Tag Archives: Soups & Stews

Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.

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Pressure Cooker Smoky Ham Hock and Pinto Bean Soup (pressurecookingtoday)

1 2 lb smoked ham hock
1 small onion, sliced
6 garlic cloves, crushed
1 t cumin powder
1 pinch dried oregano
2 bay leaves
2 c pinto beans
5 c homemade unsalted chicken stock or (3 c homemade unsalted chicken stock  & 2 c water)
pinch of ground black pepper
Kosher salt to taste
Garnish with cilantro and minced tomatoes

Clean pinto beans with cold running tap water. Place all ingredients into your pressure cooker. Lock the pressure cooker’s lid in place and pressure cook at High Pressure for 50 min. Turn off the heat and do a full Natural Release (roughly 20 min). Season with kosher salt. Garnish with cilantro and minced tomatoes. Season with kosher salt. Note: Add jalapeno peppers if you want some kick to your soup! No pre-soaking or quick soaking of beans required as it’s unnecessary for bean soup.

Coq au Vin (powerpressurecooker)

4  chicken thighs and legs
1/2 c potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
Sea salt and freshly ground black pepper  to taste
6 oz slab bacon, cubed
1 medium onion, quartered
2 c  red wine, preferably pinot noir
8 oz button mushrooms, quartered
2 stalks, celery, large dice
2 medium carrots, large half moon cut
24 pearl onions
6 petite yellow potatoes
2 T tomato paste
3 clove  garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 T Sea salt

You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate chicken in the red wine at least one hour, best over night. Remove chicken from the red wine pat dry, Season chicken with salt and pepper, roll in potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to set time to 20 min. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove and reserve. Add more oil if needed: add the quartered onions, and garlic cook 2 – 3 min. Add red wine into the inner pot and reduce 3 – 4 min. Add chicken stock and remaining ingredients and stir. Add bacon and chicken. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce. Serves 4.

Crock Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Place roast in the bottom of the slow cooker. Top with vegetables and potatoes (opt). Top with BBQ sauce, tomato sauce, water and spices. Cook on low for 8 – 10 hours.

Instant Pot Texas Roadhouse Pot Roast (laurengreutman)

2 – 2 1/2 lb chuck roast
2 T olive oil
1/2 onion, chopped
1/2 bell pepper (any color), chopped
2 stalks celery, chopped
2 large potatoes, chopped into chunks
2 cloves of garlic, minced or pressed
1/2 c tomato sauce
1/2 c BBQ sauce
2 beef bouillon cubes
1 t salt
1 t black pepper
1/2 t dried thyme
1/2 c water

Turn Instant Pot to Saute and add olive oil. Once hot add onion, bell pepper, celery, salt, black pepper and thyme. Saute for 5 min. Add garlic and saute for one more min. Add all other ingredients to the Instant Pot and close lid. Pressure cook for 70 min. Let the Instant Pot depressurize for 10 min then release the rest of the pressure. Open and serve.

 

Chicken Vindaloo (cooksillustrated)

3 lbs boneless, skinless chicken thigh, trimmed and cut into 1 1/2″ pieces
1/2 t salt and pepper to taste
3 T vegetable oil, divided
3 onions, chopped fine
8 garlic cloves, minced
1 T paprika
3/4 t ground cumin
1/2 t ground cardamom
1/4 t cayenne pepper
1/4 t ground cloves
3 T flour
1 1/2 c chicken broth
1 14.5-oz can diced tomatoes
2 T red wine vinegar
1 T mustard seeds
2 bay leaves
1 t sugar
1/4 c minced fresh cilantro

Do not substitute chicken breasts. Serve with rice. Adjust oven rack to lower-middle position and heat oven to 325 F. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 T oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown well, about 8 min; transfer to bowl. Repeat with 1 T oil and remaining chicken. Add remaining 1 T oil to now-empty pot and place over medium heat until shimmering. Add onions and salt and cook until softened, 5 – 7 min. Stir in garlic, paprika, cumin, cardamom, cayenne and cloves and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 min. Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes with their juice, vinegar, mustard seeds, bay leaves, sugar and browned chicken with any accumulated juice. Bring to simmer. Cover pot, place in oven and cook until chicken is tender, about 1 hour. Remove stew from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste and serve. Serves 6.

Chunky Loaded Potato Soup (Instant Pot) (thecentsablesshoppin)

1 T butter
3 cloves garlic, minced
2 lbs organic yukon gold potatoes, peeled & cut into small chunks
1 qt veggie broth broth (can sub chicken broth)
1/2 c half and half
1/2 c milk, full fat
1/2 – 3/4 c shredded monterey jack or cheddar cheese
6 slices bacon, cooked and crumbled (opt)
2 t kosher salt or more to taste
1/4 t pepper or more to taste
garnish with green onion, sour cream or bacon.

Using the saute feature on the Instant Pot, add the butter and garlic and saute for 2 – 3 min. Add the diced potatoes and broth. Place the cover on the Instant Pot and close the valve. Set the timer for manual (high) for 6 min. Once the pot beeps, allow the pressure to release for 10 min naturally. Once passed, release any remaining pressure. Use your immersion blender to blend until smooth, or blend in batches using your blender. If you prefer a chunkier soup, blend half and leave half unblended so as to keep some of the diced potatoes there. Once blended, add milk, half & half and cheese and mix well. Add salt and pepper to taste and ladle into bowls. Garnish with green onion, bacon, sour cream and more shredded cheese. Note: For a creamer soup, sub heavy cream for the half and half.

Slow Cooker Thick & Chunky Beef Stew (skinnyms)

1 lb lean chuck beef, cut into cubes
1/4 c flour
2 T extra-virgin olive oil
2 stalks celery, cut into slices
3 large carrots, sliced into thick rounds
1/2 c shelled snap peas
2 medium potatoes of any variety, peeled and cut into bite-sized pieces
1/2 c diced red bell pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
1 bay leaf
2 t dried thyme or 1 T fresh thyme leaves
1 t kosher or sea salt
3/4 t black pepper, divided
2 1/2 c low-sodium beef broth
1/2 c beef broth, optional red wine
1/4 c chopped flat parsley, (optional for garnish)
2 T tomato paste (opt, but helps to thicken up the stew)

Coat the beef with the flour. Over medium heat, in a skillet with extra-virgin olive oil, brown the beef then transfer to the slow cooker. Add all other ingredients, except parsley, to slow cooker. Cover and cook on low for 8 – 10 hours, or when beef is very tender. Remove bay leaf before serving. Garnish with chopped parsley if desired.

Cheesy Ham and Potato Chowder (spicysouthernkitchen)

4 slices thick cut bacon, diced
1 medium yellow or sweet onion, diced
2 medium carrots, peeled and thinly sliced
3 T flour
3 c whole milk
1 1/2 c water
2 t better than bouillon
1/2 t black pepper
1/4 t ground white pepper
1/2 t garlic powder
3 medium russet potatoes, peeled and diced
2 c diced ham
2 c shredded cheddar cheese

Cook diced bacon in a Dutch oven until crispy. Remove bacon with a slotted spoon and set aside. Leave about 3 T bacon grease in the Dutch oven. Add onion and carrots to bacon grease and cook over medium heat until soft. Sprinkle flour over onions and carrots. Stir and cook for 1 min. Gradually stir in milk and water. Add Better Than Bouillon, black pepper, white pepper, garlic powder and potatoes and bring to a simmer. Simmer for 15 – 20 min or until potatoes are soft. Turn heat to low and stir in ham and cheese until cheese is melted. Sprinkle bacon on top. Serve.

Cheddar Biscuits and Shrimp and Andouille Gravy (closetcooking)

4 strips bacon
1/2 lb andouille sausage (or kielbasa), diced
1/2 lb shrimp, peeled and diveined
2 T butter
1 c onion, diced
1/2 c red pepper, diced
1/2 c celery, diced
1 c corn
2 cloves garlic, chopped
1 t thyme, chopped
1/4 c flour (rice-flour for gluten-free)
1 c chicken broth
1 c  heavy cream
1 T cajun seasoning
1/2 t old bay seasoning
1 T cajun mustard
1 t Worcestershire sauce
2 green onions, sliced
1 T parsley, chopped
4 biscuits, cut in half

Cook the bacon in a large pan and set aside. Add sausage and cook until lightly golden brown and slightly crispy; set aside. Add shrimp and cook until pink, about 1 – 2 min per side before setting aside. Add onion, pepper and celery and cook until tender, about 7 – 10 min. Add corn and cook for 2 – 3 min. Mix in garlic, thyme and flour and cook until the flour starts to brown a bit, about 2 – 3 min. Add broth and deglaze the pan by scraping the brown bits up off of the bottom of the pan with a spoon as the broth simmers. Add cream, sausage, cajun seasoning, bay seasoning, mustard and Worcestershire sauce; bring to a boil, reduce heat and simmer until sauce thickens to a gravy, about 3 – 5 min. Mix in bacon, shrimp, green onions and parsley and serve on top of the freshly baked biscuits. Option: Simmer shrimp shells in the chicken broth for 10 min before straining the solids out to add more shrimp flavour!

Authentic Chicken and Smoked Sausage Gumbo (threeolivesbranch)

1 c flour
1 c & 2 T vegetable oil, divided
1 bell pepper, finely diced (any color)
1 large yellow onion, finely diced
5 stalks celery finely diced
5 cloves garlic minced
3 bay leaves
1 28 oz can stewed or diced tomatoes
3 split chicken breasts (bone in)
2 smoked sausages
8 oz frozen okra
2 32 oz cartons chicken stock
1/2 T Cajun seasoning
1 t cayenne pepper
1 t hot sauce
1 T gumbo file (see note)

Make the roux: Combine flour and 1 c vegetable oil in a small saucepan. Heat over medium-low heat, stirring occasionally, for approx 30 min. You want to turn it off when the mix gets to the color of milk chocolate as it will continue to cook and darken. Ultimately you want it to be a dark chocolate brown color, but be careful that it does not burn and start turning black. (It helps to remove the roux from the pot and pour it into a bowl to get it away from the hot pot and help stop the cooking process). Add 2 T vegetable or olive oil to a large pot. Heat over medium heat. Season both sides of the chicken with salt and pepper. Add the chicken to the oil in the pot and brown on both sides, approx 5 – 7 min per side. Remove chicken and set aside. To the same pot, add the bell pepper, onion and celery. Cook vegetables for 5 min until they begin to soften. Add the garlic and cook an additional 2 min. Add chicken, still whole, back to the pot as well as the chicken stock. Turn up the heat to medium-high and cook until the chicken is cooked through. Remove chicken and add the roux, bay leaves, tomatoes and seasonings. (Be careful when adding the roux as it may bubble or splatter if it is still hot). Pull the chicken off of the bones and shred. Discard the bones and add the chicken back to the pot. Slice the sausage into coins and add to the pot. Reduce heat to low and cook for 1 1/2 – 2 hours. In the last half hour, add the frozen okra. Season to taste with salt, pepper and hot sauce. Serve with rice and/or french bread.

To make the spicier version, use the following spice measurements instead of what is listed above for the same items:

1 T Cajun seasoning
1 T Cayenne pepper
1 T hot sauce

Ruth O’Donnell’s Portuguese Kale Soup (newengland)

1 T olive oil
2 garlic cloves
2 medium size onions, chopped
1 lb linguiça, sliced, slices halved (can sub chorizo)
4 c chicken broth
1 lb fresh kale, washed, stems discarded, shredded into small pieces
1 can Campbell’s “Bean with Bacon” soup plus 1 can water (can sub 1 can white beans & 2 c chicken broth)
2 large potatoes, peeled, cubed (russets or your preference)
Kosher or sea salt
freshly ground black pepper

In a large soup pot over medium-high heat, add oil and cook garlic, onions and linguiça slices until onions are soft. Add chicken broth and kale. Cover and let kale cook down, stirring occasionally. Add bean soup and water (or substitute beans and broth); simmer about 5 min. (Add more water if the mixture’s not dilute enough.) Add cubed potatoes. Simmer, covered 20 – 30 min longer til potatoes are soft. Season to taste with salt and pepper. Serve hot with crusty bread.

Pepper Steak (Elaine K.)

2 lbs top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 1/2 c beef broth, divided
3 T soy sauce
1 T cornstarch
2 t brown sugar
1 t ground ginger
1 t garlic powder
1 t freshly ground black pepper

Sprinkle black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6 qt slow cooker, along with the onion and bell peppers. In a medium-sized bowl, combine: 1 c beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker. Whisk together the remaining 1/2 c beef broth with the cornstarch and pour into the slow cooker. Stir everything to fully incorporate all ingredients. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving and adjust seasoning, if necessary. Note: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for. Serves 4.

Basic “Beef” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger
6 T garlic powder
1 T ground black pepper
8 T BEEF bullion
1 T Parsley

Mix it in a bowl and place in a container for storage (give or take on each of the spices depending on your taste.) To Use: 2 T to 3 c water or to taste.

Basic “Chicken” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger or to taste
6 T garlic powder
1 T ground black pepper
8 T chicken bullion
1 T Parsley

Mix together in a bowl and place in a container for storage (give or take on each of the spices depending on your taste). To Mix: 2 T to 3 c water.

Loaded Baked Potato Soup In A Mug (biggerbolderbaking)

3/4 c water
3 T potatoes, in small cubes
1 T white onion, chopped
2 T cheddar cheese
1 T bacon, cooked and crumbled
2 t cornstarch
1/2 c chicken stock (or vegetable stock)
1/4 c milk
salt & pepper
sour cream for garnish (opt)

Add potatoes and water into a large microwaveable mug. Microwave for 3 – 4 min or until the potatoes are tender. Check on it half way through and stir. Once cooked drain away the cooking water. Into the potatoes stir in the bacon, cheese and onions and cornstarch. The cornstarch will thicken your soup. Stir in the stock and milk and season with salt and pepper. Place in the microwave and cook for 2 1/2 – 3 min or until it thickens and all of your ingredients have heated through. (Cooking time is based on a 1200 Watt microwave so your timing might vary.) Always keep a close eye on your mug while in the microwave so it doesn’t over flow or over cook. Serve topped with sour cream and some more sprinkles of bacon and chives. Note: Use a large mug because the water can bubble up in the microwave. Cut your potatoes small so they will cook faster. They can be mixed up in advance for an even speedier meal. Cooking time will vary greatly depending on your microwave and the width and depth of the mug. You can bake them in the oven at 350 F for roughly 10 – 12 min. Every mug is different so check on it after 10 min.

Mediterranean Style Wine Braised Lamb Shanks with Vegetables (themediterraneandish)

Spice Mix

2 1/4 t garlic powder
1 t sweet Spanish paprika
1 t salt
1 t freshly ground black pepper
3/4 t ground nutmeg

Mix together.

Lamb 

6 American Lamb Shanks
2 T olive oil
1 medium yellow onion, roughly chopped
2 celery ribs, chopped
3 large carrots, peeled and cut into large pieces
1 lb baby potatoes, scrubbed
2 c dry red wine (don’t use expensive wine here)
3 c low-sodium beef broth
1, 28 oz can peeled tomatoes
2 cinnamon sticks
4 springs fresh thyme
2 springs fresh rosemary

Preheat the oven to 350 F. In a small bowl, add all the spice mix ingredients and mix to combine. Pat lamb shanks dry and season with the spice mix on all sides. In a large Dutch oven, heat olive oil over medium-high heat. Working in batches, brown the lamb shanks on all sides (about 8 min or so). Transfer the lamb shanks to a large tray or bowl for now. Carefully dispose of extra fat in a separate heat-safe bowl, and return the pot to heat. Add onions, celery, carrots and potatoes. Saute for 5 – 7 min on medium-high, or until the vegetables gain some color. Add red wine, scrape the pot of brown bits.  Cook briefly so that the wine reduces a bit. Add broth, tomatoes, cinnamon sticks, thyme and rosemary. Sprinkle a little salt and pepper. Return lamb shanks back to the pot; press down to submerge. Boil for 10 min. Turn heat off. Cover pot and transfer to pre-heated oven. Cook in the oven for 2 1/2 hours (It’s a good idea to check periodically through cooking just in case you need to add a little more liquid. When the shanks finish cooking, the liquid will have reduced to about 1/3 of what it was when you started.) To Make Ahead: These braised lamb shanks can be prepared 1 day ahead. Once cooked, let the lamb cool. Store the lamb shanks separate from the vegetables and braising liquid. Cover in a tight lid container and keep chilled in the fridge. Bring to room temp before heating. Place the lamb shanks in an oven-safe dish with 1/2 c broth or water. Cover and heat in a 350 F heated oven. Meanwhile, place the vegetables and braising liquid in a pot, add a little broth or water. Cover and warm over medium heat. When ready to serve, you can transfer the lamb shanks to a platter and spoon the vegetables and liquid on top. Slow Cooker Instructions: If you prefer to employ your slow cooker for this lamb shank recipe, use 1 less c wine. Follow the recipe until you boil everything together stove-top. Instead of transferring the pot to the oven, carefully transfer everything to the insert of your largest slow cooker.  Set the slow cooker on low for 8 hours.

Asian Chicken Noodle Soup (recipesworthrepeating)

3 lbs boneless skinless chicken thighs
2 1/2 T extra virgin olive oil, divided
1 1/2 t Chinese Five Spice Powder
1 1/2 t salt
1 1/2 t fresh cracked black pepper
1/2 t red pepper flake
2 1/2 T minced fresh ginger
1 T fresh minced garlic
1 lb Portobello mushrooms
2 T soy sauce
5 c chicken broth
5 c water
1 lb Bok Choy
1 6 oz pkg Mei Fun Noodles
green onions (opt)

In a large glass dish marinate the chicken thighs using 1/2 T olive oil, Chinese Five Spice Powder, salt, black pepper and red pepper flakes for at least 24 hours. After the chicken has marinated, warm a stock pot with 2 T olive oil over medium high heat. Sear the chicken thighs in small batches for about 5 min. (Only sear the chicken, you do not want to cook it all the way through at this point). Remove seared chicken from the heat and set aside on a plate to cool. Keep the oil and chicken drippings in the pot and reduce heat to medium. Add in ginger and garlic, allow to cook for about 1 – 2 min. Add in mushrooms and stir thoroughly. Add soy sauce, chicken broth and water. After adding in liquid, cut the chicken in bite sized pieces and add into liquid. Reduce heat to medium low and allow to cook for about 20 mins. While the soup is cooking, cut the Bok Choy by removing the base and dice all of the remaining green leafs. (You want your Bok Choy cut chunky). Soak the Bok Choy in cold water to thoroughly remove all dirt, about 20 min. After the 20 min have passed, drain the Bok Choy and rinse one more time and then add into soup to allow to cook. Prepare the Mei Fun by soaking in hot water for 10 min which is the perfect amount of time for the Bok Choy to finish cooking in your soup. When the Mei Fun is done, drain Mei Fun and add into soup. Top this soup off with chopped green onions. Note: This recipe freezes well.

Outback Steakhouse Potato Soup (chefpablos)

4 large or up to 8 small potatoes
Kosher salt
vegetable oil
2 sticks butter
1 onion, diced
3/4 c flour
48 oz chicken broth
2 c water
celery salt to taste
1/2 t ground black pepper
1/4 t dried basil
1/4 t sugar
1 1/2 c heavy cream
4 – 6 slices cooked bacon, chopped
chopped chives (opt)
2 c shredded Monterrey Jack / Cheddar cheese blend.

Preheat your oven to 350 F. Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil!) Bake approx 60 min. In a large pot, cook your bacon, turning it frequently until just crispy. Leave the grease from the bacon for the next step (yes, it’s unhealthy, I know). In the same pot, melt the butter with the bacon grease, over a low to medium heat, being careful not to burn it. Add onion and cook until softened. Add flour and stir while it cooks for about 3 min, using a rubber spatula to loosen any bits of bacon stuck to the bottom (yum!) Slowly add chicken broth, water, salt, pepper, basil and sugar, bringing to a boil and stirring often with a whisk. Gradually add the heavy cream until you’ve reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup and simmer for approx 5 min to bring the potatoes to temp (remember, they’re already cooked.. so don’t overdo it). Ladle soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.

Vegetable Ramen (thewoksoflife)

2 pkgs instant noodles
1 T soy sauce
1 t dark soy sauce
1 t oyster sauce (opt for vegetarians)
1/2 t sugar
1/2 t sesame oil
fresh ground white pepper
2 T canola oil
2 cloves garlic, sliced
1/4 c sweet red bell peppers or Holland chilies, julienned
5 fresh shiitake mushrooms, sliced
1 medium carrot, julienned
1 1/2 c shredded cabbage
1 T Shaoxing wine
1 c snow peas, cut in half at an angle
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ pieces

Open the instant ramen and discard the flavor packet. Bring 6 c water to a boil. Add the noodles and cook for about 45 seconds to a min, using chopsticks or a fork to stir occasionally. You want to just rehydrate the ramen until it breaks up from its rectangular form. It’s important not to cook the ramen fully in this step! Once the ramen is rehydrated, immediately drain the noodles in a colander and rinse under cold water to stop the cooking process and get rid of the excess starch. Combine soy sauces, oyster sauce, sugar, sesame oil and white pepper in a bowl and set aside. Heat your wok over high heat, and add oil and garlic. Immediately add the peppers, mushrooms, carrots and cabbage, and stir fry for 1 min. Add Shaoxing wine and stir fry for another 15 seconds. Add in the cooked noodles, pulling them apart if they are stuck together. Pour the soy sauce mix evenly over the noodles. Stir fry for about 20 seconds using a scooping motion until the sauce is well distributed. Add in the snow peas, bean sprouts and scallions. Mix well for another min and serve! Serve 4.