Tag Archives: noodles

Live Long

Happy New Year, floppers!

I hope you had a fabulous time last night whatever you did…we stuck close to home and were in bed right at 3am! Amen to great friends and neighbors, great food & drink and great conversation into the first few hours of Twenty Twelve.

My in-laws start out the year by serving foods that represent good fortune like black eyed peas for luck, collard greens for money and noodles for long life!

Jay had an idea to make pancit {a Filipino rice noodle dish} for New Year’s Eve to share with our friends.

This recipe is from my mother-in-law, Lucy {or Lola}:

4 cloves garlic, minced
1 onion sliced
2 pork steaks or pork chops, boiled with 1 tsp salt (keep broth)
   or 2 skinless chicken breasts
1 large carrot, cut into 1-inch strips, or thinly sliced diagonally
½ cabbage cut into 2 wedges, then sliced across
2 ribs of celery thinly sliced diagonally
4 tablespoons soy sauce
½ to 2 cups broth from boiling pork, skim off fat layer
1 8-oz pack of rice noodles (mei fun) ~ these are easy to find in your local supermarket…I found these at Target
additional 4 T soy sauce
salt to taste
sliced green onions for garnish (optional)
  1. Slice boiled pork into thin strips, set aside.
  2. Soak rice noodles in warm water until soft and pliable, about 15-20 minutes.  It can stay in the water until ready to sauté with vegetables.
  3. Add a small amount of oil (olive or canola) into wok and sauté garlic.
  4. Add onions and cook for 2-3 minutes until translucent, then add pork and soy sauce. Stir together.
  5. Add carrots, stir for 2 minutes, then add celery and cabbage. Add ½ cup of the broth and cook vegetables just until crisp.
  6. Transfer the cooked mixture into a bowl.  To the wok add the remaining 1 cup of broth and additional 4T soy sauce, bring to a boil.
  7. Drain noodles and add to boiling broth.  Turn heat down to low and mix well to absorb the liquid.  If it sticks in the pan, add about 2T of oil.  Keep mixing the noodles until all liquid is absorbed and noodles taste done.
  8. Add back the vegetable mixture and mix well.
  9. Garnish with sliced green onions
This dish is actually quite healthy and is loaded with veggies. You can also make it with broiled, shredded chicken breast which is just as delicious. The kids love these noodles, too.
So, here’s to {long life} and a year of good fortune, lots of laughs, new adventures, making a difference and no regrets!

Year Of The Rabbit

“A placid year, very much welcomed and needed after the ferocious year of the Tiger.”



Last Friday at dance class, while flipping through the February issue of Disney Family Fun magazine, I came across a recipe for Chinese Peanut-Sesame Noodles.

I wanted to see how it compared to this recipe. {I like the added veggies in this recipe, but both are excellent!}

And what better night to serve it than Chinese New Year…

I added grilled chicken and served with edamame on the side.

It was too spicy for the tikes, but you could certainly omit the chili paste. Also, if you don’t have tahini on hand you could easily substitute with the same amount of peanut butter.

These noodles were quick and easy ~ I had all the ingredients except for the scallions.

Delicious warm or cold.


Thai One On

You’ve got to make this!

My sister turned me onto these last Summer and they were a fave throughout the season.

Sesame Peanut Noodles

I substitute cucumber and carrots for the apple and jicama…I also use red onion in place of the scallions. This time I used about 5 ounces of udon noodles instead of the spaghetti and it gave it more of an Asian flair!

Yummy warm or cold.

You can also make it as sort of a macaroni salad and use whole wheat macaroni. Super easy and portable in the warmer months since there is no mayo. Add chicken, too for a heartier meal!