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weeknightdinner

Nearly Homemade Duck Noodle Soup in under 30 minutes

February 4, 2020 By Eleanor Hoh Leave a Comment

While you were all watching Super Bowl, I made this delicious Nearly Homemade Duck Noodle Soup in under 30 minutes! The Yu Choy and mushrooms I got from that new Chinese market, IFresh in North Miami were so good. And roast duck from King Palace.

Nearly homemade duck noodle soup
Nearly homemade duck noodle soup.

Quick and easy! Try it for weeknight especially when it’s a little chilly and breezy. Yes, Miami has had a little spell. I even have this through summer, in my house, we can have soup noodles ANY DAY.

I love the process of making it. It’s very soothing. Then seeing it come together with bright crunchy vegetables and squishy mushrooms.

Often, I’ll use different vegetables for variety on another night, see bottom photo.

I don’t even know why I eat this dish out since it’s so easy especially when you have access to a Chinese restaurant or market that prepares Roast Duck or meats.

Keep Rice Noodles in your pantry so you can whip this up in no time. Here’s how…

1. Start by cooking rice noodles: add boiling water to rice noodles in pot and just cover with lid without stove turned on. Yes, it doesn’t need heat, they “cook” really fast. Check it after only 5-7 minutes, do a taste test for doneness. Just put lid on if you want it softer.

I was in a hurry and overdid it by boiling, oops. Big mistake. They got quite starchy, so I rinsed in colander in cold water to stop from cooking and added few dashes of Sesame oil to prevent from sticking. This is how you treat noodles.

2. Whilst noodles are “cooking.” Chop scallions, cilantro and shred ginger.

3. Using same pot, make soup starting with Kirkland chicken stock, seasonings you already have in your KIT – San-J tamari, sherry, white pepper plus small dollop of Huy Fong chili garlic sauce and Red Boat Fish Sauce. Throw in ginger. Adjust savory, spiciness to your liking! 

Seasonings from your KIT. Tamari, Sherry, Pepper. Add chili & fish sauce.
Seasonings from your KIT. San-J Tamari, Sherry, Pepper. Add Huy Fong chili sauce & fish sauce.

4. Add duck pieces to soup to give flavor and warm through. Set in bowl. 

5. Blanche Yu Choy and mushrooms in soup.

6. Boil hot water and warm up rice noodles in colander and add to bowl. 

7. Boil soup to rolling boil. Pour soup over everything and garnish with chopped scallions, cilantro.  Boom, done!

ENJOY!

Use different vegetables like loofah melon
Use different vegetables like Loofah melon on another night.

Note: if you purchase from my Amazon affiliate links, I will earn a commission.

Filed Under: blog, Cooking Tips, meal ideas, weeknightdinner Tagged With: "Chinese food", "meal ideas", "roast duck", "noodle soup", homemade, weeknightdinner

Wok Steamed Chicken & Mushrooms

January 6, 2017 By Eleanor Hoh Leave a Comment

Wok Steamed Chicken and Mushrooms is a simple, healthy and tasty dish to start your New Year Resolution right and you will be rewarded with loads of compliments!  There’s very little prep time and considering it’s only 2 main ingredients: organic chicken thighs and oyster mushrooms, it oozes with natural flavors.
It’s a very typical homestyle dish my mom used to make and instantly brings back vivid childhood memories when you take that first bite. I sent my sisters the photo collage and they all wanted it right away, it’s funny how food associations are so strong.

Wok Steamed Chicken-prep-dishBenefits of Steaming…
Your wok really is versatile, it’s not just for an Asian stir fry. The shape, depth and wide opening makes it a perfect pan for steaming. Steaming is a really fast way of cooking fish and chicken while retaining its natural flavors.

IMPROVISE…
My approach to cooking for newbies is to improvise with what you have and make it the best tasting dish, if you don’t have mushrooms, it will still taste good!  The dried oyster mushrooms are the ones that came in your Kit!  As with any of my  dishes, you can substitute with turkey, pork, beef, fish, tofu.
My personal preference is chicken thighs or drumsticks, they are more moist and tender compared to breast which can be dry and not as flavorful.  I just reminded my sisters what they said to me when I was young and would ONLY eat breast, “let her enjoy cause she’ll realize dark meat that’s good when she gets older!” Ha, ha and here I am.
Feel free to blanche whatever vegetable you have, I had green beans. It’s also a fast way to cook up a batch of vegetables if you’re in a hurry, I show how to blanche veggies here.

Wok-chicken-mushroomsIngredients:
1 packet organic chicken thighs deboned and skinned (Costco)
Earthy Delight oyster mushrooms, or a mix of enoki, shitake, whatever you like
knob ginger
2 scallions
handful cilantro

3/4 lb. green beans blanched in wok with drop of grape seed oil and salt
curry quinoa
Seasonings:
TSPC: tamari, sherry, pepper (ground white), cornstarch
grape seed oil
salt
curry powder
Prep Instructions:
1. Cut chicken into 3-4 chunks and put into coup dish, marinade with TSPC.
2. Trim mushroom stems and save steeping juice and stems for making stock if using dried. Add mushrooms to chicken and mix in.
3. shred ginger, chop cilantro and shred scallions, save a few for garnish. Add to dish and mix in.
4. Boil water in your wok, place steamer rack or wood chopsticks across your wok as shown (don’t use disposable because they bend). If your lid has a gap between lid and wok, drape a kitchen towel to prevent steam escaping.
Cooking Process…
1. Make rice or quinoa first, takes about 20 mins. You can cheat with making curry quinoa by sprinkling curry powder, coconut oil and salt once quinoa is cooked and combine well. (I like to fry my quinoa in a little oil when it’s cooled off and sprinkle curry powder, the aroma is exquisite.)
2. Blanch green beans in boiling water in your wok and squeeze a few drops of grape seed oil and little salt and put lid on. Taste for doneness, I like mine crunchy, remember they continue cooking a little, drain and set aside.
3. Place your dish of chicken and mushrooms on top of chopsticks and put lid on. Test at about 8-10 mins by cutting into one of the chunks for doneness (i.e. any red), you don’t need to turn over.  Don’t keep opening the lid while it’s cooking cause you’ll let all the steam out.
My Steamed Ground Turkey Meatloaf was pinned 106 times, woohoo. I also showed how to use your wok in 3 different ways in one dinner: steam, blanche and fry, so make use of that wok!
 

Filed Under: blog, weeknightdinner, wok cooking Tagged With: "easy dinner", "home cooking", "steam chicken", "weeknight dinner", wok cooking

6 Tips To Help You Be More Creative with Dinners!

September 23, 2014 By Eleanor Hoh Leave a Comment

I always get asked how I come up with my dishes? So, I’d like to post my dinners while they’re fresh in my mind and may be quite random.
Sometimes I have a clear vision, sometimes I don’t know till I plate!

Simple Dinner: grilled organic chicken thigh, curry lentil and quinoa with side of avocado, tomato, scallions and goat cheese with homemade vinaigrette.
Simple Dinner: grilled organic chicken thigh, curry lentil and quinoa with side of avocado, tomato, scallions and goat cheese with homemade vinaigrette.

My advice? Consider yourself an artist with a palette to create a ‘painting’! The more you ‘allow’ yourself to be creative, the more you will enjoy the intuitive side. Use this time as a relaxing and meditative time after a hard day’s work. Let the food guide you and let yourself be whimsical and just have FUN!
Here are 6 tips to help you…based on my dinner tonight
1) sometimes combining is better than served separately. This definitely worked with the lentils and quinoa for flavor, texture and color.
2) if it looks awkward, change it up!
Initially, I sliced the avocado but they were huge on the plate, so I chopped them up.
3) add flavor
my homemade vinaigrette did the trick, the avocado wasn’t quite ripe enough but the dressing really helped.
Spice rubs are so handy to sprinkle on any kind of protein for grilling. Instant flavor for organic chicken thighs.
4) add texture
scallions were crispy
goat cheese and avocado were soft and creamy
tomatoes were softish and moist
quinoa and lentils were crunchy
chicken was tender and succulent
5) add color
Tomatoes always brighten up any dish and make a nice pop of color! Also opposite colors are good so they stand out like dark green lentils and beige quinoa.
6) presentation
The important thing is when it looks nice, you’ll want to eat it.
It’s always 3 essentials: flavor, texture, color in that order and lastly presentation!
I hope this gives you an idea of my thought process when putting together a dish, give it a try and share what worked for you?

Filed Under: blog, healthy eating, Tips, weeknightdinner Tagged With: dinner, tips, weeknightdinner

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