Whatever Asian Noodles

     Most everyone loves a nice bowl of Asian Noodles.  What’s not to like, right?  A little pasta, a few Asian condiments, and whatever Veggies you like.  Want it hot?  Add some hot Sesame Oil.  Got leftover meat?  Throw it in there.  Shrimp is awesome, too!  On the table in about 15 minutes.  Get out the chop sticks!  Here is another one of my recipes:

INGREDIENTS:  Yields 4 servings

1 ½ cups leftover diced Pork, Chicken, or Beef (cooked Shrimp)

½ package of Pasta or Noodles

Olive Oil

1 cup fresh Mushrooms, sliced

½ cup Onions, sliced from top to bottom

½ cup Carrot, shredded

3-4 cloves Garlic, chopped or minced

½” piece of Ginger Root, peeled and grated

OPTIONAL VEGETABLES:  Peas, Broccoli, Bell Pepper

4-5 TBSP Dark Soy Sauce

2 tsp Oyster Sauce

2 TBSP Brown Sugar

½ tsp Hot Chili Oil*

1 tsp Sesame Oil

2 – 3 TBSP Sake, Dry Sherry, or Rice Wine Vinegar

PREPARATION:

     Cook half a package of Noodles or Spaghetti, or whatever you have in the pantry.  Drain and set aside.    

     While the Noodles are cooking, preheat a 10” or 12” skillet.  Drizzle Olive Oil in bottom.  Add Mushrooms, Onions, Carrot, Garlic, and Ginger Root.  Sautee until fragrant and Onions are soft.

     Add the leftover meat or Shrimp.  (If using raw Shrimp, allow 3 minutes to cook through). 

     Add Dark Soy, Oyster Sauce, Brown Sugar, Hot Chili Oil, Sesame Oil, and Sake.  Simmer for a few minutes.  Taste a piece of meat or Shrimp to see if you need to adjust anything.

     Add the cooked noodles to the pan and stir well.  Garnish with Sesame Seeds or Green Onions if you’d like.  Serve.

*Hot Chili Oil is VERY hot.  A little goes a long way.  Don’t add more than called for without tasting it first.

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By Tika for CHEW WANNA EAT? © 2020

Blueberry Crumble Coffee Cake

      We were very happy with this cake.  It’s feathery light and tender.  You can adjust the blueberries with no issues, my husband likes lots of berries, me – not so much. I love being able to taste the cake, and this one is a keeper!  I used frozen berries, but thawed them first.  I believe you could substitute Raspberries, or chopped Apples.  I haven’t tried it yet, but planning on it.

CAKE INGREDIENTS:  YIELDS 12 Servings

1 cup Butter (2 sticks), room temp

2 cups Sugar

4 large Eggs

¼ tsp Salt

1 TBSP Baking Powder

¼ cup Canola or Vegetable Oil

2 tsp Vanilla Extract

4 cups AP Flour

2 – 2 ½ cups Blueberries

CRUMBLE TOPPING:

½ cup Light Brown Sugar

5 TBSP Butter. cold

¼ cup + 1 TBSP AP Flour

1 tsp Cinnamon, ground

VANILLA GLAZE:

3/4 cup Confectionary Sugar, sifted

1 ½ – 2 TBSP Milk

½ tsp Vanilla Extract

OPTIONAL: ½ tsp Cinnamon, ground

 CAKE PREPARATION:

     In mixer bowl, cream Butter and Sugar on medium speed until light and fluffy.  (About 3 minutes.) 

     Add eggs and beat until well combined. 

     Add Salt, Baking Powder, Oil, and Vanilla, and mix until combined. 

     Add Flour in batches, giving it a quick mix with a spatula after each addition so it doesn’t fly all over your kitchen.

     Lightly fold in the Blueberries

     Pour into Buttered 9” x 13” baking dish. 

CINNAMON CRUMBLE PREPARATION:

     In a small bowl, add Brown Sugar, Butter, Flour, and Cinnamon.  Using a pastry blender, work it until you have a crumbled consistency.  Don’t over mix or you’ll end up with a very flat crumble.  You want it to be pea-sized.

     Using a large spoon, shake the Crumble on top of Cake Batter.

     Bake cake at 350° F for 40 minutes.  Use toothpick test by inserting toothpick into center of cake.  If it is clean when you pull it out, your cake is done.

GLAZE:

     Place a small strainer over a bowl, and sift the Confectionary Sugar by pressing with the back and edge of a spoon.  Add Milk and Vanilla.  (Add Cinnamon if using).  Mix well with spoon until no lumps remain.

     Test to see if it’s of drizzling consistency.  If it’s too thick, add a few extra drops of Milk.  If it’s too thin, add extra Confectionary Sugar.

     Let cake cool for 10 – 15 minutes, and then drizzle Glaze over cake.  

Please remember to Like and Share our Posts. Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2020