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Thai Pork Recipe

Warm and Tote Thai Pork

Thai Pork Recipe is a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is a Thai Pork recipe.

Calories: 537 Protein: 30g Carbohydrates: 70g Fat: 15g Cholesterol: 140mg Sodium: 587 mg

Prep Time: 10 minutes Cooking Time: 25 minutes

Thai Pork Recipe

In a stock pot, bring 4 quarts water to a boil. Meanwhile trim the fat from pork. Cut the pork into strips about ¼ inch thick. In a medium-size bowl, combine the pork strips, soy sauce, garlic, ginger, and cayenne pepper. Let the Thai pork recipe stay in 20 minutes to marinate. 

Cook linguine and carrots together in the boiling water until they are tender but still firm to the bite, 9 to 10 minutes. (If you are using fresh linguine, cook the carrots for four minutes before adding the pasta). 

In a large skillet, heat 1 tablespoon of oil over moderate heat. Pour beaten eggs into the pan and fry until the underside is set; turn the eggs over and cook the other side. Transfer the eggs to a plate cut them into ½ inch strips; set aside. Your Thai pork recipe is complete

In the same skillet, heat the remaining oil over high heat. Add the pork and stirfry until it is slightly browned, 3 to 4 minutes. Add beans sprouts and cook until they are slightly wilted, about one more minute. 

Drain a linguine and carrots, transfer them to a serving bowl. Add the pork mixture, the egg strips and cilantro. Toss gently and serve your Thai pork recipe.

Happy Eating !

COMFORT FOOD  CUISINE 

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Best Comfort Food to Pack On The Go: Spicy Sesame Noodles with Chicken

Warm and Tote Spicy Sesame Noodles Recipe

Best Comfort Food presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Spicy Sesame Noodles with Chicken

Comfort Food: Spicy Sesame Noodles with Chicken

Calories 625 Protein 30g Carbohydrates 72g Cholesterol 33mg Sodium 397mg

Prep Time: 4 minutes Cooking : 25 minutes

12 ounces dried or 1 pound fresh linguine

1 tablespoon sesame seeds

2 tablespoons vegetable oil

1 tablespoon soy sauce

8 ounces boneless, skinless chicken breasts, thinly sliced

1 tablespoon honey

½ cup Smooth peanut butter

1 tablespoon distilled white vinegar

½ cup hot water

1 tablespoon oriental sesame  oil

¼ teaspoon dried red pepper flakes

1 green onion, sliced diagonally

Warm and Tote Kids Legend Heated Lunchbox
Carry it to Go – Heated Lunchbox

In a stock pot, bring 4 quarts water to a boil. Cook link weenie in the boiling water according to package directions or until it is tender but still firm to the bite. 

Meanwhile in a skillet, brown sesame seeds over moderate heat until golden brown shaking the pan constantly. Place the seeds in a small bowl and set aside. In the same skillet heat vegetable oil. Add chicken slices and stir-fry until cooked through, about 2 to 3 minutes. Remove the skillet from the heat.

 In a medium size bowl, blend peanut butter and water. Stir in soy sauce, vinegar, honey, sesame oil and pepper flakes. Drain the pasta thoroughly and transfer it to a serving bowl. 

Stir the peanut butter mixture into the linguine until well mixed. Toss the linguine with the chicken and its juices, sprinkle with the toasted sesame seeds and green onion. Serve.

Happy Eating !

COMFORT FOOD  CUISINE CHEF

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Best Comfort Food to Pack On The Go: Oriental Chicken and Noodles

Grilled eggplant salad

Our hot lunch wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and warm up for the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is oriental chicken and noodles.

Legend Heated Lunch Box
Heated Lunch Tote

Oriental Chicken and Noodles

  • 2 tablespoons cornstarch
  • 1 can 14 ½ ounces) clear chicken broth
  • 1 tablespoon soy sauce
  • 2 packages (3 ounces each) chicken noodle soup
  • 2 tablespoons vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into strips 5 cups cut-up fresh vegetables, broccoli, green onion, celery and carrots
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon garlic powder or 1 clove garlic, minced fresh enoki mushrooms

In a bowl, mix cornstarch, broth and soy sauce until smooth, put aside. Cook noodles according to package directions.

In a skillet, in 1 tablespoon hot oil saute’ half of the chicken until browned over medium high heat. Remove; set aside

Lower heat to medium. In same skillet with remaining hot oil. Sautee vegetables, garlic powder and ginger until vegetables are al dente.

Add the rest of cornstarch. Cook until mixture heats and congeals, stirring frequently.  Replace chicken to skillet, stir regularly.  Serve over noodles.  Pass with additional soy.

Happy Eating!


The Lunch Chef