cooking

Spicy Noodles with Snap Peas and Mushrooms

Hi everyone! I hope everyone is having a fantastic week.

Today, I will be sharing the Spicy Noodles recipe I tried out from Blue Apron. These Spicy Noodles have such a strong flavor and is cooked with snap peas and mushrooms. They are so delicious and definitely recommended. This recipe can be made under 40 minutes and is great for leftovers, hot or cold. Let’s get started!

Ingredients:

  • Lo mein noodles
  • Snap peas
  • Mushrooms
  • Carrots
  • Garlic
  • Scallions
  • Peanuts
  • Rice vinegar
  • Yakiniku sauce
  • Mirin
  • Sambal Oleek

Directions:

  1. Fill a large pot with water. Add a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. In a bowl, combine the shiitake mushrooms and 1 cup of hot water. Peel the carrots and thinly slice into rounds. Peel and roughly chop the garlic.IMG_9956.JPGIMG_9957.JPG
  2. Cut off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of each pod. Cut in half on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the ends of the enoki mushrooms; gently separate.IMG_9958.JPG
  3. In a bowl, combine the green tops of the scallions, half the mirin, half the vinegar, and up to 1/4 of the sambal oelek, depending on how spicy you’d like the dish to be. Add the enoki mushrooms; stir to combine.
  4. Drizzle with olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally. Season with salt and pepper to taste.
  5. Reserving the mushroom water, carefully transfer the shiitake mushroomsto a cutting board; finely chop. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.IMG_9965.JPG
  6. Add the garlicand white bottoms of the scallions. Add the chopped shiitake mushrooms, reserved mushroom water, yakiniku sauce, and as much of the remaining sambal oelek as you’d like, depending on how spicy you’d like the dish to be.IMG_9964.JPG
  7. Cook, stirring occasionally, 5 to 7 minutes, or until slightly thickened and reduced in volume. Season with salt and pepper to taste.
  8. While the sauce continues to cook, to the pot of boiling water, add the noodles and snap peas. Cook 1 to 2 minutes, or until the noodles are heated through and the peas are slightly softened. Drain thoroughly and return to the pot.
  9. To the pot of cooked snap peas and noodles, add the sauce and remaining vinegar; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated.
  10. Garnish with the peanuts. Plate and serve!IMG_9966.JPGIMG_9967.JPGIMG_9968.JPG

Suggestions, Substitutions, Tips & Tricks:

  • This recipe serves about 2 people.
  • You can add as much seasoning as you want and make it as spicy as you want.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

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cooking

Roasted Cauliflower & Freekeh Salad

Happy Wednesday everyone! It’s super gloomy here on the east coast. I thought all of these showers were supposed to happen in April, not May…”April showers bring May flowers” Anywho, this recipe on Roasted Cauliflower & Freekeh Salad provides wonderful flavors to make up for the gloomy weather! A friend of mine is subscribed to Blue Apron and had the privilege to send free boxes to friends. Luckily, I snagged one! Although this is my first time trying any subscription meal delivery kit, I had mixed thoughts on it. However, this blog isn’t a review but I will provide my thoughts and opinions at the end of this post. Roasted Cauliflower & Freekeh Salad provides such an abundance of flavor and Middle Eastern/Mediterranean taste, it truly was one of my favorite dishes by far. It only takes about 40 minutes to make and is very healthy! Let’s get started!

Ingredients:

  • 3/4 cup cracked freekeh
  • 1/2 cup plain green yogurt
  • Persian cucumber
  • 1 head cauliflower
  • Lemon
  • Garlic
  • Parsley
  • Roasted almonds
  • Tahini
  • Tahini dressing spice blend
  • Medjool dates

Directions:

  1. To prepare and roast the cauliflower, heat a medium pot of salted water to boiling on high heat.
  2. Preheat the oven to 450 degrees F.
  3. Wash and dry the cauliflower and cut off and discard the stem end and leaves.
  4. Cut the head into 1 inch thick slices and then place on a baking tray. Season with salt or pepper to taste.
  5. Roast in the oven for 25-30 minutes then remove from oven when tender and then set aside.
  6. To prepare the freekeh, bring a pot of water to boil on high heat.
  7. Add the freekeh and cook for 25 minutes until tender.
  8. Drain any excess water and set aside.
  9. While the freekeh is cooking, prepare the tahini dressing.
  10. In a bowl, combine the tahini spice blend, juice of 1 lemon wedge, 3 tbsp of water, and a dash of olive oil. Whisk until smooth.
  11. In another bowl, combine the yogurt, juice of 1 lemon wedge, as much garlic as you’d like, and a dash of olive oil. Whisk until smooth.unnamed-3.jpg
  12. To the pot of cooked freekeh, add the sliced cucumber, dates, almonds, and half the parsley, and juice of the remaining lemon wedges. unnamed-2.jpgunnamed-4.jpg
  13. To plate your dish: spread some yogurt sauce into a thin layer on the plate.
  14. Top with the finished freekeh and roasted cauliflower. Garnish with half of the tahini dressing and remaining parsley.
  15. Serve and eat up!unnamed-5.jpgunnamed-6.jpgunnamed-7.jpgunnamed-8.jpg

Suggestions, Substitutions, Tips & Tricks:

  • This recipe is supposed to serve 2 but I had probably 4 servings of freekeh leftover.
  • With Blue Apron, everything comes packaged for you, so I found it difficult if I wanted a little bit more of something such as lemon or tahini.
  • This recipe is supposed to take 30 minutes to cook, however it took me a little less than an hour.
  • Nonetheless, its very delicious and very healthy!

It’s very easy to find these ingredients in your local grocery store. This recipe is perfect for dinner or a weekend lunch. I can’t tell you enough on how delicious all of the flavors are! Go ahead and make Roasted Cauliflower & Freekeh Salad right now!!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz