Beef Chow Fun

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 39:4

    [4] “O LORD, make me know my end

        and what is the measure of my days;

        let me know how fleeting I am!

7 oz dried rice noodles(I used thin cause that's what I had)

7 oz filet or strip steak thin sliced ( I used filet) 

1 medium onion sliced 

2 scallions, diced set aside

2 T roasted garlic

1 c shredded cabbage 

4 t olive oil, divided

1 t sesame oil, set aside

Kosher salt to taste

White pepper to taste

Marinade for Beef

1/2 T light Soy

1 T dark Soy

1 t Shaoxing wine

1/4 t soda

1/2 T olive oil

Pinch white pepper 

1/2 T cornstarch 

Stir Sauce

2 T Soy

1 t dark Soy

1 t anchovy paste or oyster sauce (don't like oyster sauce)

1 T Shaoxing wine

2 t sugar

1/4 t white pepper

Mix and set aside

Cover noodles with water

Bring to boil 

Boil noodles for 3 minutes 

Rinse in cold water and set aside

Marinate beef

Set aside

Have veggies ready

Have sauce ready

Heat 2 t of oil to hot

Add beef, single layer and cook 40 seconds each side

Remove to plate

Add 2 t of oil along with veggies, sauté 1 min

Add sauce and beef

Add noodles sauté 1 min

Turn off heat and garnish with scallions 

Drizzle sesame oil over top

Serve with egg rolls

Enjoy

Chicken and Pan Fried Noodles

 

 

 

Psalm 9:19-20

    [19] Arise, O LORD! Let not man prevail;

        let the nations be judged before you! 

    [20] Put them in fear, O LORD!

        Let the nations know that they are but men! Selah

1/2 of pkg Thinnest Rice Noodles, blanch and set aside or fresh chow mien noodles, blanched

1/2 c neutral oil for frying

Fry and set aside on plate

1 t oil 

1 c chopped Cabbage 

4 sliced on bias Green onions white part, reserve green for finishing dish

Salt and white pepper

Fry veggies

Add chicken 

Add sauce

Add noodles on top

Add green onions 

2 c Rotisserie breast, chopped 

Sauce 

1/4 t anchovy paste

2 t cornstarch 

1 T Soy sauce

1 T Shaoxing wine

1 t toasted sesame oil

1 T brown sugar 

Mix

2 c chicken broth

Singapore Noodles with Jumbo Shrimp, Fried Chicken Slices, Andouille Sausage

Proverbs 8:22-26

    [22] “The LORD possessed me at the beginning of his work,

        the first of his acts of old. 

    [23] Ages ago I was set up,

        at the first, before the beginning of the earth. 

    [24] When there were no depths I was brought forth,

        when there were no springs abounding with water. 

    [25] Before the mountains had been shaped,

        before the hills, I was brought forth, 

    [26] before he had made the earth with its fields,

        or the first of the dust of the world.

An ej original recipe!

5 oz vermicelli rice noodles ( I used medium wide) soak in hot water and drain, set aside 

3 t olive oil divided 1 t each for each cooking 

2 well beaten eggs

Cook #1

Add 1 t oil to wok or extra large skillet 

Have heat on medium high

Add veggies first then shrimp, sausage, and lastly air fried chicken 

Remove to a plate

10 large Shrimp, cleaned, paper toweled dried, salt and pepper, set aside 

2 c Fried chicken nuggets, air fried and sliced, set aside

1 piece of Mild Andouille sausage, sliced

1/2 c sliced thin green Bell pepper

3 Green onions, sliced in strips

1 T roasted garlic

Cook #2

Add 1 t of oil

2 well beaten eggs

Fry the egg, flip, cut into strips

Remove to plate of veggies and meats

Cook # 3

Add 1 t oil

Add drained noodles

Stir fry

Add meat plate and the cooked egg strips

Add sauce, stir fry to incorporate 

Prepare and set aside

Sauce - add at the end

1 c chicken stock

2 T Shaoxing wine

1/2 t salt 

2 t dark Soy sauce

1 t Panang curry 

1 t sugar

Pinch of white pepper

1/2 t sesame oil

My Take On Chicken Pad Thai

I will sing of the steadfast love of the LORD, forever; with my mouth I will make known your faithfulness to all generations.  - Psalm 89:1

4 oz Rice noodles or angel hair ( I used angel)

Make and set aside.

1/4 dry roasted peanuts, chopped

3 chicken tenders, pounded and cut diagonally 

2 T olive oil

6 Green onions, cut diagonally 

1 c Cabbage, sliced thin

3 T roasted garlic

1/4 t red pepper flakes

1 whisked egg

1 t chives

Salt and pepper to taste

Lime slices 

Tamarind sub

1 T water

2 T Worcestershire sauce

1 T fresh lemon juice

1/8 c tomato paste concentrate 

2 T brown sugar

Mix and set aside.

Sauce 

All the tamarind sub

2 T brown sugar

1 T anchovy paste

1 T Worcestershire sauce

Mix and set aside.

Add oil to wok or large skillet.

Add pepper flakes, garlic, onions and cabbage to oil. 

Stir fry 30 seconds using a wooden spoon.

Add chicken, cook 2 minutes.

Push to side of pan. 

Pour egg down side of pan and whisk to scramble.

Add drained noodles, then sauce. 

Mix all together and add peanuts.

Squeeze lime over all. 

Shrimp and Pork Japanese Noodle Bowl

21 For as the Father raises the dead and gives them life, so also the Son gives life to whom he will.

22 For the Father judges no one, but has given all judgment to the Son,

23 that all may honor the Son, just as they honor the Father. Whoever does not honor the Son does not honor the Father who sent him.

24 Truly, truly, I say to you, whoever hears my word and believes him who sent me has eternal life. He does not come into judgment, but has passed from death to life.

25 "Truly, truly, I say to you, an hour is coming, and is now here, when the dead will hear the voice of the Son of God, and those who hear will live.

26 For as the Father has life in himself, so he has granted the Son also to have life in himself.

27 And he has given him authority to execute judgment, because he is the Son of Man. - John 5:21-27

1 package Ramen noodles, toss season pgk

1/2 c mushrooms, chopped

6 large frozen cooked shrimp, clean remove tail

4 c chopped green onion

1 sliced leek

1/2 c thinly shaved Cabbage

1/4 c chopped fresh cilantro 

1/4 t red pepper flakes

2 heaping T chicken base seasoning

1 c thinly sliced left over pork chop

4 c water

1/2 c Mirin

1/4 c soy sauce

4 t sesame oil

Sauté chicken base seasoned leeks, mushrooms, cabbage, cilantro and onions in a butter oil mixture (1 t butter, 1 t olive oil) until the veggies are tender, about 5 minutes.

Then add shrimp and pepper flakes.

In small bowl, combine water, Mirin, soy sauce, and sesame oil. 

Add wet ingredients to shrimp mixture.

Last add Ramen noodles and sliced cooked pork.

Cook 3 minutes.

Baby Bok Choy and Spicy Honey Pork Tenderloin

For God has not destined us for wrath, but to obtain salvation through our Lord Jesus Christ, 1 Thessalonians 5:9

Just finished creating this for lunch! Yum!

Marinade for pork

2 t cornstarch

2 T soy sauce

1 T rice wine

1/2 t rice vinegar

1 T honey

2 c chopped pork tenderloin

1/2 c carrots, sliced

1 tsp fresh ginger, grated

2 baby bok choy, cleaned and sliced lengthwise 

2 roasted garlic cloves

1 shallot, diced

1 t olive oil

2 t corn starch

1 T honey

2 T soy sauce

1 T Mirin rice wine

1/4 t red pepper flakes

noodles, cooked ( I used Ramen and discarded the seasoning)

Toss noodles in 1/2 t olive oil

Cashews, (optional)

In a small bowl, combine the cornstarch, honey, rice wine, water, and soy sauce. 

Cut the end off of the bok choy and slice the leaves lengthwise into 1/2 inch wide strips. Put the bok choy in a collinder and run under water and set aside.

Slice the carrots into matchsticks. 

Cut the pork into thin strips. 

In a large skillet or wok, add the oil, ginger, and garlic. Heat the skillet medium high and add the marinated pork.

Add the bok choy, the soy sauce mixture and the red pepper flakes into the skillet and toss with the pork and carrots. Cover and cook for 5 minutes or until the bok choy is wilted and the sauce is thickened.

As an afterthought, my husband added cashews to the finished dish, it was a very good choice!!!

Spicy Chicken Noodles

13 But we do not want you to be uninformed, brothers, about those who are asleep, that you may not grieve as others do who have no hope.

14 For since we believe that Jesus died and rose again, even so, through Jesus, God will bring with him those who have fallen asleep.

15 For this we declare to you by a word from the Lord, that we who are alive, who are left until the coming of the Lord, will not precede those who have fallen asleep.

16 For the Lord himself will descend from heaven with a cry of command, with the voice of an archangel, and with the sound of the trumpet of God. And the dead in Christ will rise first.

17 Then we who are alive, who are left, will be caught up together with them in the clouds to meet the Lord in the air, and so we will always be with the Lord.

18 Therefore encourage one another with these words.

1 Thessalonians 4:13-18

1/2 c green cabbage, cut in strips

1 leek

2 carrots, diced 

1 bunch Broccolini 

4 mushrooms, sliced

2 inches fresh ginger, peeled and grate

1 t roasted garlic

1 large chicken breast, cut into small chunks

1 t olive oil

2 packages ramen noodles, (discard season packet) or soba noodles

1 t sesame oil 

¼ cup soy sauce

¼ cup worcestershire sauce

2 T sweet chili Thai sauce

1 T honey

Begin by preparing the meat and vegetables for stir frying. Peel the ginger and grate. Grate the carrots. Slice the leeks. Cut the broccolini into bite-sized pieces. Cut cabbage into strips. Cut the chicken into chunks.

Prepare noodles, when done, drain and toss in sesame oil. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the garlic and grated ginger, sauté. Add the chicken and cook until they are no longer pink.

Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted.

In a small bowl, combine the soy sauce, worcestershire sauce, sweet chili Thai sauce and honey. Stir until the sweet chili Thai sauce and honey are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through.

Japanese Ramen Shrimp Bowl

Hebrews 12:25

See that you do not refuse him who is speaking. For if they did not escape when they refused him who warned them on earth, much less will we escape if we reject him who warns from heaven.

Watch out Nothing But Noodles!!!

2 packages Ramen noodles, toss season pgk
1/2 c mushrooms, chopped
20 large frozen cooked shrimp, remove tail
1/2 c chopped onion
1 sliced leek
1/4 t red pepper flakes
2 heaping T chicken base seasoning

4 c water
1/2 c Mirin, World Market has this, so does Target
1/4 c soy sauce
4 t sesame oil

Sauté chicken base seasoned leeks, mushrooms, and onions in a butter oil mixture (1 t butter, 1 t olive oil)

Then add shrimp and pepper flakes.
In small bowl, combine water, mirin, soy sauce, and sesame oil. 

Add wet ingredients to shrimp mixture.

Last add Ramen noodles. Cook 3 minutes.

Stir Fry Udon Noodles and Chicken

                                                                                                         
Titus 1:2 in hope of eternal life, which God, who never lies, promised before the ages began

3 chicken breast cut into bite size pieces

Marinade
2 t soy sauce
2 t dry sherry
1/2 t salt
Pepper, few turns
1 T cornstarch
1 T ginger
1 T lime juice


1 package Udon noodles
1 1/2 t sesame oil
1 large clove garlic minced
1 package green onion
6 tablespoons oil for stir-frying
1 T hoisin sauce, mixed with 1 1/2 tablespoons water
Extra soy sauce, salt or sugar for seasoning, as desired


Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.
While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.
Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry about 30 seconds. Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the pan.

Add oil, when the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken. Add the green onions and stir to heat through. Serve hot.
Garnish with fresh basil.

Beef and Udon Noodles

                                                                                                                   





Matt.27:1 When morning came, all the chief priests and the elders of the people took counsel against Jesus to put him to death.

1 package dried udon noodles
10 ounces steak, sliced for stir-frying
2 t cornstarch
¼ cup + 1 T mirin (keep divided)
3 T regular soy sauce)
2 T sugar (more to taste)
2 cloves garlic, minced
1 T minced ginger
½ pound broccoli, cut for stir-frying
1 ounce mushrooms
1 T sesame seeds, toasted
If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away.

In a small bowl, combine the sliced beef, cornstarch and 1 T mirin. Mix well and allow marinating for 10 minutes or so while you prepare the other ingredients.

Make the sauce by combining the remaining mirin, soy sauce and sugar. Stir well to dissolve the sugar.

Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 T oil (try refined sesame oil, it’s appropriate for stir-frying). When heated, throw in the marinated meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done!

To serve, sprinkle with the toasted sesame seeds.

Sesame Noodles

                                                                                                                            

2 Cor.6:2 For he says, "In a favorable time I listened to you, and in a day of salvation I have helped you."Behold, now is the favorable time; behold, now is the day of salvation.




8 ounces spaghetti or rice noodles

1 bunch green onions, sliced (white parts only)

2 tablespoons sesame oil

1 teaspoon minced fresh ginger root

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup hot water

1 tablespoon cider vinegar

1 teaspoon white sugar

1/4 teaspoon crushed red pepper flakes

Directions

Cook pasta in a large pot of boiling water until done. Drain.

Meanwhile, combine oil and onions in a small skillet. Sauté over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.

Toss noodles with sauce, and serve.