Shrimp Tofu Noodles

September 17, 2015 Leave a Comment
Shrimp Tofu Noodlles

Shrimp Tofu Noodles

This recipe, Shrimp Tofu Noodles, I couldn’t find Tofu Shirataki Noodles, so I used Yakisoba Stir Fry Noodles in Teriyaki flavor, I got the noodles in Stop and Shop; but look in your refrigerator section of your supermarket.  These noodles were very good, if fact I have made them with salmon a few times.

 

Shrimp Tofu Noodles Recipe

 

Shrimp Tofu Noodles

1 lb. fresh or frozen medium shrimp

3 Tbsp. water

2 Tbsp. hoisin sauce

2 Tbsp. reduced-sodium soy sauce

2 tsp. Sriracha sauce

2 Tbsp. canola oil or olive oil

4 cloves garlic, minced

2 tsp. grated fresh ginger

3 packages (8 oz. each) refrigerated spaghetti-shape noodles substitute

1 package (12 oz.) fresh stir-fry vegetable medley

¼ cup sliced green onions

½ tsp. toasted sesame oil

 

Thaw shrimp, if frozen.  Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.  Set aside.

In small bowl whisk together the water, hoisin sauce, soy sauce and Sriracha; set aside.

In extra-large skillet heat 1 tablespoon of canola oil over medium-high heat.  Add shrimp, garlic and ginger to hot oil.  Stir-fry about 2 minutes or until shrimp are opaque.  Remove shrimp from skillet.  Meanwhile, drain and rinse noodle substitute; pat dry with paper towel.

Heat the remaining 1 tablespoon canola oil in the skillet.  Add vegetables to hot oil; stir-fry 3 to 4 minutes or until crisp-tender.  Add noodle substitute and hoisin sauce mixture to vegetables in skillet; stir to coat.  Return shrimp to skillet; toss together until heated through.  Divide among four bowls.  Sprinkle with green onions.  Drizzle with sesame oil.  Serve immediately, sauce will thin as it stands.          4 servings

 

(Recipe for Shrimp Tofu Noodles, Healthy Meals in Minutes, Diabetic Living, 2015)

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Beef & Spinach Lo Mein

December 5, 2014 Leave a Comment

 

Beef & Spinach Lo Mein

Beef & Spinach Lo Mein

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you like a good stir-fry, this dish will definitely satisfy.  I discovered the recipe at an international luncheon and it’s now a favorite go-to meal.

          Denise Patterson                                                                             Bainbridge, Ohio

Beef & Spinach Lo Mein Recipe

 

Beef & Spinach Lo Mein

¼ cup hoisin sauce

2 Tbsp. soy sauce

1 Tbsp. water

2 tsp. sesame oil

2 garlic cloves, minced

¼ tsp. crushed red pepper flakes

1 lb. beef top round steak, thinly sliced

6 oz. uncooked spaghetti

4 tsp. canola oil, divided

1 can (8 oz.) sliced water chestnuts, drained

2 green onions, sliced

1 package (10 oz.) fresh spinach, coarsely chopped

1 red chili pepper, seeded and thinly sliced

 

In a small bowl, mix the first six (6) ingredients.  Remove ¼ cup mixture to a large bowl; add beef and toss to coat.  Marinate at room temperature 10 minutes.

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, heat 1 ½ teaspoon canola oil.  Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink.  Remove from pan.  Repeat with an additional 1 ½ teaspoons oil and remaining beef mixture.

Stir-fry water chestnuts and green onions in remaining canola oil 30 seconds.  Stir in spinach and remaining hoisin mixture; cook until spinach is wilted.  Returned beef to pen; heat through.

Drain spaghetti; add to beef mixture and toss to combine.  Sprinkle with chili pepper.        5 serving

 

(Recipe for Beef & Spinach Lo Mein was in www.tasteofhome.com, 2014)

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Sweet & Savory Chicken Wings

April 25, 2013 Leave a Comment
Sweet & Savory Chicken Wings

Sweet & Savory Chicken Wings

If you’re like me, you just LOVE chicken wings.  I found this recipe for Sweet & Savory Chicken Wings.  After I made it…it was pretty good.

 

Sweet & Savory Chicken Wings Recipe

Sweet & Savory Chicken Wings

½ cup soy sauce

½ cup hoisin sauce

2 Tbsp. sesame oil

3 Tbsp. honey

2 Tbsp. peeled and chopped fresh ginger

2 Tbsp. white vinegar

1 Tbsp. Dijon mustard

1/8 tsp. cayenne pepper

4 cloves garlic, minced

20 chicken wings, thoroughly cleaned

Thaw chicken wings.

Combine all ingredients; toss wings in mixture to coat.

Cover and refrigerate up to 24 hours.

Preheat oven to 375 F.  Remove wings from marinade.  Arrange wings in a single layer on a baking sheet.

Bake for 15 minutes; turn and baste.  Bake for another 15 minutes or until crispy and browned.  The internal temperature should be 165 F.

 

(Recipe for Sweet & Savory Chicken Wings was on the bag of frozen wings.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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