Chicken Peanut Soba Slaw

Made this tonight and found it addictive!  I modified the original recipe a bit, so I figured I'd write it down here.  I added more noodles than the original and tossed in chicken to make it a complete meal instead of a side. Absolutely loved it!  Makes a ton, so this will feed the fam. You can add more slaw ingredients to make it more veggie heavy if you want, but this was great as-is.

Slaw:

8 oz. whole wheat spaghetti

2 c. cooked chicken or rotisserie chicken

1 bag (8 cups) slaw mix

Sauce:

1/2 c. peanut butter

3 Tbsp rice wine vinegar

3 Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp honey

1 Tbsp grated fresh ginger

2 cloves minced garlic

Garnish:

lime wedges

cilantro

chopped peanuts

green onion

sriracha

1. Cook and drain noodles.

2. Mix in large bowl with chicken and slaw mix.

3. Combine sauce ingredients until smooth. Add a little water if too thick. (Should be drizzle-able.)

4. Drizzle sauce over slaw/noodle mixture in large bowl.  Toss with tongs until coated evenly.

5. Sprinkle with cilantro and/or green onion and peanuts, and serve with lime wedges and fresh cilantro. Sriracha if you want a little spice. 

adapted from: Cookie and Kate

Asian Pork Noodle Soup

This is so flavorful and warm.  The whole family was happy to eat it all up.

Asian Pork Noodle Soup

1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz.  rice noodles (or rice vermicelli)  If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings:  Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)

1.  Heat oil in a large skillet over med-high heat;  add roast, and brown on all sides.
2.  Transfer to slow cooker.  Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander.  Cover and cook on low 6-8 hours or until pork is tender.
3.  Remove pork from cooker; shred with two forks, discarding fat and bone.  Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles.  Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.


source: emeals

Orange Chicken

I discovered this recipe about a year ago, and my family really loves it.  Even the picky ones.  It looks like a lot of steps, but it is totally worth the effort. The recipe is really pretty simple to execute, and uses mostly ingredients that you are likely to have on hand.  
But, if you wish to simplify it even further, I happen to know that Costco sells the Panda Express Orange Chicken Sauce, and it is very good.
The original recipe calls for sesame oil, but I don't tend to keep that on hand, so I use regular vegetable oil.  I'm sure there is a subtle difference in taste, but we did not notice it.

Orange Chicken

2 lbs. boneless, skinless chicken, cut into bite size cubes
1 egg
1 1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. oil plus oil for frying
1/2 c. plus 1 Tbsp. cornstarch, divided
1/4 c. flour
Sauce
1/4 c. sugar
1/4 c. white vinegar
2 Tbsp. soy sauce
2 Tbsp. water
Grated Zest of 1 orange

1 Tbsp. minced or grated fresh ginger
1 tsp. minced garlic
1/4 c. chopped green onions
red pepper flakes, to taste
1/4 c. water
 1 Tbsp. oil

1.  In a large bowl, lightly beat egg, then add salt, pepper, and 1 Tbsp oil and combine.  Add in chicken and then toss lightly until coated.
2.  In a large ziploc bag, combine cornstarch and flour.  Drop in chicken pieces, turning to coat a few at a time, and shake the bag to coat all of the chicken. 
3.  Fill a wok or deep skillet with about 1 in. oil and heat to 375 degrees.  Add chicken in small batches and fry until golden around 4-5 minutes.  Remove chicken when done and drain on paper towels.  (In my large skillet I was able to do this in 2 batches, but needed to add more oil for the second batch)  Reserve 2 Tbsp. oil and set aside.
4.  In a small bowl, combine sugar, vinegar, soy sauce, 2 Tbsp. water, and orange zest and set aside.
5. In a clean wok or skillet (either the same one, washed, or a new one...your call) heat reserved oil.  Add ginger, garlic, green onions and red pepper flakes.  Cook 2-3 minutes.  Add orange mixture and bring to a boil.  Gently toss in chicken, turning to coat. 
6.  In a small bowl, combine 1 Tbsp. cornstarch with 1/2 c. water.  Add to skillet and continue to stir to coat chicken  Add remaining 1 Tbsp. oil and stir.  Serve hot over rice, and sprinkled with a few fresh chopped green onions.

The perceptive among you may have noticed an absence of aforementioned green onions.  The ones I thought I had in my fridge were no good anymore.  I definitely recommend using them though.  They add a nice flavor.

source:  Family Feasts for $75 a Week

Spicy Chicken Bundles (P.F.Chang's Lettuce Wraps)

This recipe comes from the very first meeting of my former supper club.  What followed was over 4 years of bi-monthly yummy goodness. 

The first time I made these I think my husband was astounded that I actually made some variety of Asian food.  (Having spent 2 years in Korea, that's usually his area of expertise.)  He loved it and has requested it several times since.

As to the claim that they taste like P.F. Chang's Lettuce Wraps, I have no idea.  I've never been to P.F. Chang's!

Don't worry if you don't have ground chicken.  I just cut up boneless, skinless chicken breasts into chunks and then pulsed them in my food processor.

And don't ignore the hot mustard--it really makes this dish.

Spicy Chicken Bundles (P.F. Chang’s Lettuce Wraps) 

1 lb. ground chicken 

2 tsp. minced fresh ginger 

2 cloves garlic, minced 

¼ tsp. crushed red pepper flakes 

12 large lettuce leaves 

3 T soy sauce 

1 T cornstarch 

1 T peanut or vegetable oil 

1/3 c. finely chopped water chestnuts 

1/3 c. thinly sliced green onions 

¼ c. chopped peanuts 

Chinese hot mustard (optional) 

1. Combine chicken, ginger, garlic and crushed red pepper in med. Bowl.  

2.  Blend soy sauce into cornstarch until smooth.  

3.  Heat wok in large skillet over med-high heat.  Add oil until hot.  Add chicken mixture, stir-fry for 2-3 min. until chicken is no longer pink.  

4.  Stir soy sauce mixture and add to wok.  Stir fry 30 seconds or until sauce boils and thickens.  Add water chestnuts, onions, and peanuts.  Heat through.  

5.  Divide filling evenly among lettuce leaves.  Roll up.  Secure with wooden toothpicks.  

6.  Serve with hot mustard.

I like to have it with rice and potstickers

source:  Amber J.