ContestWinners-2016

STIR FRY CATEGORY1st Michelle… You inspire me! The Domestic Kitchen Michelle KeithBacon SpinachStir Fry ToppedWith EggINGREDIENTS: INSTRUCTIONS:• 1 pouch Fortune Yakisoba Noodles 1. Soften noodles by piercing pouch• 1 handful fresh spinach• 2 slices cooked bacon, crumbled and microwaving for 1 minute.• 3 tbsp soy sauce 2. In a nonstick skillet over medium• 1 large egg high heat, sauté the spinach and bacon until spinach is wilted. 3. Stir in the noodles and soy sauce. 4. Place in a bowl. 5. Fry egg and place over hot noodles. 6. Alternately, egg may be scrambled with noodles.

COLD SALAD CATEGORY1st Bobbi… You inspire me! Bobbi’s Kozy Kitchen Bobbi BurlesonThai PeanutNoodle SaladINGREDIENTS: INSTRUCTIONS:• 2 packages Fortune Gluten Free 1. For the salad: Place the noodle Thai Peanut Rice Noodles packages in a bowl of warm• 1 cup shredded carrot water and allow them to come• 14 mini sweet bell peppers, sliced to room temperature.• 1 large English cucumber, 2. Mix together the carrots, peppers, cucumbers, green onions, cilantro, halved and sliced Napa cabbage, purple cabbage,• 1 bunch green onions, chopped and kale. Add the noodles and• 1 handful fresh cilantro, chopped toss together.• 1/2 head Napa cabbage, 3. For the dressing: Place the vegetable oil, soy sauce, rice wine thinly sliced vinegar, honey, ginger, sesame oil,• 1/4 head purple cabbage, garlic, hoisin sauce, fish sauce, and powder from the seasoning thinly sliced packets, in a mason jar and shake• 2 cups baby kale until well blended.• 1/2 cup vegetable oil 4. Pour the dressing over the salad,• 1/4 cup low-sodium soy sauce sprinkle with the chopped peanuts and toss well. (check label if you want gluten free)• 2 tbsp rice wine vinegar• 1 tbsp honey• 1 inch piece of ginger, grated• 1 tbsp sesame oil• 2 cloves garlic, chopped• 2 tbsp hoisin sauce• 1 tsp fish sauce (can substitute Worcestershire sauce)• Seasoning packages for the noodles• 1 cup peanuts, chopped

STIR FRY CATEGORY2nd Ganeshchandra… You inspire me! Cook with Kushi Ganeshchandra MallyaBlack PepperStir Fried NoodlesINGREDIENTS: INSTRUCTIONS:• 2 packets Fortune Yakisoba Hot and Prepare the sauce 1. Using a mortar and pestle, crush the Spicy Noodles• 6 oz. Extra firm Tofu/Paneer black peppercorns to smooth powder. 2. To this powder, add all the other cut into cubes• 5 Mushroom, chopped sauce ingredients mentioned, the two• 1/2 Onion, chopped seasoning packets that come with the• 3 Garlic cloves, chopped noodles and whisk. You can adjust the• 1”Ginger, chopped seasoning as desired. The sauce is now ready.• Peanuts chopped, garnish Cook the Tofu• Spring onion chopped, garnish 1. Heat oil in a non-stick pan. Add tofu• 1-1/2 tbsp Vegetable oil and stir fry gently for 5 minutes until it• Salt, to taste develops some color on all sides. 2. Now drizzle some sauce on tofu cubesFor the sauce: and toss so that they are coated.• 1/2 tbsp Black Peppercorns Transfer to a plate.• 2 tbsp Soy Sauce Finish• 2 tbsp Worcestershire sauce 1. In the same pan, add onion, garlic and• 1 tbsp Chili sauce (optional) ginger and sauté till they are translucent.• 1 tbsp Apple cider vinegar 2. Add the chopped mushrooms and• 2 tsp Sugar sauté till mushrooms are cooked.• 2 tsp All-purpose flour 3. To this add the noodles, sauce, sautéed• 1 cup Water tofu and cook for another 2 to 3 minutes. 4. Garnish it with spring onions and chopped peanuts. 5. Black Pepper Stir Fried Noodles are now ready. Serve and enjoy.

COLD SALAD CATEGORY2nd Sam… You inspire me! The Culinary Compass Sam EllisSteak and UdonNoodle Salad WithChimichurri SauceINGREDIENTS: INSTRUCTIONS:• 2 packs JSL Foods Mushroom 1. Mix one Mushroom spice packet, Flavor Udon Noodles soy sauce, and 2 Tbsp. olive oil in a small bowl. Add 1/4 cup of soy sauceFor steak: mixture to a bag with the sirloin and• 1 spice packet from noodles let marinade for 30 minutes.• 1/2 cup soy sauce• 2 tbsp olive oil 2. Empty two noodle packets in a• 1 lb top sirloin microwave safe bowl. Microwave for• For mushrooms: 1 minute. Pull noodles apart and• 1 tsp olive oil set aside to cool.• 1 clove garlic, minced• 4 oz shiitake mushrooms 3. In a large pan, heat olive oil andFor chimichurri: garlic for 1-2 minutes. Add in shiitake• 1 cup parsley mushrooms and heat through, about 4-5• 1 cup cilantro minutes. Remove from heat and let cool.• 3 green onions• 2 tbsp red wine vinegar 4. Place cooled noodles and mushrooms• juice of one lime in a bowl with 2 Tbsp. of the reserved• 3 tbsp olive oil marinade. Add more if you see fit as there• 1/2 tsp salt will be extra marinade.• 1/4 tsp pepper• 1/2 tsp red pepper flakes 5. In a food processor, add parsley, cilantro,• 2 cloves garlic green onions, red wine vinegar, lime juice, olive oil, salt, pepper, red pepper flakes, and garlic and pulse until fine. Set aside. 6. On a grill or in a pan, cook steak until cooked through, about 4-5 minutes per side. Cut into bite size pieces and set aside to let cool. 7. In a large bowl, mix noodles, mushrooms, chimichurri, and steak. Serve chilled and enjoy!

STIR FRY CATEGORY3rd Shashi… You inspire me! Runnin Srilanikan Shashi CharlesCoconut CurryStir FryINGREDIENTS: INSTRUCTIONS:• 2 packets Fortune Rice 1. Add onion to a pan with olive oil Noodles (I discarded the and let sauté about 7 minutes. flavoring pouches) 2. Then add in garlic and ginger and• Olive oil• 1 red onion, chopped sauté a couple of minutes.• 4 cloves garlic, chopped 3. Add in broccoli spears and mini• 1 teaspoon freshly grated ginger bell peppers and sauté about 3 minutes.• handful of broccoli spears 4. Add in coconut milk, garam masala,• handful of mini bell peppers, chopped turmeric, cumin, salt and pepper and• 4 tbsp full fat coconut milk mix till well incorporated.• 3/4 tsp garam masala 5. Meanwhile, heat each of the 2 packets• 1/2 tsp turmeric of rice noodles according to package• 1/4 tsp cumin directions in the microwave and add to• 1/4 tsp salt and pepper the veggie coconut mix.• 1 tsp black sesame seeds 6. Sprinkle on cilantro and sesame seeds• Cilantro to garnish and top with shrimp (if desired).Coconut Curry Stir Fry Shrimp:• Olive oil Coconut Curry Stir Fry Shrimp:• 1 cup uncooked, cleaned shrimp 1. Sauté shrimp in olive oil till slightly pink• 4 tbsp full fat coconut milk• 3/4 tsp garam masala (about 3 minutes).• 1/2 tsp turmeric 2. Add in coconut milk, garam masala,• 1/4 tsp cumin• pinch of salt and pepper to taste turmeric, and cumin. 3. Add in pinch of salt and pepper to taste and sauté just a couple more minutes as shrimp is rubbery when over cooked.

COLD SALAD CATEGORY3rd Meg… You inspire me! Megomania Meg TuckerSweet & Spicy INSTRUCTIONS:Tropical 1. Cook both packages ofNoodle Salad noodles in microwave accordingINGREDIENTS: to the package directions.• 2 packages Fortune 2. Drain any excess liquid. 3. In large bowl add noodles. Coconut Curry Rice Then toss in all ingredients. Noodles 4. Whisk together dressing• 1 carrots, shaved ingredients until combined well.• 1 mango, diced 5. Toss dressing with noodle• 1 cup purple cabbage, salad and chill. shredded 6. Top with almonds and toasted• 1 red pepper, sliced coconut before serving. into strips• 1 bunch scallions, sliced• 2 jalapenos, minced• 1/2 cup fresh cilantro, chopped• 1/2 cup sliced almonds *reserved for topping*• 1/2 cup toasted coconut *reserved for topping*Sweet and Spicy CoconutCurry Dressing:• 1 cup plain Greek yogurt• 1/2 cup coconut milk• 1 tbsp honey• Juice of 1 lemon• 1/4 tsp cayenne pepper