Chicken Stir-Fry with Korean Glass Noodles

Today after work I started planting in the backyard. I’ve planted two rows of parsnips, a row of Walla Walla onions, and a row of spinach. It’s probably too early for the Walla Walla onions, but its California and we’ve got pretty mild winters here.

After planting, I made a chicken stir-fry with Korean glass noodles. Korean glass noodles are made of sweet potato and they’re a chewy, slightly sweet, slightly sticky noodle that goes well with stir fries. I based my recipe off of one from Mark Bittman’s How To Cook Everything. The result was spicy, salty, crunchy, and chewy. A nice warming dinner after a cold day at work.

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Spicy Red Chili Shrimp and Noodles with Green Lettuce Salad

Last night my friend Melissa came over for dinner. Thankfully, she doesn’t have any dietary restrictions so I was able to make shrimp and noodles. When I was at whole foods I bought five pounds of frozen shrimp in the shells, a noodle kit, clover sprouts, honey mustard yogurt dressing, and avocados. I defrosted a few handfuls of shrimp in the sink. I put them in a collander and ran cold water over the shrimp for about five minutes. I put water on to boil for the noodles. I sauteed the shrimp in a little bit of olive oil. Once one side of the shrimp turned pink I flipped them over. I put the dried noodles in a bowl and then poured the boiling water over it. I left the noodles in the hot water for five minutes. I added the sauce packet to the shrimp and stirred in a couple tablespoons of water. It turned out spicy and tasty. Melissa and I both agreed that there could have been more sauce since it turned out a little dry with th noodles. I also made a green leaf salad by placing green lettuce leaves around a bowl the piled clover sprouts, chopped mint, and half of an avocado in the middle.