Toasted Ramen Noodles

Toasted Ramen Noodles

Toasted Ramen Noodles

 

2 tbsp olive oil

½ onion, chopped

½ cup frozen peas

1 clove garlic, minced (1 tsp)

¼ tsp salt

¼ tsp pepper

½ tsp parsley

2 oz block of plain, dried ramen noodles, slightly crushed

1 cup beef bouillon, hot

2 tbsp balsamic vinegar

1 tbsp Worcestershire sauce

1 cup leftover beef or pork, chopped

 

Heat oil in a skillet over medium heat. Add onion and saute until onion is soft and translucent, 5-8 minutes. Add peas, garlic, salt, pepper and parsley. Saute until fragrant, about 1 minute.

Add crushed ramen noodles and saute, stirring continuously, until lightly browned, 3-5 minutes.  Turn heat up to medium-high.

Pour beef bouillon over noodles gradually to maintain sizzle in the pan and allow liquid to absorb, still stirring constantly.

Add balsamic and Worcestershire to the pan, scraping the bottom to deglaze.

Stir in meat and cook just until warmed through.

Serve immediately.

 

2 servings, 360 calories per serving


Hack:
½ cup frozen onions can be substituted for fresh onion in this recipe.

Hack:  Dehydrated vegetables can be used in this recipe.

 

Chinese Pork Fried Rice

Chinese Pork Fried Rice

 

5 tbsp vegetable oil, divided

¼ lb pork, cut into small cubes

2 cloves garlic, sliced (2 tsp)

½ cup frozen corn

½ cup frozen peas and carrots

3 eggs, beaten

3 cups cooked rice, cold*

Salt to taste

3 tbsp soy sauce

2 green onions, sliced

 

Heat 2 tbsp oil in a wok or saute pan over high heat.  Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink.  Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set them aside.

Add 3 tbsp vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.

Push the eggs to one side and add rice.  Stir to combine and add pork mixture.  Add salt.

Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.

Serve hot.

*Leftover, day-old rice works best for this recipe, as it’s less sticky.

6 servings, 310 calories per serving

Hack:  Freeze serving-sized portions of leftovers in freezer-safe bags or containers for future use.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

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