xiaoxl/recipe_data huggingface dataset:
Chicken Paprika
Category: meat-and-poultry
By Khall88

My whole family, full of picky eaters, loves this dish, and it's great for freezing and reheating on a cold day or for an easy dinner on cold nights. This dish comes out as more like a stew than a meat with a sauce. Serve over egg noodles or hot cooked rice. Goes great with fresh, crusty pumpernickel bread for hearty winter meal. Easy to make and can be kept on low heat on the stove for lengthy parties.

Ingredients:
⅓ cup all-purpose flour
2 tablespoons paprika
1 teaspoon salt
1 pinch ground black pepper
6  skinless, boneless chicken breast halves, cut into bite-size pieces
2 tablespoons vegetable oil
1  onion, chopped
4 cloves garlic, minced
1 cup chicken stock
2 tablespoons tomato paste
1 ½ cups sour cream
1 tablespoon paprika
1 teaspoon cornstarch

Directions:
Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat. Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet. Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely. Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes. Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 169.8
Fat: 9.8 g
Saturated fat: 4.5 g
Carbohydrates: 7.8 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 13 g
Cholesterol: 42 mg
Sodium: 313.1 mg
Borscht I
Category: soups-stews-and-chili
By DeeDee Henderson

This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

Ingredients:
6 cups water
¾ tablespoon salt
½ cup finely chopped carrots
¼ cup chopped green bell pepper, divided
½ stalk celery, chopped
1 medium beet
½ cup canned peeled and diced tomatoes
3  potatoes, quartered
⅓ cup butter
½ cup chopped onion
1 ½ cups canned tomatoes
3 cups finely shredded cabbage, divided
¼ cup heavy cream
¾ cup diced potatoes
1 tablespoon dried dill weed
¼ teaspoon ground black pepper to taste
salt and freshly ground black pepper to taste

Directions:
Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 184.9
Fat: 9.3 g
Saturated fat: 5.8 g
Carbohydrates: 23.6 g
Sugars: 4.7 g
Dietary fiber: 4.2 g
Protein: 3.4 g
Cholesterol: 25.5 mg
Sodium: 898 mg
Peanut Butter Fudge


Ingredients:
brown sugar, butter, milk, cornstarch, water, vanilla extract, creamy peanut butter

Directions:
Grease and 8x8 inch pan.
In a saucepan over medium heat, combine the brown sugar, butter and milk.
Cook until the mixture reaches the softball stage. 234-240 degrees F, 112-115 degrees C (Resembles frothy bubbles].
Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. (It will lose it's gloss as it gets close to being ready for next step].
Stir in the vanilla and peanut butter until well blended.
Spread evenly into prepared pan.
Let cool then cut into squares. (It will look a couple of shades paler].
LOBSTER OR CRAB OMELET


Ingredients:
eggs, onion, butter, celery, lobsters

Directions:
Beat the eggs and cook in an omelet pan over medium heat.
While eggs are beginning to cook in another pan sauté' the onions in the butter, add celery and lobster or crabmeat to onions and simmer for 3 minutes.
Before folding the omelet, spread it with the filling mixture.
Fold and serve garnished with parsley.
Summer Pasta Salad II
Category: salad
By MENTHA

This is the pasta salad that my mom makes. It's even better the day after.

Ingredients:
1 pound rotini/corkscrew pasta
1  red bell pepper, chopped
1 small zucchini, sliced
1 small red onion, chopped
1 (2 ounce) can sliced black olives
1 (6 ounce) can artichoke hearts, drained
¼ cup chopped fresh broccoli
½ pound salami, cut into strips
½ pound pepperoni, each piece cut into 4
½ pound mozzarella cheese, cut into strips
2 cups Italian-style salad dressing, divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 clove garlic, chopped
salt and pepper to taste
1  tomato, quartered

Directions:
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese.  Toss until well mixed.  Pour on one cup of the dressing and mix well.  Cool in the refrigerator until ready to serve. When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic.  Garnish with tomato wedges

Prep time: 20 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 10 servings

Calories: 504.7
Fat: 36.3 g
Saturated fat: 10.8 g
Carbohydrates: 24.9 g
Sugars: 5.5 g
Dietary fiber: 2.2 g
Protein: 20.7 g
Cholesterol: 62.8 mg
Sodium: 1900.5 mg
Mrs. Fields Thumbprint Jam Cookies


Ingredients:
all-purpose flour, baking powder, salted butter, white sugar, egg, pure vanilla extract

Directions:
Preheat oven to 300*F.
In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand] Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.
Shrimp Artichoke Dip
Category: appetizers-and-snacks
By Kat

People never get enough of this wonderful dip. I always double the recipe to make sure everyone is happy. Serve with tortilla chips.

Ingredients:
1 cup shredded Cheddar cheese
1 cup grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained
½ cup chopped green onions
½ teaspoon garlic salt
½ cup mayonnaise
1 cup cooked and peeled shrimp
paprika, for garnish

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix together Cheddar cheese, Parmesan cheese, artichoke hearts, green onions, garlic salt, mayonnaise and shrimp. Sprinkle with paprika. Bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 cups

Calories: 59.1
Fat: 4.7 g
Saturated fat: 1.6 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 3.2 g
Cholesterol: 15.3 mg
Sodium: 165.2 mg
Creamy Meatball Sub Casserole
Category: main-dish
By myfoursonsks

This is an Italian casserole dish that the whole family will enjoy. It has a creamy and cheesy filling that will have the kids, and everyone else, asking for more.

Ingredients:
1 pound ground beef
⅓ cup chopped green onion
¼ cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 loaf Italian bread, cut into 1-inch slices
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 cups shredded mozzarella cheese, divided
1 (28 ounce) jar spaghetti sauce
1 cup water
2 cloves garlic, minced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix ground beef, green onion, bread crumbs, and Parmesan cheese together in a bowl; form into 1-inch meatballs. Arrange meatballs in a baking sheet. Bake in the preheated oven until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Arrange bread slices in a single layer in a 9x13-inch baking dish. Combine cream cheese, mayonnaise, Italian seasoning, and pepper in a bowl; spread over bread slices. Sprinkle 1/2 of the mozzarella cheese over the cream cheese mixture. Combine spaghetti sauce, water, and garlic in a bowl; add meatballs. Pour spaghetti sauce mixture over bread. Sprinkle remaining mozzarella cheese over casserole. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 12 servings

Calories: 452.2
Fat: 22.4 g
Saturated fat: 9.8 g
Carbohydrates: 42.6 g
Sugars: 7.3 g
Dietary fiber: 3.5 g
Protein: 19.4 g
Cholesterol: 61 mg
Sodium: 922.3 mg
Dipping Sauce for Artichokes
Category: appetizers-and-snacks
By Andrea  Alexander

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Ingredients:
¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Directions:
Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 /4 cup

Calories: 120.9
Fat: 9.8 g
Saturated fat: 1.4 g
Carbohydrates: 8.8 g
Sugars: 2.4 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 7.6 mg
Sodium: 236.9 mg
Bucatini Amatriciana With Ricotta Salata


Ingredients:
pancetta, olive oil, red onion, hot red pepper flakes, Italian tomatoes, Italian tomatoes, kosher salt, sea salt, pasta, unsalted butter, ricotta salata

Directions:
If using, cut pancetta into i/4 inch dice.  Heat oil in a deep skillet over medium-low heat.  Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes.  Remove pancetta and set aside.  Break into small pieces when cooled.  Remove all but about 1 tablespoon of fat from the pan and discard.
Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
Add red pepper flakes then add tomatoes and crush against the pan if using whole.  Cook, stir and crush tomatoes into small bits, for 5 minutes.
Simmer 40 minutes, stirring occasionally.
While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty].  Fifteen minutes before sauce is done, add pasta to water.  Stir and then cook until al dente, 11-12 minutes or according to package directions.
Reserving 1/2 cup of cooking water, drain pasta in colander.  Add butter and toss quickly, then transfer to pan with sauce.  Stir until strands are thinly but evenly coated.  Add a little cooking liquid if pasta seems dry.  Add half Ricotta Salata and stir to combine well.
Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese.  Serve hot.
For Vegetarian omit the pancetta or use vegetarian bacon.
Kelly's Slow Cooker Beef, Mushroom, and Barley Soup
Category: soups-stews-and-chili
By pecagirl27

I tinkered with a few recipes and came up with this one. I have tinkered with this recipe and added celery once and leeks another time, for me all it did was add to the chunkiness, not the flavor; but that's really up to your preference.

Ingredients:
1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
½  onion, diced
¾ cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2  bay leaves

Directions:
Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker. Cook on Low until the soup thickens and the beef is tender, about 6 hours. Remove and discard the bay leaves to serve.

Prep time: 20 mins
Cook time: 6 hrs
Total time: 6 hrs 20 mins
Yields: 6 servings

Calories: 359.1
Fat: 10.3 g
Saturated fat: 3.8 g
Carbohydrates: 31.7 g
Sugars: 5.7 g
Dietary fiber: 7.2 g
Protein: 34.6 g
Cholesterol: 65.3 mg
Sodium: 381.1 mg
Sausage and Cheddar Cheese Drop Biscuits


Ingredients:
sausage, cheddar cheese, Bisquick, milk, garlic

Directions:
Preheat oven to 350 degrees., Cook sausage in Frying pan until browned, do not drain, and set aside., grate cheese and set aside if grating., Mix Bisquick and milk until dough forms a ball., knead the Sausage and grease, Cheese and Garlic into dough ball., Seperate dough into 1 1/2 inch dough balls., Drop on cookie Sheet., Bake on ungreased cookie sheet for about 15min or until golden brown on tops.
Kathy's Vegetable Lasagna


Ingredients:
tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, basil, eggplant, zucchini, red bell pepper, fresh spinach, low fat cottage cheese, mozzarella cheese

Directions:
SAUCE:
Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.
Cook over medium to medium/low heat for 20 minutes, stirring occasionally.
Remove from heat when done.
LASAGNA:
Preheat oven to 350 degrees Fahrenheit.
Spray an 8"x11. 5" lasagna pan with non-stick spray.
Place a little of the sauce on the bottom of pan.
Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.
Repeat Layers.
Top with remaining eggplant and sauce.
Cover with foil.
Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.
Remove from oven.
Remove foil and top with Mozzarella cheese.
Bake until cheese has melted.
Remove from oven.
Let stand for 10 minutes.
Serve with salad.
Enjoy!
**I also sprinkle a little of each seasoning over each layer of veggies.
Chicken Vegetable Soup With Ginger Meatballs


Ingredients:
olive oil, onion, carrots, fresh ginger, garlic cloves, celery, scallions, parsley, bay leaf, peas, ground chicken, ground ginger, garlic cloves, dried parsley, egg, rice

Directions:
Heat olive oil in stock pot; add onions and carrots.
Add ginger and cloves; add celery; add scallions; saute a bit.
Add chicken stock, parsley and bay leaf.
Bring to a boil then simmer for 20 minutes.
Bring back to boil.
Combine all meatball ingredients.
Form 1 inch meatballs.
Drop into boiling stock.
Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.
Salatat Khiyar (Algerian Cucumber Salad)


Ingredients:
cucumber, green capsicum, green olives, fresh mint leaves, fresh coriander leaves, paprika, extra virgin olive oil, white wine vinegar

Directions:
Toss the cucumber in a salad bowl with the green pepper, olives, and mint.
Add the coriander, paprika, olive oil, and vinegar, season with salt and pepper, toss again, and serve.
No-Butter Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, sugar, brown sugar, coconut oil, egg, chocolate chips

Directions:
Preheat oven to 350 degrees Fahrenheit, in a bowl mix coconut oil and an egg. Next, add sugar and brown sugar. Mix. Then, add flour, baking soda, and salt, mix all ingredients. Then mix in chocolate chips. On a cookie sheet put parchment paper or cooking oil on, Put 1 inch cookie dough balls onto cookie sheet, WARNING: Cookies spread out very far when they cook, so don't place them too close to the edge of the cookie sheet or too close too each other.
COOK for 12-14 minutes at 350 degrees farenheight. When you take out of oven let cool then scoop them off, now it's time to enjoy your cookies with a glass of milk:].
Navajo Tacos


Ingredients:
flour, baking powder, salt, powdered milk, lettuce, onion, diced tomato, cheese, sour cream, avocados, salsa

Directions:
mix dry ingredients together in large bowl, add 1 1/2 cups hot water, mix well(i use my hands] dough should be soft and pliable, cover with plastic wrap and let sit for at least an hour.
form dough into small balls and pat out on floured surface.
in hot oil fry bread on both sides til nice and golden brown.
( a cast iron skillet is best for the frying, but any heavy duty skillet will work].
top fry bread with chili, cheese, lettuce, tomatoes, onions, and any other taco ingredient that you like.
Enjoy!
the fry bread also makes awesome sandwiches!
Easy Lemon Pepper Chicken Wings
Category: appetizers-and-snacks
By FleurSweetLoves

My family and I love chicken wings, especially during football season. I just got tired of spending so much money on wings for our party that I decided to whip up my own version of Wing Stop's® lemon pepper chicken wings. The ending result was an empty platter and pleased bellies.

Ingredients:
2 cups oil, or as needed
2 tablespoons extra-virgin olive oil
1 tablespoon lemon pepper seasoning (such as McCormick®)
12  chicken wings

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir olive oil and lemon pepper together in a bowl. Fry the chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Toss hot wings with olive oil mixture to coat.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 chicken wings

Calories: 1180.6
Fat: 123.1 g
Saturated fat: 16.9 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 20.8 g
Cholesterol: 58 mg
Sodium: 409.1 mg
Toast With Smoked Tofu Spread


Ingredients:
smoked tofu, sunflower seeds, watercress

Directions:
1. Spread tofu on to the toast.
2. Sprinkle watercress, sunflower seeds and salt and pepper on top of the crispbreads.
3. Add the other piece on top as a sandwich lid. (Optional].
Easy Lemon and Parsley Sauce


Ingredients:
butter, flour, milk, parsley, lemon juice, salt, black pepper

Directions:
Melt Butter in a small saucepan. mix the flour with a small amount of milk once its a smooth paste add the remaining milk stir well and add i to the saucepan stirring constantly until the sauce thickens.
Remove from heat then add the lemon juice, parsley and seasoning and serve.
Heritage Bundt Cake


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, milk, confectioners' sugar

Directions:
Have all ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 325F (165C].
Grease and flour the bundt pan, tap out excess flour.
Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
In the bowl of an electric mixer fixed with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Add the eggs a little at time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scape down the sides of the bowl.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Gently tap the pan on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before serving.
Dust with confectioner's sugar just before serving.
Salmon and Brie Pie


Ingredients:
butter, onion, flour, milk, lemon juice, smoked salmon, green onions, dill leaves, fresh ground black pepper, milk

Directions:
Preheat oven to 200c.
Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.].
Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt].
Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.
Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles
Category: trusted-brands-recipes-and-tips
By Deb C

A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.

Ingredients:
1 (8 ounce) package dried rice noodles
⅔ cup soy sauce
2 tablespoons water
2 teaspoons rice wine
⅓ cup brown sugar
2 tablespoons grated fresh ginger
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch red pepper flakes
2 tablespoons finely chopped fresh garlic
1 pound jumbo shrimp, peeled and deveined
1 large head bok choy, chopped
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2  green onions, sliced

Directions:
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm. Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl. Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes. Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes. Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 475.9
Fat: 5 g
Saturated fat: 0.9 g
Carbohydrates: 80.9 g
Sugars: 23.5 g
Dietary fiber: 3.7 g
Protein: 26.2 g
Cholesterol: 172.6 mg
Sodium: 3110.5 mg