Asian Style Noodles With Spinach Carrots And Mushrooms Recipes

CHINESE STIR FRIED NOODLES GUIDE

Steps:

• Prepare the protein by slicing them against the grain into 1/4" / 0.5cm slices or 2/3" / 2cm cubes.
• Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds - don't let them burn!
• Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in "floret" form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens - you will add them in the next step.
• Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).
• Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
• Serve immediately.

ASIAN MUSHROOM SOUP

Steps:

• In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

ASIAN-STYLE NOODLES WITH SPINACH, CARROTS AND MUSHROOMS

Steps:

• Soak the noodles in a bowl of warm water to cover until softened (this will take about 8-10 minutes for thin noodles) drain well.
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside.
• In a blender or using a whisk blend the tamari, sesame oil, sugar and garlic until smooth (if you are using a whisk mix until no sugar granules remain).
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke.
• Add in the onions, carrots and dry pepper flakes; cook for about 3 minutes, or until the onions are softened.
• Add in sliced mushrooms and stir-fry until softened (about 4 minutes).
• Add in the fresh spinach and stir-fry for about 30 seconds.
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed (about 3-5 minutes).
• Transfer to a large bowl and sprinkle with green onions if desired.

CARROT MUSHROOM STIR-FRY

Steps:

• In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7 minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until vegetables are tender. Stir in lemon juice, salt if desired and pepper.

SWEET POTATO NOODLES (JAPCHAE)

Steps:

• Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
• Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
• In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.

ASIAN SPAGHETTI

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, snow peas, carrots and onions in oil until crisp-tender. Add garlic; cook 1 minute longer., In a small bowl, combine the soy sauce, sugar and cayenne. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

CHINESE-STYLE SPINACH AND MUSHROOM SOUP

Steps:

• Combine first 7 ingredients in large saucepan. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.