These Beef and Vegetable Ramen Noodles are made in a delicious sauce that you’re sure to enjoy.
You can make this dish more or less spicy according to your personal taste.
The heat in this dish comes from the cayenne pepper, I like to use just 1/2 a tsp for this recipe.
Which gives it a touch of heat, kinda similar to the spicy ramen noodle packages you may find at the store.
Then you will want to start by chopping all your vegetables up first, this is the hardest part really.
As it can be a bit challenging if you do not have knife skills to julienne the carrots and peppers.
However practise makes perfect and in time you will figure out the best method for you. If you really prefer a little help in that area you can always use a food processor to do those jobs for you if needed.
I like to use broccoli, carrots, red peppers and snap peas for this dish.
Although you can use whatever veggies you have on hand really.
Not a fan of beef feel free to add some shrimp, tofu or chicken to these noodles in replace if desired.
Once the veggies are saute yet still slightly crisp.
You will then add back in the cooked ramen along with that delicious premade sauce.
Toss everything together to serve.
DELICIOUS! Feel free to try other vegetables such as broccoli, kale or even asparagus.
This dish also works well with chicken and tofu!
This recipe proves that you don’t have to put a lot of effort into making this type of takeout dish.
I just know your going to love it as much as we do!
Serve some “Spicy chili sauce” on the side for some extra heat or add more cayenne during the cooking process.
Also you can add beef bouillon cubes in replace of the beef stock, just make sure your using equal amounts of water/liquid
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! 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 every Month!
This vegetarian lo mein is packed with loads of veggies and super tasty noodles. Then it’s all tossed together in the most delicious sauce.
Having experimented with a few lo mein recipes over the years I’m confident you will love this one.
You can pretty much add whatever vegetables you have on hand for this stirfry.
However for my Vegetarian lo mein, I like to use carrots along with a red pepper, purple cabbage and snow peas.
Then I will top that prepares lo mein with freshly sliced green onions and serve it right from the pot.
The most difficult part about making this dish would be “chopping the vegetables”.
However if you have a food processor you can allow it to do some of the chopping for you.
I like to use it to slice my carrots and cabbage.
Once you have that part done then this whole recipe can then be pulled together in 15 minutes or less.
As for the sauce you want to be careful not to put too much sodium in it.
The lo mein noodles tend to have plenty of sodium in them.
So when using soya sauce to flavor be sure to use a low sodium kind or use way less than the what is specified in the ingredients.
Then there will be oyster sauce, ground ginger and sesame oil that will makes it perfect.
You can try teriyaki sauce instead of the oyster if prefered it will just give a slightly different flavor.
I love making my favorite takeout dishes at home, no longer do I order to my door.
When I can prepare these same dishes in a fraction of the time and cost at home I will do it.
That is not to say I do not go out to eat once in a while though.
Not to mention making these types of dishes at home are much healthier because you can be certain there are no msgs in it.
Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp. OR keep it vegetarian, which is also fantastic too!
Plus, if you like a little more heat to your dish then feel free to add more “red chili sauce” on the side. You know make it your own 🙂
Meal prep idea: Have dinner for yourself and plate two meal preps for the week ahead.
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! 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 every Month!
This Vegan Thai Coconut Green Curry is definitely on my list of all time favorite vegan meals. It’s super simple to make and is absolutely delicious.
Now of course you can add some chicken or shrimp to this if you’d like.
But why would you? when you have this amount of flavors coming from an already AMAZING dish.
You can make it more like a soup, like I do or you can make it more of a dry dish. To make it more like a soup you will want to add in more liquid than just the coconut milk.
I stuck with vegetable stock to keep with the vegan theme. Also if you want to keep it purley vegan, be sure to omit the fish sauce, but keep in mind the taste will be slightly different from most Green Thai tastes.
The amazing flavors in this dish come from the Green Thai Curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.
You can add a few Thai bird’s eye chili slices into this also if your wanting additional heat.
However that is something I don’t always recommended because they are very hot and if not handled correctly can burn the hands and eyes.
So instead, I would recommend just a pinch of some Red Chili Paste instead. The Thai basil and cilantro is used at the end for a garnish and added flavor.
Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few kaffir leaves too.
Plus I always have them on hand in my freezer for when I am cooking anything Thai.
I find they really enhances the dish, however you do not have to add any kaffir lime leaves if you don’t have them. Because like I said before the s“Green thai curry paste” already has them crushed inside.
Oh and be sure not to forget to squeeze some lime juice in at the end. It will adds that extra element of tang that is needed to create an authentic thai dish.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home.
Literally you can have almost any thai recipe on the table in under 30 minutes.
Our favorite “Green Thai Curry paste”.
One of our favorite Coconut Milks or look for an Organic Kind
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties or Thai have the best products.
Notes:
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
If your wanting to use fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” do not eat them. There just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram 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 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!
These Beef Vermicelli noodles are super simple to make and are packed full of flavors from Thai food that you have come to expect and love.
Because everyone thinks i’m some kind of highly skilled Asian chef, when really im just following some basic steps to obtain this lovely dish.
This recipe is very easy to prepare and has red and yellow peppers along with bok choy in it among some other very important ingredients.
I used to order this often from my local Vietnamese restaurant, now I make it myself.
Today you can find many different types of ways to prepare this popular dish, this is my take on this delicious recipe.
I hope you give it a try and let me know what you and your family think.
Some people like to make this dish with shrimp, chicken or pork.
And others like it purely vegetarian, which is good also. So do what works best for you, after all it’s your meal.
You will want to start marinating the beef first and while its marinating you can then soak the vermicelli noodles.
Also preparing the vegetables around this time is perfect too. Since the actually cooking part takes less than 15 minutes.
To me this vegetable mixture is perfect, peppers and bok choy works so well.
The only traditional ingredient I didn’t add here was thai basil which you can top this dish with at the end if you’d like.
You can always substitute Thai basil leaves for regular fresh basil leaves.
I didn’t have any on hand today so I used cilantro instead which works good too.
Also I like to use Garlic chili sauce, which gives it the right amount of heat vs cutting up fresh whole thai red chilies.
They are just to hot for me to handle, and I always end up with burning hands.
I like to add 2 tbsp of this Garlic chili sauce to my recipe, however for this one I used 1 tbsp in the ingredients section because I’m sure more people prefer a milder dish.
ENJOY!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! 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 every Month!
The best way to get ahold of me is through the comments! I absolutely love hearing from my readers, and I respond to each and every comment I receive.
Who knew cooking chinese food at home would be this easy, I can make this Ginger Beef dish in under 15 minutes no problem as long as I prep a little prior.
Preparing in advance takes no time at all, just tenderize the beef in some cornstarch and water and pre cook the rice.
To tenderize the beef, simply slice the flank steak across the grain and marinated it in a cornstarch water mixture prior.
And then cook the rice in a rice cooker, once those step are done the rest of the dish takes literally less 15 minutes to pull together.
Ginger beef or Ginger chicken are popular dishes in many asian restaurants.
And is actually Jason’s favorite stir fry, so whenever I say I’m making it tonight! He gets excited and actually does all the dishes afterwards.
I read over a few dozen recipes and tested a few then came up with this method to cooking it to our liking.
This recipe is not only super delicious, it’s also quick and healthy for you, I hope you give it a try!
Also this dish can be made for a fraction of the cost of what you would pay for takeout.
So if your trying to get your family to eat healthier, try this recipe tonight.
Sauteed in the most delicious sauce your family won’t believe this didn’t come from delivery.
If you like this dish be sure to check out this website for more of my favorite asian dishes.
You can throw in practically any type of pepper in here green, orange, yellow.
Also some people like to add julienned carrots so do whatever works for you.
If you end up trying this I would love to know what you think, just let me know in the comments below.
Stay tuned to this blog for more Healthy Chinese Recipes to come in the following months 🙂
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! hank 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!
Does your family like authentic chinese food as much we do? Well then you’re definitely going to want to add this Black Pepper Beef Broccoli Stir Fry to your recipe collection!
I’m now happy to share with you my family’s favorite way to make black pepper beef stir fry.
This recipe is not only super delicious, it’s also quick and healthy for you, win win!
Also this dish can be made for a fraction of the cost of what you would pay for takeout.
So if your trying to get your family to eat healthier, try this recipe tonight.
Sauteed in the most delicious sauce your family won’t believe this didn’t come from delivery.
If you tried my Black Pepper Chicken stir fry and liked it then your sure to like this one too.
There are a few different techniques to making it with beef, which I will teach you below.
First off the beef needs to be first tenderized first and foremost.
I learned to do this recipe through much trial and error and found the type of beef that works best is “flank steak” however you could use tenderloin or new york strip as well.
Then you will want to thinly slice the beef against the grain and allow it to marinade in baking soda for a minimum of 20 minutes to tenderizes it.
You can throw in practically any type of vegetable, I sometimes will use just peppers, other times I will use snow peas.
I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.
I like to serve this Black Pepper Beef with some cooked jasmine rice on the side, and will use a mini rice cooker to cook the rice.
Just set it and it will be ready when the dish is completed. I hope you give it a try there really isn’t much too it!
Meal Prep Idea: Make enough to create a few meal prep bowls for the week ahead, this recipe will feed two for dinner and create two meal preps.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
Notes: You may use any other vegetables you have on hand such as snow peas, green peppers etc. Also feel free to use anywhere from 1 tsp to 3 tsp of black pepper depending on your households preference.
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! 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!
With just two chicken breasts you can feed a family of four easily.
So what are you waiting for?
By the time you dial up your local restaurant, you can have this delicious and authentic stir fry on the table.
This Black Pepper Chicken recipe is 100% keto and is something the whole family can enjoy!
This whole dish sauteed in a simple delicious sauce that is sure to curb your take-out craving for tonight!
Leaving everyone in your household asking for seconds or maybe even thirds.
WHAT IS IN BLACK PEPPER CHICKEN
Oyster sauce
Soya sauce
Ginger
Onion
Garlic
Ginger
Cornstarch
What makes this stir fry one of my favorites is that it is packed with plenty of fibrous vegetables.
Such as broccoli, peppers, onions and celery.
WHAT ELSE CAN GO INTO BLACK PEPPER CHICKEN STIR FRY
Protein; Chicken, Beef, Pork, Shrimp, Calamari
Vegetables; snap peas, snow peas, bok choy, eggplant, cauliflower you name it.
Me and my partner used to go out every week for Chinese food, we enjoy it that much.
However now a days, I like to make these type of dishes at home.
It not only saves us a ton of money it is also much healthier. Since you can add more vegetables and different kinds to suit your individual taste.
This combination is my favorite, however I do sometimes like to add bok choy and snap peas too.
HOW TO MAKE BLACK PEPPER CHICKEN
You will want to start by making the rice “I like to use my rice cooker”
Then make the sauce, then set aside
Then you will want to chop all your vegetables then set aside
Same with the chicken
In a frying pan/work add 1 cup of water then all the vegetables, broccoli first and stir fry over medium heat for roughly 3 minutes till the vegetables are tender yet crisp. Remove the veggies strain and set aside!
Then in the same frying pan/work add 1 tbsp of sesame oil and cook the diced chicken over medium heat till no longer pink. Then add in the sliced onion and saute one more minute before adding in the sauce.
Mix everything together then add in the steamed veggies, 1/4 cup of water and season with salt and pepper to taste.
Serve alongside rice if desired, enjoy!
Chinese food is typically healthier for you than most foods and this dish definitely is one of those healthy dishes.
So do not be ashamed if you eat the whole plate yourself.
I mean it is really packed full of lean protein = chicken breasts.
And lots and lots of vegetables!
IS BLACK PEPPER CHICKEN HEALTHY
Yes, it sure is however does have a fair amount of sodium.
So if your on a sodium diet, please use just the Oyster sauce and omit the soya.
This stir fry is so darn delicious that i’m confident it will be one of those recipes that you will want to keep in your recipe book.
And truthfully this is the best homemade Black Pepper Chicken Stir Fry that we have tried ever!
How can I make claims like that?
Well first off this is one of my favorite Asian dishes and so I have tried many different recipes throughout the years.
Not to mention I have ordered this dish at many of the Asian restaurants over the years and this one is defiantly up there in taste.
The only difference between my dish and those in the restaurants, is that they tend to bring it on sizzling hot plate.
And well, I have yet to do that myself.
That is not to say you can’t, for the wow factor.
I like to serve this with jasmine rice on the side, and will use a mini rice cooker to cook the rice. Just set it and it will be ready when the dish is completed.
This recipe does have a bit of a sauce, so serving this dish alongside some Jasmine rice is always good.
However if you are wanting to serve this as is feel free to add 1 tbsp of cornstarch to the sauce vs 1 tsp.
This will help to thicken it up even more leaving very little sauce.
Looking for more Chinese style recipes? See the video below for some ideas and or search the blog’s “Skip The Takeout” section for some more inspiration.
Meal Prep Idea: Make enough to create a few meal prep bowls for the week ahead
Notes: Make it with shrimp, beef or tofu too. You may use any other vegetables you have on hand such as snow peas, red onions etc will work well too.
Also you can replace the black pepper with white pepper if desired. And add more water to create more of a sauce if putting this over rice.
Liked this recipe then you will want to try my Black Pepper Shrimp recipes as well.
If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!
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!
Today I’m sharing with you a recipe for an excellent Green Thai Curry, which has chicken, pepper and bok choy in it.
I could eat Green Thai curry each and every day, I’m not kidding I love it that much.
And the good thing is it’s also very healthy and quick to make.
Today I’m sharing with you a recipe for this chicken, pepper and bok choy curry.
For this soup you will want skinless chicken breasts, red and yellow peppers and fresh bok choy.
And of course the green thai curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.
I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.
So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries.
One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.
Now there are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it.
However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.
If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.
Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below for our favorite Green Thai Curry paste”.
Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.
I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.
Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.
Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.
Keep in mind a good coconut milk, will be half solid a half watery.
One that is all watery does not work as well for this dish, typically organic varieties or thai have the best products.
Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
WHAT IS IN GREEN THAI CURRY
Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic or traditional thai milk varieties have the best products.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you 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!
