Shrimp Thai Noodles

Serves 2

Ingredients

cooking spray
100 g. glass noodles (about 2 c. cooked)
1/2 lb. shrimp, pre-cooked
2 tsps. sesame oil, seperated
1 red onion, sliced
1 c. broccoli
2 carrots, julienne
2 green onions, diced
2 Tbsp. sriracha, seperated (or to taste)
1 Tbsp. hoisin sauce
2 tsp. sesame seeds
1/4 c. soy sauced, reduced sodium, seperated
1/4 c. fresh cilantro
1/4 tsp. crushed red pepper flakes
1/4 tsp. kosher salt

Directions:

1. Boil a salted large pot of water. Blanch broccoli and carrots for 1 minute. Transfer to a large bowl of ice water. Once totally cooled, drain veggies and set aside. Add more ice water to the bowl.

2. Boil more salted water in a large pot. Add glass noodles to the boiling water. Remove from heat and cover 4-5 minutes. Transfer to the ice water. Once cooled, drain. Mix the noodles with 2 Tbsp. soy sauce, 1 Tbsp. sriracha, hoisin sauce, 1 tsp. sesame oil, and cilantro. Set aside.

3. Heat a large saucepan on high. Spray with cooking spray. Saute shrimp 2-3 minutes on each side. Set aside.

3. Heat 1 tsp. sesame oil in the saucepan on medium-high. Add red onions. Saute 8 minutes. Add broccoli, carrots, garlic, and green onions. Saute 5 minutes.

4. Add 2 Tbsp. soy sauce, 1 Tbsp. sriracha, salt, black pepper, red pepper flakes, and sesame seeds. Saute 5 minutes.

5. Add shrimp and noodles. Cook until the noodles are heated through.

Fried Rice

Serves 4

Ingredients:

1 c. white rice
2 c. water
1 Tbsp. unsalted butter
1 tsp. sesame oil
1/ onion, diced
3 green onions, diced
2 carrots, diced
2 cloves garlic, minced
1 Tbsp. vegeta
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
3 eggs
1/2 tsp. sriracha
1 Tbsp. soy sauce
1/2 c. frozen peas
1 Tbsp. sesame seeds

Directions:

• Boil pasta in a medium saucepan. Add rice, reduce to simmer, cover, and cook for 20 minutes.
• In a large saucepan heat butter and oil on medium heat.
• Add onion, green onions, and carrots. Saute for 6 minutes. Add garlic and seasonings. Saute for 2 minutes.
• Move the veggies onto one side of the pan. Add eggs and let fry before you break them up into bite sized pieces.
• Adjust heat to high.
• Add rice, sriracha, soy sauce, peas, and sesame seeds.
• Stir well and saute for 2 minutes.

Orange Chicken

Serves 4

For the chicken:

1 lb. chicken breast, 1" cubes
4 eggs
1 c. cornstarch
4 tsps. vegeta, divided
1 tsp. black pepper, divided
1 tsp. onion powder
1 tsp. garlic powder
1 c. panko breadcrumbs
1 tsp. sesame oil
1 tsp. vegetable oil

• Season chicken with 1 tsp. vegeta, 1/4 tsp. black pepper, onion powder, and garlic powder.
• Set up three stations for the chicken.
• 1st bowl- 4 eggs, 1 tsp. vegeta, 1/4 tsp. black pepper
• 2nd bowl- 1 c. cornstarch, 1 tsp. vegeta, 1/4 tsp. black pepper
• 3rd bowl- 1 c. breadcrumbs, 1 tsp. vegeta, 1/4 tsp. black pepper
• Dredge chicken in the egg mixture, then the cornstarch, then back in the eggs, then finally the breadcrumbs. Set aside and let rest for 10 minutes.
• In a large skillet heat up sesame oil and vegetable oil on medium heat. Fry in two batches until golden brown on each side. About 10 minutes total.

For the sauce:

3/4 c. water
1/4 c. orange juice
2 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
1/4 c. brown sugar
1/4 tsp. fresh ginger
1 tsp. sriracha
1/4 tsp. black pepper
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1 1/2 Tbsp. cornstarch
1 Tbsp. water

• In a small saucepan heat water, orange juice, rice wine vinegar, and soy sauce on medium heat. Blend well.
• Add brown sugar, ginger, garlic, red pepper flakes, black pepper, and sriracha. Bring to a boil and simmer for 10 minutes.
• Combine cornstarch and 1 Tbsp. water and pour into the sauce mixture. Stir until thickened.
• Pour over chicken and saute for 2 minutes.