holly's yakisoba

my sister-in-law holly makes to die for yakisoba. this is her recipe, although the measurements are not perfect (she just throws a little of this and a little of that) and i have yet to make it even close to as good as hers is. and she claims her dad's is even better. oy. so let's get started.


you'll need a package of chicken, linguine noodles, broccoli, carrots, snow peas, sliced mushrooms, a bunch of green onions, garlic, soy sauce, oyster sauce, sesame seed oil, peanut sauce, vegetable oil, and sugar. this recipe moves very quickly, so make sure you have everything done (vegetables chopped, meat marinated) before you start cooking.

start by marinating your chicken. slice it into cubes and put into a bowl. add 1/4 cup oil, 1 tablespoon of sesame seed oil, salt and pepper, a teaspoon of minced garlic, and a tablespoon of soy sauce. stir to coat chicken, and leave it as you dice your vegetables.

julienne your carrots (i like a lot of carrots and this takes a long time, so sometimes i buy them already cut in a bag at the grocery) and put into a bowl; cut up your broccoli, put in a bowl; same with the mushrooms and green onions. make sure you have your sauces out and ready to go.

once you're ready, start a large pot of water to boil. once it's boiling, add 3/4 of a package of linguine noodles and cook according to package directions.

as your noodles are cooking, put some oil into your wok (or skillet) and stir fry the carrots and broccoli for a minute or two.


then pour a small amount of water (about 1/4 cup or less) into the mixture


and cover. allow the vegetables to steam for several minutes.


then flip your lid upsidedown and pour your carrots and broccoli into the lid.


add a little bit more oil and pour your meat (marinade and all) into the hot wok (skillet)

and stir fry until no longer pink.


add your mushrooms (dave hates mushrooms, so i skipped them this time, but you should NOT skip them. they really add a flavor to this dish that is delish), snow peas,

and green onions,


one bowl at a time, stir frying inbetween each. my brother says that the more oil this dish has, the better it tastes, so you could add more oil if you think it needs it.

now add your carrots and broccoli back in.


fill a ladel (or 1/4 cup measuring cup) full of soy sauce and then pour sugar into it until you can see the sugar making a peak at the top. pour that on top of your chicken and vegetables.


your noodles should just be finished, so drain them completely and pour them into the wok (skillet).


use two spoons or a big wooden fork and spoon to mix the veggies, chicken, and noodles together. add about 1/4 to 1/2 cup oyster sauce ( do NOT lick your finger if you get some on it. this stuff is not good by itself. too fishy),


a small amount of sesame seed oil, a little bit of soy sauce, and then sprinkle the whole dish with sugar. add some salt and pepper, then peanut sauce and worcestershire sauce to taste.


stir fry and mix well, and serve immediately.


this is so yummy, and i almost think it's better the next day. it takes some practice to get the veggies and chicken all ready in time so that your noodles are still hot (it makes a difference if they've cooled off) when you mix, but the more you make it, the better it tastes each time. i also highly recommend a wok, unless you have an enormous skillet. good luck!

holly's yakisoba

1 package of chicken breast tenders, cubed and marinated in:

1/4 cup oil
1 tbsp. sesame seed oil
salt & pepper
1 tsp. minced garlic
1 tbsp. soy sauce

3 carrots, julienned
2 stalks of broccoli, chopped
1/2 package of mushrooms, sliced
a handful of snow peas
1 bunch green onions, sliced
1 package linguine noodles
sesame seed oil
soy sauce
sugar
oyster sauce
peanut sauce (spicy)
worcestershire sauce

start a large pot of water to boil. once it's boiling, add 3/4 of a package of linguine noodles and cook according to package directions. as your noodles are cooking, put some oil into your wok (or skillet) and stir fry the carrots and broccoli for a minute or two. then pour a small amount of water (about 1/4 cup or less) into the mixture
and cover. allow the vegetables to steam for several minutes. remove and set aside. add a little bit more oil and pour your meat (marinade and all) into the hot wok and stir fry until no longer pink. add your mushrooms, stir fry. add snowpeas, stir fry. add green oinions, stir fry. add carrots and broccoli, stir to combine. fill a ladel (or 1/4 cup measuring cup) full of soy sauce and then pour sugar into it until you can see the sugar making a peak at the top. pour that on top of your chicken and vegetables.

your noodles should just be finished, so drain them completely and pour them into the wok. use two spoons or a big wooden fork and spoon to mix the veggies, chicken, and noodles together. add about 1/4 to 1/2 cup oyster sauce, a small amount of sesame seed oil, a little bit of soy sauce, and then sprinkle the whole dish with sugar. add some salt and pepper, then peanut sauce and worcestershire sauce to taste. toss to mix noodles, veggies, and sauces.

brit's CPK chicken tequila fettuccine

...also known as THE YUMMIEST DINNER TO EVER COME OUT OF MY KITCHEN. seriously, my new favorite dish, i've made it twice in the past week. it is amazingly delicious. i will forever be indebted to brit's cooking skills and my sister ellen's persuasion to try it. let's get started.

you'll need a package of fettuccine, cilantro, one red and one yellow pepper (i used green here because it's all i had but it really is better with the red and yellow), chicken stock, 1-2 jalapenos, red onion, soy sauce, lime juice, tequila (or extra lime juice like me if you don't cook with alcohol) and chicken breasts.
start by chopping your cilantro--you need about 1/2 cup of it. pour it into a sauce pan with 2 tbsp. butter,
then add your jalapenos. if you leave the seeds, beware, it WILL be spicy.
cook and stir together for about 5 minutes or until wilty.
saute your peppers and onions with 2 tbsp. butter
and cook until soft.
once your greens are cooked and wilted,
pour in 1/2 cup of chicken stock,
and 6 tablespoons of lime juice (or 4 tablespoons lime juice and 2 tbsp. tequila, if you're so inclined).bring to a boil, and cook until it has a paste-like consistency.
pour your soy sauce over the diced chicken and set aside for 5 minutes.when your paste is ready, it should look like this:
now pour in your chicken and soy sauce,
pour in your cup and a half of cream,
stir, and bring to a boil.
boil for 5 minutes or until chicken is no longer pink.
camera battery died, so no pictures of this, but next add in your peppers and onions, then toss with your cooked fettuccine.
serve with freshly-grated parmesan cheese, red pepper flakes, and a lime wedge.
make it tonight. you'll thank me (and brit) later.


CPK's Chicken Tequila Fettuccine

Ingredients:

• 1 pound dry spinach fettuccine(i just use regular fettuccine)
  
• 1/2 cup chopped fresh cilantro
• 2 cloves minced fresh garlic (i use bottled)
  
• 1-2 jalapenos, minced (remove seeds and veins for less heat if desired)
• 4 tablespoons unsalted butter
• 1/2 cup chicken stock
• 2 tbsp gold tequila (I don't cook with alcohol, so I just add 2 more tbsp of lime juice)
• 4 tablespoons freshly-squeezed lime juice (I've also used bottled and it tastes just fine)
• 1/4 cup soy sauce
• 1 1/2 pound chicken breast, diced
• 1/2 medium red onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper thinly sliced
• 1 1/2 cup heavy cream
• lime wedges, Parmesan cheese, and red pepper flakes for garnish

Directions:
1. In large saucepan, cook cilantro, garlic and jalapeno in 2 tbsp butter over medium heat for 4 to 5 minutes, until wilted. In a second pot, boil water for spinach fettuccine.
2. In a saute pan, begin sauteing the peppers and onion in 2 tbsp of butter over medium heat until soft.
3. To large saucepan with cilantro/jalapenos/garlic, add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.
4. Pour soy sauce over diced chicken; set aside for 5 minutes. Add to saucepan, along with cream and bring to a boil. Cook until chicken is no longer pink and sauce is thick (about 5 minutes). Add sauteed veggies to sauce mixture and toss with cooked spinach fettuccine. Serve with lime wedge and Parmesan cheese.


(yeah that's right, the last 2 recipes are from brit. you should really check out her blog and try some of her recipes. they're ALL good. really.)