Bridget and Tyson we really like your idea of recipe swap. Here is one that we like, we have it like every other week.
SESAME CHICKEN AND SHANGHAI NOODLES (WE USE LINGUINE)
Preparation time: 20 minutes
Total cooking time 15 minutes
Servings:4
1 1/4 lb. Shanghai noodles
1tbsp olive oil
1tbsp fresh ginger, cut into matchsticks
1 long red chilli, seeded and finely chopped (i use dried chilli pepper seeds)
1 lb chicken breast fillets, thinly sliced
2 cloves garlic, crushed
1/4 cup salt-reduced soy sauce (we usually add more)
3 tsp sesame oil (we usually add more)
1 lb 7oz bok choy (baby or large) sliced in salad size pieces
2 tbsp sesame seeds, toasted
1- cook the noodles until tender, drain and rinse under cold water, drain again.
2Heat the oil in a wok and swirl to coat. Add the ginger and chilli and stir-fry for 1 minute. Add the chicken and stir-fry for a further 3-5 minutes, or until browned and almost cooked.
3. Add the garlic and cook for a further 1 minute. Pour in the soy sauce and sesame oil and toss to coat. Add the bok choy and noodles and stir-fry until the bok choy is tender the noodles are warmed through. Place in individual bowls. sprinkle with sesame seeds and serve.
Fat 19 g; Carbohydrate 80 g Dietary Fiber 6 g. Cholesterol 102mg. 680 cal
We really love this recipe and hope you enjoy it as much as we do.