I found this recipe in the Everyday with Rachel Ray magazine. I've been meaning to make it and when I knew my mom was going to be in town this weekend, I decided to make it with her. It turned out fantastic and she ended up taking some home with her. It makes 4-6 servings.
Here are the ingredients:
2 tbsp Asian chili paste or chili-garlic paste. I used this:
3 tbsp veggie oil
One 2-in piece ginger, peeled and sliced into thin rounds
4 oz. bean sprouts (the recipe originally called for mushrooms but I do not like them so I substituted bean sprouts)
2 tbsp dark brown sugar
One 32-oz. container (4 cups) chicken or beef broth
3 tbsp soy sauce
1/2 small head napa cabbage, cut into 2-in pieces
8 oz. fresh egg fettuccine or linguine pasta
2 tbsp toasted sesame oil
3/4 lb boneless beef rib eye, thinly sliced against the grain
3/4 lb large raw shrimp, peeled and deveined
1/8 cup chopped cilantro
In heavy, medium saucepan, heat veggie oil over medium-high heat. Add ginger and cook, stirring, for 1 minute. (If you are using mushrooms, you would add them at this point and cook, stirring occasionally, until soft, 2-3 min.) Add the chili paste and brown sugar and cook, stirring often, for 30 seconds.
Add 1 cup water, the chicken broth and soy sauce. Stir in the cabbage and bring to a boil, then lower the heat and simmer for 25 minutes.
Meanwhile, in a pot of boiling, salted water, cook the pasta according to pkg directions. Drain and rinse under cold water, then toss with 1 tbsp sesame oil.
Stir in beef and shrimp into the soup and bring to a boil until the shrimp is cooked through.
Add the cilantro and remaining 1 tbsp toasted sesame oil. I also added the bean sprouts at this time.
Divide the noodles among 4-6 bowls and add the hot broth with the veggies, meat and shrimp.
Enjoy!
Side note: When I make this dish again, I'm only going to add 1 tbsp of the chili-paste. You can add more or less according to your taste. And I'm going to use a rice noodle instead of the linguine...the linguine seemed too heavy of a noodle for this dish.
My mom used to make this dish for family get togethers...it makes quite a batch so it's good for potlucks and such. I'm bringing mine to a work potluck for dinner tomorrow night. It comes from Taste of Home.
I have issues with dicing..I can never get them small enough so I use this little contraption. It takes a little longer, but it gets all the pieces nice and tiny.
3 bell peppers:
Diced bell peppers:
4 tomatoes (for some reason my computer randomly turns certain pictures on their sides!)-I only used 3:
Diced tomatoes:
Add all veggies to spaghetti and mix/fold in well.
3 spices:
For dressing: Mix together dressing, spices and Parmesan cheese. Then pour over the noodles and veggies.
Pour dressing over spaghetti/veggie mixture and fold in well. Refrigerate an hour before serving or overnight. Just before serving, mix up spaghetti mixture well....you may have to add some more Italian dressing if it looks too dry. Refrigerate leftovers.
Another one of Mandi's recipes that I love. I went to the Mpls farmer's market this morning and came back with a bunch of fresh veggies so I added some to this stir-fry. Normally this recipe calls for 1/2 green bell pepper (I used a whole, small purple bell pepper). I also added bean sprouts and a red hot pepper in place of the Sriracha sauce. Don't these tomatoes look gorgeous?!
Some more gorgeous looking veggies! And super spicy!
Here are the ingredients:
In frying pan, heat up olive oil and fry chicken until cooked. Add green onions (I added the red pepper at this time as well) and stir for a few minutes
Add tomatoes and bell pepper. Fry until tomatoes are "saucy".
Add cilantro, Sriracha sauce, fish sauce, soy sauce, garlic salt and bean sprouts (if using). Stir for a couple of minutes and then remove from heat.
Serve over hot cooked rice.
I found this recipe in the Everyday with Rachel Ray magazine. I've been meaning to make it and when I knew my mom was going to be in town this weekend, I decided to make it with her. It turned out fantastic and she ended up taking some home with her. It makes 4-6 servings.
3 tbsp veggie oil
In heavy, medium saucepan, heat veggie oil over medium-high heat. Add ginger and cook, stirring, for 1 minute. (If you are using mushrooms, you would add them at this point and cook, stirring occasionally, until soft, 2-3 min.) Add the chili paste and brown sugar and cook, stirring often, for 30 seconds.
Add 1 cup water, the chicken broth and soy sauce. Stir in the cabbage and bring to a boil, then lower the heat and simmer for 25 minutes.
Meanwhile, in a pot of boiling, salted water, cook the pasta according to pkg directions. Drain and rinse under cold water, then toss with 1 tbsp sesame oil.
Stir in beef and shrimp into the soup and bring to a boil until the shrimp is cooked through.
Add the cilantro and remaining 1 tbsp toasted sesame oil. I also added the bean sprouts at this time.
Divide the noodles among 4-6 bowls and add the hot broth with the veggies, meat and shrimp.
Enjoy!
