Sesame Noodle Salad with Carrot-Sesame Vinaigrette

 

A Vietnamese-inspired Salad packed with vibrant fresh veggies and tossed with a sweet and tangy Carrot-Sesame Vinaigrette. Spring has SPRUNG, my friends.

 

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Spring is finally here, and I couldn’t be happier! After a long, cold winter indulging on all of those heavy, rich, and creamy comfort foods, it’s time to lighten things up. Continue reading “Sesame Noodle Salad with Carrot-Sesame Vinaigrette”

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Easy Shrimp Fried Rice

Super flavorful, better-than-take-out Shrimp Fried Rice. So quick and easy –  it will make you want to throw away your take-out menus.


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The best thing about making your own take-out style dishes is that it is so easy to customize to your personal preferences. This recipe calls for shrimp, but just about any cooked protein would be delicious. Chicken, beef, ham, pork, or tofu would all be great choices. Use your favorite vegetables, just make sure they are diced very small. Leftover cooked vegetables would be great as well. This is an excellent opportunity to clean out your fridge.

I use a couple of secret ingredients that are entirely optional, but I think it really takes this fried rice to the next level. I love to add toasted almonds to my fried rice, it gives it a bit of crunch and has a sweet, nutty flavor that I think goes really well with fried rice. In addition to the usual soy sauce, sesame oil, and chili garlic sauce, I also like to add a small amount of oyster sauce, which really adds a depth of flavor. It is very salty, so use it sparingly.

Tips on making the BEST Fried Rice

  1. Make sure to use COLD cooked rice. It is best to make the rice the day before or early in the day. Freshly cooked rice will stick to the pan and get very mushy.
  2. Prepare all your ingredients before starting the recipe. Everything cooks very quickly, so you will have to be at the stove for the entire cooking process.
  3. Once you add the rice to the pan, let it cook without stirring for a few minutes to allow the rice to get crispy and golden brown.

 

Easy Shrimp Fried Rice

Recipe Source: Vintage Vibes

  • 2 to 3 Tablespoons vegetable oil or peanut oil
  • 1/2 lb. raw medium-size  shrimp, peeled and deveined
  • 2 eggs, lightly beaten
  • 1/2 medium onion, finely diced
  • 1/2 red pepper, finely diced
  • 2 to 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup frozen green peas, defrosted 
  • 3 cups COLD cooked rice
  • 2 Tablespoons soy sauce, low-sodium
  • 2 teaspoons oyster sauce, *optional
  • 1 -2 teaspoons chili garlic sauce, or to taste
  • 1 teaspoon toasted sesame oil
  •  1/4 cup toasted sliced or slivered almonds, *optional
  • sliced green onions

Directions:

  1.  In a large skillet or wok, heat 2 teaspoons of oil over medium-high heat. Add shrimp to pan and cook for 2 to 3 minutes or just until the shrimp turn opaque. Remove from pan.
  2.  In the same skillet, heat one Tablespoon of oil over medium heat. Add the whisked eggs. Let cook for one minute without stirring.  Then stir to break up and scramble. Remove from pan.
  3. Heat an additional Tablespoon of oil to the same skillet. Sauté the onion and red pepper until the onion is translucent. Add the peas, garlic, and ginger and cook an additional minute or until the garlic is fragrant. With a spatula, push the veggies over to one side of the pan.
  4. Turn up the heat to medium-high heat. Spread the cold rice out in one layer. Without stirring, let the rice brown for a couple of minutes, then flip the rice over and cook the rice until the rice is crispy and golden brown.
  5. Add the soy sauce, oyster sauce, chili garlic sauce and sesame oil to the pan. Stir well to combine all the ingredients. Cook for 2 to 3 minutes.
  6. Stir in the reserved shrimp, reserved egg, toasted almonds, and green onion. Heat through. Taste and adjust seasonings if needed. Yields: 4 – 6 servings

Similar Recipes:

Sweet and Spicy Glazed Button Bones

Baked Honey Garlic Turkey Meatballs

Healthier 20-Minute Honey Garlic Chicken

Spicy Thai Noodle Salad with Peanut Dressing

 

Sweet and Spicy Glazed Button Bones

These Sweet and Spicy Glazed Button Bones are an easy appetizer and are unbelievably good. Go grab some napkins and get ready for some finger-lickin’ deliciousness – melt-in-your-mouth, sweet and spicy button bones.


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“Button Bones,” also known as riblets or pork back rib tails are an inexpensive cut of pork that comes from the last 5 or so ribs on the backbone. The bones are flat and circular and are quite meaty and very lean.

The button bones that you get at the market will likely come in large slabs of ribs. You will need to break these down into smaller pieces. With your fingers, feel where the bone is and just cut through vertically with a sharp knife. Repeat this with the remaining ribs. Now, you are all set to marinate your ribs.

Sweet and Spicy Glazed Button Bones

Recipe Source: Vintage Vibes

  • 2 teaspoons Sambal Olek
  • 2 garlic cloves, minced
  • 1/2 cup ketchup
  • 2 Tablespoons brown sugar
  • 2 Tablespoons honey
  • 2 Tablespoons Tamari or soy sauce
  • 2 Tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1-2 teaspoons Sriracha
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs. pork button bones or riblets, cut into pieces
  • Garnish: sesame seeds and chopped green onion

Directions:

  1.  With a sharp knife, cut the button bones or riblets between the bones vertically into pieces. Pour remaining ingredients in a large ziplock bag. Marinate mixture 4 to 12  hours in the refrigerator. Preheat oven to 350 Degrees. Bake on a parchment-lined baking sheet 60 to 75 minutes or until the meat pulls away easily from the bone. Turn often during cooking. Garnish with sesame seeds and green onions. Serve hot.

You might like these recipes:

Baked Honey Garlic Turkey Meatballs

Healthier 20-Minute Honey Garlic Chicken

Easy Shrimp Fried Rice

Buffalo Chicken Wontons with Blue Cheese Dipping Sauce

Spicy Thai Noodle Salad with Peanut Dressing

Healthier 20-Minute Honey Garlic Chicken

An easy and delicious dish that tastes just like your favorite Chinese take-out, but even better. Tender chunks of chicken bathed in a sticky, sweet, garlicky sauce. Best of all, it comes together in less than 20 minutes. Perfect for a busy weeknight.


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There is no denying that Chinese take-out is delicious, but it is often loaded with sodium, fat, and sweetened with high-fructose corn syrup. The chicken is usually coated in a heavy batter and then deep-fried and tossed with a thick sauce. To make this a little healthier, I just lightly dusted the chicken pieces with cornstarch, and then I sauteed them in a small amount of oil before adding my prepared sauce. To make this even faster, you can make the sauce the day before and just heat up with the cooked chicken.

Optional* Once the chicken is cooked, remove from pan and add thinly sliced vegetables to the pan and cook until tender-crisp. Onions, bell peppers, zucchini, snow peas are all excellent choices. To finish, add the chicken back to the pan along with the sauce and heat until the sauce is hot.

Honey Garlic Sauce

  • one cup chicken stock ( low sodium)
  • 3 Tablespoons Honey
  • 2 Tablespoons soy sauce (low sodium)
  • 4 large cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1 teaspoon sesame oil

Directions:

  1. 1 heaping Tablespoon cornstarch mixed with 2 Tablespoons cold water.
  2. In a saucepan, add all sauce ingredients except for the cornstarch slurry. Bring to a boil. Whisk in cornstarch mixture and cook until the sauce is thickened 2 to 3 minutes. Let cool. Store in a tightly covered jar in the fridge. The sauce will keep for up to 5 days.

Honey Garlic Chicken

Recipe Source: Vintage Vibes

  • one pound chicken breasts or thighs, cut into 1″ thick pieces
  • one cup of cornstarch or flour
  • oil for cooking
  • stir-fry vegetables, if using
  • sliced green onions and toasted sesame seeds, for garnish
  • cooked rice or noodles and steamed vegetables

Directions:

  1. Place one cup of cornstarch or flour in a shallow bowl. Toss chicken pieces with the cornstarch, tapping off excess cornstarch.
  2. In a large skillet over medium-high heat, heat two tablespoons of vegetable oil. Saute pieces of chicken until golden brown and cooked through, about 5 minutes. If you are adding vegetables, remove chicken from pan and wipe out the skillet Add a tablespoon of oil to the skillet. Add vegetables and saute over medium-high heat until tender-crisp.
  3. Add chicken back to the skillet and prepared honey garlic sauce. Heat and serve over rice or noodles. Garnish with green onion and toasted sesame seeds.