- Feed the Fam: Samira’s Snacks
- Not Your Mama’s PB&J: Frying Your Favorite Comfort Food
- Feed the Fam: Baked Panko Macadamia Nut Chicken Fingers with Mango Honey Mustard Dipping Sauce
- Feed the Fam Series: Capellini Pomodoro with Baby Bella Mushrooms
- Feed the Fam Series: Healthy Chicken “Fried” Rice
- Feed the Fam Snack Attack: A Crunchy Moms Approach to Snacks
- Feed the Fam: White Chicken Chili
- Feed the Fam: Strawberry Banana Baked Oatmeal
- On-the-Go Strawberry Mango Smoothies
- Feed the Fam: Quinoa Turkey Burgers with Feta and Spinach
- Feed the Fam: Crockpot Adobo Chicken
- Feed the Fam: Samira’s Fall Granola Bars
- Holiday Pancakes: Whole Wheat Pumpkin and Eggnog Pancakes
- Healthy Pumpkin Bread
- Feed The Fam: Egg Flower Soup (the best sick day soup ever)
- Chocolate Cream Cheese Stuffed Monkey Bread
- Feed the Fam: Turkey Sweet Potato Skillet
- Feed the Fam: Spaghetti Squash Bake
- Feed the Fam: Clean Eating Turkey Tacos
- Feed the Fam: 20 Minute Chicken Enchilada Soup (Bonus: can also be made into a freezer meal)
- Feed the Fam: Thai Inspired Quinoa Bowls
- Feed the Fam: Date Night Chicken Pan Fried Noodles
- Feed the Fam: Clean and Healthy Pumpkin Protein Pancakes
- Chili Cocoa Nana Bread
- Breakfast Enchiladas
Chinese food is one of our favorite go-to dinners as a family. Instead of going out to eat, how about staying in? I made this for the family for our “date night in” and not only saved money making it, I was able to control what was in it. This recipe is versatile enough that you could add whatever protein, veggies and sauces you like or have on hand. This beats any date night out!
- 5 oz chow mein noodles ( you can purchase this in the Asian food section at your local grocery store)
- ¼ cup water
- 2 tablespoon oil
- 3 garlic cloves, minced
- 1 tablespoon oil
- 1/2 onion , chopped
- 2 scallions, cut
- 2 cups oriental mix medley
Chicken and Marinade
- 2 chicken breasts, cut into bite-size pieces ( I also added in pork)
- 1½ teaspoon light soy sauce
- ¼ teaspoon sesame oil
- 1 teaspoon corn starch
- ¼ teaspoon pepper
- 3 tablespoons corn starch
- 3 tablespoons water
- ¾ cup chicken stock
- ¾ cup water
- 1 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 1 tsp sugar
- Marinade protein by combing protein and all marinade ingredients in a small bowl and set aside for at least 15 -30 minutes while you prepare the other ingredients.
- To create your Crispy Noodles start by loosening the chow mein noodles with your fingers.
- Heat 1 tablespoon of oil in wok over medium high heat.
- Place noodles into wok and gently pat into a round pancake.
- Add water, waiting until the water evaporates, then let cook for a further 1 to 2 minute until the bottom of the noodles are golden brown.
- Slide noodles onto a plate.
- Return wok to heat and add last 1 tablespoon of oil into wok.
- Flip noodles upside down back into the wok to crisp the other side.
- Cook for 1 to 2 minutes until the bottom is golden brown.
- Slide noodles onto serving plate and keep warm in the low oven, uncovered.
- Creating the sauce; Mix together cornstarch and 3 tablespoons water in a medium size bowl until there are no lumps.
- Add remaining sauce ingredients and mix to combine.
- To create your stir-fry: Heat 1tbsp oil in wok over high heat.
- Add garlic until fragrant.
- Add in chicken and marinade, stir fry until it turns a very light golden brown.
- Add in sauce to mixture bringing it to the simmer until sauce thickens.
- Turn off heat. Add the oriental veggie mix and coat with sauce.
- Pour stir fry over crispy noodles and serve immediately.