Tag: noodles
Peev Choj
Peev Choj
Peev choj, pronounced “peng chaw”, is the Hmong equivalent of the famed Korean noodle dish japchae. This dish uses sweet potato noodles, also known as glass noodles. The noodles are stir fried with pork, bamboo shoots, carrots, and mushrooms and tossed with a savory soy/oyster/fish sauce.
Ingredients
Sauce
- 1/3 cup light soy sauce
- 1/3 cup oyster sauce
- 1/4 cup fish sauce
- 1/2 tsp black pepper
Stir Fry
- 1 lb ground pork
- 1 medium carrot julienned
- 4 oz oyster mushrooms sliced
- 1 cup red cabbage or bamboo shoots; chopped
- 4 green onions chopped
- 14 oz dried sweet potato noodles
- 1/2 bunch cilantro chopped
Instructions
- Mix the sauce ingredients together. Set aside.
- Bring a pot of water to boil. Cook the sweet potato noodles according to package directions. Drain and rinse under cold water. Set aside.
- In a large wok or sauté pan, brown the pork over medium high heat for 6 minutes.
- Add in the cabbage and mushrooms. Cook for 5 minutes.
- Add in the noodles and carrots.
- Pour in the sauce. Cook for 2 minutes.
- Turn off the heat. Stir in the green onions and cilantro.
Pasticho Venezolano
Pasticho Venezolano
With Italy being a huge influence on their cuisine, pasticho is the Venezuelan version of lasagne. The use of soy sauce and worchestershire sauce is commonly used in Venezuelan cooking, giving the red sauce in the pasticho a unique flavor. This pasticho requires a lot of prep work, patience, and the willingness to do more dishes than you’d want. But this Venezuelan lasagne is unbelievably tasty. Instead of eating the whole pan yourself, portion out any leftovers and freeze down on a baking sheet. Place each portion in a vacuum sealed bag and vacuum seal. Place in the freezer until ready for use.
Ingredients
- 1 lb lasagne noodles prepared according to package directions
- 2 cups mozzarella cheese shredded
- 1/2 cups parmesan cheese
Red Sauce
- 2 tbsp olive oil
- 1 medium onion diced
- 5 garlic cloves minced
- 1 lb ground beef
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 5 roma tomatoes diced
- 1 can tomato paste 6oz
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp sugar
- 1/2 cup red wine
White Sauce
- 1/2 cup butter
- 1/2 cup flour
- 4 1/2 cups whole milk
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp nutmeg
- 1/2 cup parmesan cheese
Instructions
- Prepare lasagne noodles according to package directions. Drain and rinse under cold water. Set aside.
Red Sauce
- Heat up oil in a sauté pan over medium high heat. Sauté the onions and garlic for 5 minutes.
- Add in the ground beef. Brown for 6 minutes. Season with soy sauce and Worcestershire sauce.
- Stir in the tomato paste. Cook for a minute.
- Add in the tomatoes and sugar. Cook down for 5 minutes. Season with the dried basil and oregano.
- Pour in the red wine. Simmer over medium heat for 30 minutes. Season with salt and pepper to taste. Set aside.
White Sauce
- Whisk butter and flour together in a pot over medium heat. Cook for 2 minutes.
- Pour in the milk. Whisk out the lumps.
- Whisk in the parmesan, salt, white pepper, and nutmeg. Cook for 4-5 minutes until the cream sauce thickens.
Pasticho Assembly
- Preheat the oven to 350 degrees. Ladle a large scoop of white sauce to the bottom of a 9”x13” glass baking dish.
- Place a layer of noodles on the bottom.
- Ladle 1/3 of the red sauce over the noodles.
- Place another layer of noodles over the red sauce. Ladle another scoop of white sauce over the noodles. Top with 1/2 cup of mozzarella and a dusting of parmesan.
- Repeat the previous 3 steps 2 more times. Top the pasticho with the remaining white sauce, mozzarella, and parmesan.
- Cover with foil. Bake for 30 minutes. Remove the foil and place under the broiler for 3-4 minutes until the cheese is bubbly and golden brown. Let rest for 15 minutes before serving.
Fish Ball Mee Pok Noodles
Fish Ball Mee Pok Noodles
Mee pok are flat egg noodles that are tossed in a sweet and salty sauce and topped with a plethora of ingredients. This particular recipe has fish balls, fish cakes, and ground pork; which is a popular combo sold in Singapore food stalls.
Servings: 2
Equipment
- small mesh strainer
Ingredients
- 2 bundles egg noodles (mee pok)
- 6 fish balls
- 6 slices fish cake
- 1 cup bean sprouts
- green lettuce leaves
Stock
- 6 cups chicken stock
- 1/2 cup dried anchovies
- 1 tsp sugar
- 1 tsp salt
Ground Pork
- 6 oz ground pork
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
Noodle Sauce
- 2 tsp soy sauce
- 2 tsp sesame oil
- 2 tsp fish sauce
- 2 tsp chili paste
- 2 tsp black vinegar
- 4 tbsp anchovy stock
Garnish
- green onions chopped
Instructions
- Bring a pot of chicken stock to boil. Add in the dried anchovies. Reduce the heat to medium low and simmer for 30 minutes.
- Strain the stock. Stir in the sugar and salt.
- Add in the fish balls and fish cakes. Simmer on low to keep warm.
Noodles and Sprouts
- Bring a pot of water to boil. Blanch the bean sprouts for 10 seconds. Run unde cold water to cool. Set aside.
- Using a small strainer, drop the noodles into the boiling water. Stir the noodles with chop sticks in strainer while they are boiling. Boil for 2-3 minutes until cooked through. Drain and run under cold water to stop the cooking process.
- Mix together the noodle sauce ingredients.
- Toss the noodles in the sauce.
Ground Pork
- Mix together the ground pork ingredients.
- Scoop a ladle of the anchovy stock over the ground pork. Let sit for 5 minutes.
- Scoop out the fish balls and fish cakes from the stock. Bring to a boil. Place the ground pork in the small strainer and drop into the boiling stock. Cook for 1-2 minutes until the pork is no longer pink.
Assembly
