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Chicken, Dinner ideas, Easy Ramen Recipes, Quick and easy recipes, Skip the takeout

Spicy Chicken Ramen Recipe

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This Spicy Chicken Ramen Noodle recipe is also known as the popular takeout dish Chicken Chow Mein.

It is made with crispy broccoli, carrots along with melt in your mouth cabbage that you’re sure to love. 

It’s so satisfying, you’ll be craving this the day you try it! 

You probably would not know it, but making this dish is simple as can be.

It’s also fresh and can be all pulled together in less than 20 minutes! 

HOW TO MAKE CHICKEN RAMEN NOODLES

  • Start by cooking the noodles, to do that add them to a large pot of boiling water. Cook according to package instructions, with dry noodles it’s typically 5 minutes.
  • Meanwhile add all your sauce ingredients to a medium sized bowl and whisk to combine.
  • On a large chopping board, chop the broccoli into bite size pieces along with the cabbage.
  • On another cutting board dice the chicken breasts.
  • Add the chicken breasts to the marinade and marinade in the fridge for 15 minutes!
  • Once the noodles have cooked remove them from the water, strain and set aside.
  • Now is the time to make those noodles a bit crispy. Simply add 2 tbsp of sesame oil in a large frying pan along with the olive or cooking oil and saute those cooked noodles on each side till slightly crispy and browned to your liking.
  • Remove and plate.
  • In the same pan/pot/wok add the marinated chicken and stir fry till cooked, pour in the remaining marinade along with chopped ginger and garlic.
  • Saute for 2 minutes before adding in all the chopped vegetables, simmer on medium heat for roughly 5 minutes, tossing often until the vegetables are crispy yet tender.
  • Serve over the noodles hot and enjoy!

HOW TO MAKE CHICKEN RAMEN SPICY

You can make this dish as spicy as you like by simply adding in more or less of the “red pepper chili paste”. Chili paste can be found in almost every ethnic isle in your local grocery.

It last a long time and is well worth picking up.

I have made this recipe medium spicy, so even the kids can enjoy this dish with you.  

Sure you can head out to your favorite Chinese restaurant for something similar or you can learn to make it at home for a fraction of the cost. 

Plus when you make this at home, you can ensure there is no msg added or any other ingredient that your not sure of. 

Once you learn to make this simple chow mein dish, you will be making it more often Guaranteed!

It’s my go to Chicken Ramen /Chow mein dish, very very tasty!

I’m the type of lady that has to try every chow mein dish whenever we go to the chinese restaurants. I do this to compare really, just kidding.

Well kinda, I mean some restaurants do it right and others so wrong. Right? It’s not always easy to find a good chow mein these days. 

But with my recipe it’s foolproof, if you follow it to a tea you will be in Chow Mein Heaven!

So please skip the takeout tonight and learn to make this iconic dish in the comfort of your own home.

Impress yourself, I know you can do it!

The brand I like to use can be seen below, it is very low in sodium!

The chicken and veggies are tossed together in the most delicious asian inspired sauce.

And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness. 

I use a combination of olive oil and sesame oil to fry my noodles, however you can use regular cooking oil if desired.

That is what most restaurants use anyway, then a dash of sesame oil just for flavor. 

The hardest part about making homemade chow mein is “chopping those vegetables”. Once you have that part done, the rest comes together in a snap.

Actually being that this is a Vegetarian dish, it can be pulled together in less than 30 minutes.

I have experimented with a few chow mein recipes over the years and promise you your going to love this one.

Chow Mein is one of my favorite asian dishes, I will order it everytime I go to my favorite asian restaurant and I will also order it when I try new asian restaurants.

Some restaurants make their chow mein better than others, typically it has allot to do with the type of ingredients that are added to the noodles.

If you liked this dish, then stay tuned to this blog as I will be sharing my all time favorite recipe for seafood chow mein very soon, which contains fresh calamari and shrimp.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp.  Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂 

 

Skip the takeout

Vegetable Chow Mein Noodles

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These Vegetable Chow Mein Noodles are ready in less than 25 minutes, I kid you not!

Made with crispy broccoli and melt in your mouth cabbage, your gonna to love it!

Trust me, you won’t miss the meat with this one. It’s so satisfying, you’ll be craving the crispy broccoli and cabbage more than anything else. 

Once you learn to make this simple chow mein dish, you will be making it more often Guaranteed!

It’s my go to vegetarian dish, I just love this Broccoli CHOW MEIN!

I’m the type of lady that has to try every chow mein dish whenever we go to the chinese restaurants. I do this to compare really, just kidding.

Well kinda, I mean some restaurants do it right and others so wrong. Right? It’s not always easy to find a good chow mein these days. 

But with my recipe it’s foolproof, if you follow it to a tea you will be in Chow Mein Heaven!

So please skip the takeout tonight and learn to make this iconic dish in the comfort of your own home. Impress yourself, I know you can do it!

The brand I like to use can be seen below, it is very low in sodium!

The broccoli is tossed together in the most delicious asian inspired sauce. And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness. 

I use a combination of olive oil and sesame oil to fry my noodles, however you can use regular cooking oil if desired. That is what most restaurants use anyway, then a dash of sesame oil just for flavor. 

The hardest part about making homemade chow mein is “chopping those vegetables”. Once you have that part done, the rest comes together in a snap.

Actually being that this is a Vegetarian dish, it can be pulled together in less than 20 minutes.

I have experimented with a few chow mein recipes over the years and promise you your going to love this one.

Chow Mein is one of my favorite asian dishes, I will order it everytime I go to my favorite asian restaurant and I will also order it when I try new asian restaurants.

Some restaurants make their chow mein better than others, typically it has allot to do with the type of ingredients that are added to the noodles.

If you liked this dish, then stay tuned to this blog as I will be sharing my all time favorite recipe for seafood chow mein very soon, which contains fresh calamari and shrimp.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp.  Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂 

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Simple Chow Mein Recipe

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This Simple Chow Mein Recipe can be ready in less than 20 minutes, that is why it’ s so simple to make. 

Once you learn to make chow mein at home, you will be so pleased with yourself.

Just image it’s a busy weeknight or weekend.

Your exhausted and the last thing you want to do is slave in the kitchen all night to prepare a meal. 

Having the skills to make this basic chow mein will become invaluable to you! Once you learn the basics, you then can add other ingredients to it if you want.

Such as shrimp, chicken, beef etc. However sometimes this basic cabbage, carrot chow mein is enough!

Now if you don’t know already, I love CHOW MEIN! 

And i’m confident that anyone can make these Chow Mein noodles at home, it just takes the right technique and ingredients. 

I am the type of lady that has to try every Chow Mein dish at any new chinese restaurant. I do this to compare really, just kidding. Well kinda, I mean some restaurants do it right and others so wrong. Right?

My recipe is fool proof, follow it to a tea and you will be in Chow Mein Heaven! So skip the takeout tonight and learn to make this iconic dish yourself. Impress yourself, I know you can do it!

I can see you already, curled up on the couch with this BIG old plate of fresh homemade Chow Mein noodles to yourself! Go ahead you deserve it!

The hardest part about making homemade chow mein is “chopping those vegetables”. Once you have that part done, the rest of the recipe can then be pulled together in 15 minutes flat.

I have experimented with a few chow mein recipes over the years and promise you your going to love this one.

The cabbage and carrots are tossed together in the most delicious asian inspired sauce. And the chow mein noodles are fried just a bit to give it the perfect amount of cripsyness.

I use a combination of olive oil and sesame oil to fry my noodles, however you can use regular cooking oil if desired. That is what most restaurants use anyway, then a dash of sesame oil just for flavor.  

This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR make it vegetarian and add some broccoli, cauliflower etc. 

Plus, if you like a little more heat to your dish then feel free to add more red pepper chili flakes or some fresh chili paste. You know make it your own 🙂 

Wanting to try some of my other asian inspired “Skip the takeout” dishes? 

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Quick and easy recipes, Soups & Stews

Hearty Hamburger Macaroni Soup

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Good old Hearty Hamburger Noodle Soup is one of those recipes that you will want to make as soon as the weather starts to get cold. It warms the soul is healthy and can be enjoyed over a few days. 

This Hearty Hamburger Macaroni Soup is absolutely delicious. Packed with immune boosting ingredients this soup will leave you feeling good and craving more.

I can literally eat this for days, it’s that good!  I tend to make this soup in large batches and will freeze it in separate bowls to enjoy ahead of time.

Some people like to add other vegetables to this type of soup. Use what you have on hand, really almost any type of veggie goes well with beef and tomatoes.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! You can post a review/picture below or via Instagram and let me know. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Salads

Cabbage Tomato Salad

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This Cabbage Tomato Salad is packed full of amazing Mexican flavors! So simple yet so refreshing!

Have you ever tried fresh Mexican pico de gallo salsa on a taco, fajita or burrito and thought “WOW” this would be great as a salad?

Well I have and eat it often as a salad too so instead of chopping the cabbage super fine I will leave it a bit more chunky.

This salad is made from chopped roma tomatoes, onion, cilantro, jalapeños peppers, salt, and lime juice.

And has literally no calories so feel free to eat as much as you like. Buen provecho!

I could eat this all day everyday!

When making this salad make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast. I recommend using roma tomatoes, that way there is not to much liquid. 

SUPER FRESH AND FLAVORFUL!

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Appetizers & Sides, Quick and easy recipes, Salads

Cabbage Pico De Gallo (Salsa Fresca)

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This is my favorite way to make Cabbage Pico De Gallo. Why? Because it is shredded so fine like you see below. 

What is Pico De Gallo

It is a popular Mexican salsa that is enjoyed in tacos and with tortillas.

Once you try this salsa you won’t ever want to go back to those store bought varieties.

That’s for sure.

I just love this salsa because it’s like nothing else.

And is very fresh tasting not to mention super healthy for you.

Snacking on this just feels good!

So go ahead and serve along with your favorite tortilla chips or use it as a side or filling for your tacos, fajitas, burritos etc. 

Pico De Gallo is Mexican salsa also known as Salsa Fresca and made from chopped Roma tomatoes, onion, cilantro, jalapeños peppers, salt, and lime juice. 

It’s name, in Spanish means ‘beak of a rooster’ and is believed to originate from the resemblance of the way a rooster pecks in his food to make it edible.

The chopping of the ingredients which also prepares a very colorful salsa which resemble the colors of a rooster’s feathers. 

Thank you MEXICO for sharing this amazing recipe with the us. Buen provecho. This salsa is so fresh and tasty, I could eat it all day everyday!

I like to add finely shredded cabbage to mine, and to do that you will need a food processor.

However you can omit the cabbage for a more traditional Mexican Pico De Gallo if you prefer. 

That recipe is listed below and is also on this blog, however this is my favorite version and really goes a long way and feeds more people when paired with other Mexican dishes.

This is the best Salsa in the WORLD!!

When making this simple salsa, make sure to drain most of the liquid out of your tomatoes otherwise it will become mushy to fast. I recommend using Roma tomatoes, that way there is not to much liquid. 

Looking for a recipe to pair this with? Try my 

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Classic Creamy Coleslaw Salad

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This Classic Creamy Coleslaw Salad goes well along any summer recipe you may be serving.

Some people like their coleslaw thick, creamy and sweet, while others prefer it light and tangy. 

This recipe leans more towards to thick, creamy sweet coleslaw that many grew up with.

If you’re looking for a lighter tangy slaw then check this recipe out for a Light and Tangy Coleslaw.

Both recipes are just as good, so it’s all about personal preference. 

HOW TO MAKE CREAMY COLESLAW 

  1. For the Coleslaw: In a large bowl, combine cabbage and carrots  (or empty your bag of cabbage carrot mixture into the bowl).
  2. For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, apple cider vinegar, celery salt, garlic powder, lemon, sugar, salt and pepper to taste.
  3. Slowly add the dressing into cabbage mixture until you have the desired amount.
  4. Allow it to chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed. Serve alongside any summer dish and or double the recipe and make for a crowd.

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

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Appetizers & Sides, Quick and easy recipes, Salads, Vegetarian

Light and Tangy Coleslaw

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This light and creamy coleslaw recipe is easy to make and goes well alongside almost any type of bbq or summer meal. 

If you’re anything like me, you prefer your coleslaw light. Not to say I don’t like those creamy coleslaw at all, cause I do. I just have to make it myself, because I find the store bought variety is way to sweet. 

There are a few ways to make coleslaw as you know, and this is one of my favorite varieties. If your looking for a more sweet and creamy coleslaw, then check out my Creamy Coleslaw Salad recipe. 

This recipe here is very similar to my Creamy coleslaw recipe, however has half the mayo with the addition of a little Horseradish, and Whole Grain Dijon Mustard . 

These extra two ingredients alone give a bit of ‘kick’ to the regular creamy type coleslaw salad. Coleslaw makes the perfect accompaniment to a meal or can be eaten as is.

In summer when I have fresh herbs in the garden, I like to add just a tiny bit of chopped parsley or chives too.

HOW TO MAKE COLESLAW 

  1. For the Coleslaw: In a large bowl, combine cabbage and carrots  (or empty your bag of cabbage carrot mixture into the bowl).
  2. For the Dressing: In a smaller bowl, make the dressing by combining your mayonnaise, horseradish, Dijon mustard, apple cider vinegar, celery salt, sugar, salt and pepper to taste.
  3. Slowly add the dressing into cabbage mixture until you have the desired amount, taste as you go. Let this chill in the fridge up to one hour to let the dressing marinate.

You may need less dressing, depending on how much cabbage your using.

Taste for seasoning and adjust as needed.

The key is to let it marinate in the fridge for a few hours BEFORE serving, this lets the slaw set. Serve along side any summer dish and or double the recipe and make for a crowd.

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review and or picture below. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!