Chili glazed Shrimp & Noodles

Ingredients:

3 T. Sesame oil or Peanut oil

2 tsp. minced garlic

1 lb. large shrimp, peeled and deveined

1/2 c. thinly sliced green onions

2 c. sugar snap peas with ends cut off

1/4 c. low-sodium soy sauce

1/4 c. honey

1-2 T. chili sauce (located in the asian section) add more if you like it spicy

1 tsp. ginger powder or freshly grated ginger root.

2-3 c. rice noodles, cooked (located in the asian section)

Directions:

Heat a large nonstick skillet over medium heat. Add oil to pan. Add garlic and shrimp. Stir-fry 1 minute. Mix soy sauce, honey, chili sauce, and ginger in bowl. Pour over shrimp and add green onions, snap peas, & rice noodles. Toss everything together coating it all in the sauce. Serve in a bowl with chopsticks! :)

*I found a recipe that had some of these ingredients together but I thought it was quite bland so I changed it up and created my own. James liked the original recipe only so-so and then I made it a second time with my changes and he loved it! I think from shrimp being frozen to the dish on the table took me only about 20 minutes! A great recipe to make when short on time and need something quick.

Chicken Noodle Soup

Approximate Time: 30 min
Servings: 4-6

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Directions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

* I needed to make a meal for my husband and my step-dad (who is the very simple eater), we had some left over chicken from a couple of nights ago so I thought I would try making this. I didn't want to spend the time or have the stuff to make homemade chicken stock, so I had half of the amount needed with Swanson's Chicken Stock that they have just recently come out with and the other half I just used chicken broth. It was a really easy and simple recipe and it was something that my step-dad really liked.