juice
2 Tablespoons soy sauce
½ cup beef broth, divided
¹/3 cup orange marmalade
2 Tablespoons cornstarch
1 teaspoon wok or sesame oil
1 pound flank steak, very thinly sliced
2 cloves garlic, minced
2 cups frozen broccoli
2 cups white rice, cooked
Combine the orange juice, soy sauce, ¼ cup beef broth, marmalade and cornstarch in a bowl, whisking until the cornstarch is dissolved. Set aside.
Heat the wok or sesame oil in a skillet over high heat. Add the steak and garlic, draining off extra fat after a few minutes. Flip the pieces until each piece is cooked through.
Add frozen broccoli and ¼ cup of beef broth to the skillet after the meat is cooked through and cover to steam for 1-2 minutes, or until broccoli is tender.
Add the cornstarch mixture to the pan and stir for 1 minute until the sauce starts to thicken. When sauce has thickened, stir in the cooked white rice until everything is well-integrated. Optionally: serve topped with orange slices.
Last night, I threw together a quick dinner for Bill and I so we could enjoy a quiet night at home. I started with chicken stock and peanut butter, then added honey, soy, ginger, garlic and a little but of curry powder in the vein of the Peanut Chicken from last week. Then I sautéed noodles and sugar snap peas in sesame oil before coating them in the sauce.
Apparently this was the magic mixture because the sauce had Bill eating… Wait for it… Vegetables! This alone was a monumental compliment to the sauce, but then he went on to lick the bowl clean as well! Please, please go make this for your family tonight so you, too, can taste the deliciousity (a word I’ve invented) of this yummy sauce 🙂
1 cup reduced-sodium chicken broth
5 Tablespoons peanut butter
2 Tablespoons honey
2 Tablespoons soy sauce
1 Tablespoon freshly grated ginger
2 cloves garlic, minced
1/2 teaspoon curry powder
1/2 Tablespoon sesame oil
8 ounces long noodles
2 cups sugar snap peas
Combine chicken broth, peanut butter, honey, soy sauce, ginger, garlic, and curry powder in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes.
Boil water for the noodles cook pasta according to package instructions.
Heat a large skillet or wok until hot. Add oil and sauté sugar snap peas until tender crisp, about 1-2 minutes. Add cooked noodles to the skillet and fry a little bit, then toss with peanut sauce.
We have another Homemade Takeout winner on our hands! This time, I ventured out of traditional ‘Chinese’ food to Thailand with the help of a tasty, simple peanut-butter based marinade. This chicken is a snap to throw together and enjoy, with a rich depth of flavors to make your mouth happy : )
Thai Honey Peanut Chicken
1 pound chicken tenders
½ cup soy sauce
4 Tablespoons honey
2 Tablespoons lime juice
2 teaspoons minced garlic
2 Tablespoons peanut butter
1 teaspoon curry powder
Mix all ingredients together and marinate chicken in the refrigerator for 30 minutes in a ziptop baggie.
Heat a large skillet over medium-high heat, then add chicken and marinade. Cook for 7-8 minutes, or until the chicken is done and sauce has thickened.
Serve on top of rice.
This is another super-simple but crazy-delicious recipe for the books! The marinade imparts just the right mixture of savory and sweet to the chicken while creating a thick and tasty sauce that makes simple rice into a luxury.
Based on a recipe from Tasty Kitchen
For some reason, the ManckWhites aren’t really a big pork family. I enjoy a good pork loin, but Bill never gravitates to the piggie recipes when we’re planning the menu. He always makes an exception for this excellent recipe I originally found on Pass the Cinnamon that coats the pork with a double layer of a flavorful crust chock-full of spices which is then dunked in a delicious sauce that literally makes Bill lick the plate! The flour-based crust mixture includes both sweet and spicy flavors that play very well with the addictive honey-garlic-soy sauce with the solid and tasty base of simple pork chops.
Double-Crunch Honey-Garlic Porkchops
6 center loin pork chops
1 cup flour
2 teaspoons salt
2 teaspoons black pepper
1½ Tablespoons ground ginger
1 Tablespoon ground nutmeg
1 teaspoon ground thyme
1 Tablespoon paprika
½ teaspoon cayenne pepper
4 Tablespoons water
2 Tablespoons sesame oil
3-4 cloves minced garlic
1 cup honey
¼ cup soy sauce
1 teaspoon ground black pepper
salt and pepper, to taste
Mix together the flour, salt, pepper, ginger, nutmeg, thyme, paprika, and cayenne pepper in a large bowl, set aside. Combine eggs and water in a small bowl, set aside.
Season the pork chops with salt and pepper, then dip them in the flour mixture. Coat the floured chops in the egg bath, then again with the flour, pressing well so lots of the flour mixture sticks.
Heat a skillet with about ½ inch of canola oil in it on medium heat. When oil is warm, cook the chops for 4-5 minutes per side, or until golden-brown. Drain on a wire rack while you prepare the sauce.
To make the sauce, combine sesame oil and garlic in a saucepan over medium heat until garlic is soft, but not browned. Add honey, soy sauce and pepper to the pan and simmer together for 5-10 minutes. Allow this to cool for 2-3 minutes, then dunk the pork chops in the sauce before serving.
Double-crunch is right! This flavorful and crispy crust soaks up the tasty honey-garlic sauce without getting soggy or overwhelming. Delicious, especially over rice or fried noodles!
It’s time for another homemade takeout dish from Mancktastic, so you can avoid all the mystery ingredients and MSG without sacrificing the dishes you love! This time, I tackled the Panda Express standard, Orange Chicken, with the help of a recipe from Krazy in the Kitchen. This chicken has a delicate cornstarch breading that’s very reminiscent of tempura battering, plus a thick and tasty orange sauce that coats without weighing the dish down. This dish is more family friendly than the traditional dish since it’s not as spicy, but it retains that tangy orange taste that’s so familiar.
4 chicken breast halves
1 beaten egg mixed with 1 Tablespoon water
¼ cup cornstarch
2 Tablespoons wok oil
½ cup brown sugar
¼ cup soy sauce
½ cup orange juice
¼ cup vinegar
1 Tablespoon cornstarch mixed in 2 Tablespoons water
Preheat oven to 375˚F.
Cut chicken into bite-sized pieces and dip into egg/water mixture, then coat with cornstarch.
Heat wok oil in skillet on medium-high heat, then add coated chicken pieces and brown on each side. Place chicken pieces in a baking dish and set aside.
Combine brown sugar, soy sauce, orange juice and vinegar in a saucepot and bring to a boil. When the mixture is bubbling, add the cornstarch/water mixture and stir well to form a slightly-thickened sauce.
Pour orange juice mixture over the chicken pieces in baking dish and bake, covered for 20 minutes, then remove the cover and cook for 15 more minutes.
Another takeout favorite that’s easy to duplicate at home, Orange Chicken has the tang you remember, with a little less heat than is traditional. Enjoy this dish with fried rice or noodles to soak up all the delicious sauce!
When planning out this week’s meals, I saw that we were going to be getting a long stretch of cold and rainy days, which means I needed to plan some warming and delicious meals. Of course, now that Bill is sick, it’s doubly important to fill him up with good things to force all the bad out. He cheered when he saw Inside-Out Potstickers on the week’s meal plan and couldn’t wait for me to make it yesterday when I got home from work. I think he was getting a little tired of cinnamon toast after a few days of it…
Based on Inside-Out Pork Dumplings from Pink of Perfection, this dish is simple to put together and to enjoy! The lean pork and fresh bok choy give this dish a fresh and light feeling while still filling you up with savory flavors and wonton ‘noodles’. Even though the only real seasonings are ginger, garlic, vinegar and soy sauce, they combine to make a delicious, complex sauce. You can substitute ground chicken or turkey in place of the pork; we’ve done so before and it’s still one heck of a tasty dish.
1½ teaspoon wok oil*
1½ teaspoon sesame oil*
¼ teaspoon red pepper powder
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1 pound ground pork
1 pound baby bok choy, cut into 1½ inch pieces
1 Tablespoon white vinegar**
1 Tablespoon rice vinegar**
2 Tablespoons soy sauce
20 – 30 fresh wonton wrappers
Heat oils and red pepper in a skillet over medium heat. When oil is heated, add ginger and garlic to the skillet and cook for 1-2 minutes, or until fragrant.
Add pork to skillet and mix well until cooked through, about 3 minutes.
Combine bok choy into skillet, cover and steam for 5 minutes, or until tender.
While the bok choy steams, bring a pot of water to boil. When water is boiling, add the wonton wrappers, one by one. Cook for one minute, then drain.
Add wonton wrappers to skillet after the bok choy has steamed and toss. Top with vinegars and soy sauce, mixing well to allow the flavors to combine.
This recipe has both simple directions and simple ingredients, but the flavors are anything but plain! The use of wonton wrappers as a sort of noodles combines very well with the savory potsticker filling and steamed bok choy.
There’s something about a light, fluffy breading on chicken, combined with fresh veggies and a savory sauce, that makes for one happy Emily belly. This Chicken and Sugar Snap Pea Stir-Fry is based on a recipe from What Megan’s Making, with a few changes to incorporate the sauce and use my favorite, sesame oil! The chicken marination does take up a bit of time, but when you’re ready the dish comes together very quickly and easily. When we had this for dinner last night, I had to physically restrain Bill from eating the portion I had set aside for my lunch today. The crispy rice mixed with the yummy oyster sauce, crunchy sugar snap peas, and tasty chicken all adds up to an easy and craveable dish!
Chicken and Sugar Snap Pea Stir-Fry
1 pound chicken breasts, cut into thin strips
3 ½ Tablespoons sesame oil
1 teaspoon baking soda
2 teaspoons cornstarch
2 Tablespoons oyster sauce
¾ pound sugar snap peas
1 Tablespoon soy sauce
2 cups rice, cooked
In a large ziploc bag, toss the chicken strips with 1½ Tablespoons of the sesame oil, the baking soda, and the cornstarch. Place in refrigerator to marinate for 15 minutes, then set on the counter for 15 minutes.
Heat a large skillet over medium-high heat and add the remaining 2 Tablespoons of sesame oil. When oil is heated, add the chicken, and turn the heat down to medium-high. Distribute chicken throughout the pan, season with salt and cook for 1 minute without stirring. Stir the chicken while cooking until opaque throughout, about 2-3 minutes. Stir in 1 Tablespoon oyster sauce and cook for 30 seconds.
Add the peas to the skillet, and stir-fry until crisp-tender, about 1 minute. Stir in the remaining oyster sauce and the soy sauce and cook for 30 seconds.
Add the rice to the skillet and toss everything together until well-coated with sauce. Cook for an additional 30 seconds.
All of the warm, rich flavors of Chinese takeout, with no added MSG or breading calories! This dish is filling while remaining light and flavorful. Try additional soy sauce if you need a little more saltiness.
This Sesame Chicken was one of the recipes I was known for in college, I even included it in my Senior Capstone project: a cookbook! At least twice a month, Bill requests that I make this Sesame Chicken for dinner; in fact, I’m relatively convinced it’s one of the reasons he married me. The reason this recipe has gotten me a husband and college notoriety is simply because it’s so darn tasty! This dish fills you up without loading you down with heavy breaded chicken and gelatinous sauce. Imagine the classic Chinese take-out, but with fresh ingredients and no sickly-sweet aftertaste. With the simply cooked chicken and a basic sauce, this recipe is clean, quick and delicious!
6 boneless, skinless chicken breasts
¼ cup honey
¼ cup soy sauce
½ cup water
1 Tablespoon cornstarch
³/4 teaspoon ground ginger
1 Tablespoon sesame seeds
Cut chicken breasts into 1″ cubes. Heat a large non-stick skillet on medium-high heat and cook chicken until cooked through.
Mix together honey, soy sauce, water, cornstarch and ground ginger. Whisk together well until all cornstarch lumps disappear.
Pour sauce mixture into skillet with the chicken, sprinkle with sesame seeds and cook uncovered for 2 minutes, or until sauce begins to thicken.
Cover skillet and simmer for 10 minutes, or until chicken begins to absorb thickened sauce.
This ManckWhite favorite is easy to throw together, with a delicious sauce even better than a restaurant. Serve it over white or fried rice for a filling and tasty dinner. Enjoy!