Shrimp Lo Mein Friday, Jan 20 2017 

8 ounces lo mein noodles
2 tablespoons canola oil
1 pound peeled and deveined medium shrimp
½ pound snow peas, trimmed
4 scallions, thinly sliced, white and green parts separated
2 cloves garlic, chopped
kosher salt
¼ cup oyster sauce (found in the Asian aisle of most supermarkets)
2 tablespoons rice vinegar
1 tablespoon soy sauce
crushed red pepper, for serving

Cook the noodles according to the package directions.

Meanwhile, heat the oil in a large skillet over high heat. Add the shrimp, snow peas, scallion whites, garlic, and ½ teaspoon salt. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes.

Add the oyster sauce, vinegar, soy sauce, and ¼ cup water; cook, tossing, until thickened, 1 to 2 minutes. Add the noodles and toss to combine. Serve sprinkled with the red pepper and scallion greens.

Real Simple, January 2012, page 124

Shanghai Style Noodles  with Beef, Snow Peas and Broccoli Sunday, Sep 25 2016 

8 oz whole-wheat spaghetti (I used chinese stir fry noodles)
5 crowns broccoli, florets only
1 orange, zested and juiced
2 tbsp reduced-sodium soy sauce
1/4 tsp red pepper flakes, plus additional for garnish (I used coarse ground black pepper)
1 tbsp ground ginger
1 tsp olive oil
3/4 lb beef sirloin strips, cut into ½-inch-thick, 2-inch-long pieces
4 cloves garlic, chopped
1/2 lb snow peas, rinsed well and trimmed

Fill a large pot halfway with water and bring to a boil. Add spaghetti, reduce heat to medium-high and simmer for 5 minutes, stirring occasionally to prevent noodles from sticking. Add broccoli and cook for 5 more minutes. Drain and transfer to a large bowl. Cover loosely to keep warm and set aside

Meanwhile, in a small bowl, whisk orange zest and juice, soy sauce, pepper flakes and ginger; set aside.

In a large nonstick skillet, heat oil on medium. Add beef and cook, turning occasionally, for 2 minutes. Add garlic and sauté, stirring occasionally, for 2 minutes. Add peas and orange juice mixture and stir to coat. Sauté for 3 minutes, until beef is cooked through.

Add beef mixture to spaghetti mixture and toss to combine. Divide among serving plates. If desired, garnish with additional pepper flakes.

clean Eating, March 2012, page 74

Gingery Pork Meatballs with Noodles Wednesday, Dec 11 2013 

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Cooking Light, page 54

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Soba Noodles with Spicy Cumin Lamb Wednesday, Nov 6 2013 

7 ounces uncooked soba noodles (I substituted Udon noodles)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons rice vinegar
4 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/4 teaspoon five-spice powder
8 ounces ground lamb
1 tablespoon dark sesame oil
1 teaspoon cumin seeds
3/8 teaspoon crushed red pepper
1 1/2 cups broccoli florets
1 cup snow peas, trimmed
1/2 cup thinly sliced red bell peppier
9 baby carrots, halved lengthwise

Cook noodles according to package directions. Drain and rinse; drain well.

Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.

Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.

Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

Cooking Light, November 2013, page 28

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Skillet Teriyaki Beef and Vegetables Friday, Oct 11 2013 

1/2 cup teriyaki sauce
1/2 cup water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 (1 1/2-lb) flank steak, trimmed
Salt and pepper
2 tablespoons vegetable oil
3 carrots, peeled and sliced 1/8-inch-thick on bias
8 ounces snow peas, strings removed
1 clove garlic, minced

Whisk teriyaki sauce, water, vinegar, and cornstarch in bowl. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 125°F (for medium-rare), about 5 minutes per side. Transfer to large plate and tent loosely with aluminum foil.

Heat remaining 1 tablespoon oil over medium-high heat in now-empty skillet until shimmering. Add carrots and snow peas and cook until lightly browned, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer vegetables to platter.

Add teriyaki mixture and any accumulated meat juice to now-empty skillet and simmer until thickened, about 3 minutes. Slice steak thin on bias against grain and transfer to platter with vegetables. Spoon teriyaki sauce over top. Serve.

Serves 4

Cook’s Country #48, Recipe Card, December/January 2012

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Black Pepper Caramel Shrimp Friday, Oct 11 2013 

1 (3 1/2-ounce) bag boil-in-bag brown rice
1 tablespoon water
2 teaspoons cornstarch
1 1/2 tablespoons dark sesame oil
1 pound large shrimp, peeled and deveined
2 cups diagonally cut snow peas
2 teaspoons minced fresh garlic
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
1/2 cup fat-free, lower-sodium chicken broth
3 tablespoons brown sugar
2 teaspoons fish sauce

Cook rice according to package directions, omitting salt and fat. Keep warm.

Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk; set aside. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; sauté 2 minutes or until shrimp begin to turn pink. Add peas, garlic, pepper, and salt; cook 1 minute. Remove from heat.

Combine broth, sugar, and fish sauce in a small saucepan over high heat. Bring to a boil; stir in cornstarch mixture. Cook 30 seconds or until mixture thickens, stirring constantly. Pour sugar mixture over shrimp. Return shrimp mixture to medium-high heat; cook 2 minutes or until thoroughly heated. Serve over cooked rice.

Cooking Light, April 2013, page 25

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Stir-Fried Rice Noodles Saturday, Feb 9 2013 

30 minutes or fewer; serves 4

6 oz. rice sticks or rice vermicelli
2 tsp. toasted sesame oil, divided
2 large eggs
1/4 tsp. white pepper
1/2 lb, asparagus, trimmed and sliced diagonally into 1-inch pieces (2 cups)
7 oz. snow peas, trimmed and sliced lengthwise into 1/2-inchwide strips (2 1/2 cups)
3 cloves garlic, minced (1Tbs.)
3/4 cup low-sodium vegetable broth
2 Tbs low-sodium soy sauce
2 tsp. sriracha sauce
3 green onions, thinly sliced (1/3 cup)

Soak rice sticks in large bowl of hot water 8 minutes. Drain well.

Meanwhile, heat 1 tsp. oil in nonstick skillet over medium-high heat. Whisk eggs in small bowl with 2 tsp. water and white pepper, and season with salt, if desired. Pour eggs into skillet, and swirl pan so eggs cover bottom in even laver, Cook 1 to 2 minutes, then carefully flip omelet. Cook 1 minute more, then transfer to cutting board, and slice into strips.

Heat remaining 1 tsp. oil in skillet; add asparagus and snow peas. Stir-fry 3 to 4 minutes, add garlic, and cook 1 minute more. Whisk together broth, soy sauce, and sriracha in bowl. Add mixture to pan; bring to a simmer. Stir in rice sticks, and cook 3 to 5 minutes, or until liquid is absorbed. Mix in egg strips and green onions.

PER 2 CUP SERVING: 256 CAL, 9G PROT; 5G TOTAL FAT (1G SAT FAT); 43G CARB; 93MG CHOL; 385MG SOD; 3G FIBER; 4G SUGARS

Kung Pao Chicken with Coconut Jasmine Rice Friday, Feb 8 2013 

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauce 3 minutes or until softened. Add garlic; sauce 30 seconds, stirring constantly. Add chicken; sauce 3 minutes or until chicken begins to brown.

Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisptender and sauce thickens. Sprinkle with nuts. Yield: 4 servings (serving size: 1 cup).

CALORIES 275; FAT 13.88 (sat 2.69, mono 5.39, poly 4.89); PROTEIN 25.38; CARB 11.98; FIBER 2.29; CHOL 94mg; IRON 2mg; SODIUM 502mg; CALC 41mg

For the Coconut Jasmine Rice: Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

CALORIES 97; FAT 1.59 (sat 1.49); SODIUM 155mg Page 86

COOKING LIGHT, DECEMBER 2010

Cashew Pork with Snow Peas and Ginger Friday, Mar 2 2012 

Serves 4

1/2 cup raw cashews, chopped
1 cup low-sodium chicken broth
1/4 cup mirin
1/4 cup soy sauce
3 tablespoons cornstarch
1 (16-ounce) pork tenderloin, trimmed
3 tablespoons vegetable oil
8 ounces snow peas, strings removed
6 garlic cloves minced
1 tablespoon grated fresh ginger

Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes. Whisk broth, mirin, soy sauce, and 1 tablespoon cornstarch together in bowl until no lumps remain; set aside. Cut pork crosswise into ½-inch-thick slices, then cut each slice into ½-inch-thick strips. Toss pork and 1 tablespoon oil in large bowl. Add remaining 2 tablespoons cornstarch and toss to coat. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Brown half of pork, 3 to 5 minutes. Transfer pork to plate and tent with foil. Repeat with 2 teaspoons oil and remaining pork.

Cook snow peas and remaining 2 teaspoons oil in now-empty skillet until bright green, about 1 minute. Add garlic and ginger and cook until fragrant, about 30 seconds. Whisk broth mixture to recombine and add to skillet. Cook until thickened, about 2 minutes. Return pork, any accumulated juices, and cashews to skillet and cook until heated through, about 1 minute. Serve.

Cook’s Country, June/July 2011, Recipe Card

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Apricot-Glazed Scallops with Snow Peas Wednesday, Jul 13 2011 

Serves 4   Hands-on time: 10 to 15 minutes    Total time: 10 to 15 minutes

6 oz cellophane noodles (aka bean thread noodles)
1 Tbsp safflower oil
1/2 cup minced white onion
1 Tbsp minced fresh ginger
2 cloves garlic, minced
2 lb fresh or frozen large sea scallops (thawed if frozen)
1 1/2 Tbsp low-sodium soy sauce
1/2 cup all-natural apricot preserves
2 cups fresh or frozen snow peas (do not thaw, if frozen)
Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS
ONE: Soak noodles in very hot water for 10 minutes (hot water from the tap is fine; no need to simmer or boil over the stovetop); drain and set aside.

TWO: Meanwhile, heat oil in a wok or large skillet on medium-high. Add onion, ginger and garlic and cook for 2 minutes, until tender, stirring frequently. Add scallops and cook for 2 minutes, until opaque. In a small bowl, whisk soy sauce into apricot preserves. Add apricot mixture to wok and bring to a simmer over same heat. Add snow peas and cook for 30 seconds. Remove from heat and season with salt and pepper. Serve scallop mixture over noodles.

Clean Eating magazine???

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