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Saturday, January 11, 2014

Indonesian Bakmi Goreng

The weather here in Pittsburgh has reached a "balmy" 59. While that may not seem very balmy, the country has experienced quite a winter storm. Thoughts of the movie The Day After Tomorrow would describe it best. The country suddenly plunged into what seemed like an "Ice Age". Pictures that appeared both extraordinary and terrifying at the same time. The Tuesday low temperature of minus 9 on top of the wind chill factor at Pittsburgh dipped to minus 31 shortly.

With this "heat wave" I am starting to think about my upcoming cruise in the beginning of April. Blue skies, warm weather, snorkeling....wait. Ugh, the dreaded swimsuit! How many days away until we set sail from San Juan? 2 Months, 2 weeks, and five days to be exact! So it is crunch time. Literally. So, with out further adieu I dragged myself out of bed at 6:30 AM and headed to a brutal class at F.A.S.T.E.R. in Robinson. When I returned home I was famished! Ok, as I told myself, do not start inhaling what ever is easy and within reach. Luckily, I had already planned the weekends dinner in advance. But, could I really take 30 minutes to cook a meal with out "snacking"? Well, I did grab a slice of swiss cheese I admit but started the task at hand. Making Indonesian Bakmi Goreng.

Pondering over my array of cooking light magazines, I was drawn to the March 2013 issue (yes, I keep ALL my magazines, do not judge). It looked delicious, packed with protein, and filling! I must it admit it was amazing. (Added crush red pepper flakes on top of mine, because I crave spicy food). Both my children Ryan and Nicole loved it as well.


3 tablespoons of peanut oil
2 large eggs, slightly beaten
6 ounces whole wheat linguine noodles (it called for Chinese egg noodles, but this is what I hand in the pantry)
6 ounces skinless chicken breast, thinly sliced
4 ounces of boneless pork loin chop, thinly slices
2 garlic cloves, minced
2 cups of thinly sliced napa cabbage
3/4 cup sliced green onion
1 celery stalk, thinly sliced
3 tablespoons fat free, lower sodium chicken broth
1 tablespoon lower sodium soy sauce
1/2 cup packaged fried onions

1) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour eggs into pan; swirl to form a think omelet. Cook 1 minutes or until cooked on bottom. Carefully turn omelet over; cook 30 seconds. Remove from pan. Roll up omelet; cut roll crosswise into think strips. Keep warm in foil.

2) Cook noodles according to package directions. Drain and rinse with cold water; drain and set aside.

3) Heat a wok over high heat. Add 2 tablespoons oil; swirl. Add chicken, pork, and garlic and stir fry 1 1/2 minutes. Add cabbage, green onions, and celery; stir fry 1 minute. Stir in broth and soy sauce. Add noodles, stir-fry 3 minutes or until thoroughly heated. Add egg; and gently toss. Top with friend onions.

Serves 4 Calories 419 Fat 20.6g Protein 23.8g Carb 33g