Sweet Pumpkin Porridge is one of those perfect comforting foods during cooler weather. Ah, don’t you just love the smell of cooler weather approaching, beautiful Autumn scenery and comfort food? Alright, perhaps we look forward to comforting holiday food more than anything else, but fall […]
Tag: ASIAN RECIPES
You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate. We all know green tea powder is very healthy. It gives us energy without the anxiety, crash or jitters. Make us all younger as well as calms the mind and relaxes […]
Shrimp Pad Thai, an effortless yet exquisite meal. It’s a shame that a majority of us go for take-out. Just think about how we could make these noodles right at home in less than 30 minutes.
I know one thing for sure, this meal will be far healthier. You can use whatever ingredients your heart desires within the making.
Well, I have a variety of comfort foods that I savor, including these palatable noodles.
I absolutely adore the combination of shrimps and noodles; Toss in some extraordinary, mouth-watering Thai sauce, and I will, for sure, dive right into the platter without question.
Furthermore, I have a certain fondness toward food and love it, and I am not reluctant to say so.
We briskly consumed this with pleasure until the whole entire wok was completely devoured.
At that moment, my husband passionately declared that I must make this dish weekly.
Since I am now on the Keto Diet, it is exceedingly difficult for me to prepare my favorite foods for my family.
Every few hours, I do not fail to smell the pleasant and sweet aroma of pancakes with warm buttery maple syrup drizzled on top or begin to daydream of a delicious sandwich.
One of the most strenuous meals to resist are these appetizing noodles.
I continue to stick with the diet through all of the strain and struggle because I have a goal and a purpose for why I am doing Keto, and truly wish to complete what I feel is only necessary for the bettering of myself.
Anyhow, I hope you guys like this one because we loved it. I tried to make it as authentic as possible, but, hey, it’s a food and it should be enjoyed whatever ingredients you use.
I hope y’all enjoy this recipe and please give feedback if you try it. If you try this recipe or any other recipe from my blog please share it with me on Instagram.
Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking I would love to see all your delicious creations and share with my readers as well. Thanks!
Easy and tasty shrimp noodles
- 1 pack uncooked flat rice Pad Thai noodles more if you want more noodles on the side, Thai Kitchen got kits with 9oz Box
- 2 large Eggs Scrambled
- 3 tablespoons Oil
- 3-4 Garlic cloves finely minced or sliced
- 1/2 teaspoon Ginger minced
- Large to jumbo about 5 to 7 shrimp per person, peeled and deveined large shrimp
- 2-3 Oyster Mushrooms roughly chop
- 1 tablespoon lower-sodium Soy Sauce
- 1 tablespoon Thai Fish sauce
- 1 tablespoon fresh Lime juice
- 3 tablespoons Pad Thai Sauce or make your own
- 1 cup fresh Bean Sprouts
- 1/4 cup chopped unsalted dry-roasted peanuts
- 1/4 Bunch Cilantro or Parsley
- 5-6 leaves fresh basil chopped
- 2-3 Green Onion chopped
- Cook noodles according to package directions; drain.
- Mix eggs then cook over medium-low heat. When you finish scrambled eggs, set aside. You will add scrambled eggs at the end. You may also add a pinch of salt if you prefer.
- While water comes to a boil, cook shrimps in the wok or a pan on the medium-high heat.
- Add oil to pan; swirl to coat. Add shrimp, garlic and ginger; stir-fry 2 minutes or until shrimp is almost done. Add Oyster mushrooms (read notes)Add cooked noodles; toss to combine. Stir in 1 tablespoon lower-sodium Soy Sauce, 1 tablespoon Thai Fish sauce,1 tablespoon fresh Lime juice and 3 about tablespoons Pad Thai Sauce; Cook for about 1 minute, stirring constantly to combine and marry the flavors. Lastly, add peanuts and bean sprouts, and mix in scrambled eggs.
- Arrange about 1 cup noodle mixture on each plate, and garnish with fresh basil and green onions, parsley or cilantro.
You may add other vegetables such as peppers, peas, sugar snap peas, carrots, etc.
Mushrooms are optional. I had some oyster mushrooms which complemented this dish very well, however, you can use any mushroom or don't use it at all.
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I have been planning for a while to post a delicious recipe using my smoker or a grill. Summer season is here so you can make this over and over again during beautiful summer evenings and enjoy it with your family and friends. Also, 4th […]
Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or […]
Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.
My family goes crazy over this teriyaki chicken and I am sure that you will, too.
I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.
Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.
Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.
Of course, you can use other vegetables such as onion, or different color peppers.
Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.
You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.
So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!
I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.
Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.
You do not even have to use screwers, however, my family really loves it just like this.
Skewers are fun to them so I don’t mind making what they gonna love and eat.
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If you make Teriyaki Chicken and Pepper Skewers, or any other recipe from my blog please tag me on INSTAGRAM.
@sandraseasycooking using hashtag #sandraseasycooking.
I would love to see your delicious creations and share them with my readers. Thanks!!!
A perfect balance of flavors. It is a very delicious, super easy meal.
- 1 Large Chicken Breast You may use more
- 1 Large Green Pepper sliced into squares
- 1/2 Onion sliced into squares
- 2 tablespoons Teriyaki Sauce
- 1/2 tablespoon Soy Sauce
- 1 tbsp. Mirin or cooking rice wine
- 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
- 4 Garlic cloves sliced
- 1/4 Onion Chopped
- 1 tbsp. Fresh Ginger chopped
- 1 tbsp Honey or 1 tbsp Sugar
- Toasted sesame seeds
- Green onion
- Grill or a grill pan
- Skewers preferably bamboo, but metal works fine, too
- 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
- Chicken drippings
- 1/4 cup water + 3 tbsp.
- 1 teaspoon Rice flour or cornstarch
- Soy sauce to taste
- In a large bowl combine all the ingredients for the marinade. Mix it well.
- Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
- Place the chicken into the marinade and mix it all together to coat the chicken well.
- Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
- Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
- If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
- I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
- Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
- Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
- When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
- Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
- Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
- Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
- In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
- Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
- Drizzle the sauce over the chicken and pepper skewers before serving.
- You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.
You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Multi-Grain Medley Bowl with Kimchi is perfect for hot summer days. Not that it is too complicated to make a full meal and cook for an hour. However, I feel like my body cannot accept heavy meals so I avoid making them. Of course, this […]
When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just […]
As much as I love a good takeout over the weekend, I really don’t see the reason why people don’t make “takeouts” at home because they are so simple.
Just like so many amazingly delicious Asian-influenced meals that I’ve shared over the years, this one is as easy as it sounds and so delicious. After I cook it, my wok goes in the middle of the table and it would be completely clean in less than 20 minutes.
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If you make any of my recipes, please tag me on Instagram @sandraseasycooking #sandraseasycooking
Easy Beef and Broccoli
- 1 lb Beef thinly sliced
- 3 tbsp. Soy Sauce lite
- 1 tbsp. Oil
- 1 tbsp. Fresh Ginger
- 1/2 tbsp. Garlic
- 2 cups Water
- 1 tsp. Salt
- 390 g/13 OZ Broccoli
- 1 tbsp. Oil
- 1/2 tbsp. Garlic
- 1 tbsp. Soy Sauce Lite
- 1 tbsp. Oyster Sauce
- 1/2 tbsp. Sesame Seed Oil
- 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine
- 1 tbsp. Cornstarch or all-purpose flour
- 2 Green Onions
- Toasted Sesame Seeds
- Serve over Rice or Noodles
- Slice beef into thin, bite-size pieces. Asian stores carry already thinly sliced cuts, but if you are unable to find it, slightly freeze your beef and against the grain and with the sharp knife slice beef.
- Marinate: 3 tbsp. Soy Sauce lite, 1 tbsp. Oil, 1 tbsp. Fresh Ginger, and 1/2 tbsp. Garlic. Mix it together to coat. Marinate beef for about 15 minutes (you can go up to 30, but make sure to place in the fridge if you going to marinate longer).
- Cut the bottom of the broccoli, and diagonal slice them. You can use florets or use the whole, just cut about an inch off the bottom.
- Boil 2 cups of water, season with salt and drop broccoli in. Blanch broccoli for about 1 minute. We want crispy broccoli, so as soon as that minute pass, drain and either submerge under cold iced water or wash under cold water.
- Heat skillet over medium-high heat, add oil and garlic. Saute garlic for 20-30 seconds, then add marinated beef.
- Cook meat for about 5 minutes or until it is completely done.
- Meanwhile, mix together sauce: 1 tbsp. Soy Sauce Lite, 1/2 tbsp. Sesame Seed Oil, 1/2 tbsp. Chinese Cooking Wine / or Mirin - Japanese rice wine, 1 tbsp. Cornstarch or all-purpose flour.
- Pour the sauce over cooked beef. Cook for about 2 min or less, until it thickens
- Add broccoli and toss everything together.
- Garnish with chopped green onions and toasted sesame seeds. You can also drizzle some sesame oil as well.
SERVE IT OVER RICE OR NOODLES
Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season. Of course, be your own boss how you make it and what you include in your stir […]