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  • The Low Fat Chick 3:27 am on September 14, 2010 Permalink | Reply
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    Peanut Teriyaki Shrimp Noodles 

    While I did not have to cook, because I have ample leftovers in my fridge, I just wanted to so I could release the stress from work. I work with great people but every once in awhile the demand of overseas deadlines can get to me. It’s budget season and all you accounting and finance folks totally can sympathize with my many hours of seasonal work. With this recipe, I decided to combine a few ideas I had and the following is a great recipe which is now a favorite in my book and gets a gold star. Awesome dish because it savors peanut and teriyaki flavors with fresh shrimp. I topped udon noodles, a Japanese wheat noodle, with the peanut teriyaki sauce and it was so on point. If you do not have udon noodles you can easily use wheat spaghetti.  I am just madly in love with udon noodles because I do not feel as full when eating them, as I do with traditional pasta. Such a major plus!


    1/4 cup light soy sauce
    2 tablespoons dry sherry
    2 tablespoons shallots, finely chopped
    2 tablespoons garlic, finely chopped, divided
    1 1/2 tablespoons light brown sugar
    1 1/4 teaspoons ginger, finely chopped
    1 tablespoon hot water
    3 tablespoons natural, creamy peanut butter
    1/2 teaspoon chili garlic sauce
    8 ounces udon noodles or wheat spaghetti
    2 teaspoons sesame oil
    1 pound peeled and deveined large shrimp
    2 cups snow peas
    2 teaspoons sesame seeds


    • To make the sauce, in a small saucepan, combine light soy sauce, dry sherry, shallots, 1 tablespoon garlic, brown sugar, and ginger.
    • Bring to boil for three minutes, stirring occasionally.  While still in saucepan, set aside for 30 minutes at room temperature.
    • Cook udon noodles according to package.  Drain and set aside.
    • Add to saucepan with cooled sauce, hot water, peanut butter, and chili garlic sauce. Mix together over medium-high heat till peanut butter is fully blended.
    • Heat the sesame oil in a large nonstick skillet over medium-high heat. Add remaining garlic, and sauté 1 minute. Add 1 teaspoon sesame seeds and shrimp. Sauté for 2 minutes or until shrimp are almost done. Add peanut teriyaki sauce, and cook for 2 minutes. Add snow peas. Cook for 2 minutes or until snow peas are slightly softened, stirring well.  Remove from heat.
    • Stir in udon noodles and serve. Sprinkle with remaining sesame seeds for garnish.

    Servings: 4 servings.
    Calories: About 450.

  • The Low Fat Chick 12:55 am on September 8, 2010 Permalink | Reply
    Tags: , , noodles, , , , ,   

    Spicy Stir-Fried Orange Shrimp 

    Spicy and delicious are the only words I can find to describe this dish. Served over my favorite noodles, udon noodles, or brown rice and you have a meal with a kick. Found this recipe and changed it a little with excellent results. The chili-garlic sauce combined with the orange juice sets it off. So very saucy!!!


    1 1/2  pounds peeled and deveined large shrimp
    1  tablespoon cornstarch
    1/3 cup fresh orange juice
    2  tablespoons low-sodium soy sauce
    2  tablespoons honey
    1  tablespoon rice wine vinegar
    1  tablespoon chili-garlic sauce
    2  tablespoons peanut oil
    1  tablespoon minced peeled fresh ginger
    3  garlic cloves,minced
    1 1/2 cups chopped green onions
    1 tablespoon brown sugar


    • Place shrimp in a medium bowl. Sprinkle with cornstarch. Toss well to coat. Set aside.
    • Combine juice, soy sauce, honey, vinegar, and chili-garlic sauce, stirring with a whisk. Set aside.
    • Heat peanut oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan. Stir-fry for 15 seconds or until fragrant.
    • Add shrimp mixture and stir-fry for 3 minutes. Add juice mixture, onions, and brown sugar. Cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.  Serve immediately over udon noodles or brown rice.

    Servings:  4 servings.
    Calories: About 300 (excluding noodles or rice).

    Original recipe cited from Cooking Light, August 2007.

  • The Low Fat Chick 1:09 pm on July 17, 2010 Permalink | Reply
    Tags: , , noodles, ,   

    Crab Chili Over Noodles 

    If you enjoy doing a little cracking of the crab legs, then you’ll have fun preparing this meal. As my best friend says, I am a master of cracking crab legs. Often I am going at it nonstop with the thoughts of immediately savoring the tasty meat in mouth.  With this recipe, once you crack the legs, a little patience is required, as you are going to mix the meat with a sweet, tangy sauce.  The results are a light, healthy meal perfect for lunch or dinner.


    8 ounces water
    5 tablespoons tomato ketchup, preferably organic
    2 tablespoons light soy sauce
    1 tablespoon brown sugar
    2 teaspoons cornstarch
    2 tablespoons peanut oil
    6 large cloves garlic, finely chopped
    2 tablespoons freshly grated ginger
    3 medium red chili peppers, finely sliced*
    1.5 pounds snow crab legs
    1 lime
    12 ounces udon noodles, cooked and drained
    2 tablespoons sesame oil


    • Put a large pot of water on to boil. Once water is boiling, add crab legs. Boil for 5 minutes. Drain and leave in strainer to cool.
    • In a small bowl, add water, ketchup, soy sauce, brown sugar, and cornstarch to make the chili sauce. Mix well. Set aside.
    • Once the crab legs are cool, have fun cracking them open and place the meat in a small bowl. When finished you will have 1 to 1.5 cups of meat.
    • Heat a large skillet over a high heat and add peanut oil.  Reduce heat to medium. Add garlic, ginger, and chilies. Cook for 30 seconds.
    • Add crab meat to the skillet and cook for an additional 1 to 2 minutes. Stir in chili sauce, and cook for 1 minute. Remove from heat.
    • Squeeze the lime, pour the juice in the pan, and stir.
    • Toss warm freshly cooked udon noodles with sesame oil.
    • Serve crab with chili sauce over noodles.

    *Do not remove the seeds, as the seeds have the wonderful spicy flavor, which we want for this dish. Best of both worlds…less work and more spice!

    Servings:  4 servings.
    Calories: About 350 per serving.

    Original recipe cited from Cookingchanneltv.com, Ching-He Huang.

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