30-Minute Meals - The Yummy Bowl

BBQ Pork Fried Rice

Julia | The Yummy Bowl — Wed, 31 Jan 2024 12:04:02 +0000

A quick skillet of BBQ Pork Fried Rice that can be made with pork tenderloin or using leftovers from Slow Cooker Ribs!

A flavorful sweet and tangy one-skillet dinner that will be ready in less than 30 minutes.

For similar dinners try teriyaki chicken, soba stir fry, or Lo Mein !

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Why It's Yummy

Quick - similar to dirty rice this dinner ready in less than 30-min!
A great ‘’kitchen cleaner’’ - use whatever veggies you have at the moment!
Budget-friendly and flavorful

Ingredients For Fried Rice

Pork - use leftovers from slow cooker ribs or use raw or cooked pork tenderloin cut into strips or diced (about ½-1 inch thick). If using raw, add it after the onions and cook on high for about 3-4 minutes on both sides and then continue with the remaining ingredients.

Barbecue Slow Cooker Ribs

Rice - a long-grain type of rice. I love using jasmine rice, it has a fluffy texture, not sticky, and is rather soft. Most Chinese restaurants use this for fried rice dishes.
Snow Peas - if using frozen, add them to the pan last minute, they should remain crisp and not very soft or mushy No problem! Substitute these with peas, thinly sliced or diced bell peppers, grated or diced carrots, mushrooms, or corn.
Soy sauce - make sure the one you are using is low sodium (healthier!) and gluten-free labeled. If not sure coconut aminos are naturally gluten-free and will work great instead of soy sauce.

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make BBQ Pork Fried Rice

Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.

Fry the egg. Add eggs and scramble until cooked through.

Add the rest. Add snow peas, pork (diced, about ½-1 inch thick), soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).

Add rice. Follow with rice and stir until everything is warmed through, reduce the heat accordingly.

If rice is straight out of the fridge, you'll need a few minutes more to get it warmed through.

Serve! Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.

Tips

I also love adding pineapple similar to my sweet and sour chicken.
Substitute pork with cooked chicken, turkey, ham, beef strips or tofu.
Allow rice to cool - Cook rice until al dente, then transfer it to a fine-mesh strainer, run cold water through it, and let it cool. This stops the cooking process and ensures fluffy rice. In fried rice recipes, it's best to use cooled rice to prevent overcooking and mushiness.
Add ons - A classic Asian favorite is mung bean sprouts, providing nutrition and a crunchy element. Add them toward the end, after the rice.

Freezing And Storing Instructions

To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Rice can spoil quickly; I recommend consuming it within two days or making only what will be eaten on day one.

What To Serve With Pork Fried Rice

Salad: Asian or Korean cucumber salad
Veggies: Air Fryer Brussels sprouts or zucchini slices.

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More Rice Recipes

Recipe

BBQ Pork Fried Rice Recipe

A quick skillet of BBQ Pork Fried rice that can be made with pork tenderloin or using leftovers from Slow Cooker Pork Ribs! A flavorful sweet and tangy dinner that will be ready in less than 30 minutes.

Course Main Course

Cuisine American, Chinese

Keyword bbq pork fried rice, pork fried rice

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 270kcal

Author Julia | The Yummy Bowl

Ingredients

2 cups cooked rice (about 1 ½ uncooked)
2 large eggs beaten
1 ½ cooked barbecue pork chopped or shredded, see notes
½ of brown onion thinly sliced
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 large garlic clove or two
⅓ cup soy sauce gluten free or coconut aminos
1 cup snow peas
Barbecue sauce to taste
1 teaspoon fresh ginger grated

Instructions

Saute aromatics. In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic.
Fry the egg. Add eggs and scramble until cooked through.
Add the rest. Add snow peas, pork (diced, about ½-1 inch thick), soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).
Add rice. Follow with rice and stir until everything is warmed through, reduce the heat accordingly. If rice is straight out of the fridge, you'll need a few minutes more to get it warmed through.
Serve! Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.

Video

Notes

Pork - use leftovers from slow cooker ribs or use raw or cooked pork tenderloin cut into strips or diced (about ½-1 inch thick). If using raw, add it after the onions and cook on high for about 3-4 minutes on both sides and then continue with the remaining ingredients.
To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Kepp it properly sealed in the fridge for 2-3 days.

Nutrition

FAQs

What rice is best for making fried rice?

The best rice for fried rice would be any long-grain type of rice. My go-to is jasmine rice, once cooked it has a fluffy texture, not sticky, and rather soft. Most Chinese restaurants use this for fried rice dishes.

Which oil is used for Chinese fried rice?

For Chinese or any fried rice dish, it is best to use oil that has a higher smoking point. These oils are: sesame oil, canola oil, peanut oil, avocado oil.

Easy Pork Recipes

Easy Asian Style Recipes

ALL Dinner recipes.

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post BBQ Pork Fried Rice appeared first on The Yummy Bowl.

Baked Trout With Lemon and Honey Soy Sauce

Julia | The Yummy Bowl — Mon, 25 Dec 2023 13:04:46 +0000

Preparing this baked trout with lemon and sauce couldn't be simpler.

Fish, glazed in honey mustard, soy, and sesame sauce, turns tender and flavorful in our quick 20-minute trout recipe.

Explore more seafood recipes: Shrimp Tacos, Shrimp Scampi, and Salmon Salad!

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Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

I made this for my housemates, with some mashed potatoes. I added finely chopped white onion on top for the last five minutes. They loved it! 😊♥️ I loved it too! I’d never tried before, so I was really happy about the turnout. It was VERY FLAVORFUL. 🤤 I saved it to my favorites after the first bite, Pinterest

Ingredients

Trout - Opt for skin-on rainbow trout fillets, fresh or thawed. The flesh, ranging from white to orange, turns lighter when cooked. Choose firm, resilient, and fresh fillets, or consider salmon as an alternative.
Lemon juice & zest - freshly squeezed lemon juice for the best flavor, and use fresh lemon zest whenever possible.
Fresh parsley or fresh dill - for garnishing (or any preferred fresh herbs).
Sesame oil - toasted!
Soy sauce - a savory, umami-rich sauce adds saltiness and depth of flavor. Substitute: If you can't find gluten-free variation, Tamari sauce or coconut aminos are both great options; or Worcestershire sauce for a different depth of flavor.
Honey - adds natural sweetness to the marinade. Substitute with maple syrup, agave nectar, or brown rice syrup for sweetness.
Dijon mustard - a tangy, sharp-flavored mustard made from mustard seeds, white wine, and other spices. I don't recommend using yellow mustard as it will change the whole flavor profile.

Instructions

Cooking trout in the oven within parchment paper or foil packet is a such an easy and brilliant method, often referred to as cooking "en papillote" or "in paper."

Prep. Preheat your oven to 400°F (200°C).

Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.

Season the fish. Season the trout fillets generously with salt and black pepper.

Make a foil packet. Grease foil with olive oil, place seasoned trout fillets (skin side down), and pour honey mustard mixture over them.

Reserve some for basting the fish before serving.

Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.

Cook. Bake for 10 to 15 minutes.

Check one fillet after 10 minutes; the flesh should easily flake with a fork.

Once done, remove the fish in foil packets from the oven.

Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.

Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

FLAVOR PROFILE: It's a fantastic combo of savory soy, sweet honey, and tangy Dijon that makes the trout taste amazing! Trust me, it's worth a try!

How To Tell If Trout Is Cooked

Baking time depends on fish thickness and desired doneness.

Aim for an internal temperature around 125°F/52°C (FDA recommends 145°F/63°C), verified with an instant-read thermometer.

In the absence of a thermometer, observe these cues to ensure your trout is cooked:

Clarity: Notice the transition of trout flesh from translucent to opaque.
Flakiness: Gently press the flesh with a fork to check its ability to easily flake apart.

How To Buy Trout

Follow these tips for buying rainbow trout:

Is rainbow trout sustainable? Most available rainbow trout are farm-raised, so opt for responsibly farmed options.
Explore obtaining rainbow trout from nearby farmers' markets or directly from local fish farms. This choice enables you to support local producers and gain a clearer insight into the fish's journey from farm to table.
Ensure to selection of reliable suppliers committed to sustainability and transparency. Verify if they hold certifications like the Aquaculture Stewardship Council (ASC) or the Best Aquaculture Practices (BAP) label.

Quality of Trout Matters

Assessing fish quality:

Skin – A shiny, slightly slimy skin signifies freshness and quality.
Fins – Seek defined, perky fins; avoid ragged or broken ones.
Gills – Look for moist, shiny, pink or red gills; avoid brown or faded ones.
Smell – Fresh fish smells of the sea, not a strong fishy odor.
Texture – Quality fish feels firm; avoid flabbiness or slackness.
Eyes – Opt for fish with bright, clear eyes, avoiding cloudy or sunken ones.

Explore more tips when buying fish from EDF Seafood.

Tips

Honey Mustard Glaze - in this recipe I’ve made sauce for the whole trout but if you just using 4-5 fillets divide the sauce ingredients into half.
Baking. Depending on your oven and the size of your trout you may need to adjust the cooking time.
Make the sauce in advance. It can be stored in the fridge for up to 3 days.
Leftover sauce can be consumed cold or warm and used in a variety of sandwiches, wraps, and salads.
If you don’t have fresh trout you can use frozen, thaw it and make sure to pat it dry to remove any excess water before cooking.
Don’t skip the foil. Baking trout in foil packets helps the fish cook perfectly tender. While the fish fillets bake, the sauce coats the fish nicely, and all the juices are formed at the bottom of the packet.
Inspect for pin bones by running your finger along the trout to detect these small, translucent bones. Utilize a pair of tweezers as a handy tool to remove them.
To prevent sticking, apply cooking spray to the foil before placing the trout to bake and avoid adherence.
Exercise caution when opening the foil, as there may be steam trapped inside. Gently unfold the sealed edges to prevent burns from the released steam!
If you like fresh garlic flavor, you can chop it finely (about 1-2 teaspoons) finely and add on top of the fish or mix in the marinade before baking.
Add some red chili flakes to make it spicy.

How To Serve Oven-Baked Trout

Grains - with a side of grains such as yellow rice, lime cilantro rice or quinoa or cauliflower rice.
Side Salad - for more veggies in this dish, we like to serve trout with tomato cucumber salad, Greek Style Salad, Cabbage Salad, Potato Salad, or Chickpea Salad.
Leftovers - for any leftover fish, you can break it down into bite-size pieces and serve in Fish Tacos with a colorful Mexican slaw. Or serve it in creamy risotto.
With Roasted or steamed veggies - sauteed Asparagus, braised cabbage, roasted air fryer Brussels Sprouts, Zucchini Boats, Cauliflower or Fries. Zucchini, carrots, green beans.
Other sauces - you can omit the honey mustard glaze and baked the fish as it is in a sheet of foil. For this, make sure to brush the fish with olive oil before baking. Then serve with your choice of sauce like aioli, chimichurri, lemon butter sauce, tartar sauce, remoulade.

Storing Instructions

To Store. Store it in an airtight container in the refrigerator for up to 3 days.
To Reheat. Preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
To Freeze. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months.

More Fish Recipes

Recipe

Baked Trout Recipe

Preparing this baked trout with sauce couldn't be simpler. The fish, enveloped in a zesty blend of honey mustard, soy, and sesame sauce, emerges tender, succulent, and bursting with flavor. With our simple trout recipe, dinner will be ready in approximately 20 minutes. Hard to top that!

Course Main Course, Sauce

Cuisine American, Asian, European, international

Keyword asian trout recipe, baked trout, baked trout with sauce, honey glazed trout, how to bake a trout, miso glazed trout, oven baked trout, oven baked trout fillet, sauce for trout, trout marinade, trout with sauce

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 478kcal

Author Julia | The Yummy Bowl

Ingredients

2 ½ pound whole trout cut into fillets

Honey Glaze

½ cup Dijon mustard
½ cup honey
2 tablespoon soy sauce gluten free if needed or coconut aminos
½ cup sesame oil or other natural flavor oil

For the Trout

salt and black pepper to taste
2 tablespoon sesame seeds
fresh parsley chopped
½ medium fresh lemon sliced

Instructions

Prep. Preheat your oven to 400°F (200°C).
Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.
Season the fish. Season the trout fillets generously with salt and black pepper.
Make a foil packet. Grease foil packets with olive oil and place the seasoned trout fillets inside (fish skin side down). Pour the honey mustard mixture over the trout fillets, leave some to brush more sauce before serving.
Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.
Cook. Bake for approximately 10 to 15 minutes. Check one fillet after 10 minutes; the flesh should easily flake with a fork.
Once done, remove the fish in foil packets from the oven. Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.
Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

Video

Notes

To Store. Should you have any leftover trout, store it in an airtight container in the refrigerator for up to 3 days.
To Reheat. For reheating without drying it out, preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
To Freeze. You can also freeze cooked trout. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months.

Nutrition

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The post Baked Trout With Lemon and Honey Soy Sauce appeared first on The Yummy Bowl.

Air Fryer Ribs

Julia | The Yummy Bowl — Fri, 02 Feb 2024 23:31:37 +0000

Enjoy this flavorful and juicy dinner - Air Fryer Ribs. Unlike slow cooker ribs this dish comes together in a fraction of time!

Served with a side of barbecue sauce or on their own these ribs make for a quick and easy weeknight meal.

Serve with a side of potato salad, corn or air fryer Brussels sprouts.

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Why It's Yummy

Juicy air fryer ribs are hard to resist. Paired with your favorite sides and some barbecue sauce you couldn't ask for a more satisfying meal.
Air fryer recipes are easy and quick and require less cleanup!
The homemade pork rub is quick to prepare and is a great low-carb or keto seasoning that adds loads of flavor. You can even double the batch and have it on hand to use in other dishes.

Ingredients

Pork ribs - cut the rack of ribs into individual ribs. You can use any type of ribs if you don't eat pork.
Spices - use a combination of salt, pepper, garlic powder, onion powder, paprika, smoked paprika, and cayenne pepper.
BBQ sauce - serve the ribs with a side of barbecue sauce.
Parsley - fresh parsley makes a nice garnish.

The full recipe and ingredients can be found in the recipe card below this post.

Cooking time will vary from one air fryer to another so use a meat thermometer to test for doneness. Cooked pork ribs will have an internal temperature of 145 degrees F.

How To Make Air Fryer Ribs

Mix the spices. Combine salt, garlic powder, onion powder, paprika, smoked paprika, and cayenne pepper in a large bowl with the pork ribs.

Stir to coat the ribs evenly with the dry rub.

Then, preheat the Air Fryer to 375F and set the timer to 15 minutes.

Place ribs in the air fryer basket. Arrange the ribs in a single layer in a horizontal position with the meat side down in the preheated air fryer.

Flip the ribs halfway through the cooking process. If your ribs are quite thick they may need more time to cook.

Try to avoid overcooking so the ribs don’t dry out.

Serve the air fryer ribs. Serve up the ribs with your favorite bbq sauce on the top or on the side in a small bowl.

Tips

Check the size of your air fryer, if it isn’t big enough to fit all the ribs, don’t overcrowd it. Cook the ribs in two batches. This also depends on the size of your ribs so adjust accordingly.
Make sure the ribs are dry, use a paper towel to blot them if you have to. This allows for a crispier texture.
For a low carb or sugar-free meal choose a sugar-free BBQ sauce or eat the ribs without.
To add a touch of sweetness, mix brown sugar into the spice rub.
Slow Cooker - make these ribs in crock pot.

You can substitute spare ribs for the rack of ribs but you may need to adjust the cook time or monitor the ribs closely so they don’t overcook.

Serving Suggestions

Freezing And Storing Instructions

To store. Place leftover ribs in an airtight container or wrap in aluminum foil and store them in the refrigerator for up to 3-4 days. Allow ribs to come to room temperature before storing.
To freeze. Store leftover air fryer pork ribs in the freezer for up to 3 months in a freezer-safe container or storage bag.
Thawing and Reheating. Thaw the pork ribs in the fridge overnight. Reheat in the air fryer, oven, or toaster oven.

Looking for more air fryer recipes?

Recipe

Air Fryer Ribs Recipe

Enjoy these flavorful and juicy Air Fryer Pork Ribs. Served with a side of barbecue sauce or on their own these ribs make for a quick and easy weeknight meal.

Course Main Course

Cuisine American

Keyword air fryer pork ribs, air fryer ribs, bbq slow cooker ribs, pork recipes, pork ribs, ribs recipes

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 959kcal

Author Julia | The Yummy Bowl

Ingredients

2 pounds pork ribs cut into individual ribs
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoon paprika
1 ½ teaspoon smoked paprika
½ teaspoon cayenne pepper
¼ cup BBQ sauce to serve
a handful of fresh parsley as garnish

Instructions

Mix the spices. Combine salt, garlic powder, onion powder, paprika, smoked paprika, and cayenne pepper in a large bowl with the pork ribs. Stir to coat the ribs evenly with the dry rub.
Then, preheat the Air Fryer to 375F and set the timer to 15 minutes.
Place ribs in the air fryer basket. Arrange the ribs in a single layer in a horizontal position with the meat side down in the preheated air fryer. Flip the ribs halfway through the cooking process. If your ribs are quite thick they may need more time to cook. Try to avoid overcooking so the ribs don’t dry out.
Serve the air fryer ribs. Serve up the ribs with your favorite bbq sauce on the top or on the side in a small bowl.

Notes

To store. Place leftover ribs in an airtight container or wrap in aluminum foil and store them in the refrigerator for up to 3-4 days. Allow ribs to come to room temperature before storing.
To freeze. Store leftover air fryer pork ribs in the freezer for up to 3 months in a freezer-safe container or storage bag.
Check the size of your air fryer, if it isn’t big enough to fit all the ribs, don’t overcrowd it. Cook the ribs in two batches. This also depends on the size of your ribs so adjust accordingly.
Make sure the ribs are dry, use a paper towel to blot them if you have to. This allows for a crispier texture.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

FAQs

How long do ribs take in air fryer?

Pork ribs can take up to 30 minutes depending on how thick they are. The thicker the ribs the longer it will take.

At what temperature should you cook raw ribs?

Recipes may vary in temperature and cook time but I suggest cooking them at 375 degrees F.

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For all baking recipes, hop on to our Air Fryer collection.

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Coconut Curry Noodle Stir Fry

Julia | The Yummy Bowl — Wed, 02 Sep 2020 00:58:45 +0000

These Curry Noodle Stir Fry are so easy to make and contain all the ingredients you want in delicious one-pot noodles. Perfect for gluten-free and vegan diet.

These noodles are not spicy, and are light but will fill your stomach for the half of the day. I often prepare these for lunch and dinner as they take almost no time to make and are delicious.

Feel free to add some spicy ingredients or some protein like poultry or shrimps if you feel so.

How To Make Noodle Stir Fry

STEP 1

In a large skillet cook onion until translucent and slightly brown.

STEP 2

Add ginger, garlic, curry, add more olive oil to the skillet if needed.

STEP 3

Meanwhile boil the rice noodles following the instructions on the package.

STEP 4

Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.

STEP 5

Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles nicely covered in the sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.

STEP 6 - SERVE

Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!

Storing Leftovers

Store stir fry in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
You can also freeze the noodles if you want for up to 2 months, however the texture of noodles will change.

More Stir Fry Recipes

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Recipe

Curry Noodles Stir Fry

These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.

Course Main Course

Cuisine Asian, international

Keyword Curry coconut noodle bowl, Curry noodles with coconut milk, Easy coconut noodles, Easy curry noodles, Easy curry noodles recipe, gluten free noodles recipe, Hungover noodles, vegan noodles recipe, Vegetarian noodles recipes, Vegetarian rice noodles recipes

Prep Time 5

Cook Time 20

Total Time 20

Servings portions

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

1 cup coconut milk
2 teaspoon curry powder or you can also use 1 tablespoon red curry paste (but flavor different)
2 small garlic cloves minced
⅓ cup fresh peas
6 mushrooms
½ pound noodles
3 cup spinach
½ of a brown onion diced
½ of one whole lime juiced
2 teaspoon sesame seeds
vegetable oil for cooking
1 knob ginger (about 1 inch) grated

Instructions

In a large skillet cook onion until translucent and slightly brown.
Add ginger, garlic, curry, add more olive oil to the skillet if needed.
Meanwhile, boil the noodles following the instructions on the package.
Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!

Video

Notes

Store: Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
You can freeze the noodles if you want up to 2 months.

Nutrition

Calories: 385kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Coconut Curry Noodle Stir Fry appeared first on The Yummy Bowl.

Soba Noodles Stir Fry

Julia | The Yummy Bowl — Wed, 02 Jun 2021 00:19:11 +0000

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodles), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout! For the topping, this pickled daikon radish will taste amazing here!

A unique alternative to traditional noodles may just become your new ‘’30-minute meal’’ favorite.

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Ingredients For Soba Noodles

Soba noodles - you want them to be al dente, follow the packaging instructions but cook for a few minutes less. It is very easy to overcook them so that they become too soft, you don’t want that. It’s better to undercook them slightly as they will cook more later in the sauce.
Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.
Oil for cooking - canola or grapeseed is best as they have high cooking point.
Fish sauce - simply omit for vegan/vegetarian option or add more soy sauce.

How To Make Soba Noodles Stir Fry

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.

Soba noodles - Cook noodles with salt as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes.

Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.

To assemble the soba noodles Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.

Fry for couple of seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Season with salt and pepper. Stir fry in total about 3-5 minutes or until mushrooms become golden brown. Reduce the heat to medium, stir in the noodles and pour over the sauce along with noodle-cooking water.

Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.

Garnish with more sesame seeds, pickled daikon radish, edamame (I simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Top Tips

Sesame seeds - for better results use toasted! It only takes 2-3 minutes: In a dry skillet without any oil, add sesame seeds and toast them over medium heat for 2-3 minutes constantly stirring. Don’t leave them without supervision, they will burn very fast.
Sesame oil - like with the sesame seeds, flavors will come out even more if the oil is toasted. Pour cold-pressed sesame oil into a heated (but not very high heat) pan. Rotate the pan from side to side and keep the oil moving at all times to prevent burning. The toasted oil is ready when it becomes golden brown with a nutty scent. The oil is ready to use.
Soba noodles substitute - Soba noodles are made out of buckwheat so it is difficult to find similar but other gluten-free noodles will work great in this stir fry too. Check out my Chicken Lo Mein recipe for a more in-depth explanation of different noodles but here are a few: rice noodles, tapioca, quinoa noodles, gluten-free spaghetti, shirataki noodles.
Edamame and green onion can be added at the end of the cooking process along with carrots to bring more flavor. I just like to add them in the end as a garnish or stir in noodles later.
Eggs - Sometimes I also add an egg or two instead of a meat option (add this after the carrot and fry stirring until done).
Red pepper flakes - optional, if you like a little heat in your food go for it and even add some freshly sliced chili or jalapeno on top for garnish as I did!
Salmon and soba noodles - another great ingredient that works well with soba noodles is salmon. Cook, it separately either steam it, bake in the oven or simply cook diced salmon on the stovetop. You can find instructions on how to bake easy salmon fillet in this Salmon Salad recipe.

Easy Asian Meals

Recipe

Stir Fry Soba Noodles

A delicious hearty one-pot meal packed with vegetables, soba (buckwheat noodle), and dark rich sauce. This soba noodles stir fry is guaranteed to be better than the takeout!

Course Main Course

Cuisine Asian

Keyword how to cook soba noodles, soba noodles, stir fry soba noodles

Prep Time 5

Cook Time 15

Total Time 20

Servings portions

Calories 204kcal

Author Julia | The Yummy Bowl

Ingredients

Sauce

3 tablespoon gluten free soy sauce or tamari or coconut aminos
2 tablespoon rice wine vinegar
2 tablespoon sesame oil
1 teaspoon toasted sesame seeds
2 teaspoon honey or maple syrup*
1 teaspoon fish sauce**
¼ teaspoon red pepper flakes

Noodles

8 oz soba noodles 100% made from buckwheat

Stir Fry Vegetables

2 garlic cloves minced
1 tablespoon ginger minced
1 medium carrot julienned
1 medium yellow/brown onion
13-14 oz white button/champignon mushrooms
2-3 tablespoon soba noodles cooking water
Vegetable oil for cooking as needed

Instructions

Sauce - whisk and combine all the sauce ingredients in a bowl or measuring cup. Set aside.
Soba noodles - Cook noodles as per packaging instructions. I usually add them to salted boiling water, reduce the heat to medium and cook for 5 minutes. Remove from water and rinse under cold water to stop the cooking process. Add a little bit of vegetable oil and toss. Set aside.
Stir fry - Heat up a bit of vegetable oil in a wok or regular medium pan (high heat). Add onion, cook for few minutes and follow with ginger and garlic.
Fry for couple seconds until fragrant. Add mushrooms and carrot (a bit later, after few minutes). Stir fry in total about 3-5 minutes or until mushrooms become golden brown.
Reduce the heat to medium, stir in the noodles and pour over the sauce. Toss to combine and stir fry for 2 minutes. Remove from heat and serve immediately.
Garnish with more sesame seeds, edamame (i simply thawed my frozen edamame until room temperature and added to the noodles later, alternatively you can add them together with carrot), fresh chili pieces (remove the seeds prior), chopped spring onion/scallions.

Video

Notes

*Fish sauce - it gives a great umami taste, but if going for a vegan/vegetarian option then simply omit and use more soy sauce instead.

**Honey/maple syrup - any plant-based sweet syrup will work, don't use honey if you're vegan.

Soba noodles - not every soba is made the same. Many ''cooked soba'' noodles are actually made with wheat flour and buckwheat flour. Carefully read the labels before buying.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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Chicken Lo Mein Recipe (Gluten-Free)

Julia | The Yummy Bowl — Wed, 18 Oct 2023 12:04:00 +0000

A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick stir-fry is ready in less than 30 minutes and is way better than takeout!

Love Asian-style recipes? Try these readers' favorite teriyaki chicken broccoli, my soba noodles, and cabbage stir fry.

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The Difference Between Chow Mein and Lo Mein

For many folks, Chinese takeout is all about chow mein. But what about its underrated and equally delicious relative, lo mein? These two dishes, while similar, have their unique quirks.

Lo mein is a mix of soft egg noodles, protein, and veggies all coated in a thick, delicious sauce. On the flip side, chow mein kicks off with the same gang, but it takes a bit of extra fry time to get those egg noodles slightly crispy.

This homemade version is my adaptation and simplified version of the popular recipe.

Ingredients

Chicken Lo Mein is not a complicated dish and you can customize it with other veggies or change up the protein to beef, pork, or tofu.

Chicken - use either boneless skinless chicken breast, ground chicken, or leftover cooked chicken. If using cooked, add it to the skillet only at the end.
Noodles - you can use thinner spaghetti or look for lo mein or chow mein noodles in the international foods aisle. For these photos, I used gluten-free fettuccine but more often I use thicker rice noodles (so much faster to cook).
Soy sauce - if you’re watching your salt intake, feel free to use only low-sodium soy sauce. Alternatively, coconut aminos are a great gluten-free alternative, although its sweetness may vary slightly between brands.
Oyster sauce - typically contains wheat flour as a thickener but for GF make sure there's an appropriate label. I like Kikkoman Gluten Free Oyster sauce. Fish sauce is also an option.
Sesame oil - this ingredient imparts fantastic flavor, giving your dish that authentic Chinese takeout taste you love! If you can find toasted sesame oil the sauce will be more aromatic.

Instructions

Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.

Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.

Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate in the fridge for at least 1 hour.

If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.

Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat.

Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.

Vegetable Stir-Fry. In the same skillet, add the remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat.

Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).

Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, add green onions, and simmer until the mixture starts to thicken.

Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.

Garnish and Serve. Garnish the dish with more green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!

Related: Million Dollar Chicken Casserole

📋 FLAVOR & TEXTURE: crispy vegetables and tender noodles coated in savory, slightly sweet umami-rich sauce.

Tips

Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding them to the sauce.
Looking to manage your salt intake? Opt for low-sodium soy sauce and chicken broth as alternatives. This way, you can truly break free from the takeout temptation!
Marinade. For better and extra tender chicken, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.

Serving Suggestions

Chicken lo mein is a satisfying meal in its own right. It's perfect for those busy weeknights when you're short on time.

For a dinner party consider making tasty appetizers like crab puffs, spring rolls, or dumplings.
And don’t forget additional hot sauces and toppings for the dinner table. We also love to serve it with pickled radish or onions.

Storing Instructions

To Store. This stir-fry is best enjoyed right away but it should last in the fridge for 2-3 days.
In the freezer for 1-2 months.
To Make Ahead. Prep the sauce and marinate the chicken a day before.
Best way to reheat Lo Mein. To reheat, stir-fry it in a pan with a touch of oil over medium heat or microwave it in short intervals. The stovetop will work best to preserve Lo Mein's texture and flavor. If needed, you can add a drizzle of broth or soy sauce when reheating.

Variations

Try to mix things up every time you make this quick Lo Mein:

Protein: chicken strips or ground chicken, beef, pork, shrimp, tofu.
Have leftover chicken? This dish will come together even quicker if you use rotisserie chicken.
Veggies: bell peppers, snow peas, broccoli, mushrooms, ginger, bean sprouts, bo choy, green onions, cabbage, corn. Frozen mixed vegetables are always a great busy dinner hack!

Are Lo Mein Noodles Gluten Free?

Traditional lo mein noodles are generally crafted from wheat flour, which contains gluten, making them unsuitable for a gluten-free diet.

However, you can substitute regular, thinner gluten-free spaghetti or pure rice noodles in this dish, as the authentic lo mein flavor primarily arises from the vegetables and the rich, dark sauce.

Choosing Gluten Free Noodles for Lo Mein

There are several Asian noodle varieties that are in fact, gluten-free. For this Chicken Lo Mein recipe, you can use any of the following that I've listed below (+ you can use gluten-free spaghetti, fettuccine, and linguine too).

Rice Noodles - popular thin rice noodles (vermicelli) or thicker kinds called sticks or ribbons.
Soba - Japanese noodles made from buckwheat flour. Some options do contain wheat flour (especially ones that are cooked and sold in tightly sealed bags), so be sure to check the labels.
Tapioca noodles - made from tapioca starch.
Soy bean noodles - made from pressed tofu.
Mung bean starch noodles
Sweet potato noodles
Shirataki noodles - also called konjac noodles, are made from glucomannan, a type of fiber extracted from the root of the konjac plant.

FAQs

Does Lo Mein have peanuts?

Traditional lo mein itself doesn't typically contain peanuts. However depending on the location where it is served, some restaurants can add nuts as a garnish or ingredient.

What is lo mein sauce made of?

Usually, lo mein sauce has a combination of soy sauce, oyster sauce toasted sesame oil, and a generous amount of ginger and garlic. There should be plenty of sauce to coat the noodles until they become golden brown in color.

Easy Asian Style Recipes

Thai Red Curry Chicken Noodles
Low Carb Keto Lettuce Wraps With Chicken
Sweet and Sour Chicken
Tofu Veggie Stir Fry
Drunken Noodles

Recipe

Chicken Lo Mein Recipe (Gluten-Free)

A hearty one-pot meal made with thick noodles, marinated chicken, and tossed in a rich and flavorful Lo Mein dark sauce. This quick takeout favorite is ready in less than 30 minutes and is way better than take out!

Course Main Course

Cuisine Asian

Keyword chicken lo mein, gluten free lo mein, lo mein

Prep Time 15

Cook Time 10

Marinating 1

Total Time 1 25

Servings portions

Calories 328kcal

Author Julia | The Yummy Bowl

Ingredients

Chicken & Vegetables Stir Fry

8 oz uncooked noodles spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
1 pound boneless skinless chicken breast cut into small bite-size cubes or strips
2 tablespoons olive oil or avocado oil
1 cup carrots julienned
1 ½ cup red and yellow bell pepper mix cut into strips
2 cups mushrooms champignon, shiitake or your favorite choice, sliced
½ cup green onion plus more for garnish
1-2 tablespoon of toasted optional sesame seeds white or black and white mix

Lo Mein Sauce

1 ½ tablespoon of dark soy sauce gluten-free or coconut aminos
1 ½ tablespoon low sodium soy sauce gluten-free or coconut aminos
1 ½ teaspoon tapioca flour or cornstarch
½ cup chicken broth or vegetable broth
3 tablespoons oyster sauce or fish sauce, opt for gf if needed or leave it out
1 teaspoon sesame oil I prefer using toasted sesame oil
1 teaspoon honey or coconut sugar
1 teaspoon ginger grated
2 teaspoon chili flakes optional
salt & pepper to taste
5 teaspoon freshly minced garlic

Instructions

Noodles. Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.
Make The Sauce. In a medium-sized bowl, combine all the sauce ingredients. Set aside.
Chicken Marinade. In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour. If you're short on time, you can prepare the marinade the night before and marinate the chicken overnight. Even a shorter marination time will add flavor and tenderness to the chicken.
Cooking the Chicken. Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3-4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.
Vegetable Stir-Fry. In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3-4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until the bell peppers and carrot become tender but not overly soft (about 1-2 minutes).
Bringing It All Together. Reduce the heat to low. Pour the prepared sauce into the skillet, green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are thoroughly coated and slightly browned with the sauce.
Garnish and Serve. Garnish the dish with green onions and sesame seeds. Serve the meal while it's still warm. Enjoy!

Notes

Noodles. For chicken lo mein it’s best to leave your noodles a little bit undercooked (al dente) before adding to the sauce. When noodles are cooked, always add a drizzle of vegetable oil to prevent them from sticking to each other.
Chicken Marinade. For better results, marinate the chicken overnight but if you’re in a rush then at least 30 minutes.
Store. 2-3 days refrigerated in an airtight container. In the freezer 1-2 months.
Oyster sauce - Oyster sauce commonly contains wheat flour as a thickener so please choose the ones that have a ‘’gluten-free’’ label on them.
Soy sauce - soy sauce has also wheat in it but thankfully, like oyster sauce, there are companies that make ‘’gluten-free’’ soy sauce. Another substitute for this will be coconut aminos.
Serving - 4 or 6 portions.

Nutrition

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The post Chicken Lo Mein Recipe (Gluten-Free) appeared first on The Yummy Bowl.

Thai Curry Noodles With Chicken

Julia | The Yummy Bowl — Wed, 30 Sep 2020 04:22:12 +0000

These Curry Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice.

Don't miss our other popular stir fry recipes like Lo Mein and Drunken Noodles.

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Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

I tried it! It came out delicious. my family really loved it. Everyone dished out twice. Pinterest

I made this tonight, only thing different was I added more veggies. But let me tell you, my husband is Fijian and his mom makes amazing curries, so he’s tough to impress sometimes. But he and I, as well as our two teen boys LOVED this! Easy to prep everything ahead of time too for busy nights! Thank you! Nikki, Blog Comments

Why It's Yummy

packed with flavors
spicy
creamy and saucy
easy and quick to make
better than restaurant

How To Make Curry Noodles

Cook noodles according to package instructions.

Cut the chicken into strips and cook for a few minutes over high heat on both sides. Add onion, and curry paste, and stir well.

Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.

Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.

Garnish with lime wedges and sesame seeds.

Tips

If you like your noodles more saucy, simply add ½ cup of boiled water to your sauce while cooking.
No salt is added here as the sauce is quite salty already. Make sure not to add a lot of salt while boiling the noodles.
We love to serve this stir fry with lots of toppings (try this pickled daikon radish) and salads such as spicy cucumber salad.

Easy Asian Meals

Recipe

Thai Red Curry Chicken Noodles

These Thai Red Curry Chicken Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice. Comforting, filling, and gluten free!

Course Main Course

Cuisine Asian, Thai

Keyword red curry chicken noodles, red curry coconut noodles, red curry noodles recipe, red paste noodles

Prep Time 5

Cook Time 10

Total Time 15

Servings portions

Calories 470kcal

Author Julia | The Yummy Bowl

Ingredients

1 lb chicken boneless skinless
½ onion chopped
1 bell pepper red cut into strips
2 tablespoon red curry paste
2 tablespoon ginger minced
2 garlic clove minced
1 can coconut milk
2 tablespoon lime juice
2 tablespoon fish sauce
2 tablespoon soy sauce gluten-free if desired
1 tablespoon brown sugar
5-6 oz rice noodles gluten free if desired

Instructions

Cook noodles according to package instructions.
Cut the chicken into strips and cook for few minutes over high heat on both sides. Add onion, curry paste, and stir well.
Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.
Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.
Garnish with lime wedges and sesame seeds.

Video

Notes

If you like more sauce, simply add ½ cup of boiled water to your sauce while cooking.
No salt is added here as the sauce is quite salty already. Make sure not to add a lot of salt while boiling the noodles.

Nutrition

Calories: 470kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Thai Curry Noodles With Chicken appeared first on The Yummy Bowl.

Thai Basil Chicken

Julia | The Yummy Bowl — Wed, 21 Sep 2022 12:27:21 +0000

Quickly whip up your new favorite Asian dish, Thai Basil Chicken. 20 minutes of total prep and cooking is a great added bonus!

This Pad Kra Pao is loaded with salty, sticky, sharp, and spicy, featuring the star ingredient – 'holy' basil.

Don't miss our other popular stir fry recipes like Lo Mein and Drunken Noodles.

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Ingredients

Sauces - I like to use low-sodium sauces to keep this on the healthier side. If this is not available, dilute soy sauce with water.
Chicken - ground chicken, turkey, or delicious tempeh.
Basil - Holy Basil or Thai Basil? Either works. Thai basil has a hint of spice and licorice, visually distinct. Holy Basil offers a peppery, clove flavor, originally used in this dish, but any fresh and fragrant basil, like lemon basil or regular basil, is suitable.
Hot peppers - I recommend mild peppers or a mix of 1 hot and 1 mild. Traditionally, bird's eye chili is used, but any hot pepper works as a substitute for its heat.
Hot sauce - Use Sriracha, Frank's, Valentina, or my preference—milder garlic chili sauce for a pleasant garlicky kick.
Garlic - Garlic is a must in this dish!

The full recipe and ingredients can be found in the recipe card below this post.

Instructions

Begin by finely chopping garlic and green chilies or use a garlic press.

Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili.

Ensure sufficient oil for fragrance.

After 30 seconds, add ground meat.

Cook chicken until no longer pink, ensuring it stays juicy without overcooking.

Add sauces, red chili, and basil to the cooked mixture.

Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.

Serve over steamed rice with a fried egg for irresistible creaminess.

Don't forget a squeeze of lime juice or a lime wedge on the side.

Tips

Avoid overcooking, especially the basil leaves. Once added, remove the stir fry from heat and stir until the basil leaves wilt. That's it!
Seasonings - Skip additional salt, pepper, or seasoning for both the dish and rice.
More flavors - green beans and bell peppers, finely chopped. Boost the flavor with optional mushroom stock powder, a common Thai basil stir fry addition. Diced mushrooms also make a great alternative.
Fried Egg Thai style - Thai eggs are REALLY fried. For an authentic touch, use generous oil for sunny-side-up eggs. Heat until very hot, crack eggs, and pour hot oil over each while cooking. In my Thai Basil Chicken recipe, I chose sunny-side-up eggs with less oil.

Storing Leftovers

To Store. Refrigerate for 2-3 days.
To Reheat. When reheating in a skillet over medium-low heat, add vegetable or meat broth, or water if the sauce becomes dry and sticky.

Try These Asian Favorites

Recipe

Thai Basil Chicken (Pad Kra Pao)

Quickly whip up your new favorite Asian dish, Thai Basil Chicken. This Pad Kra Pao is loaded with salty, sticky, sharp, and spicy, featuring the star ingredient – 'holy' basil.

Course Main Course

Cuisine Asian

Keyword pad kra pao, thai basil chicken, thai basil stir fried rice, thai basil stir fry

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 245kcal

Author Julia | The Yummy Bowl

Ingredients

Thai Basil Stir Fry

½ cup brown onion or shallot diced or shallots roughly chopped
8 oz ground chicken
5 garlic cloves
½ cup Thai basil or regular basil see notes
1 medium red chili chopped roughly
1 medium mild hot green pepper, chopped
Avocado oil for cooking

Sauce

1 tablespoon light soy sauce gluten-free if needed
1 tablespoon dark soy sauce low sodium if possible and gluten-free if using
1 tablespoon maple syrup or 2 teaspoon liquid honey
1 teaspoon garlic chili sauce or sriracha or other hot sauce, see notes
1 tablespoon oyster sauce
1 tablespoon fish sauce

For serving

1 cup uncooked rice for serving
2-3 stalks of green onion for garnish
More basil leaves
Sesame seeds
Prawn crackers
2 fried eggs

Instructions

Begin by finely chopping garlic and green chilies or use a garlic press.
Heat oil in a nonstick pan or wok over medium-high heat. Add onions or shallots, sauté for a few minutes, then add garlic and green chili. Ensure sufficient oil for fragrance.
After 30 seconds, add ground meat. Cook chicken until no longer pink, ensuring it stays juicy without overcooking.
Add sauces, red chili, and basil to the cooked mixture.
Stir until basil wilts, maintaining vibrant color. If it's too dry, add water for more sauce.
Serve over steamed rice with a fried egg for irresistible creaminess.

Video

Notes

To Store. Refrigerate for 2-3 days.
To Reheat. When reheating in a skillet over medium-low heat, add vegetable or meat broth, or water if the sauce becomes dry and sticky.
For the hot sauce - you can also use something like Valentina or Franks Red Hot.

Nutrition

FAQs

Is Thai basil spicy hot?

Thai basil features a peppery-licorice or anise flavor, distinguishing it from regular basil (Italian basil), which has a sweeter taste.

Is basil good for kidneys?

Basil, with essential oils and antibacterial properties, supports anti-inflammatory conditions and kidney cleansing. The acetic acid in basil helps expel kidney stones through urine, promoting overall well-being.

What does Kaprow mean in Thai?

It’s very simple! Pad Krapow means beef, pork, or chicken stir-fried with garlic, chilies, and holy basil.

What tastes good with Thai basil?

Serve Thai basil dishes with steamed rice and fried eggs for added creaminess that complements the peppery, spicy flavor. It also pairs well with noodles, pasta, or lentils.

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The post Thai Basil Chicken appeared first on The Yummy Bowl.

Drunken Noodles

Julia | The Yummy Bowl — Fri, 01 Mar 2024 18:18:33 +0000

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Don't miss my other stir fry recipes like Thai Basil chicken or Lo Mein.

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Ingredients

Basil - use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
Noodles - similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown even better ! And these noodles can be tossed right into the wok pan without prior cooking.
Vegetables - bell peppers are easy and flavorful, however depending on what's available, feel free to use baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, you name it.
Sesame oil - you can substitute for any nut or seed oil.
Soy sauce - I used tamari, feel free to use low sodium as a healthier alternative.
Thai red chili paste - brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
Fish sauce - is kinda irreplaceable and tastes so much better than it smells!
Maple syrup - to sweeten the sauce or you can substitute with honey or agave.
Oyster sauce - this sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
Garlic – fresh is best!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Drunken Noodles

Cook the noodles. Prepare noodles according to the instructions on the package.

The sauce. In a small bowl, combine the sauce ingredients and set aside.

Cook chicken. In a wide skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.

Saute veggies. In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.

Assemble. Return the cooked chicken to the skillet, along with the prepared noodles and green onion.

Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.

Remove from heat and stir in the chopped basil.

Serve. Serve immediately, garnished with additional green onion and your choice of chili sauce, sriracha, or crushed red pepper for an extra kick of spice.

Tips

Heat level. This dish is pleasantly spicy but not overly. If you like it extra hot I highly recommend using bird’s eye chilies like I did in my Pad Kra Pao.
Noodles. While wide rice noodles are the classic pick for drunken noodles, don't hesitate to try alternatives. If rice noodles aren't on hand, spaghetti, fettuccini, or egg noodles make suitable substitutes. In a bind, most noodle varieties can be swapped out seamlessly.
Protein. Boneless chicken is great but feel free to switch to shrimp, tofu, pork, steak, beef, fish.

Freezing And Storing Instructions

To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
To Freeze. You can freeze your drunken noodles for extended storage, but note that they may lose quality and are optimal when served fresh.
To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.

Popular Noodle Recipes

Recipe

Drunken Noodle Recipe

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Course Main Course

Cuisine Thai

Keyword easy drunken noodles, thai drunken noodles

Prep Time 6

Cook Time 20

Total Time 26

Servings servings

Calories 320kcal

Author Julia | The Yummy Bowl

Ingredients

Drunken Noodles

7 ounce wide rice noodles
12 ounce chicken breast diced small
2 tablespoon sesame oil (divided) or olive oil
2 shallots chopped
1 cup carrots thinly sliced
3 teaspoon minced garlic
½ of a red bell pepper thinly sliced
⅓ cup green onions chopped
1 cup fresh Thai Holy Basil leaves or substitute regular basil, chopped
salt to taste just a little to taste
black pepper to taste

For the sauce

2 tablespoon oyster sauce
⅓ cup tamari or low sodium soy sauce
2 teaspoons fish sauce
2 teaspoons maple syrup
2 tablespoon water
1 teaspoon Thai red chili paste or Thai red curry

For Serving

lime wedges
green onion
basil

Instructions

Prepare noodles according to the instructions on the package.
7 ounce wide rice noodles
In a small bowl, combine the sauce ingredients and set aside.
2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
⅓ cup green onions
Remove from heat and stir in the chopped basil.
1 cup fresh Thai Holy Basil leaves
Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.

Notes

To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
This dish serves about 4-5 medium sized servings.
For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.

Nutrition

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Drunken Noodles appeared first on The Yummy Bowl.

Chicken Fried Rice

Julia | The Yummy Bowl — Sun, 25 Feb 2024 18:15:57 +0000

In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.

For more stir fry recipes, don't miss this Soba Noodles Stir Fry and Chicken Lo Mein.

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Ingredients For Fried Rice With Chicken

Coconut Aminos or Soy Sauce - authentic Chinese sauce will add rich flavor the sauce. Depending on the brand Coconut aminos has a slightly sweeter savory taste.
Chicken - cut into small pieces, and cook in a skillet or wok. You can also use chicken thighs or tender or other proteins.
Cooked Rice - you can pre-cook the rice a night before or on the go and let it chill in the fridge. I like to use long grain rice like Jasmine.
Sesame Oil - together with fish sauce adds umami, subtle, rich flavor to the sauce.
Onion - regular yellow onion and green onions.
Frozen veggies - use a mixed package of your favorite veggie mix.
Sweet and sour sauce - makes the sauce delicious and mildly spicy. For a spicy kick use something like Valentina, franks red hot or tabasco.
Eggs - beat lightly and add to wok.

RICE TIP: Refrigerated day-old cooked rice is perfect for fried rice because it dries out and becomes crumbly, preventing clumps and mushiness.

How To Make Chicken Fried Rice

Marinate the chicken. Mix together the sauce ingredients.

Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.

Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid.

Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes.

After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.

Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.

Cook chicken. Heat oil in skillet over medium-high heat.

Season with salt & black pepper and cook chicken 3-4 minutes each side until done. Remove and set aside.

Cook veggies. Cook onions and garlic for 2-3 minutes.

Add frozen veggies and cook for 3 minutes.

Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.

Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.

Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through.

Serve with more onions on top.

This recipe makes bout 6 smaller servings or 4 good sized meal portions

Tips For The Best Fried Rice

If you're short on time or don't feel like cooking rice from scratch, grab two pouches of ready-to-serve rice. It's a quick fix!
When cooking your own rice, I suggest preparing it a day ahead or using slightly less water than usual. This ensures the rice absorbs the soy sauce well, without becoming too crunchy. That's why day-old rice is ideal for stir-frying!
No need to thaw the frozen veggies before adding them to the skillet. Just toss them in straight from the freezer!
High heat is optimal for thorough frying and browning of the rice and vegetables. Avoid letting the rice steam or clump together excessively in the pan by stirring frequently.

Storing Leftovers

To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.
To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What To Serve With Chicken Fried Rice

Salad: Asian or Korean cucumber salad
Veggies: Air Fryer Brussels sprouts or zucchini slices.

More Stir Fry Recipes

For more Chicken recipes please go to my Chicken category here.

Recipe

Chicken Fried Rice Recipe

In just 20 minutes and with one skillet, you'll have a chicken fried rice that beats takeout any day! Bursting with flavor, tender chicken, and without the grease of traditional options.

Course Main Course

Cuisine Asian

Keyword chicken fried rice, chicken rice skillet, chicken rice stir fry, fried rice with chicken

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 267kcal

Author Julia | The Yummy Bowl

Ingredients

For Rice

1 cup uncooked long grain rice
2 cups broth or water

For Stir Fry

10 ounce chicken breast about 1 chicken breast, diced into ½ inch pieces
1 cup yellow onion diced
2 teaspoon garlic minced
1 ½ cup frozen veggie mix
2 large eggs lightly whisked
2 tablespoon green onions + more for garnish
salt to taste
black pepper to taste
oil for cooking

For Sauce

3 tablespoons coconut aminos or soy sauce
1 tablespoon fish sauce
1 tablespoon sesame oil
1 teaspoon lime juice
1 tablespoon brown sugar or a drizzle of honey or maple syrup
1-2 tablespoon of sweet and sour sauce or hot sauce

Instructions

Marinate the chicken. Mix together the sauce ingredients. Transfer diced chicken to a bowl and pour 2 tablespoons of the sauce mixture over it. Stir well to ensure the chicken is coated evenly, then set it aside.
Cook the rice. Pour 2 cups of chicken broth into a saucepan and heat it until boiling. Add the rice, ensuring it is fully submerged in the liquid. Bring the mixture back to a boil, then cover the pot. Reduce the heat to a gentle simmer (medium-low) and let the rice steam for 15 minutes. After 15 minutes, uncover the pot. If the liquid has been absorbed, the rice is likely done. If not, continue cooking for an additional 5 minutes.
Spread the cooked rice evenly on a tray and place it in the refrigerator to cool completely. This step ensures the rice becomes nice and crispy when fried.
Cook chicken. Heat oil in skillet over medium high heat. Season and cook chicken 3-4 minutes each side until done. Remove and set aside.
Cook veggies. Cook onions and garlic for 2-3 minutes. Add frozen veggies and cook for 3 minutes. Push veggies to the side, pour whisked eggs into the skillet. Cook until just set, then set aside.
Add rice. Add chilled rice and remaining sauce. Increase heat, toss continuously for about 3 minutes until rice is browned and sauce is absorbed.
Return chicken. Add chicken, 2 tablespoons of green onions and cook until heated through. Serve with more onions on top. Makes about 6 smaller servings or 4 normal sized meal portions.

Notes

To Store. Store the leftovers in a larger food container, without squeezing the rice in it tightly. Keep it properly sealed in the fridge for 2-3 days.

To Freeze. Freeze fried rice in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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