Come Dine In

I’ve seen fresh egg noodles in the grocery and so I thought of making chicken mami for dinner. It was the first time that I tried it and my customers (hubby and daughty) liked it so much.

I didn’t have Chinese cabbage that time, so I used white cabbage as an alternative.

INGREDIENTS:

1 chicken breast

1 medium carrot

1 cup cabbage

1 pack fresh egg noodles

2 eggs, hard boiled

toasted garlic

1 chicken cube

salt & pepper

METHOD:

1. Bring the chicken breast into a boil with the chicken cube and pepper. Drain and shred when cooked. Set aside.

2. If you want, you may soak the noodles for a minute on the chicken stock (where you cooked the chicken) before you set them on the individual bowl. You may do the same with the other veggies.

3. Arrange everything on individual bowls – just the same as the picture.

4. Add some water to the chicken stock and some salt to have enough soup to cover the noodles and veggies. Pour the chicken stock on each bowl and serve immediately.

We just had this the other day and I used chinese cabbage which I will say tasted much better. =) Try it for yourself! So easy, so healthy and so cheap! Now, I’m off to finding some rv insurance quote for a friend. Enjoy!!!

Hubby has been going to work without packed lunch several weeks already and he’s already complaining about the not so good yet very pricey sandwiches he usually buys, but he said he liked the burritos (he wasn’t even sure of the name) that he ordered twice – and yes I was surprised that he really ate those because he’s such a man who’s afraid to try something new, not only in foods.

Imagine, he even requested if I can prepare the same kind? So what can I do, it’s an order! I scanned my pantry and really thought hard what to put in our burrito. I saw my teriyaki sauce and my chicken breast fillets so I said maybe it’ll work. And guess what? It’s now a hit to my 2 bosses who only eat plain rice.

INGREDIENTS:

1 1/2 pieces of chicken breast fillet, cut into strips

about 4tbsp. Kikkoman Teriyaki Sauce

1 tbsp. Kikkoman  Soy Sauce

1/2 tbsp. Japanese Rice Wine

2 tablespoons oyster sauce (I just like it as it gives the slightly sweet taste)

garlic powder (optional)

freshly ground pepper

1 tbsp. olive oil

1/2 tbsp. melted butter

1 medium onion, minced

2 garlic cloves, minced

1 small bell pepper, sliced into 1/4-1/2 inch cubes

mushrooms, sliced (i used fresh button mushrooms)

4-5 cups cooked rice

flour tortilla wraps

lettuce

tomatoes

cheese

METHOD:

1. Mix together the all the sauces (teriyaki sauce, soy sauce, oyster sauce), plus the rice wine, garlic powder and pepper. Marinade the chicken strips for at least 15 minutes.

2. In a non-stick wide pan or wok (if you have), heat the oil and butter then saute the minced onion and garlic for a minute or 2. Add in the chicken strips (reserve the marinade) and cook until tender. Saute together the mushrooms and bell pepper.

3. Add in the cooked rice and the reserved marinade and mix well. You can adjust the taste by adding any of the sauces you think is appropriate or just a dash of salt.

4. Prepare the tortilla wraps following the package direction. It may be heated through the grill or microwave. Now spread the teriyaki rice in the middle of the tortilla, topped with the lettuce, tomatoes and cheese. Roll and cut diagonally. Serve.

Remember, as what everyone says – add anything you want in your burrito. The options are endless.