NOODLE RECIPES: Stir-Fried Egg Noodles with Shrimp, Chili and Bean Sprouts . . . Upscale Macaroni and Cheese
By: Herald Staff Report,
Stir-Fried Egg Noodles with Shrimp, Chili and Bean Sprouts
¼ cup vegetable oil
12 large shrimp, peeled, deveined, tails left on
3 cloves garlic, thinly sliced
1 small red onion, thinly sliced
1 piece (1½ inches long) ginger root, cut into 12 slices
1 16-ounce package fresh, flat egg noodles, cooked al dente
2 tablespoons each: Shaoxing rice wine or dry sherry, soy sauce
1 tablespoon malt vinegar
1 teaspoon sugar
½ teaspoon sesame oil
1 bunch green onions, thinly sliced
1 large red chili, thinly sliced on the diagonal
1 cup bean sprouts (optional)
Heat wok or skillet over high heat. Add 2 tablespoons of the oil to the wok; heat until shimmering slightly. Add shrimp; stir-fry until pink, about 2 minutes. Remove from wok or skillet; set aside. Add remaining 2 tablespoons of the oil; stir-fry the garlic, red onion and ginger 1 minute.
Add the noodles, reserved shrimp, wine, soy sauce, vinegar, sugar and sesame oil; stir-fry 30 seconds. Add half of the green onions, half of the chili and the bean sprouts. Stir-fry until the shrimp are just cooked through and noodles are hot, about 30 seconds. Remove ginger; discard. Serve in bowls; top with remaining green onions and chili.
Yield: Serves 4.
Approximate nutritional analysis per serving: 625 calories, 26 percent of calories from fat, 18 grams fat (2 grams saturated), 32 milligrams cholesterol, 94 grams carbohydrates, 22 grams protein, 700 milligrams sodium, 6 grams fiber.
Upscale Macaroni and Cheese
2 tablespoons (¼ stick) butter, plus more to prepare baking dish
3 large red bell peppers (about 1½ pounds), cut into ½-inch pieces
5 ribs celery, chopped
Ground black pepper
1½ cups heavy cream
1½ cups half-and-half
1 pound blue cheese, crumbled
Ground red (cayenne) pepper
3 large egg yolks
½ cup chopped celery leaves
1 pound penne pasta
¾ cup freshly grated Parmesan cheese (about 2 ounces)
Butter a 4-quart oval baking dish. Preheat the oven to 400 degrees.
Melt butter in a large, heavy skillet over medium-high heat. Add bell peppers and celery; saute until just beginning to soften, about 7 minutes. Remove from heat. Season to taste with salt and pepper. Set aside.
Combine cream, half-and-half and blue cheese in a heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Season sauce with cayenne and salt and pepper to taste.
Beat yolks in a medium bowl until blended. Gradually whisk in half of the cheese sauce. Return mixture to the saucepan; whisk to blend. Stir in celery leaves. Set aside.
Bring a large pot of salted water to a boil. Add pasta; cook until just tender but still firm to the bite, stirring occasionally. Drain. Return pasta to its cooking pot. Add sauce and vegetables; stir to blend. Transfer to the baking dish. (Can be made 1 day ahead. Cover and refrigerate. Let come to room temperature before continuing.)
Sprinkle Parmesan over the pasta mixture. Bake until the pasta is heated through, the sauce is bubbling and the top is beginning to brown, about 25 minutes.
Yield: Serves 12.
Yield: 482 calories, 30 grams fat (18.5 grams saturated), 56 percent of calories from fat, 140 milligrams cholesterol, 18 grams protein, 35 grams carbohydrates, 4 grams sugar, 2.5 grams fiber, 660 milligrams sodium, 346 milligrams calcium, 381 milligrams potassium.