Snow Day Noodles

Snow Day Noodles

We have had an unruly winter this year. The hardest part right now is that we still have plenty more ahead of us. So, I want to share a recipe that I created for my family this winter that chases the cold away and is great both the night I make it and for lunches the next day or so. As always, credit where credit is due, this recipe was inspired by Jamie Oliver’s book Jamie’s America. His recipe is called Fiery Dan Dan Noodles and is much spicier than the one I make for our house.

Here’s a little motivation to try a new recipe that takes very little time to make and can be enjoyed for days to follow. This morning I read a FB post form a friend of mine that said it took her over an hour and a half to drive two miles to the El platform where she transfers to take the train into the loop for work today. What’s worse is that the trend this winter has been for it to snow incredibly and then the temperature snaps to extra frigid for the following couple of days. And, I do mean that type of cold that gets you straight to your bones and kinda makes you ache a little.

Soup has been my family’s go to solution for this weather. And new among the recipes is this hot, brothy, noodle dish with beef protein and tons of cool and nutritious green vegetables.

Ingredients:

2 chicken bouillon cubes

1/2 lb of ground beef

2 tablespoons of honey

10 oz of chinese wheat noodles (substitute gluten free noodle if you want/need)

1 head of napa cabbage

4 baby bok choy

1/2 dozen stalks of chinese broccoli

8 cloves minced garlic

3 tablespoons of dark low sodium soy sauce

3 tablespoons of vegetable oil

1 tablespoon of chili oil

2 scallions – whites minced, greens roughly sliced

1 lime quartered

Directions:

1) Boil bouillon cubes in four cups of water

2) In skillet over medium-high heat, add beef and cook through

3) Drain excess fat from skillet and stir in honey for 30 seconds. Set skillet aside and off of heat

4) Slice cabbage, broccoli stalks and quarter bok choy (removing middle stem)

5) Rinse and spin green vegetables

6) Stir noodles into broth and cook according to directions

7) In last minute of cooking stir into broth the vegetables, garlic, oils, soy sauce, and scallion whites

8) Serve broth and noodles into serving bowls, sprinkle with crispy beef and scallion greens, giving each diner a wedge of lime to squeeze into their soup.

Package and reheat for lunch:

1) Pack noodle mixture separate from beef, scallions, and lime.

2) Add 1-5 tablespoons of water to noodles, heat in microwave for about 90 seconds, stir in lime juice, beef and scallion greens. Enjoy!

Please remember that I am happy to answer any questions you may have when trying these recipes. So, just drop me a note through my contact page and I’ll guide you through with greater detail and attention.

Stay warm, Enjoy!

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