Seafood Topping Noodle

Seafood Topping Noodle
By May Huang



Ingredients:

A: Noodle
1. 4 oz noodle (any type of noodle)

B: For marinating
2. 4 oz. mixture of shrimp & scallops (about 1 cup), chopped
3. 1 T cooking whine
4. ¼ t salt
5. ½ t corn starch

C: Veggie and others
6. 1 C zucchini, chopped (replaceable with other vegetables, such as peppers)
7. 2 stalk of green onion, chopped, white part only
8. ½ t ginger, finely chopped
9. 2 clove of garlic, finely chopped

D: For Sauce
10. ½ t salt
11. ½ t corn starch

E:
14. 2 T canola oil

Directions:

1. Marinating Seafood: place the ingredients listed in B to a container, and mix them well, and set the container aside for at least 20 minutes.

2. Preparing sauce: Place the ingredients listed in D to a small bowl, and mix them well.

3. Prepare zucchini: heat two cups of water in a small pan on high temperature. Add the zucchini to the pan when water is at boiling. Cover the pan, take zucchini out when the water is boiling again.

4. Preparing topping: Heat a wok over high heat, add 2 tablespoons of canola oil to the wok. Add the seafood to the wok when the oil is hot enough but not smoke. Stir the seafood about 2 minutes or until the meat is ready. Add zucchini and the sauce (prepared in the step 2t), stir the mixture about 30 seconds or until the mixture is at boiling. Transfer the mixture to a container.

5. Preparing noodle: Add water to a medium size pan (about half way full), heat water with high heat; put the noodle to the pan when water is boiling, turn the heat to low when the noodle is at boiling again and continue to cook for few minute until the noodle is soft. Then take the noodle out to serving plate, and add the seafood on the top of the noodle. Mix the noodle with the topping when eating.

SiChuan Noodle

SiChuan Noodle
By May Huang



Ingredients:
A:
1. 4 oz noodle (any type of noodle)

B:
2. 1-2 T sesame oil

C:
3. ½ T canola oil
4. 1 stalk of green onion, chopped
5. ½ t ginger, chopped
6. 2 cloves of garlic, finely chopped

D:
7. 1 T soy sauce
8. 1 t Chinese rice vinegar
9. 1 t hot sauce (or hop pepper) (optional)
10. ¼ t black pepper
11. 2-3 T cilantro, chopped
12. ¼ C Broccoli stem, shredded, optional
13. ¼ C Red pepper, shredded, optional


Directions:

1. Add water to a 10 inch pan (about half way full), heat water; place the noodle to the pan when the water is boiling, turn the heat to low when the noodle is at boiling again and continue to cook until the noodle is soft. Then take the noodle out to a colander, and drain water out. Transfer the noodle to a flat pan. Separate the noodle as thin as possible. Add sesame oil to the noodle; mix the sesame oil with the noodle.

2. Heat canola oil to medium temperature, add green onion, garlic and garlic, cook for few seconds, and turn off the heat. Transfer the oil mixture into the noodle, and add all ingredients in D into the noodle. Mix the noodle well. Transfer the noodle into a serving container.

Lima With Pine Nut
By May Huang



Ingredients (see picture below for the main ingredients):

1. 1 C lima bean, unfrozen
2. 1 C corn, unfrozen
3. ½ C brown lima bean
4. ¼ C carrot, cube
5. ¼ C pine nut
6. 2 clove garlic, chopped
7. 1 ½ T canola oil
8. ½ T water



Directions:

Heat the oil over medium to high heat, add the chopped garlic to the oil when the oil is hot enough but not smoke, and cook for 15 seconds. Add the ingredients 1-6 listed above, stir for a minute, add the water, cover the wok and continue to cook for about 3 – 4 minutes. Transfer the snow pea mixture to a serving plate.