Delicious and Different...Asian Chicken Noodle Salad

This is another one from the Super Suppers Cookbook. I saw this one- saw it was easy, different, and quick. I was SOLD!! :) So much so that I managed to forget to take pictures.... I know, I know...don't everyone die of shock all at once! I'm getting better..... ;)

Now...the little tag-line under this recipe says "These noodles can be habit-forming."  Yep...Gonna testify to that one! :)


Asian Chicken Noodle Salad
Makes 6-8 servings. (my adding extra noodles boosted it by a serving or so)

12 oz dried Chinese egg noodles (I used about 16oz)
2 medium boneless, skinless chicken breast halves (12 oz total), poached (see here for instructions on poaching chicken) and chopped (2 cups) [I used 3 breast halves]
1 8oz can bamboo shoots, drained
1 8oz can water chestnuts, drained
1 cup canned baby corn
1 red bell pepper, thinly sliced (I omitted)
5 green onions, thinly sliced (I omitted)
(I added 1 carrot, thinly sliced)
1 cup mayonnaise
1 cup teriyaki sauce
1/4 cup soy sauce
2 Tbsp toasted sesame oil (I omitted-thought I had it but didn't..)
2 Tbsp freshly squeezed lemon juice (I used the little yellow bottle)
1 tsp salt (or to taste)

Cook noodles according to package directions, drain. In a large bowl combine cooked noodles, chopped chicken, bamboo shoots, water chestnuts, baby corn, bell pepper, and green onion. For dressing, in a small bowl whisk together mayo, teriyaki sauce, soy sauce, sesame oil, lemon juice, and salt. Pour dressing over chicken noodle mixture; toss to coat.

I made this in the afternoon and threw the (Big) bowl in the fridge until we were ready for it. The dressing thickened a little bit, but was delicious. It can definitely be eaten warmed or cold. We all chose warmed each time we had it but do-able straight out of the fridge. With the slight adjustments to the amounts, this fed 4 adults for dinner with leftovers for 3 lunches.
This one is kind of a triumph for me. I loved it and I don't really like any of the individual ingredients. I've never been a fan of bamboo, baby corn, or water chestnuts.. LOL

Enjoy this quick and easy out of the ordinary meal-we did! :)

Mo

This one's actually my own!

Well whadya know?! I'm posting another 'recipe'..it's only been what?? Forever!!

Well this one is actually mine. Well...mostly. I did afterall use a prepared seasoning packet, but still! ;)

So today I have for you...Baja Citrus Chicken with Buttered Noodles and Thymed Zucchini

A couple of years ago, when perusing the spice aisle in the store, I found McCormick's Grill Mates seasoning/marinade packets. We haven't had a grill in years (small apartment balconies) but I figured they'd be just as good sauteed or baked. And I was right! :) So I've used them many times over the last couple of years and always to great reviews (even from our foodie-studying-to-be-a-chef/restaurant owner-friend!). They make quite a few different flavors, for just about any taste. Check em out (NO-this is NOT a paid endorsement), I bet you'll find some you'll love. :) You can use them all on whatever meat/fish you like I'm sure although they have on the back which ones they recommend. All of the ones that we've tried I've used on chicken (I'm pretty sure). So-without further ado, I give you the "recipe". It's quite easy and certainly nothing spectacular or difficult but was quite delicious nonetheless. :)

Baja Citrus Chicken

1 packet McCormick's Grill Mates Baja Citrus Marinade
2 3/4 lbs chicken

Add seasoning packet and oil, vinegar, and water according to package directions to gallon size zippered bag along with chicken. Shake (or use hands to 'roll' meat within bag) well. Refrigerate minimum 1 hour (I usually do overnight). Cook as desired. I usually saute rather than bake so it doesn't dry out. (make sure to pour all marinade in pan [if baking/sauteeing] to prevent drying out)

Buttered Noodles

Whatever noodles you prefer, I used a combo of egg noodles and macaroni
1/4 cup butter (4 tbsp or half stick)

Boil water and cook noodles as desired. (I personally think al dente is a little too tough) Drain water, add butter and mix well. I added a couple shakes of Garlic Salt for just a teeny bit of flavor.

Thymed Zucchini

3 medium zucchini quartered lengthwise and then chopped into approx 1/2" pieces (bitesize)
olive oil
Thyme

Place zucchini in pan with olive oil (3 tbsp or so, enough to coat the zucchini). Add Thyme to taste. I, while completely not paying any attention at all, added way more than I intended as my bottle did not have a shaker lid like I thought it did. Turned out to be the perfect amount. LOL Saute until zucchini softens as desired.

(please excuse the spill on the stove!)

That's it. You're done. Dish and enjoy! We did!

This one is easy and fairly quick. The noodles cook in the time it takes the chicken to cook and the zucchini can be started just after the other two. Easy Peasy! :) You can, of course, always add the chicken to the top of the noodles, but since most everyone in this house usually eats each food seperately, I figured "why bother?". LOL

Enjoy, and if you use any of the other McCormick marinades, let me know how it goes!

Mo