Tag Archives: Asian Dishes

Better Than Take Out Sesame Chicken (popsugar)


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.


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


Crispy Oven Baked Chicken Drumsticks with Garlic Mayonnaise (nomrecipes)


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)


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.

Pan Fried Noodles with Chicken (Gai See Chow Mein) (woksoflife)

2 boneless skinless chicken breasts, cut into thin strips


2 t soy sauce
2 t oil
2 t cornstarch
1/4 t salt

In a bowl, combine the marinade ingredients with your sliced chicken and set aside.

Chow Mein

1 small bunch of choy sum or baby bok choy (about 2 – 3 c, more if you like veggies)
4 bundles of dried Hong Kong style egg noodles or 10 oz fresh HK Style noodles
1 T oyster sauce
1 T soy sauce
1 t sesame oil
pinch of sugar
1/2 t salt
fresh ground white pepper
1 c hot chicken stock
2 T cornstarch
2 T water
3 T oil
2 T Shaoxing wine
2 cloves garlic, chopped

Use your hands to tear the green vegetables lengthwise into manageable pieces and set aside. Bring a large pot of water to a boil. Add the fresh or dried noodles. For fresh noodles, boil for 30 seconds to a min. For dried, it’ll take a little longer. Cook until they’re just softened. Be careful not to overcook them, or they’ll be soggy! Rinse with cold water, drain and set aside. In a small bowl, combine the oyster sauce, soy sauce, sesame oil, sugar, salt, white pepper and hot chicken stock. In another bowl, mix cornstarch and water into a slurry and set aside. Heat wok over high heat and add 2 T oil, making sure to swirl it around to coat the sides. Spread out noodles in an even layer and fry for about 3 min or until golden and crisp. Flip the noodles over and fry the other side (you can add a bit more oil if necessary). If preheated properly, the noodles should not stick to the wok. With practice, you’ll be able to flip all the noodles in one shot! If you’re not feeling lucky, then just flip it in small sections. When the noodles are golden on both sides, transfer the noodles to a large round plate. Next, heat the wok until just smoking and add another T oil. Sear the chicken breast. Once browned, add the garlic and then the shaoxing wine to deglaze the pan. Pour in your sauce. Let the liquid come to a boil and add green vegetables. Stir and cook for about a min. Stir up your slurry mix again, since the cornstarch probably settled to the bottom of the bowl. Once the liquid is boiling, add about 2/3 of the cornstarch and stir the mix to thicken. Add more slurry until the sauce thickens enough to coat a spoon. How thick you like your sauce is also about personal preference. Allow to bubble up for another 30 seconds or so. Pour the entire mix over the noodles and serve immediately. Serve with hot chili oil or Sriracha on the side if you like! Serves 4.

Asian Style Lemon Chicken Nuggets (thechunkychef)

Chicken Nuggets

T rice vinegar
2 T soy sauce
2 T mirin
2 T sesame seed oil
3 cloves garlic, minced
1 T freshly grated ginger
4 green onions, sliced
6 pieces boneless skinless chicken breasts, trimmed and cut into bite-size
1/3 c flour
oil for frying

In a large ziploc bag, whisk together the rice vinegar, soy sauce, mirin, sesame seed oil, garlic, ginger and green onions. Combine the marinade and chicken; marinate around 2 hours, turning the bag occasionally if you remember to. Drain the chicken from the marinade. In a bowl, combine the chicken and the flour. Heat peanut oil in a cast iron skillet to 350 F. Add chicken and fry until golden brown, about 2 – 3 min. Transfer to a paper towel-lined plate. Serve chicken nuggets immediately, tossed or drizzled with the lemon glaze.

Lemon Glaze

1/4 cvrice vinegar
3 T sugar
1 lemon zested and juiced
1 T cornstarch

Combine rice vinegar, sugar, lemon zest and juice, cornstarch and 2 T water over medium low heat. Bring to a boil, simmering until thickened, about 1 – 2 min.

Basic “Beef” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger
6 T garlic powder
1 T ground black pepper
8 T BEEF bullion
1 T Parsley

Mix it in a bowl and place in a container for storage (give or take on each of the spices depending on your taste.) To Use: 2 T to 3 c water or to taste.

Basic “Chicken” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger or to taste
6 T garlic powder
1 T ground black pepper
8 T chicken bullion
1 T Parsley

Mix together in a bowl and place in a container for storage (give or take on each of the spices depending on your taste). To Mix: 2 T to 3 c water.

Real Japanese Ramen Noodles (instructables)

3/4 c flour
1 egg
3/4 t salt or to taste
1 T water (depending on flour and humidity)

This dough doubles or even quadruples very well, although the dough becomes harder to knead. Mix dry ingredients, make a well in the center and beat the eggs and water inside. Then slowly combine the ingredients together. Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough. The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second. If it’s too sticky, add some flour and knead it in. If it doesn’t stick at all, add some water a few DROPS at a time. The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles. Put it in a damp cloth and find something to do for at least 30 min in the summer, up to 2 hours in the winter. Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (otherwise we’ll get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it. I suppose you could use a ravioli dough stretcher. If you can, get it to about 1 mm in thickness. If it starts sticking, get some more dry flour onto there. If it starts springing back to its original shape, let it rest for a min or two. Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it 2 times in the same direction, each time spreading flour on the surface. finally, get some flour on the top. Don’t worry, all that loose flour will wash off when we boil it, and the flour in the water will keep our noodles together also. Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough. Periodically spread some more flour. It won’t hurt anything and it’s best to be safe rather than sorry. Once you have a pile of cut noodles, toy at them with your fingers to unfold them. toss them around with some more flour, just be careful not to break the noodles. Once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around with chopsticks. As long as the water is hot enough, they should start floating. I usually boil them about 4 min, depending on how thin I got the noodles. The best way is to just taste the noodles and drain them when they’re just soft enough. You can also boil some vegetables or meat with the noodles to heat them up, just make sure to not cool the water down too much when you put them in. Add some soup and eat.

Homemade Udon (healthydeliscious)

2 3/4 c bread flour
1/3 c corn or tapioca starch
3/4 c warm water
1 1/2 t sea salt

In a small bowl, dissolve the salt in the warm water. Sift the flour and starch into a second bowl. Make a well in the flour bowl and pour about 1/2 of the water into the well. Mix with your hands scraping the bottom of the bowl as you mix until the water is incorporated, use a swift upward motion to “toss” the water into the dough, creating a sandlike mix. Add about 1/2 of the remaining water and continue to mix until the dough begins to separate into strands. Finally, add the rest of the water and mix and squeeze the dough together until it binds into a ball. The dough will not be smooth at this point. Let the dough rest in the bowl for 30 min. Knead the dough until very smooth and shiny, either by hand or using a stand mixer. This will take 8 – 10 min. Once the dough is smooth, form it into a tight ball and rub with a little olive oil. Place the dough ball into a clean bowl, cover with a cloth and allow to rest for 3 – 4 hours. Sprinkle your counter with flour and place the dough onto it. Roll to a 1/4″ thickness. Sprinkle the dough with starch, then fold the dough in half. Sprinkle with more starch and fold in half again. Let the dough rest 30 min. With a sharp knife, cut the dough crosswise into noodles about 1/4″ wide. Separate the noodles to prevent them sticking together. To Cook: Bring a large pot of salted water to a boil. Add the noodles and cook until they float, about 3 min. To Freeze: Place small portions of uncooked noodles on a plate or sheet pan and place in the freezer. Once noodles are frozen, transfer them to ziploc freezer bags. To cook, add frozen noodles directly to hot water.

Vietnamese Caramel Chicken (rasamalaysia)


1 lb chicken thighs with skin, deboned
2 T oil
3 cloves garlic, minced
1/2 jalapeno, sliced


1 T sugar
1 T fish sauce
black pepper

Mix together. Marinate chicken in marinade for 10 min. Heat up a skillet (cast-iron preferred) on medium to high heat. Add 1 T oil. Pan-fry chicken (skin side up) until the bottom turns slightly crispy and brown. Repeat the same for the skin, until the skin becomes slightly charred. Transfer the chicken out. Add remaining oil into the skillet and add garlic. Add chicken into the pan and follow by the Caramel Sauce mix. Lower the heat to simmer and continue to cook until the caramel sauce reduces and becomes amber in color. Make sure you turn the chicken a couple of times during cooking. Add jalapeno and continue to cook for about 1 min. Dish out and serve immediately with steamed rice.

Caramel Sauce

1 T fish sauce
3 T water
1/2 T sugar
3 t rice vinegar or apple cider vinegar

Mix all ingredients in a bowl, set aside.



Chinese Barbecue Pork (eatlittlebird)

2 T vegetable oil
1 t sesame oil
2 T light brown sugar
3T runny honey, divided
3 T hoisin sauce
1 T oyster sauce
1 T soy sauce
1/2 T dark soy sauce
1 t Chinese five spice powder
2 cloves garlic, finely grated
1″ knob of ginger, finely grated
2 1 lb pork tenderloins
2 T runny honey (extra)

Place all ingredients for the marinade into a bowl and whisk to combine. Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade. Place the bag into the fridge and leave it to marinate for 2 – 3 hours or overnight. When you are ready to roast the pork, take it out of the fridge and let it come to room temp in the marinade (about 30 min). Preheat oven to 350° F. Place a roasting rack inside a large baking tray and fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist. Place the pork on the roasting rack and roast for about 30 min (digital meat thermometer should read between 145 – 160 F), basting every 10 min or so. Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 T honey. Bring the sauce to a boil and simmer gently for a few min. Use this sauce to baste the pork. After 30 min turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3 – 5 min, making sure that it is browning nicely and doesn’t burn. Once the pork has caramelised nicely, remove the tray from the oven. Let pork rest for about 10 min before slicing. Serves 4.

Easy Crispy Mongolian Beef (scrambledchefs)


2 lbs beef tenderloin/beef chuck, cut into strips
1/2 c cornstarch
oil for deep frying

Start off by tossing the beef strips in cornstarch. Make sure the strips are coated evenly with cornstarch. Deep fry the beef strips for 4  -5 mins, drain the oil and set aside.


2 T cooking oil
1 T finely chopped ginger
1 T finely chopped garlic
1/2 c soy sauce
1/2 c rice vinegar
1/2 c water
1 t hoisin sauce (opt)
1/2 c brown sugar
1 ts cornstarch diluted in 3 t water
1 – 2 t red chili flakes to taste (opt)
1/2 c green onion, chopped into 1″ pieces

In a saucepan, heat oil on high heat setting. Quickly add in the ginger and garlic. Stir quickly for 10 seconds. Immediately add in the soy sauce, water, rice vinegar and hoisin sauce. Bring sauce to a quick boil. Add in the brown sugar and cornstarch. Mix thoroughly. Add in the beef strips and let cook for 2 min. Add green onions and cook for an additional min. Serve hot with rice. Note: No need to marinate beef. It’s the quickest and most delicious way of making it! Add an additional t cornstarch diluted in 2 t water into the recipe if you want it to be slightly more thicker and stickier.

Ginger Garlic Baked Chicken (rasamalaysia)

1 1/2 lbs chicken drumsticks
1 2″ piece ginger, peeled and chopped
5 cloves garlic, peeled and chopped
1 1/2 T soy sauce
1/2 T oyster sauce
1 T honey
1 t sesame oil
3 heavy dashes white pepper
pinch Chinese five spice powder (opt)
pinch of salt

Add ginger and garlic to the chicken and gently rub them on the chicken. Add the rest of the ingredients to the chicken, stir to mix well so the chicken drumsticks are nicely coated with all the ingredients. Set aside to marinate for at least 30 min or best for 2 hours in the fridge. Preheat oven to 375 F. Line baking sheet with foil and bake for 30 – 40 min in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. Serve warm. Note: If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving. You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked.


Soy Sauce Pan Fried Noodles (Cantonese Chow Mein) (chinasichuanfood)


100 g dried egg noodles (thinner ones are better)
1 c bean sprouts remove the roots and cut into sections
6 chives cut into sections
1 green onion, shredded
1 1/2 T cooking oil
pinch of salt; for chive and bean sprouts
roasted sesame seeds for garnish

Bring some water in a large pot to a boiling and then cook the dried noodles until just cooked or slightly under-cooked depending on how chewy you want the final noodles to be. Loose and separate them. Transfer out and rinse the noodles under cold water immediately. Drain and set aside. Heat up around 1/2 T oil in pan, stir fry chive and bean sprouts with pinch of salt until fragrant and soft. Move all the content out. Heat up around 1 T oil in pan on high fire. Add noodles in. Use chop stickers to pick some up, loosen them and repeat the process for around 1 – 2 min. Swirl in the sauce. Mix well with the noodles. Transfer to serving plates, garnish sesame seeds and green onions. Serve directly or with any chili sauce you prefer. Serves 2.

Mixed Sauce

2 t light soy sauce
1 t dark soy sauce
1 t sesame oil
2 T water

In a small bowl, mix all the ingredients of the sauce and set aside.

Chicken Egg Rolls (lifeinthelofthouse)

Egg Rolls

1 lb ground chicken
2 t fresh minced garlic
1 t fresh minced ginger
2 c shredded cabbage
1 c shredded carrots
1 green onion, thinly sliced
14 egg roll wrappers
2 T flour
1 T water
oil for frying

In a large skillet over medium-high heat add ground chicken, fresh garlic and ginger. Crumble and brown chicken until thoroughly cooked. Add the shredded cabbage, carrots and sliced green onion to the chicken and stir to combine. Continue to stir-fry for 5 min or until mix is heated. Turn off heat and remove skillet from burner. In a small bowl, mix together the flour and water to create a paste. (This paste will help seal the egg rolls before frying.) Take one egg roll wrapper and lay it on a flat, clean surface, with one corner pointing towards you. Place 1/4 c chicken mix into the center of the wrapper. Take the bottom corner and fold up over the filling. Fold the 2 side corners over the center and continue to roll up. Brush a little of the flour paste on the top corner to help seal the egg roll. Repeat process until all egg rolls are wrapped. Carefully place 2 – 3 egg rolls at a time into the hot oil. Fry rolls for 2 – 3 min using tongs to turn them so they evenly cook on all sides. They are done when they are golden brown. Remove from oil and place on a paper towel lined plate. Serve with sweet and sour sauce.

Sweet and Sour Sauce

3/4 c sugar
4 T ketchup
1/2 c distilled white vinegar
1 T soy sauce
1 t garlic salt

Mix together all of the sauce ingredients in a small saucepan. Heat over medium-high heat, until thoroughly heated and thickened.