Glass Noodle Stir Fry

It's been a year since I've added some recipes here. It's not that I've been cooking less though. I just had way too much fun this summer to sit inside and blog recipes. But it's a 10 cm and counting snow day in Calgary and I'm feeling under the weather, literally and figuratively. A perfect day to share with you some of the recipes that I've come up with in the recent months. Both the Glass Noodle Stir Fry and the Shrimp Pesto Pizza are my own.

Glass Noodle Stir Fry

Glass noodles are something I’ve discovered since working downtown. They serve them as a side at Koryo in the food courts in the +15 system. It’s actually a noodle made from sweet potato. So for all you glu-tards out there (and I mean that in the most affectionate way!) this should be a G Free recipe. Watch your soy sauce though-often has gluten added. Glass noodles can be found at Super Store in the international aisle. They are kind of a grey color, almost look like a rice noodle but are translucent.  

Ingredients:

1 tsp olive oil

3 cloves garlic, chopped

½ white onion, chopped

1 tbsp chicken stock paste or concentrate or a bouillon cube

¼ package of glass noodles (or more if you want)

1 cup snow peas

½ red pepper, chopped

1 chicken breast, cubed

1 cup dehydrated or fresh mushrooms (I like the texture of the dehydrated ones that you rehydrate)

Sauce:

4 tbsp soy sauce

3 tbsp sesame oil

1 tsp ground black pepper

1 tsp agave nectar or other liquid sweetener

1/8th tsp ground ginger

In a large frying pan or wok sauté the garlic, onion, oil and chicken stock.

Mean while, place your noodles in a very large bowl and pour boiling water over them. Let sit for 20-25 minutes.

Add your cubed chicken breast to the sauté.

In a separate bowl combine the snow peas, red pepper, mushrooms and all of the ingredients for the sauce. Mix until the veggies are coated in the sauce. Add to the frying pan.

When chicken is looking cooked and the veggies are about 80% cooked, drain your noodles and add them to the frying pan. Stir frequently until noodles are hot and have absorbed most of the sauce.

Sprinkle sesame seeds on top!

Shrimp Pesto Pizza

This pizza is something that I re created from one of my favourite dishes at Phoenix Grill. If you like Mediterranean cooking you will like it too I think.

Ingredients:

Medium sized pizza crust (I buy whole wheat pizza crust at Safeway, but you can certainly make your own. If you have such time and ambition-I do applaud you.)

1 ½ cups of shrimp, cooked and tails removed

¾ cup feta cheese, crumbled

¾ cup  fresh parmesan cheese, grated

Pesto Sauce:

1 ½ cups fresh basil leaves

½ cup pine nuts

3 cloves garlic, chopped

½ cup finely grated parmesan cheese

¾ cup olive oil

Preheat oven to 400 C

In a food processor combine all of the pesto sauce ingredients until it has a creamy consistency. Spread on the pizza as you would a regular tomato sauce.

Throw on your cooked shrimp, sprinkle both cheeses to cover the shrimp and season with a little bit of black pepper.

Bake for 20 minutes or until cheeses are bubbling. Broil for 5 minutes or until cheeses just start to brown.

Let it sit out to cool for 10 minutes and slice it up!