Make your own ramen noodles

Simple pickle recipe for carrots or beans

Dilled Carrots or Beans

1 qt. Small carrots or beans

1 lg. Sprig of dill

1 c. Water

1 c. Vinegar

2 tbsp. Salt

1 bay leaf

Blanch veg. For about 5 mins. Pack into jars with bay leaf and dill. Bring the water, vinegar and salt to a boil. Pour over the vegs. and seal. Allow to sit for about one month before using.

Chicken Vegetable Ramen Noodles

2 packets ramen or other instant noodles , discard seasoning (Note 1)

1 tbsp oil

2 garlic cloves , minced

1/2 onion , sliced

200g / 7oz chicken thighs, cut into bite size pieces

1 1/4 cups (315 ml) water, plus more as needed

1 carrot , cut into matchsticks

1 small red capsicum / bell pepper , sliced

2 cups cabbage , finely sliced (any type)

1 tbsp dark soy sauce

1 tbsp Oyster sauce (or Hoisin)

2 tsp Hoisin sauce (or more Oyster sauce)

1 tbsp Mirin ( I used rice wine vinagar)

Finely sliced green onion / shallots

1. Mix Sauce.

2. Heat oil in a large skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.

3. Add chicken and cook just until the outside mostly changes from pink to white.

4. Add Sauce and cook for 1 minute until chicken is quite caramelised.

5. Add carrot and capsicum, cook for 1 minute (chicken should now be nicely caramelised, .

6. Push chicken and veg to the side to make enough space for the noodles. Add water, place noodles in water.

7. When the water starts simmering on the edges, leave noodles for 45 seconds then turn.

8. Leave for 30 seconds, then untangle the noodles, then toss through the chicken and veg

Add cabbage, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked.

Serve immediately, garnished with green onions.

Pickled Crab Apples

1 peck crab apples

6 cinnamon sticks

¼ c. whole cloves

1 qt. Vinegar

2 ½ lbs. Sugar

Simmer crab apples in syrup until tender. Remove spices Bottle and seal.

Mild Mustard Pickles

7 lg. Cucumbers

4 lg. Onions

2 ½ c. vinegar

3 c. Sugar

2 tbsp. Mustard

1 tsp ginger

1 ¾ c. Butter or margarine

½ c. Flour

¾ tsp. turmeric

Pinch of cayenne

Slice cucumbers and onions & sprinkle with salt.

Let stand overnight. Drain. Make dressing of remaining ingredients and boil.

For 5 mins. Add cukes and onions and boil for 10 mins. Pour into jars and seal at once.

Dora Miner is a local cook and baker who writes a regular column for the Wetaskiwin Pipestone Flyer.

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