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Chinese Broccoli Beef Noodle Stir Fry. Monday, August 10, 2009 Chinese broccoli should be almost all stem and green leaves.

Chinese Broccoli Beef Noodle Stir Fry

Look for Chinese broccoli with minimal open flowers (lots of open white flowers means that the Chinese broccoli is past its prime and bitter. You can also tell from the cut stems if the Chinese broccoli will be perfect or too old. See the bottoms of these cut stems? It’s milky-translucent and smooth. Photo below is Chinese Broccoli…see the beautiful stem-bottoms? For this Broccoli Beef Noodle Stir Fry recipe, you can use ANY type of noodles. While the noodles are cooking, marinate the beef slices in soy sauce, cornstarch, sugar, oyster sauce and rice wine. You want beautiful, carmelized meat in your stir fry? Here’s the secret. Once you add it to the wok or frying pan, LEAVE THE THING ALONE. See the nicely caramelized bits? Once the meat finishes cooking, remove to a plate. Stir fry for a minute, scooping up the oils at the bottom of the wok all over the Chinese Broccoli.

See it absorb all the juicy bits? Hot and Sour Chicken Noodle Soup. As much as I love to cook, I never have time to plan weekday lunches.

Hot and Sour Chicken Noodle Soup

After a frazzled morning at the desk, trying to get just one more bit of work done, I am ravenous by 1 or 2pm. My lame attempts at breakfast (usually Wheatables and fruit gummies) do not suffice. I storm out of the building in a mad search for anything edible on the street. Unfortunately, other than mediocre $10 sandwiches and faux-Mexican, there is nothing except Safeway and Whole Foods. So I go for supermarket soup. This week I decided to add a Chinese take-out touch to chicken noodle soup. The "hot" in the soup title usually comes from white pepper, but in this instance, adding chili sesame oil worked perfectly.

This week, at least, I was able spend lunch relaxing with a good book instead of speed-walking to Safeway. Hot and Sour Chicken Noodle Soup Serves 4. Sichuan-Style Chicken Noodle Soup. What a crazy two weeks.

Sichuan-Style Chicken Noodle Soup

Here in the Northeast, many areas are still recovering from Hurricane Sandy. and now we've been hit with a Nor'easter. Right now it's snowing and raining at the same time, which makes me want to just stay inside and make something extra-comforting, like chicken noodle soup. I first experimented with making Sichuan-style chicken noodle soup 3 years ago. And it's no less of a favorite comfort food dish now. Rather than the American version flavored with bay leaf and thyme, I decided to make a Sichuan-style broth with star anise, cinnamon, tangerine peel, and Sichuan pepper.

Finally! A Good Pad Thai Recipe. Miso Ramen. Ramen is one of those dishes I find myself craving at least 3 or 4 times a week.

Miso Ramen

Unfortunately, I live too far from a really good ramen place and can't really satisfy those cravings other than making it myself. (Note to Ippudo: please open a Brooklyn location.) A quick and easy version to make, if you don't have the many hours it takes to create a luscious tonkotsu (pork bone) broth, is miso ramen. I use a red miso paste made with soy beans, but there are plenty of other red, white, or yellow varieties made with barley, rice, or buckwheat. Dashi is the soup stock usually used for miso ramen, which can also be quickly made with dashi granules, but you can substitute it with vegetable or chicken stock. The Food Yenta - {crock pot} curried coconut chicken noodle soup. 1 pound of boneless chicken breasts or pre-made shredded chicken 1 onion 1 red pepper sliced 6 cloves of garlic 1 tbl grated ginger 1 tbl curry powder 4 cups chicken or veggie stock 1 can of coconut milk 2 tbl peanut butter 2 tsp soy sauce 2 tsp sriracha 1 tsp brown sugar 1 tbl lime juice handful of fresh cilantro noodles i love anything involving curry, coconut, noodles and soup. if it has cilantro in it, well, that’s just an added bonus. for my 3rd crock pot recipe of the week, curried coconut chicken noodle soup. this is a great recipe to throw together when you have no time.