Spicy Garlic Teriyaki Lo Mein

Okay peeps, so we're on day 5 of pantry clearing, and I did some inventory and found a package of Lo Mein noodles.  Now with the weather all cool and our nightly exercise complete, it was time to make some greasy chinese takeout at home and I know how Caitlin loves some shrimp lo mein!  Well, stir fry, if done right, is a delicious, healthy and quick meal that has endless possibilities for different combinations of sauce and ingredients.  I was craving something a little spicy too, so I thought I'd kick it up an extra notch.  Here's what you'll need:

1 Package Lo Mein Noodles
1 or 2 Chicken Breasts
2 Tbsp Ginger Paste
2 Tbsp Cilantro Paste
1/4 C diced Red Onion
1-2 Tbsp Crushed Red Pepper (depending on your desired spice level)
1/4 C Garlic Teriyaki Sauce
1/4 C Hoisin Sauce
2 Tbsp Mirin (Japanese Rice Wine)
2 Tbsp Corn Starch
3 Large/4 Medium Carrots
1 or 2 Cups Cooked Frozen Shrimp (more shrimp with less chicken or vice versa)
1/4 C Peanut Oil

Okay, now, the first time you make this, it might not be that quick of a meal.  But with some practice at real stir fry cooking, you can really get in there and get it all chopped, cooked and in the bowl in about 20 minutes.  Of course it really helps if you're making noodles or using the microwaveable uncle ben's rice pouches, otherwise you have to plan ahead, because it takes awhile to cook rice.  Also, the real key to making good (and fast) stir fry is to make sure that all the pieces are cut to to the same size, which helps them to cook at the same rate.

For this recipe, I'll try to explain my methodology for speed while stir-frying.  First, set up your steamer insert in a saucepan with water up to the bottom of the steamer insert and put on the stove on high.  Then, peel and chop the carrots into 1/2 inch pieces and add them to the steamer and cover.  In a large sauce pan, put water on the stove on high to boil for the noodles.  Put the frozen shrimp into a measuring cup and fill with hot water to thaw.  Cut the chicken in half horizontally to make 2 thin filets and then cut into 1/2 inch pieces and add to a bowl.  Drain the shrimp and cut the tails off the shrimp and then cut each shrimp into 1/2 in pieces and return to the measuring cup.  Add in the teriyaki, hoisin, mirin, and corn starch to the chicken and stir and fold to mix the sauces and make sure the chicken is covered evenly.

Clean off the cutting board (or pull out a second one) and dice the onions.  Pull out your Wok (or saute pan if you don't have one) and pour in the peanut oil and place on the burner on med-high heat.  By now the water should be boiling so add in a little oil to the water (so the noodles won't stick together) and dump in the lo mein noodles.  Let the oil in the wok heat up and when you see the surface of the oil shimmering, add in the red onion, ginger and cilantro and stir with a spatula slowly for about a minute or two to cook the onions.  Add in the chicken and stir constantly with a sweeping motion to keep the chicken turning and cooking without letting it sit for more than 10 or 15 seconds.  After the chicken starts to look browned (maybe 4 or 5 minutes), add in the shrimp, carrots and red pepper and continue stirring for another 2 or 3 minutes and then remove from heat.

While the wok is off the heat, drain the noodles and add to the wok and return to heat.  Continue stirring and folding it all together for another minute or two, or until the noodles start to absorb some of the sauce and brown up a little.  After that, remove from heat and serve!  Mmmmm, mmm, greasy delicious Chicken and Shrimp spicy Lo Mein at home in less time than it would take to drive for takeout or have it delivered!

Shish-ka-Scott

Okay, so we're on day 2 of spelunking in our overcrowded pantry. So, for some insight into how these dinners get made and decided on, here's Caitlin and my planning conversation over IM:

Scott: What do you want for dinner?

Caitlin: I don't know, something that won't make me feel gross. . .

Scott: hmmmmm

Caitlin: and not Mexican, I had that for lunch.

Caitlin: How about something grilled?!

Caitlin: shish kabob!

Caitlin: YES

Caitlin: with chicken

Caitlin: and tomatoes

Caitlin: and potatoes

Caitlin: and poblano

Caitlin: and green onions

Caitlin: and whatever else we have in the fridge

Scott: ok, I guess I'll look in the fridge

Okay, so it looks like the plan is set. I'll grab everything in our fridge veggie drawer that's not apples and some chicken and we'll grill the crap out of it! Eureka! Well, that's how you end up with Shish-ka-Scott (since I'm not named Bob, get it?!), though we didn't have any green onions or potatoes. So I thawed some chicken, and checked the veggie drawer and found some red onion, poblano peppers and roma tomatoes. Here's what you'll need:

2 Boneless Chicken Breasts

1/2 Red Onion, cut into 1 inch slices

1 or 2 Large Poblano or Green Peppers cut into 1 inch squares

2 Roma Tomatoes

1/4 Cup Hoisin Sauce

1/4 Cup Teriyaki Sauce

1/4 Cup Lime Juice

So, first thing you'll need to do is cut the chicken into roughly one inch cubes and then place in a bowl. Add in the hoisin, teriyaki and lime juice and stir and let marinade while you cut the veggies. Cut the ends off the roma tomatoes and then cut them in half so you have 4 tomato cylinders. Cut the pepper(s) in half and remove the seeds in the center. Wash them off so all the seeds are gone and then cut the halves in half and then into 1 in squares. Take the onion and cut it in half and then cut off the top and bottom of one half to remove both cores at each end. Take the center piece and cut into quarters and then pull the layers apart and you have a bunch of onion squares.

Take some skewers (these are really handy for this) and thread on a tomato and then layer it with a pepper square, a chicken piece and an onion square until you get to the other end, and then put on another tomato. Keep threading until you run out of pieces and then place in a shallow dish and pour the marinade on top. While the skewers are marinading, go turn on the grill to medium-high. Let it heat up for a few minutes to get the grill grates nice and hot and then go throw the skewers on. Grill on each side for about 8 or 10 minutes or until the chicken starts to get grill marks seared in. Flip them over and finish the other side, and then serve with a little rice or some salad. It's delish and it clears out the veggie drawer!