This was good.
I used some pre-cut beef that was sliced for stir-fry. It was a little bit too think and the pieced were a little bit too long. I should have cut them in more mouth-manageable pieces.
Also, I saw some long macaroni at the store and decided to substitute them for the noodles. I had never had them before. It's like super fat spaghetti!
My sauce came out runnier then the picture. It was good, but I think I didn't put enough beed for the proportions.
Still good! Even though I managed to make the picture lood disgusting.
Easy and goes great with the Chicken Fried Rice recipe.
What you need:
- Teriyaki sauce - Garlic powder (real garlic would be awesome too!) - Instant noodles - A bit of water - A bit of oil
Now, this is pretty much good with any vegetables you want to throw in. - Green Peppers - Onions - Mushrooms - Frozen asian vegetable mix
Start the water boiling at high heat. When the water boils, throw in a couple of squares of quick noodles. The instruction say to boil them for a minute, but I always find it undercooked. I leave them in until they're tender. When they're done, drain the water and put aside.
While the noodles are cooking, heat up a skillet (or wok if you have one) with a little bit of oil in it. Use medium heat.
When it's hot, drop in the fresh veggies and heat for a few minutes, just to brown a bit.
Stir occasionally.
Then, you can add the frozen veggies and a little bit of water. Cover with a lid. I use a pizza pan, because it's just the right size for my skillet.
TIP: The lid gets hot! So don't touch it without mitts!
Lift the cover and stir on occasion, so it won't burn or stick.
When everything is cooked to taste, add the noodles, and teryaki sauce. It's all to taste.
Keep stirring in everything until it's all mixed.
You're done!
You can eat it on it's own or over a bed of rice.
I like sprinkling some sesame seeds over, to give a bit of taste. And it makes it look nicer. Yum!
This is pretty easy! A tasty rice that uses left-over chicken scraps.
What you need:
- Cooked rice(instant works fine) - Soy sauce - Garlic poweder (or chopped garlic) - Vegetable oil - Mushrooms (if you want) * - 1 or 2 eggs (depending on how much you want) - Chicken, chopped
* You can choose any vegetable you'd like in there, as long as it's finely chopped. Green onions would also be good.
Heat the skillet with a bit of oil on medium heat. When the oil is hot, throw in the mushrooms and let them cook for a few minutes until they're brown.
Add the cooked rice with a little bit of water and garlic. Stir constantly for a few minutes.
Add the chopped chicken and the soy sauce to taste.
Now, comes the "tricky" part. It's actually quite easy.Push the rice to one side of the skillet. Break the egg and drop it in the cleared space. Stir constantly, until fully cooked, so the eggs get scrambled. When that's done, mix in with the rest of the rice.
The egg is not fully cooked at the end of the video. When it's not runny anymore, it's cooked.
Nothing complicated, everything pretty much straightforward. Almost seems like a meatloaf except that the sauce is added on the top, as opposed to mixed in.
Still delicious and easily frozen, for a quick meal! Just call me Mr. Stoufers.
