Tag Archives: Pasta

Johnsonville Brat Potstickers (Johnsonville)

1 375g pkg bratwurst sausages, casings removed
1 1/2 t minced garlic
1 c onion, thinly sliced
1 c shredded carrots
4 c shredded cabbage
1/4 cup soy sauce
1 t white pepper
40 – 45 potsticker wrappers (can sub won ton skins)
2 T vegetable oil
2 T water & more as needed to seal potstickers
dipping sauce

In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and remove from skillet. Using the same skillet, sauté garlic, onion, carrot and cabbage until tender. Add soy sauce, pepper and sausage; stir to combine. Remove skillet from heat. Spoon 1 T meat filling onto each potsticker wrapper. Brush edge of wrapper with water, fold in half and seal. In a clean skillet, heat oil and brown potstickers on both sides. Add water to skillet, cover and allow to steam for 5 – 7 min. Serve with dipping sauce.


The Best Chinese Noodle Sauce (Da Lu Mian) (omnivorescookbook)

24 oz dried noodles of your choice


2 handfuls dried lily flowers (2 c once rehydrated)
10 dried shiitake mushrooms (2 c once rehydrated)
1 small handful dried woodear mushrooms (2 c once rehydrated)

Gently rinse the dried lily flowers with tap water. Transfer to a big bowl and add 4 c hot water. Rehydrate until tender, about 1 hour. Then remove tough ends of rehydrated lily flowers. Transfer 2 c marinating water to another bowl without any of the solids that may have settled on the bottom. Set aside. Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 c hot water to a big bowl. Rehydrate until tender, about 1 hour. Then drain and slice the mushrooms. Add woodear mushrooms to a small bowl and add hot water to cover. Let rehydrate for 1 hour. When woodear mushrooms turn soft, gently rinse, drain and set aside.


1 lb shrimp, peeled and deveined
12 oz pork tenderloin, thinly sliced
2 T Shaoxing wine (or dry sherry), divided
4 t cornstarch divided
3/4 t salt, divided

Combine shrimp, 1 T Shaoxing wine, 1/4 t salt, and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Combine pork, 1 T Shaoxing wine, 1/2 t salt and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Chop and prepare the other vegetables. Combine the the 1/4 c cornstarch with 1/2 c water in a bowl. Mix well and set aside.


2 T vegetable oil
1  28 oz can chopped tomato
4 green onions, chopped
1 T minced ginger
4 c chicken stock
2 T soy sauce
1 t salt or to taste
2 T oyster sauce (opt)
1/4 c cornstarch
1 T toasted sesame oil or homemade chili oil (opt)

Heat oil in a 5 1/2 qt dutch oven over medium heat until hot. Add lily flowers, shiitake mushrooms and woodear mushrooms. Stir and cook for 1 min.  Add green onion and ginger. Stir a few times until fragrant. Add canned tomato, stir and cook for 1 min. Add the 2 c marinating water from the lily flowers, chicken stock, soy sauce and salt. Bring to a boil over medium high heat, stirring constantly. Turn to medium low heat and simmer for 15 min.  Add shrimp. Stir and cook until the shrimp turn white, 1 – 2 min. Add pork. Stir and cook until just cooked through, 1 – 2 min. Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Taste the sauce and add more salt if needed. Drizzle with sesame oil or homemade chili oil to finish up, if using. The sauce should be slightly salty by itself. Remove the pot from your stove and cover to keep hot. Cook noodles according to instructions. Drain and transfer to each serving plate. Serve the sauce hot over the noodles. Note: Wide, thick noodles made with wheat flour work the best. If you want the meal to be extra fancy, you can make hand pulled noodles. Can use some oyster sauce to add more flavor and sweetness. If you do not have a bottle of it on hand, use 1 T soy sauce and 2 t sugar instead. Not all lily flowers have tough ends. Depending on the quality of your flowers, you might not need this step. Feel the end of the flower with your hand. If there is a thin, tough, woody stick (less than 1/2″), snip it off and discard it.

Potato Cheddar Pierogies (cookscountry)


1 lb russet potatoes, peeled and sliced 1/2″ thick
2 T & 1/2 t salt, divided
1/2 t pepper
1 c sharp cheddar cheese, shredded
2 T unsalted butter

Combine potatoes and 1 T salt in large saucepan and cover with water by 1″. Bring to boil over medium-high heat; reduce heat to medium and cook at vigorous simmer until potatoes are very tender, about 15 min. Drain potatoes in colander. While still hot, combine potatoes, cheddar, butter, 1/2 t salt, and pepper in bowl of stand mixer. Fit mixer with paddle and mix on medium speed until potatoes are smooth and all ingredients are fully combined, about 1 min. Transfer filling to 8″ square baking dish and refrigerate until fully chilled, about 30 min or cover with plastic wrap and refrigerate for up to 24 hours. Line rimmed baking sheet with parchment paper and dust with flour. Roll dough on lightly floured counter into 18″ circle, about 1/8″ thick. Using 3″ biscuit cutter, cut 20 – 24 circles from dough. Place 1 T chilled filling in center of each dough round. Fold dough over filling to create half-moon shape and pinch edges firmly to seal. Transfer to prepared sheet. Gather dough scraps and reroll to 1/8″ thickness. Cut 6 – 10 more circles from dough and repeat with remaining filling. (It may be necessary to reroll dough once more to yield 30 pierogi.) Cover pierogi with plastic and refrigerate until ready to cook, up to 3 hours. Bring 4 qts water to boil in Dutch oven. Add 1 T salt and half of pierogi to boiling water and cook until tender, about 5 min. Using spider or slotted spoon, remove pierogi from water and transfer to skillet with caramelized onion. Return water to boil, cook remaining pierogi and transfer to skillet with first batch. Add 2 T cooking water to pierogi in skillet. Cook over medium-low heat, stirring gently until onion mix is warmed through and adhered to pierogi. Transfer to platter and serve. To Make Ahead: Uncooked pierogi can be frozen for several weeks. After sealing pierogi in step 4, freeze them on baking sheet, about 3 hours. Transfer frozen pierogi to zipper-lock freezer bag. When ready to cook, extend boiling time by about 7 min. Makes about 30 perogies.


2 1/2 c bread flour
1 t baking powder
1/2 t salt
1 c sour cream
1 large egg plus 1 large yolk

Whisk flour, baking powder and salt together in clean bowl of stand mixer. Add sour cream and egg and yolk. Fit mixer with dough hook and knead on medium-high speed for 8 min (dough will be smooth and elastic). Transfer dough to floured bowl, cover with plastic and refrigerate until ready to assemble.


4 T unsalted butter
1 large onion, chopped fine
1/2 t salt

Melt butter in 12″ skillet over medium-low heat. Add onion and salt and cook until onion is caramelized, 15 – 20 min. Remove skillet from heat and set aside.

Chicken Scallopini (thecozycook)

1 pkg McCormick Brown Gravy Mix & 1 c cold water
3 large boneless skinless chicken breasts
salt and pepper to taste
1/2 c flour
1/4 c vegetable oil
1 medium yellow onion, sliced into thin strings
1 c dry white wine (can sub chicken broth)
1  8 oz can Hunts tomato sauce
1 lb pkg thin spaghetti
1/4 c Parmesan cheese
1 T fresh parsley

Dissolve gravy into cold water and set to the side. Slice the chicken into bite-sized chunks. Sprinkle lightly with salt/pepper if desired and coat in flour. Place the vegetable oil and onion strings in a large, deep skillet and cook over medium heat for 5 min. Add chicken and cook for an additional 10 min, stirring occasionally. Add wine and cook for another 5 min. Mix in the tomato sauce and gravy. Cook over medium-low for about 25 min. Meanwhile, boil pasta according to pkg instructions. Drain and add to the sauce, mixing until well incorporated. Top with Parmesan cheese and parsley, then serve and enjoy! Serves 4.

Pesto Shrimp Fettuccine in Mushroom Garlic Sauce (whatsinthepan)


2 T olive oil, more if needed, divided
1 lb shrimp, peeled and deveined
10 oz white mushrooms, sliced
1/2 c basil pesto
4 garlic cloves, minced
1/2 c sodium free chicken broth (adjust salt if not sodium free)
10 oz fettuccine pasta
1/4 t salt

Seasoning Mixture

1 t Italian Seasoning (thyme, oregano, basil, combined)
1/4 t red pepper flakes
1/2 t paprika
1/2 t salt
chopped fresh basil

Heat 1 T olive oil in a large skillet over medium heat. Put shrimp in a mixing bowl and rub in seasoning mix. Mix well to make sure shrimp is coated well. Add to the hot pan and cook for about 3 min, turning once midway until shrimp is pink and cooked through. Remove shrimp from the skillet. Add 1 T olive oil to the skillet. Once the pan is hot, add sliced mushrooms and salt and cook, stirring until mushrooms release liquid and reduce in volume and get soft, for about a min or two. Add minced garlic for the last few min, when mushrooms are almost ready. Add cooked shrimp. Add basil pesto and chicken broth. On medium heat, mix everything to combine. Remove from heat. In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. Add pasta to the skillet with mushrooms and shrimp, and stir until pasta is fully coated in sauce. Season with more salt if necessary. Serve with additional red pepper flakes, if desired.

Copycat Ohana Polynesian Resort Stir Fried Noodles (allears)


1 T canola oil
1 t each, puréed garlic and ginger
1/4 c julienned red pepper
1/4 c julienned pineapple
2 c cooked udon noodles
salt and pepper to taste
1 t chopped roasted peanuts

Heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 c peanut sauce to glaze ingredients. Garnish with nuts. Yield: 4 servings.

Peanut sauce 

2 cloves garlic, peeled
2″ piece ginger, peeled
1/2 c peanut butter
1/4 c soy sauce
1/4 c sugar
1/4 c water
1/8 c diced Spanish onion
1 T chopped peanuts

Put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 min. Remove from heat, pour in blender. Pulse until smooth.


Instant Pot Lasagna (sistersunderpressure)

1 lb ground beef
8 oz ricotta cheese
1 c mozzarella cheese, divided in half
1 c Parmesan cheese, divided in half
1 egg
Italian spices
salt and pepper to taste
no-boil lasagna noodles
1 jar pasta sauce

Brown ground beef. Mix ricotta cheese, 1/2 c mozzarella cheese, 1/2 c Parmesan cheese, egg and spices. Line bottom of 7″ springform pan with no-boil lasagna noodles. Break into pieces to fit the pan. Add layer of tomato sauce, enough to cover the noodles. Add layer of half of ground beef. Add layer of half of cheese mix. Repeat with another layer of noodles, tomato sauce, ground beef and cheese. Top with layer of noodles, and additional tomato sauce. Add remaining mozzarella and Parmesan cheeses. Place trivet in Instant Pot insert, and add 1 1/2 c water. Loosely cover pan of lasagna with foil to keep out water. Place lasagna pan on top of trivet in insert. Lock lid on pot, and set valve to sealing. Press manual, 20 min (be sure pot is on high pressure). After cook finishes, allow to naturally release pressure, approx 10 min. Remove lasagna after pressure releases. Broil on high for a few min to brown cheese.

Spaetzle (allrecipes)

4 c flour
5 eggs
1 t salt
3/4 c water

In large bowl combine flour, eggs and salt. Add water a little at a time to form a soft dough. Boil 2 qts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 – 4 min). Serve as a side or main dish. Note: For authentic spaetzel, use more eggs instead of water (will make them more rubbery). A stiffer dough is easier to grate.

Chef John’s BLT Pasta (allrecipes)

1 T olive oil
1/2 lb bacon, cut crosswise into 1″ pieces
2 cloves garlic, minced
2 t lemon zest
2/3 c creme fraiche
2 c  ditalini pasta
2 c  halved cherry tomatoes
4 c baby arugula, coarsely chopped (can use less)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 T freshly shredded Parmesan cheese or to taste (opt)

Pour olive oil into a heavy skillet over medium heat, add bacon and cook until almost crisp, 5 – 8 min. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 t bacon grease in the skillet. Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 – 3 min. Stir creme fraiche into bacon mix. Bring a large pot of salted water to a boil and stir in 2 c pasta. Cook till tender, about 8 min. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mix. Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 min. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat. Season with salt, black pepper and cayenne pepper. Stir again and garnish with Parmesan cheese.

Shrimp and Gnocchi with Garlic Parmesan Cream Sauce (damndeliscious)


1 16 oz pkg  Potato Gnocchi
2 T unsalted butter
1 lb medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 T chopped fresh parsley leaves

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Melt butter in a large skillet over medium high heat. Add shrimp, and salt and pepper to taste. Cook, stirring occasionally until pink about 2 – 3 min; set aside.

Cream Sauce

1/4 c unsalted butter
4 cloves garlic, minced
2 T flour
1 c chicken broth, or more, as needed
1 t dried thyme
1/2 t dried basil
1/2 c half and half
1/2 c freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Melt butter in the skillet skillet over medium heat. Add garlic and cook, stirring frequently until fragrant, about 1 – 2 min. Whisk in flour until lightly browned, about 1 min. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly until incorporated, about 1 – 2 min. Stir in half and half and Parmesan until slightly thickened, about 1 – 2 min. If the mix is too thick, add more half and half as needed; season with salt and pepper to taste. Stir in shrimp and gnocchi and gently toss to combine. Serve immediately, garnished with parsley, if desired.

Jo Mama’s World Famous Lasagna (geniuskitchen)

6 -7 c  spaghetti sauce (Jo Mama’s World Famous Spaghetti)
1 16 oz box  extra wide lasagna noodles
1 32 oz carton cottage cheese
1 t oregano
3/4 t salt
1/2 c freshly grated parmesan cheese,  divided
1 1/2 lbs mozzarella cheese, shredded

Cook lasagna noodles according to package directions, drain and cut to fit pan. In small bowl, mix cottage cheese, oregano, salt and 1/4 c parmesan cheese. Using 2 deep 9 x 7″ glass baking pans or 1 deep 9 x 13″ casserole dish, make a layer of noodles followed with 1/2 cottage cheese mixture, 1/2 mozzarella cheese and 1/3 sauce. Follow with another noodle layer, remaining cottage cheese, mozzarella cheese and 1/3 sauce. Top this with a final noodle layer covered with remaining sauce. Sprinkle remaining 1/4 c parmesan cheese over top. Bake in 350° F oven for 30 – 40 min until casserole is bubbling and slightly browned on top. Let cool for 15 min before serving so lasagna can firm up for easier slicing and serving.

Jo Mama’s World Famous Spaghetti (geniuskitchen)

1 lb thin spaghetti
parmesan cheese


2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (opt)
3 – 4 garlic cloves, minced
1 28 oz can diced tomatoes
2 6 oz cans tomato paste
2 15 oz cans tomato sauce
2 c water (If you don’t want to simmer it as long add 1 c)
3 t basil
2 t dried parsley flakes
1 1⁄2 t brown sugar
1 t salt
1⁄4 – 1⁄2 t crushed red pepper flakes
1⁄4 t fresh coarse ground black pepper
1⁄4 c red wine (a good Cabernet!)

In large, heavy stockpot, brown Italian sausage, breaking up as you stir. Add onions and continue to cook, stirring occasionally until onions are softened. Add garlic, tomatoes, tomato paste, tomato sauce and water. Add basil, parsley, brown sugar, salt, crushed red pepper and black pepper. Stir well and barely bring to a boil. Stir in red wine. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! Cook spaghetti according to package directions. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese. Makes 4 quarts.

Instant Pot Beef Noodle Italian (homemadefoodjunkie)

1T Avocado oil
1 lb hamburger
1/2 lb mild Italian bulk sausage
4 cloves garlic, chopped
1/2 c roasted peppers, chopped
12 oz uncooked pasta (like bow tie)
15 oz can of whole or diced tomatoes with juice
1 8 oz can tomato paste
1 15 oz tomato sauce
1/4 c balsamic vinegar
2 T Worcestershire Sauce
21/2 c water
1 c Mozzarella cheese

Select SAUTE’ function. After 1 min add oil. Add meat and break it up into bite sized chunks and cook until completely browned. You can use the glass lid during saute’ to keep the splatters in the pot. Add chopped garlic and chopped peppers and stir. Add uncooked pasta and water. Add the liquids and the tomatoes. Stir it all together. Secure the lid. Vent closed. Select MANUAL function. Select ADJUST and set for 5 min. Select PRESSURE button and choose LOW pressure. Seal the vent. When cooking is done turn the instant pot OFF and use quick release. The pasta should be completely cooked but not mushy. If it needs a few more min. Hit the SAUTE’ function button and cook until you’re happy with the noodles. At serving Sprinkle the Mozzarella cheese over the top for flavor and garnish as desired. Note: The total time on this recipe is around 40 mi. The instant pot should come to pressure in 10 min or so. Choose bow tie pasta or other thick pasta like penne rather than thin egg noodles. Thin noodles are more likely to burn.

Spicy Sichuan Noodles (Dan Dan Mian) (cooksillustrated)

8 oz ground pork
3 T soy sauce, divided
2 T Chinese rice cooking wine or dry sherry
ground white pepper
2 T oyster sauce
4 T Asian sesame paste or peanut butter
1 T rice vinegar
1 – 1 1/4 c chicken stock or canned low-sodium chicken broth
1 T peanut oil
1″ piece fresh ginger, minced (about 1 T)
6 medium cloves garlic, minced or pressed through garlic press (about 2 T)
3/4 t red pepper flakes
1 T toasted sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (opt)
1 T Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (opt)

Combine pork, 1 T soy sauce, sherry and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and pinch white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 qts water to boil in large stockpot over high heat. Meanwhile, heat 12″ skillet over high heat until hot, about 2 min. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 min. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 min. Add peanut butter/chicken stock mix; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 min. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4. Note: If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 c chicken stock. Also note that the amount of sauce will coat 1 lb fresh noodles but only 12 oz dried noodles, which bulk up during boiling.

Save Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach (juliasalbum)

1/3 c sun-dried tomatoes with oil (2 T)
1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
1 c half and half (and more)
1/4 t salt
1 c Asiago cheese, grated
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
2 c fresh spinach

Heat sun-dried tomatoes (cut them) in 2 T olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil, generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely. To the same skillet add half and half and salt, bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 c half and half and stir. Taste the sauce, if 1/4 t salt was not enough add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.

Chicken Stroganoff (lilluna)


2 T olive oil, divided
1 lb chicken breasts, cut into 1″ chunks
1 t garlic powder
1 t onion powder
1/2 t paprika
1/4 t cayenne pepper
1 t salt, divided
1 t ground black pepper, divided

In a large skillet set over medium-high heat, add 1 T olive oil. Meanwhile, place chicken chunks into a bowl. Season with garlic powder, onion powder, paprika, cayenne pepper, and 1/2 t each of salt and pepper; toss to combine.


2 c sliced cremini mushrooms
1 shallot, minced
1 small onion, chopped
3 garlic cloves, chopped
2 T white wine (optional)
4 T butter
4 T flour
2 c low-sodium chicken broth
1 T Worcestershire sauce
1/2 t fresh thyme leaves
1 lb. egg noodles (whole wheat or regular), cooked and drained
1/3 c sour cream, plus more for garnishing
chopped fresh parsley (opt)

Place the chicken in the hot pan (take care not to overcrowd, you may need to do 2 batches) and brown, about 2 – 5 min on each side. The chicken does not need to be cooked throughout. Remove from pan and transfer to a plate (continue with remaining chicken if needed). Add the the remaining T oil to the skillet and add mushrooms, cooking until brown, about 4 min. Add shallot, onion and garlic and stir occasionally until they are soft and translucent. Pour in the wine and cook for 1 min, then add butter and flour. Whisk continuously taking care not to burn. SLOWLY add the chicken stock, whisking to create a smooth sauce. Add the Worcestershire, thyme and the remaining salt and pepper. Bring to a simmer and allow the sauce to thicken. Toss in chicken, turn the heat down to medium-low and continue to cook for 5 – 8 min. Add egg noodles and sour cream and stir until combined. Cook for 2 more min, add salt and pepper to taste, then remove from the heat and garnish with parsley, if desired. Serves 6 – 8.

Romano Chicken with Lemon Garlic Pasta (worldrecipes)


1/2 lb chicken breasts (butterflied or thinly cut into cutlets)
salt and pepper
1/2 c finely grated parmesan cheese
1 egg
dry parsley
1/2 c panko bread crumbs
oil for frying

Place parmesan cheese in a shallow dish. In another dish, put beaten egg with dry parsley; in third dish put panko bread crumbs. Season chicken cutlets with salt and pepper; dredge with parmesan cheese, dip into beaten egg; press the chicken in panko bread crumbs to coat on both sides; shake off the excess. Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through.

Lemon Garlic Pasta

1/2 lb linguine or spaghetti or other pasta
juice from 1 lemon, or to taste
3 garlic cloves, minced
zest from 1/4 lemon
2 T butter, cold, divided
2 – 3 T whipping cream, or to taste
salt and pepper

Cook pasta according to package direction; drain (reserve about 1/2 c pasta water). Add lemon juice to a pan; add garlic, lemon zest, a pinch of salt and pepper, and cook until liquid is reduced to about half. Add 1 T butter and slowly melt into your sauce, while swirling the pan; add another 1 T butter and repeat; stir in whipping cream and about 2 T pasta water. Add cooked pasta and toss to combine. Serve romano chicken over lemon garlic pasta.

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Kung Pao Noodles (lecremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package’s instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately. Serves 4 – 6.

Soba Noodles with Sweet Ginger Scallion Sauce (simplyreem)


1 9 oz pkg Soba noodles
salt and pepper as per taste
2 T sesame seeds, lightly toasted
cucumber, thinly julienned (opt)
lime wedges (opt)

Boil soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!

Sweet Ginger Scallion Sauce

1 1/2 c scallions, finely chopped
2 T ginger, minced
1/4 c cilantro, chopped
2 – 3 T sesame oil/ grape seed oil/ any neutral oil
2 t chili oil
1 T soy sauce
2 T rice wine vinegar
2 T honey
1 t salt, as soy sauce is salty too so be careful with the salt
1 t black pepper

Mix all the ingredients and check for the seasoning. Keep it aside for 10 – 15 min for the flavors to develop.