Shanghai Noodles

Summer is a great time! June - October, to be exact...FARMER'S MARKET!!! I went on Saturday and found some delicious treasures:

- fresh made shanghai noodles
- snap peas
- shiitake and beech mushrooms

Mmmmmmmm...I'm thinking stirfried shanghai noodles with prawns!!!! My own 'house special', if you will.

1 lb shanghai noodles, blanched

1 lb prawns (I use 15-20 count)

1 lb snap peas, blanched (they should still be crispy)

1 lb mushrooms (use your favorites, but know that some mushrooms - such as portabellas - are too strong in flavor to use in stirfry. I used a combination of shiitake and beech)

1/2 small head of cabbage, sliced (not too thinly)

2 eggs, beaten

1 tablespoon cornstarch
1 teaspoon sesame seed oil
1 teaspoon ground coriander
1 tablespoon minced garlic
1 tablespoon minced ginger
1 sliced onion
1/2 cup chicken stock
1 tablespoon oyster sauce

1-2 tablespoon soy sauce

1 teaspoons sugar
Canola oil
Black pepper to taste

In a bowl, mix shrimp, cornstarch, coriander and sesame oil. Set aside. In a hot wok, coat with canola oil, and quickly scramble the eggs (note: I usually make thin egg crepes and slice them fine rather than scramble, but either method is fine). Remove eggs from heat and set aside. Stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Add cabbage, chicken stock and oyster sauce, soy sauce, sugar - cook until softened. Add mushrooms. Add noodles, peas, eggs and shrimp. Toss to heat through. Season with black pepper (I like to garnish with cilantro sprigs). Serve!

Chicken Pesto with Penne

This one passes muster - have tried it twice...with success! Penne, linguine, fettucine...a good pasta that will hold the creamy pesto.

2 T butter
2 T olive oil
2 cloves garlic, crushed
1 1/4 c heavy cream
1/4 c pesto sauce (recipe from November 20, 2008) - you can add more if that's your preference
shredded roasted chicken (I use Costco - it can't be beat!)
1 lb penne (or your pasta of choice...just don't use angel hair, it's too light), cooked
shredded asiago and parmesan cheese, (about 3 T. each)
salt and pepper to taste

- Heat butter and olive oil in a skillet, add garlic and saute until fragrant. Add shredded chicken, pesto and cream and cook until heated through, add salt and pepper. Add pasta and toss to coat with the sauce, let it heat so the sauce thickens and absorbs in the pasta. Turn off heat and add the cheese - toss well to mix.