Top 10 Chinese Dishes

    I am all about shopping in the Ethnic section of our local grocery store, that is where I discovered fish sauce and rice noodles, which totally rocked my world. 

And boy, was I ever excited to find these:

 

Organic Ramen Noodles!!!!!!!!!!!!! 

  I knew I needed to make Korean Noodles Bowls for supper that very night.  I grabbed a clearance rotisserie chicken and pulled it off the bone, since I didn’t plan ahead to thaw and cube chicken. (This is a great shortcut if you want to make Chinese for dinner tonight.) I will give you the recipe in a second, for now I want to share with you our FAVORITES.  

Be brave and try the authentic ingredients listed in some of these dishes. Yes, even fish sauce. You will be blown away by the results, promise!

Here are the Top 10, 4 little Ferguson’s favorites, in the Chinese food category:

Click the title to be taken to the recipe! 🙂

In no particular order, I give you…..

Asian Honey Sesame Chicken with Quick Lo Mein

Easy Sweet & Sour Chicken

Vietnamese Fried Rice

Peppered Beef & Snow Peas

Oriental Lettuce Wraps

Asian Noodle Stir Fry

Teriyaki Pork Kebabs with Baked Brown Asian Rice

Asian Noodle Salad

Teriyaki Chicken Lettuce Wraps

  But, now for the best of the best!!!!!! 

  The number 1 most requested dish at our house when eating Chinese type food is……

Korean Style Noodles

{click title to print}

Description

I am telling you, when you take your first bite of this, you are going to think you are at a P.F. Chang’s restaurant! YUM!

Ingredients

• 2 packages (9.5 Oz. Package) Organic Whole Wheat Japenese Ramen Noodles
• 1 piece Fresh Ginger, 1-inch Piece, Peeled And Chopped
• 4 whole Garlic Cloves, Pressed
• ½ cups Tamari Or Soy Sauce
• 6 Tablespoons Honey
• 4 Tablespoons Tomato Paste
• 4 Tablespoons Rice Wine Vinegar
• 2 Tablespoons Sesame Oil
• 1 teaspoon Sriracha Hot Sauce, More If You Like It Hot
• 2 cups Sliced Mushrooms
• 2 Tablespoons Butter
• 2 Tablespoons Oil
• 1 pound Boneless Skinless Chicken Breast, Cut Into Cubes
• ½ packages (16 Oz. Package) Cole Slaw Mix, The Kind With Purple Cabbage And Carrots In It
• ½ cups Chopped Carrots
• ½ whole Red Pepper, Cored, Seeds Removed, And Chopped
• 5 whole Large Green Onions, Thinly Sliced (Tops And Bottoms)
• Toasted Sesame Seeds, For Garnish

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente (according to package instructions). Then drain it and place pasta in a large serving bowl.

In a small pot over medium low heat, combine a splash of water, chopped ginger, garlic, tamari/soy sauce, honey, tomato paste, vinegar, sesame oil and hot sauce. Whisk until smooth and heated. Pour sauce over noodles and keep warm.

Get all of the remaining ingredients ready for a quick stir-fry.

In an oversized skillet over medium heat, saute the mushrooms in the butter. Once most of the water has cooked out of the mushrooms, remove them from the pan leaving the remaining juices behind. Add the oil and heat over high heat. Add the chicken cubes and stir-fry until browned, about 3 minutes. Add the cole slaw mix, carrots and bell pepper and stir-fry for 2 minutes. Then add the scallions and continue to saute and toss for 1 minute. Add the mushrooms back in, stir and empty the skillet contents over the noodles. Top with sesame seeds.

Dig in!!!!!  You are about to get blown away by how fabulous this dish is!

~T

P.S. Don’t forget to enter for a chance to win the incredible book, XES: Why Church Girls Tend To Get It Backwards! Winner will be announced next week!!!!

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