Chicken and Veggie Stir Fry with Cantonese Noodles

First things first. Full Disclosure; Yesterday, the girls and I had this for dinner…


After playing at the pool all afternoon eating these…



No shame! Ever!

This week they are going to Lacrosse camp. They are seriously loving it. So looks like we are going to have a couple of cheerleading lacrosse players. Should be an exciting year! You just wait until you see K in her cheerleading uniform. Totes adorbs!


So anyways, tonight I made a yummy stir fry for dinner. I have made a couple of different stir fry meals before here on the blog. Usually it involves a sauce, lots of veggies, a protein, and a carb. Tonight was no different. Next time, I am going to try to make beef and broccoli. Look for that soon!

Chicken and Veggie Stir Fry with Cantonese Noodles


Sauces: Stir Fry (1/2 bottle), Hoisin (2 tablespoons), Sesame Seed Oil (1 tablespoon)

Veggies: Sweet Peppers (I used 3 different colors, all sliced equal to about 1 full pepper)
1 container of shiitake mushrooms, chopped
3 heads of Baby Bok Choy, chopped
1 handful of snow peas
1 small can each of baby corn, sliced water chestnuts, and sliced bamboo shoots

Protein: Chicken Thighs, cut in bite sized pieces

Carb: Cantonese Noodles-use whatever noodles you can find…I also love those Ramen noodles, minus the weird “flavor” packet it comes with.

Directions- Marinate your chicken thighs in half of the stir fry sauce (1/4 bottle). Prep all your veggies. Start boiling your water for your pasta. Heat your wok (or large circular pan) with a few tablespoons of peanut or veggie oil. Begin to cook the chicken. Cook for about 5 minutes or so. Add in your mushrooms and peppers. Cook another 5 minutes. Add the rest of the veggies and start cooking your pasta. Add in the rest of your sauces. When the bok choy is cooked down, add in your pasta. Mix well and taste. Add more sauce if desired.


Date Night: Umaido- Ramen Restaurant

There are lots of things that make me happy; My kids, husband, pets, wine, cheese, summer, flip flops, lounge chairs, King of Pops Popsicles, – well, the list can go on, really… I am a pretty easy girl to please. One of things on my happy list that always makes me giddy is a good bowl of noodles.

I am aware that there are many types of noodles out there. I am not biased. I nominate all nationalities of noodles for my number one! But there is one noodle who has gotten a bad rap in the past, but has emerged victorious the last few years. Ramen. Ramen makes me happy!

I have lots of awesome memories of eating Ramen from when I stayed at my grandparents house all the way to my vegan college days. Not even the “good” kind of Ramen, like I’m about to show you. It was never really those freeze dried noodles that were the problem. It was those dried “flavor” packets filled with MSG and who knows what else. Really, who knows? I never like to eat things I can never pronounce. Luckily for me, I can pronounce shrimp, squid, and scallops. Oh, and pork belly. Yeah, that is a good one… Well, at least I can pronounce them in English, not so sure about Japanese.



p.s. Don’t be afraid of the shrimp…they are delicious and succulent jewels of the sea!

Leftovers: Pizza Pasta

Leftovers…this can be a dreaded word in many houses. No one likes to keep eating the same thing 2 days in a row, but no one wants to waste food, which is just throwing money away. In our house, we try to have at least one night where we have “whatever you want night.” This is when we try to eat up any leftovers in the fridge before they go bad. Since we are kind of on a weird eating schedule with E still in the hospital, this has been harder to do. I am here with the other 2 girls most nights, so I try to make just enough for the 3 of us, meals that I can transform in to more than 1 meal, or make meals I know will freeze well for later.

Last night I made linguine and meatballs, and I froze some sauce, but I still had a bit of pasta over for us to have one more meal. Then, today, I was watching David Rocco’s Dolce Vida on Cooking Channel. He was making a “pizza pasta.” He took leftover pasta and added some eggs, parmesan cheese, and fried it in oil. So I decided to try it.

The ingredients all depends on how many leftovers you have, but I used 3 eggs, 1/2 cup parmesan cheese, whipped it together with the pasta, then added to a pan of oil which covers the bottom of your pan.

Then after 2 minutes or so, put a plate upside down on the top of the pasta. Turn the pan and plate over and then slide the pasta pie mixture back in the pan for another 2 minutes on the other side. Tricky, but doable. Who cares if it doesn’t come out perfect? Once done, I added more parmesan on top.
Then I sliced with a pizza cutter. It was sitting out for a bit, so I popped a piece in the toaster oven to crisp it on top a bit. Perfection! The girls gobbled it up as well!

Any new ways you like to makeover leftover pasta?