Fried noodles with shrimps-365 days Chinese healthy recipes for May 25

Fried noodles with shrimps

Ingredientsfor fried noodles with shrimps / 4 people

200 g of noodles

250 g of medium shrimp

1 dl of sesame oil

1clove of minced garlic

15 g fresh ginger

sliced

1tablespoon sesame seeds

3sprigs of chopped chives

4sprigs of fresh basil

1teaspoon soy sauce 

saltand pepper

achievement

DifficultyEasy

Preparation10 mn

Baking10 mn

Totaltime 20 minutes

PREPARATIONfried noodles with shrimps

1Cook the noodles with shrimp for 3 minutes (or as directed on the package), inboiling salted water. Drain well. Peel shrimp, except tail.

2Heat the sesame oil in a wok or non-stick skillet over medium heat (sesame oildoes not withstand high temperatures), and sauté garlic and ginger.

Addnoodles and shrimp, sprinkle with sesame seeds and chopped chives. Sauté forabout 3 minutes.

3Add salt, pepper and soy sauce. Mix gently to avoid breaking the noodles.

Finallyfor fried noodles with shrimps recipe

Transferto a serving dish. Garnish with basil leaves.

Double-Ring Sandwiches

Recipe Type: Free Appetizer RecipesRecipePreparation: cookRecipeServes: 4

Ingredientsfor Double-Ring Sandwiches Recipe

2 Hard-cookedeggs; chopped1/8 c Chopped; cooked bacon3 tb Mayonnaise or salad dressing3 sl Whole wheat bread3 sl White bread1 tb Soft butter or margarine12 sl Stuffed green olives

Double-RingSandwiches Preparation

Combine eggs,bacon, and mayonnaise or salad dressing. Cut each slice of the whole wheat andwhite bread into two 2-inch rounds with a cookie cutter, then cut the centerfrom half of the rounds to form circles. Spread butter or margarine on rounds,then spread with 1 tablespoon egg bacon filling. Place a circle of bread overfilling, and place a slice of stuffed olive in the center of each circle.Yield: 12 party sandwiches.

Oysters Rockefeller

Oysters Rockefeller

Recipe Type: Free Appetizer RecipesRecipePreparation: bakeRecipeServes: 6

Ingredientsfor Oysters Rockefeller Recipe

36 Oysters1 tb Flour1 lb Spinach, fresh1/2 c Heavy cream1 c Scallions, finely choppedTobasco1/2 c Celery, finely chopped1 tb To 2 tb Pernod (or other1/2 c Parsley, finely chopped-anise flavored liqeur)1 Clove garlic, finely minced1. Preheat oven to dg450.1 cn Anchovies, (2 ounce)2 Open the oysters, leaving8 tb Butter-them on the half shell and

OystersRockefeller Preparation

OystersRockefeller serves 6 (or more) reserving the oyster liquor. 3. Pick overspinach and remove any tough stems and blemished leaves. Rince well and put ina saucepan. Cover and cook, stirring, until spinach is wilted. Cook briefly anddrain well. Squeeze to remove excess moisture. Blend or put through a foodmill. There should be about 2 cups. 4. Put the scallions, celery, and parsleyinto the container of an electric blender and blend. There should be about 1cup finely blended. 5. Chop the anchovies and garlic together finely. 6. Heat 4tablespoons of butter in a skillet and add the scallion and celery mixture.Stir about 1 minute and add the anchovie mixture. Cook, stirring, about 1minute, and add the spinach. Stir to blend. 7. Heat remaining 4 tablespoons ofbutter in a saucepan and add the flour. Blend, stirring with a wire whisk, andadd oyster liquor, stirring vigorously with the whisk. Stir in the cream.Season with Tobasco to taste. DO NOT ADD SALT. Add the spinach mixture andPernod. Let cool. 8. Spoon equal portions of the mixture on top of the oystersand smooth over the tops. Sprinkle with Parmesan cheese. Bake about 25 minutesor until piping hot. Note: The same spinach topping is equally as good, (somethink better), with clams on the half-shell.

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