Stir fry noodles with bok choy

img-20170116-wa0034Adapted from mao mao mom

500 g Chinese noodles (I used fresh wheat)
3 splashes of soy sauce, 1 glug of vegetable oil
olive oil
1 bunch green scallions
garlic, ginger, chili (all chopped fine)
90 g shiitake mushrooms, sliced thinly
2 small carrots, julienned
400 g baby bok choy, separated into leaves
salt, white pepper, broth
2 glugs of sesame oil

Cook the fresh noodles in boiling water for 1 minute. Drain noodles and return to pot. Mix with the soy sauce and oil and “brown” the noodles on medium heat.

Heat oil in wok, and saute the scallions, chili, ginger, and garlic on high heat for 30 seconds. Add carrots and stir fry. Add mushrooms and stir fry. Add bok choy and stir fry. Season to taste with salt, pepper, broth.

Remove from heat, add the noodles, season with sesame oil, and toss. Serve hot.

~Jessica

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Bun Chay

Bún Chay (Vietnamese Noodle Salad). Adapted from smitten kitchen and Cooking with a Wallflower

4-8 ounces dried rice sticks or vermicelli
12-18 large shrimp
peanut oil

Sauce
1 lime, the juice
2 tablespoons soy sauce
6 tablespoons brown sugar
4 tablespoons water
4 cloves garlic, minced
ginger, finely grated
6 tablespoons natural unsalted peanut butter
Chili pepper/chili paste, miso, Asian fish sauce, mirin (rice vinegar, if you can find it)

Greens
mixed greens
1 small carrot, thinly sliced
2 small cucumbers, thinly sliced
handful of mixed herbs, coarsely chopped or torn (basil, mint, cilantro)

Garnish
2 tablespoons peanuts, roasted and chopped
Small Thai or Serrano chiles, thinly sliced, to taste
scallions
toasted sesame oil
Lime wedges (to serve)

imag0012Make the dipping sauce: Whisk ingredients in a small serving bowl, dissolve the sugar. Leave for 15 minutes. Refrigerate extras and use within a few days.

Cook the noodles: Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.

Toss vegetables with 1 spoon dipping sauce in a small bowl. Divide the cooked noodles among 4 – 6 bowls. Top each bowl equally with vegetable mixture and chopped marinated protein. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste. Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.

Sesame noodles with chili oil and scallions

Following Gastronomy Blog, adapting Bon Appétit.

4 scallions, thinly sliced
vegetable oil
red pepper flakes, sesame seeds, Sichuan pepper
700 g ramen noodles (I used mung bean thread, aka cellophane/glass noodles)
35 g tahini (sesame seed paste)
60 mL rice vinegar (I used diluted black vinegar dumpling sauce )
soy sauce, sugar, toasted sesame oil, to taste

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Fry scallion whites, red pepper flakes, sesame seeds, and Sichuan pepper in oil over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes. Let chili oil cool, set aside. Cook noodles until al dente; drain and rinse cold. Drain. Set aside. Whisk together tahini, vinegar, soy sauce, sesame oil, sugar, and the chili oil (to taste) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

~Jessica

Peanut sesame noodles

Adapted from smitten kitchen and Ming Tsai

For the peanut dressing
creamy peanut butter (I had Dutch PB! Less sweet than the USA)
soy sauce
chopped peeled fresh ginger
1 medium garlic clove, chopped
rice vinegar
toasted sesame oil
honey
Dijon mustard
coarse ground coriander (if you have it, I did not)
canola oil
dried red chili flakes or a splash of your hot sauce or chili paste

Toss with:
500 g  soba noodles (spaghetti will work in a pinch, cooked and rinsed)
4 scallions, thinly sliced
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 seedless cucumber, thinly sliced
firm or extra-firm tofu, cubed (I didn’t have this time)
sesame seeds, toasted
chopped roasted peanuts for garnish (I didn’t have this time)

Mum’s Instructions:
Cook your skinny pasta, then rinse cold. In the meantime, mince 2 cloves of garlic, and soak them in 2 tablespoons of water. Mix your sesame sauce with water  and keeping stirring until it thins out. In another small bowl, mix soy sauce and rice vinegar, sugar. Julienne the cucumber and carrots thin. Toss the noodles in a bowl, then pour in the sesame sauce, then add the rest including your veggies. N.B. The noodles should be chilled before you mix in the sauces. Served cool, it’s the perfect meal for summer dining!

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My mum’s version

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My version

Alas, mum wins!

~Jessica

Chicken, bok choy, and shiitake chow mein

Adapted from Ming Tsai

cornstarch
shaoxing wine
oyster sauce
grated ginger
4 scallion whites, save the greens for garnish
black pepper
sambal oelek, or some red chili paste
250 g skinless chicken meat — I prefer the leg/thigh meat
sesame oil
Canola oil to cook
6 cloves garlic, sliced thin
6 (shiitake) mushrooms, quartered
chicken stock
4 heads baby bok choy, core out, sliced
200 g blanched and refreshed egg lo mein noodles

FYI, Sambal ulek/oelek is a bright red, thin, and sharp tasting raw chili paste. Didn’t have shiitake so used regular brown button mushrooms, and egg ramen instead of the proper chow mein.

~Jessica

Singapore takeout noodles with cucumber

Adapted from Ming Tsai and smitten kitchen

Protein
100 g baby shrimps, without shells, deveined, rinsed and drained
125 g turkey strips
soy sauce
Chinese rice wine
cornstarch
ground white pepper

Aromatics
finely grated ginger, thumb-size
minced garlic (from 1 medium-large clove)
scallions

Vegetables
bean sprouts
1 red bell pepper, julienned
1 onion, julienned
1/2 cucumber, thinly julienned

200 g dried noodles (rice noodles would be ideal)
2 eggs, scrambled

At the end
toasted sesame oil, plus a splash to loosen noodles
Chinese sesame paste & peanut butter & brown sugar & Chili-garlic paste
2 pinches of Madras curry powder
A handful of chopped fresh herbs, e.g. mint and cilantro, to garnish

I used egg ramen noodles, cooked and rinsed cold. Tried substituting a little miso paste instead of sesame to whisk with the peanut butter. Cooked the vegetables except the cucumber, which I added raw at the end. I lacked bean sprouts, scallions, and cilantro, unfortunately!

~Jessica