Ingredients

• 8 ounces cellophane (mung bean) noodles
• 2 tablespoons soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon brown sugar
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon freshly ground black pepper
• 2 cups homemade or low-sodium store-bought chicken broth
• 2 tablespoons extra virgin olive oil, plus more for the pot
• 1 tablespoon freshly grated ginger
• 2 tablespoons minced garlic
• 6 scallions, trimmed and sliced into small pieces
• 1/3 cup each finely chopped fresh cilantro and peanuts (optional)
• Lime wedges

Directions

Step 1

Soak the noodles in a large bowl of fresh water at room temperature to soften, about 15 minutes. 

Step 2

In a separate bowl, whisk together the soy and oyster sauces, sesame oil, and sugar. Transfer 2 tablespoons of the mix to another bowl along with the shrimp and black pepper; toss well. 

Step 3

Add the broth to the bowl with the remaining soy sauce mixture.

Step 4

Once the noodles have softened, drain and use kitchen shears to cut the strands into thirds. Lightly brush a large Dutch oven with olive oil and heat it to medium-high heat. When hot, add the 2 tablespoons olive oil, ginger, garlic, and scallions and sauté until fragrant, about 3 minutes. Stir in the noodles and then spread out in an even layer. Top with an even layer of shrimp, drizzling on any shrimp marinade from the bowl, then slowly add the broth mixture. Turn the heat down to a simmer and cover the pot. Simmer for 10 minutes or until the shrimp and the noodles are cooked through. To serve, spoon equal amounts into deep bowls and top with cilantro and peanuts, if using, and a lime wedge.

Ingredients

• 7 tablespoons extra virgin olive oil, divided use
• 4 garlic cloves, finely chopped
• 12 ounces fresh baby spinach
• 1 teaspoon salt, divided use
• 1 teaspoon freshly ground black pepper, divided use
• 1/4 teaspoon crushed red pepper flakes
• 4 skinless boneless chicken breasts, about 2 pounds in total
• 8-ounce block Emmenthaler or provolone cheese, sliced into 8 sticks 
• 1/3 cup whole wheat flour 
• 1-1/2 cups homemade or store-bought low-sodium chicken stock
• Juice of half a lemon
• 2 tablespoons butter, cut into pieces
• 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

Step 1

Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the garlic until it becomes translucent, then add the spinach in bunches. As each bunch wilts, add the next. When completely wilted and tender, transfer to a colander and set the skillet aside. Let the spinach cool for 5 minutes, then squeeze with your hands to remove any excess liquid. Transfer to a large glass bowl and toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. 

Step 2

Slice each breast horizontally to make eight cutlets. One at a time, place each cutlet between two sheets of parchment paper set on a cutting board, and use a kitchen mallet to pound it to about 1/4” thickness. Season each cutlet with the remaining salt and pepper. 

Step 3

Top each cutlet with a layer of spinach, then place a stick of cheese in the center. Starting at the narrow end, roll up each cutlet and secure with a wooden skewer or toothpicks to keep the roll closed.

Step 4

Preheat your oven to 375°F. Put the flour in a pie plate and place it next to your stovetop. Wipe out the skillet and reheat it. When hot, add 4 tablespoons olive oil. Roll each bundle in the flour, shake off any excess, and add to the pan, seam side down. Brown on all sides, turning with heat-safe tongs. Deglaze the skillet with the stock, then add the lemon juice and butter. Place the skillet in the oven for 20 minutes or until an instant read thermometer placed in the chicken shows 160°F. 

Step 5

Very carefully take the pan out of the oven. If you’d like a thicker sauce, plate the chicken and return the skillet to the stovetop. Bring to a boil and cook down for about 5 minutes. To serve, remove the skewers or toothpicks, drizzle on some sauce, and sprinkle on the parsley.