Time 15m Yield 4 servings Number Of Ingredients 13 Steps:
For the sauce: Stir together the chicken stock, oyster sauce, soy sauce, cornstarch and sesame oil. Set aside. For the noodles: Heat a pan to high and add the oil. Once you see wisps of white smoke, add the ginger and garlic and cook until light brown and fragrant, about 20 seconds. Stir in the chicken and cook until medium, about 1 minute. Add the noodles, carrots and bok choy to the pan and cook until tender, about 1 minute. Stir the sauce, pour into the pan and incorporate all ingredients well. Continue to cook until the chicken is cooked through and the sauce starts to bubble and thicken. Transfer to a serving platter, garnish with the scallions and serve immediately.
Time 15m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Mix all sauce ingredients and set aside. To a large skillet or wok, heat oil over medium heat. Add carrots and stir fry for 3-5 minutes. Add pork and continue to saute’ 2-3 more minutes. Increase heat to medium high and add mushrooms, green onion, garlic, and ginger. saute’ 2-3 more minutes. Add linguini and sauce and stir fry until heated through, 1-2 minutes. Serve immidiately.
Time 25m Yield 4 servings Number Of Ingredients 17 Steps:
In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside. In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside. Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside. Add the garlic and ginger to the pan and cook until fragrant. Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender. Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce. Serve garnished with scallions. Enjoy!
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Rinse spaghetti with cold water to cool; drain. Whisk soy sauce, teriyaki sauce, honey, and ground ginger together in a bowl. Heat oil in a large skillet or wok over high heat. Cook and stir celery, carrots, sweet onion, and green onion in the hot oil until slightly tender, 5 to 7 minutes; add spaghetti and sauce mixture. Continue to cook, tossing to mix, until the noodles and sauce are hot, about 5 minutes more.
Time 20m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
To make the sauce, stir together the oyster sauce, sesame oil, soy sauce, chicken stock and cornstarch in a small bowl and reserve. Heat a wok or large, heavy-bottomed skillet over high heat and add the cooking oil. Once you see wisps of white smoke, add the garlic and ginger and cook, stirring, until light brown and fragrant, about 20 seconds. Add the chicken and cook, stirring, until medium, about 1 minute. Stir in the noodles and bok choy and cook, stirring and tossing, until the bok choy starts to soften and turn bright green, about 1 minute. Stir in the sauce; allow the sauce to coat all the ingredients and start to simmer, about 1 more minute. Cook, stirring and tossing, until the chicken is cooked through, about 1 more minute, and the sauce starts to bubble into a glaze. Top with the scallions and serve hot.
Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, bring water and bouillon to a boil. Add spaghetti. Return to a boil; cook, uncovered, for 6 minutes or until almost tender. Drain, reserving 1/2 cup cooking liquid. Add soy sauce, teriyaki sauce, five-spice powder and pepper to reserved liquid; set aside. Set spaghetti aside., In a large nonstick skillet or wok, heat oil until hot. Add onion and saute for 2 minutes. Add peas; saute 2 minutes longer. Stir in reserved spaghetti. Add reserved soy sauce mixture to pan. Simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Sprinkle with green onions.
