Slow-Cooker Chicken Teriyaki

This is an easy way to have great tasting Chinese food at home without feeling bad/sick after ;)

The chicken turns out super tender and make the sauce from the reserved liquid it was cooking in.

the ingredients

raw & ready to get cookin'

the recipe...thank you 'crafty mom' for posting the recipe--->

                                     http://www.scatteredthoughtsofacraftymom.com/2012/05/crock-pot-chicken-teriyaki.html

Asian Mushroom Noodle Soup

Ingredients: (makes a huge pot of soup, I halved the recipe)

• 4 servings Soba noodles
• 8 cups chicken stock
• 2 tablespoons vegetable oil
• 8oz of mushrooms
• 2 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 4 green onions, sliced finely
• 1/4 cup cilantro leaves
• Hoisin sauce
• Chili paste
• Soy sauce
• Sesame oil
• 4 tablespoons roasted peanuts, crushed (optional) 
• for some added protein you can add either 4oz shrimp or firm tofu 

 Instructions:

1. In a medium pot over medium high heat, add chicken stock. When stock reaches a boil, add noodles and cook according to directions.
2. In a sauté pan over medium high heat, add oil. Add garlic, ginger, and mushrooms: saute until the mushrooms are soft and lightly browned. (Then you can add the tofu and shrimp if you choose, sauté for another 4 minutes.)
3. Add mushroom mixture to stock.
4. Season to taste with the  hoisin, chili paste, soy sauce and sesame oil. Add cracked black pepper for some heat.