- 1 lb fresh egg noodles
- 1/2 tsp sesame oil
- 1 tsp oyster sauce
- 2 tsp soy sauce
- 1/2 tsp salt
- 1/4 tsp white pepper
- 3 tbsp butter
- 2 scallions, minced
- 6 cloves garlic, minced
- 1 tbsp grated ginger
- Combine the oyster sauce, sesame oil, soy sauce, salt, and white pepper. Set aside.
- Cook the noodles in boiling salted water. Drain.
- Meanwhile melt the butter in a large skillet. Saute the garlic, scallions, and ginger until fragrant.
- Toss with the noodles. Add the sauce and combine thoroughly. Serve.
- 3 cups water
- scallions
- 1 onion, quartered
- 1 inch ginger, peeled, chopped
- salt
- sugar
- 3/4 lb whole chicken breasts, skinned, boned
- 1 tbsp soy sauce
- 1 1/2 tbsp tahini
- 2 tbsp rice vinegar
- 1 tsp sambal oelek
- 1 garlic clove, minced
- 1/2 tsp sesame oil
- cracked pepper
- 3 tbsp chicken stock
- 1 tbsp dry sherry
- 2 cups ice berg lettuce, washed, shredded
- 1 cup bean sprouts
- 1/4 lb rice noodles, cooked, drained, cooled
- Combine 3 cups water with 2 scallions, diced, 1 onion, the ginger, 1 tsp salt, and 1 tsp sugar. Cover and bring to a boil. Reduce the heat and simmer 15 minutes.
- Add the chicken, cover and cook on medium low heat for 7 minutes.
- Let cool in the liquid.
- Meanwhile combine the soy sauce, the tahini, vinegar, cracked pepper, 1 tsp sambal oelek, 1 tbsp sugar, 1 scallion, minced, the garlic, sesame oil, cracked pepper, 1/4 tsp salt, chicken stock, and dry sherry. Mix well.
- Toss in the lettuce and bean sprouts and noodles.
- Chop the chicken and toss with the salad. Serve
- Chop the chicken and toss with the salad.
- Ser
- 1 lb fresh fettucine noodles
- salt and cracked pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 2 serrano chili peppers, minced
- 4 garlic cloves, minced
- the juice of half a lemon
- 1/2 lb shrimp, shelled, deveined, butterflied
- grated parmesan
- 4 oz. fresh arugula
- Prepare fresh noodles or use store bought. Then boil in salted water until al dente. Drain.
- Meanwhile heat the olive oil in a large skillet. Add the shrimp and saute 1 minute.
- Add the garlic and chilis and saute 1 minute.
- Stir in the butter until melted then add that arugula and lemon juice.
- Toss with the pasta and sprinkle with parmesan. Check the seasoning. Serve.
- 1 tsp sesame oil
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/2 lb soba noodles, cooked in salted water, drained, cooled
- 1/3 of a cucumber, julienned
- 2 tbsp chives, minced
- 1 chili pepper, seeded, minced
- 1 tbsp sesame seeds
- Combine the sesame oil, soy sauce, rice vinegar, and brown sugar. Mix well. Set aside.
- Combine the noodles, cucumber, chives, chili pepper, and then toss with some of the sauce.
- Sprinkle on the sesame seeds. Serve.
- 2 eggs
- sea salt
- sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 1/2 lb soba noodles
- 1/4 cucumber, julienned
- 2 large red radishes, julienned
- 1 chicken breast, thinly sliced
- canola oil
- Combine the eggs, with a pinch of salt and a pinch of sugar. Beat well.
- Heat 1 tsp canola oil in a skillet and and cook the eggs into a thin omelette. Remove from the pan and cut in thin pieces.
- In a saucepan combine 1 1/2 tbsp sugar and 1/4 cup water. Bring to a boil, stirring. Remove from the heat and cool slightly. Stir in the soy sauce, the rice vinegar, and the sesame oil. Set aside.
- Cook the soba noodles in boiling salted water for about 6 minutes or according to instructions. Drain, set aside.
- Heat 1 tbsp canola oil in a skillet and saute the chicken until cooked. Season lightly with salt and cracked pepper.
- Divide the noodles between 2 to 4 bowls. Divide the vegetables, and the chicken on the noodles. Serve the sauce with the noodle bowls.
- 1/2 lb vermicelli rice noodles
- 1/2 lb chicken breast, cut in thin slices
- salt and cracked pepper
- olive oil
- 3 garlic cloves, minced
- 1 leek, white part only, minced
- the juice of 1 lime
- 2 tbsp sugar
- 1 pickled thai chili, minced
- 3 tbsp fish sauce
- 2 cups bean sprouts
- lettuce, chiffonaded
- roasted peanuts, ground
- Cook the noodles according to package instructions. Drain.
- Arrange bean sprouts and lettuce between 2 bowls.
- Combine the lime juice, sugar, fish sauce, and the chili. Set aside.
- Heat a little olive oil in a skillet and saute the garlic and leek for 30 seconds. Add the chicken and season with salt and pepper.
- Saute until cooked.
- Lay the hot noodles on the beansprouts, top with the chicken and then sprinkle with the peanuts. Spoon on the sauce.
- 1 lb pork, sliced thin
- 3 tbsp tamari
- 1 tbsp cornstarch
- 1 tbsp peanut oil
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 medium tomatoes, diced
- 4 to 6 new potatoes, diced 1/4"
- 1/4 cup mirin
- 1 cup chicken stock
- 1 scallion, green part only, minced
- 1 jalapeno, minced
- 2 tbsp cilantro, minced
- salt and cracked pepper
- 1 lb fresh egg noodles
- Combine the pork, tamari, and cornstarch. Let stand at room temperature for 10 minutes.
- Meanwhile heat the oil in a large pot. Add the shallot and garlic and saute until tender.
- Add the pork and saute until browned. Stir in the mirin until bubbly.
- Add the chicken stock and return to a boil.
- Stir in the tomatoes and potatoes. Season with salt and pepper. Return to a boil. Reduce the heat, cover, and simmer for 10 minutes.
- Stir in the scallion, jalapeno, and cilantro. Check seasoning.
- Meanwhile cook the noodles in salted boiling water.
- Serve with the sauce.
- 1/2 lb fresh lo mein noodles
- sea salt
- soy sauce
- 1/2 lb pork tenderloin, cut in thin strips
- 1 tsp cornstarch
- canola oil
- 2 tbsp oyster sauce
- 2 tbsp gin
- 1/2 cup chicken stock
- 1/2 onion, minced
- 4 garlic cloves, minced
- 2 thai chilies, minced
- 2 scallions, minced
- 1 tomato,diced
- 3 tbsp basil, chopped roughly
- Combine the pork with 3 tbsp soy sauce and the cornstarch. Mix well. Set aside.
- Combine the oyster sauce, gin, chicken stock, and 1 tbsp soy sauce. Set aside.
- Heat 2 tbsp of canola oil in a large skillet or wok. Meanwhile cook the noodles in boiling salted water.
- Add the pork and saute for 2 minutes on high heat. Remove the pork and then add the onion to the skillet.
- Saute until tender.
- Add the garlic, chili, and scallions. Saute 1 minute.
- Add the oyster sauce mixture and bring to a boil
- Return the pork to the skillet and add the tomato. Saute for1 minute.
- Add the basil.
- Drain the noodles and add to the pot.
- 1/2 lb fresh mozzarella, cubed
- 3 cloves garlic, minced
- 1 shallot, minced
- 1/4 lb bacon, diced small
- sea salt and cracked pepper
- dried chili flakes
- 1 ripe tomato, diced
- 15 oz. canned tomatoes, with juice
- 1/3 cup chicken stock
- 3/4 lb fettucine
- In a dutch oven saute the bacon until crisp and then set it aside to drain on paper towel.
- Add the shallot, garlic, and chili flakes to the pot and saute until tender.
- Add the tomato and canned tomatoes and season with salt and pepper.
- Meanwhile, boil the fettucine in salted water.
- Cover and simmer the sauce for 10 minutes.
- Drain the pasta and add to the sauce. Stir in the cheese and the bacon. Serve.
- dried rice vermicelli
- lettuce, sliced in a chiffonade
- bean sprouts
- 3/4 lb beef, thinly sliced
- 3 lemongrass stalks, minced
- garlic
- 1 shallot, minced
- fish sauce
- sugar
- 1 thai red chile, minced
- sea salt and cracked pepper
- 1 lime
- Combine the beef, lemongrass, 6 cloves garlic, sliced, 1 1/2 tbsp fish sauce, 1/2 tsp sugar, and some cracked pepper. Chill 4 hours.
- Divide the lettuce and bean sprouts between bowls.
- Combine the juice of the lime, 1 clove garlic, minced, the chili, minced, 1/4 cup fish sauce, 3 tbsp sugar, and 1/3 cup water. Mix well. Set aside.
- Soak the rice noodles in hot water. Drain. Divide between bowls.
- Meanwhile heat 1 tbsp of peanut oil in a large skillet. Add the shallot and saute until tender.
- Pour in the beef and marinade and saute for 2 to 3 minutes. Season with salt. Serve on top of the noodles. Serve with the sauce.
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