Szechuan Chicken Noodles

Spicy Szechuan Chicken Stir-Fry Noodles

Ingredients:

8 oz (225g) egg noodles or lo mein noodles

1 lb (450g) boneless chicken breast or thighs, thinly sliced

2 tablespoons vegetable oil

2 cloves garlic, minced

1 tablespoon ginger, minced

1 red bell pepper, thinly sliced

1 cup shredded carrots

1/2 cup green onions, chopped

1 tablespoon sesame seeds (optional, for garnish)

For the Szechuan Sauce:

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 tablespoon Szechuan chili paste (adjust to taste)

1 tablespoon brown sugar

1 teaspoon sesame oil

1/4 teaspoon ground white pepper

Directions:

Cook noodles according to package instructions. Drain, rinse with cold water, and set aside.

In a bowl, whisk together all the sauce ingredients until smooth.

Heat vegetable oil in a large wok or skillet over medium-high heat.

Add the chicken and stir-fry for 5–6 minutes until golden and cooked through. Remove from pan and set aside.

In the same pan, add garlic and ginger, stir-fry for 30 seconds.

Add bell pepper, carrots, and green onions. Stir-fry for 3–4 minutes until just tender.

Return the chicken to the pan along with the cooked noodles. Pour the Szechuan sauce over the top.

Toss everything together over high heat until evenly coated and heated through, about 2–3 minutes.

Garnish with sesame seeds and extra green onions if desired. Serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 520 kcal | Servings: 4 servings

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Craving something spicy and satisfying? These Szechuan Chicken Noodles are packed with heat, flavor, and loads of veggies!

Researchers at the RIKEN Center for Emergent Matter Science, in collaboration with the University of Tokyo, have developed a groundbreaking biodegradable plastic that offers a dual benefit: it dissolves in seawater and enriches soil.

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Looking for a quick and delicious breakfast? These Cream Cheese Pancakes are savory, satisfying, and oh-so-easy to whip up!

Ingredients:
- 1 egg
- 1 tablespoon cream cheese
- 1 tablespoon almond flour
- 1 tablespoon parmesan cheese
- Fillings of your choice (e.g., ham, mozzarella)
- Salt and pepper to taste

Directions:
1. In a mixing bowl, whisk together the egg, cream cheese, almond flour, and parmesan cheese until the mixture is smooth and well combined.
2. Heat a non-stick skillet over medium heat. Once hot, pour in the pancake batter, creating a nice round shape.
3. Cook until the bottom is golden brown, then flip and cook the other side until golden as well.
4. When cooked through, add your favorite fillings like ham and mozzarella, then season with a sprinkle of salt and pepper.
5. Serve hot with a steaming cup of black coffee on the side for a perfect breakfast treat!

Nutrition Facts (per serving):
- Calories: 180
- Protein: 10g
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 6g
- Fiber: 2g

Serving Size: 1 pancake

Enjoy these delightful and cheesy pancakes that will surely brighten up your morning! #BreakfastGoals #CreamCheesePancakes #LowCarb #EasyRecipes #YummyInMyTummy

Beef and Quinoa Bowl

Protein-Packed Beef and Quinoa Power Bowl with Roasted Veggies

Ingredients:

1 lb (450g) lean ground beef

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups water or broth

1 red bell pepper, diced

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley or cilantro, chopped

Optional: crumbled feta or avocado for topping

Directions:

In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked, about 7–9 minutes.

Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes, until veggies begin to soften.

Stir in spinach and cook for 1–2 minutes until wilted.

Add cooked quinoa to the skillet and mix well. Drizzle with lemon juice and toss to combine.

Serve warm, garnished with chopped herbs and optional toppings like avocado or feta.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 390 kcal per bowl | Servings: 4 servings

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This Beef and Quinoa Power Bowl is your new go-to for a healthy, high-protein meal! Packed with veggies and bold flavor

If you're on a low-carb kick but still crave that breakfast favorite, these Keto Pancakes are a game changer! Deliciously cheesy and oh-so-easy to whip up, they’ll keep you satisfied and energized.

Ingredients:
- 1 egg
- 1 tablespoon cream cheese
- 1 tablespoon almond flour
- 1 tablespoon parmesan cheese
- Fillings of your choice (e.g., ham, mozzarella)
- Pinch of pepper
- Black coffee (optional)

Directions:
1. In a mixing bowl, combine the egg, cream cheese, almond flour, parmesan cheese, and a pinch of pepper. Mix until you have a smooth batter.
2. Heat a skillet over medium heat and lightly grease it if needed. Pour the batter into the skillet like you would with a regular pancake.
3. Cook for about 2-3 minutes on one side until golden, then flip and cook for another 1-2 minutes.
4. Once the pancake is cooked through, add your favorite fillings on one half, fold it over, and let it heat through for a minute.
5. Serve warm alongside a cup of black coffee if you like!

Nutritional Values (per pancake):
- Calories: 170
- Protein: 10g
- Carbs: 3g
- Fat: 14g
- Fiber: 1g

Serving Size: 1 pancake

Enjoy a delightful breakfast that fits your keto lifestyle! #KetoBreakfast #LowCarb #HealthyEating #PancakeLove #BreakfastGoals