Speedy Singapore Noodles
Ingredients:
For the Sauce:
3 tablespoons soy sauce
2 tablespoons curry powder
1 tablespoon oyster sauce (optional)
1 tablespoon fish sauce (optional)
1 teaspoon sugar
1/2 teaspoon white pepper (adjust to taste)
1/2 cup chicken or vegetable broth
For the Noodle Bowl:
8 oz (about 225g) rice vermicelli noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, julienned or thinly sliced
1 cup bean sprouts
1/2 cup frozen peas
1/2 cup cooked protein (shrimp, chicken, or tofu)
Fresh cilantro leaves for garnish (optional)
Lime wedges for serving (optional)
How to Make It:
Prepare the Sauce:
In a bowl, mix together the soy sauce, curry powder, oyster sauce, fish sauce (if using), sugar, white pepper, and chicken or vegetable broth. Set aside.
Prepare the Noodles:
Cook the rice vermicelli noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside.
Stir-Fry the Vegetables and Protein:
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and sliced onion. Stir-fry for about 1-2 minutes until fragrant.
Add the sliced red bell pepper, julienned carrot, bean sprouts, and frozen peas. Continue to stir-fry for another 2-3 minutes until the vegetables start to soften.
Add the cooked protein (shrimp, chicken, or tofu) and stir to combine. Cook for an additional 2 minutes until the protein is heated through.
Combine Noodles and Sauce:
Add the cooked and drained rice vermicelli noodles to the skillet or wok with the vegetables and protein.
Pour the prepared sauce over the noodles and toss everything together. Cook for 2-3 minutes, allowing the noodles to absorb the flavors of the sauce.
Serve:
Divide the Singapore noodle mixture into serving bowls.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for an extra burst of flavor.
Sesame-Crusted Tuna With Green Tea Noodle Salad
Ingredients:
For the Sesame-Crusted Tuna:
2 tuna steaks (about 6-8 oz each)
2 tablespoons of sesame seeds (white or black)
2 tablespoons black sesame seeds (for contrast, optional)
Salt and black pepper to taste
2 tablespoons sesame oil for searing
1 tablespoon vegetable oil for coating
For the Green Tea Noodle Salad:
8 oz green tea or matcha noodles (you can also use soba noodles)
1 cup cucumber, thinly sliced
1 cup carrots, julienned or thinly sliced
1/2 cup red bell pepper, thinly sliced
1/4 cup scallions, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons of fresh mint, chopped (optional)
For Dressing:
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon sesame oil
1 garlic clove, minced
1 teaspoon fresh ginger, grated
How to Make It:
1. Prepare the Sesame-Crusted Tuna:
Pat the tuna steaks dry with paper towels.
Season both sides with salt and black pepper.
Place the sesame seeds (white and black) on a plate and press the tuna steaks into the seeds, coating them evenly on all sides.
2. Cook the Tuna:
Heat 2 tablespoons of sesame oil and 1 tablespoon of vegetable oil in a skillet or pan over high heat.
Once the oil is hot, add the tuna steaks and sear for about 1-2 minutes on each side for rare to medium-rare, depending on your preference. The sesame crust should turn golden brown.
Remove the tuna from the pan and let it rest for a few minutes before slicing it into thin strips.
3. Cook the Noodles:
Cook the green tea noodles according to the package instructions. Drain and rinse them under cold water to stop the cooking process.
4. Prepare the Green Tea Noodle Salad:
In a large bowl, combine the cooked green tea noodles, sliced cucumber, julienned carrots, sliced red bell pepper, chopped scallions, cilantro, and mint (if using).
5. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, honey or maple syrup, sesame oil, minced garlic, and grated ginger.
6. Assemble the Salad:
Pour the dressing over the noodle and vegetable mixture and toss to combine, ensuring everything is coated evenly.
7. Serve:
Divide the green tea noodle salad among serving plates.
Top with the sliced sesame-crusted tuna.
Enjoy your delicious sesame-crusted tuna with green tea noodle salad! This dish is not only tasty but also visually appealing and packed with healthy ingredients
Garlic and Parmesan Potato Soup
Ingredients:
4 cups of peeled and diced potatoes
(about 4 medium-sized potatoes)
1 medium onion, chopped
4 cloves garlic, minced
4 cups of chicken or vegetable broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley or chives for garnish (optional)
How to Make It:
Sauté the Onions and Garlic:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions become translucent and the garlic is fragrant.
Add Potatoes and Broth:
Add the diced potatoes to the pot and pour in the chicken or vegetable broth.
Season with a pinch of salt and pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the potatoes are tender when pierced with a fork.
Blend the Soup:
Using an immersion blender, carefully blend the soup until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be cautious when blending hot liquids.
Return the blended soup to the pot.
Add Heavy Cream and Parmesan:
Stir in the heavy cream and grated Parmesan cheese. Keep the heat on low and continue stirring until the cheese is fully melted and the soup is heated through.
Taste and adjust the seasoning with more salt and pepper if needed.
Simmer and Serve:
Let the soup simmer on low heat for an additional 5-10 minutes to allow the flavors to meld together.
When ready to serve, ladle the garlic and Parmesan potato soup into bowls.
Garnish with chopped fresh parsley or chives, if desired.
Enjoy:
Serve the soup hot with some crusty bread or crackers on the side. Enjoy your creamy and flavorful Garlic and Parmesan Potato Soup!
This soup is a comfort food classic and makes a delightful appetizer or a hearty main course when paired with a salad or a sandwich. Adjust the cream and cheese quantities to your liking for a richer or lighter version of the soup.
Vodka Rigatoni
Ingredients:
12 oz (340g) rigatoni pasta (or your preferred pasta)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup vodka
1 can (28 oz) crushed tomatoes
1 cup heavy cream
1/2 teaspoon of red pepper flakes (adjust to taste)
Salt and black pepper to taste
1/2 cup grated Parmesan cheese
Fresh basil or parsley for garnish (optional)
How to Make It:
Cook the Rigatoni:
Cook the rigatoni pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and red pepper flakes and cook for an additional minute until fragrant.
Add Vodka:
Carefully pour in the vodka and stir to combine with the onion and garlic.
Allow the vodka to simmer for a few minutes to cook off the alcohol, stirring occasionally.
Stir in Tomatoes and Cream:
Add the crushed tomatoes to the skillet and stir well.
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, allowing it to thicken.
Pour in the heavy cream and stir to combine. Simmer for an additional 5 minutes until the sauce is creamy and well blended.
Season the sauce with salt and black pepper to taste.
Combine Sauce and Pasta:
Add the cooked rigatoni pasta to the sauce and toss to coat the pasta evenly with the creamy vodka tomato sauce.
Finish and Serve:
Stir in half of the grated Parmesan cheese to enhance the creaminess of the sauce.
Garnish with fresh basil or parsley, if desired.
Serve the vodka rigatoni hot, with the remaining Parmesan cheese on the side for sprinkling.
Enjoy your delicious vodka rigatoni! This dish is a perfect combination of rich and creamy flavors with a subtle kick from the vodka and red pepper flakes. It's great for a special occasion or a comforting weeknight dinner!
Tuna and Caper Pasta With Crispy Breadcrumbs
Ingredients:
For the Pasta:
8 oz (about 225g) pasta (spaghetti, fettuccine, or your choice)
2 (5 oz) cans of tuna, drained (you can use tuna in water or oil)
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons capers, drained
1/4 cup Kalamata olives, pitted and sliced (optional)
Salt and black pepper to taste
Red pepper flakes (optional, for a bit of heat)
1/4 cup fresh parsley, chopped
Zest and juice of 1 lemon
For the Crispy Breadcrumbs:
1/2 cup of fresh breadcrumbs (from day-old bread)
2 tablespoons olive oil
1/4 teaspoon garlic powder (optional)
Salt and black pepper to taste
How to Make It:
1. Cook the Pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
2. Make the Crispy Breadcrumbs:
In a skillet, heat 2 tablespoons of olive oil over medium heat.
Add the fresh breadcrumbs and cook, stirring frequently, until they become golden brown and crispy, about 3-5 minutes.
Season the breadcrumbs with a pinch of salt, black pepper, and garlic powder (if using). Remove from heat and set aside.
3. Prepare the Tuna and Caper Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and cook for about 1 minute until fragrant.
Stir in the drained tuna, breaking it up into smaller pieces with a fork or spatula.
Add the capers and Kalamata olives (if using). Cook for another 2-3 minutes.
4. Combine Pasta and Sauce:
Add the cooked and drained pasta to the skillet with the tuna and caper mixture.
Toss everything together to combine. Season with salt, black pepper, and red pepper flakes (if desired) to taste.
5. Add Lemon Zest and Juice:
Zest the lemon directly over the pasta and squeeze in the lemon juice. Stir to incorporate the citrus flavor into the dish.
6. Serve:
Divide the tuna and caper pasta among serving plates.
Sprinkle the crispy breadcrumbs generously over each serving.
Garnish with chopped fresh parsley.
Enjoy your delicious tuna and caper pasta with crispy breadcrumbs!
This dish is bursting with Mediterranean flavors and the crispy breadcrumbs add a delightful crunch to each bite.
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