Recipe(tried): 10 Minute Szechuan Chicken and Beef with Asparagus

You can use the Ramen noodles in place of any the noodles (or even the rice)in any Oriental recipe. I save the spice packets and use them sparingly in stir-fry recipes for added flavor...(just be aware of the salt content)

Don't forget that you can break the package in half if you are only cooking for one or two.

Here are a couple of oriental recipes to try. You can serve the dishes over the noodles or at the last minute add the noodles to the stir-fry.

Nancy

10 Minute Szechuan Chicken**
Serving Size : 4

4 Chicken breasts* -- skinned an
1 1/2 tablespoons White-wine vinegar
3 tablespoons Cornstarch
1 teaspoon Sugar
1 tablespoon Vegetable oil
1/4 cup Water
3 Cloves garlic -- minced
6 Green onions -- cut into 1" pi
5 tablespoons Soy sauce (low salt)
1/8 teaspoon Cayenne or to taste

Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving.

Beef with Asparagus
Serving Size : 6

2 teaspoons Ginger -- minced
1/2 pound Beef, lean -- strips
2 tablespoons Wine -- Shaoxing or dry sher
1 1/2 teaspoons Cornstarch
3 tablespoons Soy sauce -- dark
3 tablespoons Oil
1/2 teaspoon Oil -- sesame
1 pound Asparagus -- cut into 2" piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef strips in mixture and marinate 30 minutes to several hours. Drain beef and reserve marinade. Combine marinade with enough water to make 1/3 cup. Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls. oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute. Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on medium heat until heated through. Return beef to pan; add reserved marinade. Increase heat to high and cook until sauce thickens.

Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style broccoli can be used in its place. For a richer sauce, reduce soy sauce in marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.