Tag Archives: Asian Dishes

Pressure Cooker Chinese Ribs (dadcooksdinner)

1 slab St. Louis Cut spareribs, membrane peeled off

Spice Rub

1 t fine sea salt (or 1 1/2 t kosher salt)
1 t Chinese five spice powder
1/2 c soy sauce
1/2 c water (or more to reach the minimum liquid amount for your pressure cooker)

Cut the rack of ribs between every bone. (To try to keep them about the same size,) Stir salt and five spice powder together, then sprinkle over the ribs. Add soy sauce and water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Add your pressure cooker rack, then stack the ribs in the pressure cooker pot, on top of the rack. Lock the lid and pressure cook on high pressure for 30 min (45 for super tender) then let the pressure come down naturally, about 15 more min. Gently lift the ribs out of the pressure cooker, put them in a large bowl and pour the glaze over them. Spread the ribs out in a single layer on a rimmed baking sheet and brush the ribs again with the glaze. Serve, or tighten the sauce with an extra step… Optional Step: Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 min depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl and serve. Note: Want traditional “red” Chinese ribs? Add a few drops of red food coloring to the glaze as you whisk it. (Yes, that’s what they do in restaurants.)

Chinese Glaze

2 T honey
1/4 c Hoisin Sauce
1/4 c liquid from the PC pot

In a small bowl, whisk the hoisin sauce, honey and 1/4 c pot liquid.

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Pressure Cooker Chinese Pork with Dried Plum Sauce (dadcooksdinner)

3 – 4 lb pork shoulder roast, cut into 1 1/2″ – 2″ cubes, trimmed of as much fat as possible
4 T soy sauce, divided
1 t vegetable oil
1 onion, chopped
4 cloves garlic, peeled and smashed
1″ fresh ginger, grated
2 scallions, trimmed and cut into 1″ lengths
2 c chicken stock (preferably homemade chicken stock) or water
2 c pitted dried plums (also known as prunes)
1 T seasoned rice vinegar or dry sherry

Season and sear pork in 3 batches: In a large bowl, toss the cubes of pork with 2 T soy sauce. Heat vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the pork, and sear for 2 min per side, or until well browned. Remove browned pork to a bowl. Add the second half of the pork to the pot, and sear for 2 min per side. Move the second batch into to the bowl with the rest of the browned pork. Pour off all but 2 T oil and fat in the cooker. Add onion, garlic, ginger and scallions to the pot, and saute for 5 min or until the onions are softened. Add chicken stock to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add seared pork, plums, 2 T soy sauce and vinegar to the pot and stir until well mixed. Lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, then lower the heat to maintain that pressure and cook for 15 min. Remove from the heat, allow the pressure to come down naturally for 10 – 15 min then quick release any remaining pressure. Remove pork to a serving platter with a slotted spoon. Let the sauce rest in the pot for 10 min then skim off as much fat as you can from the surface. Using a stick blender, puree the liquid in the pressure cooker to make a thick sauce.  Taste the sauce and add more soy sauce or vinegar if you think it needs it.  Pour the sauce over the pork on the platter and serve.

Instant Pot Teriyaki Rice with Chicken and Vegetables (lifemadesweeter)

Teriyaki Sauce

1/2 c low sodium soy sauce
1/3 c rice wine vinegar (or apple cider vinegar)
1/3 c honey
2 T Mirin (opt) (can sub dry sherry)
2 t arrowroot starch (or corn starch)
1/4 c water & more as needed to thin out sauce

Press the sauté button and preheat 2 min. Whisk together soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.

Rice and Chicken

2 T toasted sesame oil (can sub olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 t grated or minced ginger
1/2 c chopped red bell peppers
1/2 c shredded carrots
1 c uncooked Jasmine rice, rinsed and drained (or other long grained rice)
1 c water
1 c broccoli florets
1/2 c frozen shelled Edamame beans, thawed
sesame seeds, for garnish
chopped green onions, for garnish

Rinse and dry the pot. Heat oil, add chicken and season with salt and pepper. Saute for 2 – 3 min until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and 1 c water. Place the lid on and lock it, setting the valve to sealing. Press MANUAL high pressure and set for 5 min. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 min and until all the steam has released. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately. Note: Can also use Instant Rice – adjust covered cooking time to 5 – 10 min or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.

For Stove Top Method: In a large 12″ skillet over medium-high heat, add soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in 2 c water and bring to a boil until thickened. Transfer to a heat safe bowl. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add chicken and season with salt and pepper. Cook for 2 – 3 min, stirring until lightly browned. Add ginger and garlic, stirring for 20 second or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 min stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4 – 5 min until most of the liquid is absorbed and rice is tender. Remove from heat and drizzle with any remaining teriyaki sauce. Serve hot garnished with with sesame seeds and green onions, if desired.

Spicy Sichuan Noodles (Dan Dan Mian) (cooksillustrated)

8 oz ground pork
3 T soy sauce, divided
2 T Chinese rice cooking wine or dry sherry
ground white pepper
2 T oyster sauce
4 T Asian sesame paste or peanut butter
1 T rice vinegar
1 – 1 1/4 c chicken stock or canned low-sodium chicken broth
1 T peanut oil
1″ piece fresh ginger, minced (about 1 T)
6 medium cloves garlic, minced or pressed through garlic press (about 2 T)
3/4 t red pepper flakes
1 T toasted sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (opt)
1 T Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (opt)

Combine pork, 1 T soy sauce, sherry and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and pinch white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 qts water to boil in large stockpot over high heat. Meanwhile, heat 12″ skillet over high heat until hot, about 2 min. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 min. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 min. Add peanut butter/chicken stock mix; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 min. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4. Note: If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 c chicken stock. Also note that the amount of sauce will coat 1 lb fresh noodles but only 12 oz dried noodles, which bulk up during boiling.

Instant Pot Mongolian Beef (adventuresofanurse)

1 1/2 lbs flank steak
3/4 c brown sugar
3/4 c soy sauce
2 cloves garlic
3/4 c water
2 T corn starch
2 T sesame oil
1 c shredded carrots

Place pot on saute. Add oil, steak and garlic. Pour in carrots, soy sauce, brown sugar and water. Secure lid for high pressure. Manual High Pressure 10 min. Quick Release. Place Pot back on saute. Bring to a boil. Whisk in cornstarch. Continue on saute for about 2 – 3 min. Sauce will thicken as it sits about 5 min. Remove and serve over rice.

Save Fried Chicken Wings, Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce!

Oven Roasted Five Spice Peking Chicken (pupswithchopsticks)

1 whole chicken
1/2 t five spice powder (for dusting the cavity)

Lightly dust the inside of the chicken with five spice powder.

Marinade

1/4 c light soy sauce
2 T dark soy sauce (for colour)
1 T sugar
5 – 6 slices ginger
1 t five spice powder

In a large bowl or ziploc bag combine marinade and coat chicken in it. Marinate for a minimum of 4 hours. (Preferably overnight.) Remove chicken from fridge about 30 min prior to cooking it and stuff the chicken with the ginger that it was marinating it. Set up a tray with a rack and set the chicken on it. (If you don’t have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally.) If you are using a digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone. (Not between the drums and the thigh, but the thigh itself.) Pre-heat the oven to 350 F. After 20 min you should see oil drippings. Baste the chicken with the oil every 20 min for an hour. (If you don’t get any oil drippings, you can use 1 – 2 T oil.) For the last 30 min, start basting it every 10 – 15 min with the basting sauce. Remove chicken when the temp hits 165 F, which is about 1 hour and 30 min of cooking. This may vary depending on the size of the chicken and the stove settings. Let the chicken rest for 10 – 15 minutes before cutting it.

Basting Sauce

2 T maple syrup (or honey)

Cook leftover marinade in a small pot over the stove top for 5 – 10 min and add in 2 T maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.

Skillet Chicken Bulgogi (allrecipes)

1/4 c chopped onion
5 T soy sauce
2 1/2 T brown sugar
2 T minced garlic
2 T sesame oil
1 T sesame seeds
1/2 t cayenne
salt and ground black pepper to taste
1 lb skinless, boneless chicken breasts, cut into thin strips

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt  and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 min. Note: Add vegetables if you wish; like carrot straws and sliced mushrooms. For a little more bite, use a peppercorn medley grinder instead of black pepper. You can substitute peanut oil for the sesame oil, if desired.

Crispy Honey Chicken (togetherasfamily)

Honey Sauce

1/2 c honey
2 T low sodium soy sauce
2 T water
1/4 t sesame oil
1 T apple cider vinegar or rice wine vinegar
pinch of red pepper flakes (opt)
1 T cornstarch
1 T water

In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mix, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 min. (If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.)

Chicken

3 large chicken breasts, cut into 1 1/2″ pieces
1 1/2 c  flour
1 t chili powder
1 t cumin
1/2 t coriander
1/2 t onion powder
1 1/2 c buttermilk
Canola oil for frying

Heat oil in a deep skillet pan over medium high heat. In a dish, mix the flour and spices. Put the buttermilk in a separate bowl. Toss the chicken (about 15 pieces at a time) in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5 – 7 min, turning the chicken so all sides get cooked. The chicken needs to be cooked through and up to temp. Place the cooked chicken on a paper towel lined plate. Continue cooking the remaining chicken in batches until done. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.

Easy Orange Chicken (thediaryofarealhousewife)

Orange Sauce

1 c BBQ sauce
1 c sweet orange marmalade
2 T soy sauce

In a small sauce pan add BBQ sauce, orange marmalade and soy sauce. Whisk together and allow to cook on a simmer.

Chicken

3 chicken breast, boneless skinless, cut into bite size pieces
1 c flour
2 eggs
4 – 6 T olive oil

Heat a large skillet on medium heat and add oil. Whisk egg together in a bowl. Wash chicken pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet. Allow chicken to cook for 3 – 4 min before turning over. Turn and cook until both sides are crispy. Add chicken to a large mixing bowl and pour orange sauce over cooked chicken. Use tongs to toss and coat the chicken. Note to Me: Add some spices to flour for more flavour.

Spaghetti Squash Yakisoba Style (pickledplum)

Squash

1 1/2 lb spaghetti squash
1 small onion finely chopped
10 shiitake mushrooms or button mushrooms
2 stalks scallions finely chopped
1 c coleslaw mix of carrots and cabbage
1 T vegetable oil or other neutral oil
1 t dried red chile chopped (opt)
1 T sesame seeds

Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 min. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2 – 3 min or until tender. Use a fork and scrape the flesh into strings. In a large pan over high heat, add vegetable oil and onions. Cook for 3 min or until onions are soft. Add coleslaw mix and red chile and cook for 2 min. Add shiitake mushrooms and cook for another 2 min. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 min and turn the heat off. Transfer to a bowl, top with sesame seeds and serve. Serves 4.

Sauce

2 T soy sauce
2 T dark soy sauce or regular soy sauce
1/2 T sugar
salt and white pepper to taste

Mix together.

Chicken Tapa (salusalo)

2 lbs boneless skinless chicken thighs

Marinade

1/4 c vinegar
1 can (355 mL) ginger ale
2 T brown sugar
1 head garlic minced
2 T vegetable oil
1/2 c soy sauce
1/2 t ground black pepper
vegetable oil for frying

Put the chicken thigh between 2 pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer. Repeat with the remaining chicken pieces. Set aside. In a large bowl or Ziploc bag, combine ingredients for the marinade. Add chicken, cover or seal and refrigerate for at least 4 hours or overnight. Remove meat from the marinade and drain well. Pat chicken pieces dry with paper towels. Pan fry meat, in batches in hot oil until brown. Serve with steamed rice and slices of tomatoes, cucumber and vinegar dipping sauce on the side. Serves 4.

Better Than Take Out Sesame Chicken (popsugar)

Marinade

1/2 c soy sauce
1 c chicken stock
1/4 c honey
1/4 c rice wine vinegar
3 T brown sugar, packed
2 T cornstarch
1 T sesame oil
1/2 c water
1 1/2 lbs boneless, skinless chicken breast, cut into chunks

Whisk together stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, sesame oil and water in a large bowl. In a separate large bowl, pour 6 T marinade over the chicken and marinate for at least 30 min. Reserve remaining marinade for later. Drain chicken, dry carefully, and discard the marinade in the bowl.

Sesame Chicken

1 T sesame oil
2 garlic cloves, minced
1 T fresh ginger, grated
1 t chili paste
1 1/2 c cornstarch
1/2 c flour
1/2 t baking soda
3 egg whites, beaten
Canola oil, for frying

Heat sesame oil in a medium saucepan over medium heat. Add garlic, ginger, chili paste and cook, stirring frequently until fragrant, about 1 – 2 min. Add 2 c marinade and continue cooking for about 3 – 4 min or until the sauce has slightly thickened. In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles a coarse meal. Dip chicken first into the egg whites, and then dredge in the cornstarch-flour mix, pressing to coat. Heat oil in a large heavy-bottomed stock pot until it reaches approx 350º F or a pinch of flour thrown in starts to simmer and fry. Add chicken and fry until golden brown, approx 2 – 3 min. Drain on paper towels. Toss chicken in warmed sauce and serve immediately garnished with sesame seeds, green onions, red ginger and cilantro sprigs.

Garnish

1 t sesame seeds
1 bunch green onions, chopped
Red ginger
Cilantro sprigs

Crispy Oven Baked Chicken Drumsticks with Garlic Mayonnaise (nomrecipes)

Chicken

8 chicken drumsticks
1 T baking powder
1/2 T kosher salt

Put the chicken drumsticks in a large mixing bowl and mix well with baking powder and kosher salt. Rest the drumsticks in fridge for at least 1 hour (recommend 8 hours). The longer you rest, the crispier the skin will become as the baking powder will have more time to do the magic. Preheat oven to 450 F. Put the chicken drumsticks onto a rack and into oven for 55 – 60 min. Flip the drumsticks once every 20 min. Remove the drumsticks from oven and ensure the internal temperature is 165 F. Toss the drumsticks with the garlic mayo sauce in a large mixing bowl while the drumsticks are still piping hot. Serve Immediately.

Garlic Mayo Sauce

2 t  ketchup
3 T Japanese mayonnaise (can sub with 3 T regular mayo and 1 t honey)
2 t honey
1 t garlic powder

In a large mixing bowl, mix all the garlic mayo sauce ingredients together.

Authentic Chicken Teriyaki (norecipes)

340 grams boneless skin-on chicken thighs
1 t fresh ginger, grated
1/4 t salt
2 t vegetable oil
1 T honey
1 T Mirin
2 T sake, divided
1 T soy sauce

Rub the ginger and salt into the chicken and let this sit for at least 30 min. After it’s marinated, use paper towels to dry the chicken as best you can, removing any excess ginger pulp. Heat oil in a heavy bottomed frying pan over medium heat. You don’t want to start the chicken off over too high a heat otherwise it will not cook through before burning. Place the chicken skin-side down in the pan and fry until golden brown on one side. Flip the chicken, then add 1 T sake and quickly cover the pan with a lid. Steam the chicken until it is just cooked through (about 5 min). Prepare the teriyaki sauce by mixing honey, mirin, 1 T sake and soy sauce. Stir to combine. Remove the lid and drain any remaining liquid and oil. Use a paper towel to sop up any excess oil. Turn up the heat to high, then add the teriyaki sauce. Let this mixture  boil, while flipping the chicken repeatedly to coat evenly. The chicken teriyaki is done when most of the liquid has evaporated and the sauce forms a thick glaze around the chicken. Slice and pour the remaining teriyaki sauce over the chicken.

Spicy Shrimp Sushi Stack with Mango Salsa (thegirlonbloor)

30 shrimp
1 sheet nori
Wonton or tortilla strips
sesame seeds to garnish

Bang Bang Sauce

1/2 c mayo
2 t Sriracha
2 t sweet chili sauce
1/4 t salt

Quick Guacamole

1 avocado mashed
1 – 2 t lime juice
1 small clove garlic, minced
1/2 t herbamare or sea salt

Mango Salsa

1/2 mango diced
1/4 c red pepper diced
1/4 c red onion diced
1/4 c cilantro chopped
1 T lime juice
1/4 – 1/2 t salt

Sushi Rice

1/2 c dry sticky rice
3/4 c water
1/2 t salt
2 T rice wine vinegar
1 T sugar

In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15 – 20 min). Mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce. In a 1 or 2 cup measuring cup (a 2 cup measuring cup is the perfect size for dinner), spoon in mango salsa until there is a thin layer, then spread half of the avocado mix over top. Layer with shrimp, then strips of nori, then sticky rice. Press down hard, then trace with a knife all the way around the measuring cup to loosen mix. Dump onto a plate, careful to make sure mix remains in tact. Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce over top using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.

Shrimp Lo Mein (thewoksoflife)

12 oz shrimp (31/40 size), peeled and deveined
1 lb fresh pre-cooked lo mein noodles
1/2 t sugar
1 1/2 T regular or light soy sauce
2 t dark soy sauce
1 T oyster sauce
1/2 t sesame oil
pinch of fresh ground white pepper
3 T neutral oil (like vegetable or canola), divided
2 cloves garlic, minced
6 fresh button or cremini mushrooms, sliced
1 medium carrot, julienned
1/2 c bamboo shoots, sliced
1/2 c water chestnuts, sliced
1 T Shaoxing wine
3 c shredded napa cabbage
1 c snow peas, trimmed
1 c fresh mung bean sprouts
2 scallions, split and cut into 2″ long pieces

Take the shrimp and noodles out of the refrigerator, and let them come up to room temp. One trick for the noodles is to soak the whole bag (unopened) in hot water, which speeds up the warming process without making the noodles soggy. If you can’t find lo mein noodles, you can actually substitute dried linguini. Just cook until al dente, drain and immediately toss with 1 T vegetable oil, working the oil into the pasta so the noodles don’t stick together. Always prepare your noodles just before you are ready to make the dish so they don’t dry out and remain at room temp or warmer. This makes the stir-frying process much easier. Combine the sugar, soy sauces, oyster sauce, sesame oil and white pepper in a bowl until the sugar is dissolved and set aside. Heat a large wok over high heat until it just starts to smoke, and add 1 T oil around the perimeter of the wok. Quickly spread the shrimp around your wok and let them sear for 10 – 15 seconds on each side. Immediately transfer the shrimp to a plate and set aside. Return the wok to the highest heat possible and add 2 T oil, along with the garlic. After a few seconds, add the mushrooms, carrots, bamboo shoots and water chestnuts and stir-fry for 30 seconds. Next, spread the Shaoxing wine around the perimeter of the wok, and then add the napa cabbage. Stir-fry for another 30 seconds. Spread the noodles evenly over the vegetables and give everything a good stir for 1 min. Now, you can see why you want everything at room temp or everything will be overcooked and mushy by the time it heats up! At this point, the noodles should be softened, so add in the sauce mix you set aside earlier and mix until everything is well combined. Stir-fry for another 30 seconds using a scooping motion, until the sauce is well distributed. Add in the shrimp, snow peas, bean sprouts and scallions. Mix well for another 2 min and serve! Serves 6.

Kung Pao Noodles (lecremedelacrumb)

12 oz spaghetti, fettuccine or linguine noodles
1/2 c soy sauce
1 T sesame oil
4 T rice vinegar
2 T sugar
1 – 2 T chili paste
1/3 c cold water & 1 T corn starch
1/4 c peanuts
2 green onions, thinly sliced

Cook noodles according to package’s instructions. Drain and set aside. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar and chili paste and bring to a boil. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat. Stir noodles, peanuts and green onions into the sauce. Serve immediately. Serves 4 – 6.

Soba Noodles with Sweet Ginger Scallion Sauce (simplyreem)

Noodles

1 9 oz pkg Soba noodles
salt and pepper as per taste
2 T sesame seeds, lightly toasted
cucumber, thinly julienned (opt)
lime wedges (opt)

Boil soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot. Add sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!

Sweet Ginger Scallion Sauce

1 1/2 c scallions, finely chopped
2 T ginger, minced
1/4 c cilantro, chopped
2 – 3 T sesame oil/ grape seed oil/ any neutral oil
2 t chili oil
1 T soy sauce
2 T rice wine vinegar
2 T honey
1 t salt, as soy sauce is salty too so be careful with the salt
1 t black pepper

Mix all the ingredients and check for the seasoning. Keep it aside for 10 – 15 min for the flavors to develop.

Pan Fried Honey Hoisin Noodles (woksoflife)

1 T honey
1 T hoisin sauce
2 t soy sauce
1/2 t sesame oil
1/4 t salt
1/2 T shaoxing wine or dry sherry (opt)
1/4 t white pepper
8 oz fresh Hong Kong Style Egg Noodles (pan-fried noodles, not “wonton noodles”) or 3 bundles dried Hong Kong Style Egg Noodles
3 T oil
1 scallion, chopped
1 T toasted sesame seeds

In a small bowl mix together honey, hoisin, soy sauce, sesame oil, salt, shaoxing wine (if using) and white pepper. Set aside. Bring a pot of water to a boil and add the noodles. Fresh noodles should be boiled for about 1 min. For dried noodles, boil for 2 – 3 min. Rinse the noodles in cool water and drain thoroughly. Heat wok over high heat and add 1 T oil. Spread noodles across the surface of the wok in a thin, even layer and swirl the wok to distribute the oil. Cook over medium to medium high heat until the noodles are crisp, about 5 min. Flip noodles over and add another T oil around the perimeter of the wok to let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get the noodles to crisp evenly. You want them to be pretty dry, so that the sauce caramelizes when you add it. Keep the heat at medium and add that last T oil to the wok, along with the sauce. Toss the noodles around for another 3 min until they’re all coated and the sauce is caramelized. Garnish with scallions and sesame seeds. Makes 2 servings.