Daily Archives: March 26, 2009

Chicken, green onion and glass noodles stir-fry


My second year of college, I moved off campus and started cooking for the first time. To encourage me, my mom bought me a cookbook that she knew I would love. It was, and is, called Simply Thai Cooking and has all these authentic Thai dishes full of exotic ingredients you can never find (at least not in Small Town, USA)! But it’s easy to get around any ingredients you can’t find.


A recipe I randomly tried three years after receiving the book has become my go-to dish if I ever have any green onions left over from something, and glass noodles in the cupboard (these are my favorite noodle in the whole world! I put them in soups and stir-frys).

This recipe is simple and comes together in less than 15 mintues (after you’ve prepped all the ingredients). In fact, it’s so quick that I think I made it during my lunch break one time. And all the seasonings are probably in your cupboard already if you’ve ever made Asian food.

I’ve adjusted the recipe a bit.


8 oz. glass noodles (I can never find this at Safeway, so I went to Newport Market. I think I had trouble getting it at Ray’s, too. FYI). I got the Thai Kitchen brand – look for the thinnest noodles you can find.

2 chicken breasts, sliced into bite-size pieces

2 cloves of minced garlic

2 eggs

3 green onions, chopped

Red pepper flakes

1 T oyster sauce

2 T soy sauce

1 tsp dark soy sauce (tamari)

1 T sugar

7 T water

1 tsp black pepper

1 tsp sesame oil

half a white onion, chopped

6 T canola oil

Sriracha red pepper sauce and toasted sesame seeds to garnish.

Boil a pasta pot with water and add the noodles. Turn off the heat and let them soak until just al dente, about 3 minutes (it goes quick!) drain and reserve.

Meanwhile, heat 3 T oil in your wok or skillet over high. When hot, add the garlic, a dash of red pepper flakes and the chicken. Stir-fry until browned, reduce the heat to medium and cook the chicken through (if the garlic starts to turn brown, lower that heat!). Remove to a plate.

Mix the soy sauces, oyster sauce, pepper, water and sugar (add a squirt of fish sauce, too, if you have any). Set aside.

Add the rest of the oil to the skillet and crack the two eggs into the oil when it’s hot. Lightly scramble them, then add the noodles, chicken and the soy sauce mixture. Toss to combine and add in the green and white onions. After 2 more minutes of stir-frying, add the sesame oil and mix for another couple minutes.

To serve, pile on a plate or bowl and top with Sriracha sauce and toasted sesame seeds. Of course, you don’t have to add the hot sauce if you don’t want to.

This makes plenty for leftovers – in fact, I’ll probably eat more at around the midnight hour…



Falafel pita pocket with yogurt cucumber sauce


This ain’t no Pita Pit. This is the result of me trying to do something I’ve always wanted to do and sort-of succeeding. I enjoyed my imperfect creation, but my boyfriend loved it and went back for seconds! Not a bad vegetarian dish for a couple of major carnivores.

I wanted to make my own falafel – fried cakes of chickpeas seasoned with cumin, herbs and garlic. I love falafel and hummus, but hate chickpeas in their whole form. Weird?

I searched for a falafel recipe that was quick and easy, and came up with pretty much nothing that didn’t require soaking dried chickpeas for two hours. So I invented my own recipe, based loosely on what I “think” is in these things. In all honesty, they didn’t hold up like I had hoped (fell apart when frying), but the taste was good and not overly greasy or hard (like some I’ve had). I’ve written the recipe with a few adjustments that I thought would be better. Enjoy!


Whole wheat pita pockets

1 tomato, sliced

4 pieces of lettus

A few slices of red onion

One small package of crumbled feta cheese

1 can chickpeas, drained

1 handful of parsley, chopped

3 cloves of garlic, chopped

1 tsp cumin

1/2 tsp. ground coriander

Half a cucumber, peeled, seeded and chopped (don’t waste your money on the seedless, or English, variety)

1 T chopped cilantro (or mint!)

1 c. plain yogurt

Juice of half a lemon

Olive oil


In a food processor, combine the chickpeas, parsley, garlic, cumin, coriander, a dash of EVOO and salt and pepper to taste. Process into coarsely ground and you can form it into balls. You can mix in a little flour, if that help it come together. (Like I said, mine never really came together, but whatever). Adjust the seasonings however you like – more cumin? More salt? Experiment. Refrigerate while you prepare the other ingredients.

For the sauce, mix the yogurt with cilantro, lemon and cucumber and maybe a little onion or cumin.  Chill while you cook the falafel.

Now, heat EVOO in a nonstick skillet over medium, until hot. Form the chickpea mixture into little flattened patties about 1-2 inches across and place in the oil. Fry them without touching them until they turn brown, then gently flip them and brown the other side.

To assemble: Split the pita pocket and spread the yogurt sauce on the bottom, followed by the vegetables and feta cheese. Add the falafel and a few splashes of hot sauce, if you dare. Fold it up tight and bite in.