Tag: noodles
Japchae
Japchae
Japchae is a popular Korean dish using glass noodles, which are made out of sweet potato starch. The noodles are stir fried and tossed with beef, vegetables, and egg in a sweet and salty sauce. All of the ingredients are cooked separately instead of stir frying together.
Ingredients
- 8 oz sweet potato starch noodles
- 1 carrot julienned
- 1/2 medium onion sliced
- 2 green onions chopped
- 4 oz sirloin julienned
- 4 oz oyster mushrooms sliced
- 6 oz spinach
- vegetable oil for frying
Sauce
- 4 tbsp soy sauce
- 3 tbsp sugar
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tsp garlic minced
- 1/4 tsp black pepper
Garnish
- 2 large eggs beaten
Instructions
- Mix together the sauce ingredients. Set aside.
- Bring a pot of water to boil. Add on the noodles. Boil for 8 minutes. You will want these noodles cooked through, not al dente.
- Drain the noodles. Shock in cold water to stop the cooking process. Place in a large bowl and toss with 2 tbsp of the sauce.
- In the same pot, blanch the spinach for 1 minute. Shock in cold water. Squeeze out any excess water and give the spinach a rough chop. Set aside.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Stir fry the noodles for 4 minutes. Return the noodles to the bowl.
- Heat up another tbsp of vegetable oil. Stir fry the carrots for a minute. Add in the onion and green onion. Stir fry for another minute. Place on top of the noodles.
- Heat up another tbsp of oil. Stir fry the mushrooms and beef for 1 minute with 2 tbsp of the sauce. Place on top of the noodles.
- Heat up a tbsp of oil in a small skillet over medium heat. Pour in the eggs. Let firm up for a minute or two, then flip.
- Roll the omelette and cut thin ribbons. Add 2/3 of the egg to the noodles.
- Add the spinach and the rest of the sauce to the bowl. Gently toss all of the ingredients together.
Mie Goreng
Mie Goreng
Mie goreng simply translates to “fried noodles.” The protein and vegetables are completely interchangeable. The noodles, eggs, sauce, tomatoes and green onions are not. The most important thing to do in this recipe is to prep all of the ingredients before starting the stir fry. You won’t have time to do it as you go since the fried noodles only take 10 minutes to prepare.
Ingredients
- vegetable oil
- 5 garlic cloves sliced
- 1 large shallot diced
- 3 Thai chilies finely chopped
- 1 lb sirloin tip thinly sliced into strips
- 1 cup carrots julienned
- 1 cup cabbage chopped
- 1 bunch kale chopped
- 2 large eggs beaten
- 1 lb Chinese egg noodles
- 1 large tomato cut in half; thinly sliced
- 3 green onions chopped
Sauce
- 2 tbsp kecap manis
- 1 1/2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sambal oelek
- 1/2 tbsp sesame oil
Instructions
- For a recipe as such, prep all of the ingredients before you start the stir fry. Chop your veggies. Cook your noodles. Beat the eggs. Marinate the beef in a little soy sauce. Mix all of the mie goreng sauce ingredients together.
- Heat up 2 tbsp of vegetable oil in a large sauté pan or wok over medium high heat. Sear the beef for 1 minute per side. Remove from the pan.
- Add 2 more tbsp of vegetable oil. Sauté the sha, garlic, and chilies for 1 minute.
- Add in the carrots, cabbage, kale, and 1 tbsp of the sauce. Sauté for 2 minutes.
- Move the veggies to one side of the pan. Pour in the beaten eggs on the other side. Let set for 30 seconds.
- Fold the veggies over the top off the eggs and scramble.
- Add in the noodles, beef, and the sauce.
- Coat the noodles in the sauce and fry for 2 minutes.
- Turn off the heat. Stir in the tomatoes and green onions.
Chinese Gravy Noodles
Chinese Gravy Noodles
Da lu mian, also known as Chinese gravy noodles, is northern Chinese comfort food that is unfamiliar to most people outside of China. The gravy sauce is tomato based, using dried ingredients such as lily flowers, shiitake, and wood ear mushrooms to add an unami flavor. The original recipe had little pork and no shrimp, since the concept was to use the cheapest ingredients that you had in your pantry. This version is a little more suped-up and luxurious with the copious amounts of protein. You can also make this dish vegan by omitting the pork and shrimp. Lastly, the gravy is served over shanxi noodles, which is the Chinese equivalent of fettuccine.
Ingredients
- 1 1/2 lbs shanxi flat noodles prepared according to package directions
- 1 cup dried lily flower
- 1/2 cup dried wood ear mushrooms
- 10 dried shiitake mushrooms
- 1 lb shrimp peeled and deveined
- 1 lb pork sirloin thinly sliced
- 2 tbsp shaoxing cooking wine
- 1 tbsp cornstarch
- 1 tsp salt
Gravy
- 2 tbsp vegetable oil
- 28 oz canned diced tomatoes
- 4 green onions chopped
- 1 tbsp ginger minced
- 4 cups chicken stock
- 2 tbsp light soy sauce
- 1 tsp salt
- 2 tbsp oyster sauce
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tbsp sesame oil
Instructions
- Rehydrate the mushrooms and lily flowers in hot water for 60 minutes. Save 2 cups of the water from the lily flowers. Drain the water from the mushrooms and slice.
- Marinate the shrimp and the sliced pork in the cooking wine, cornstarch, and salt for 30 minutes.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté the mushrooms and lily flowers for 1 minute.
- Add in the ginger and green onions. Sauté for 1 minute.
- Add in the canned tomato. Sauté for 1 minute,
- Pour in the chicken stock, lily flower water, soy sauce, oyster sauce, and salt. Bring to a boil. Reduce the heat to medium low and simmer for 15 minutes.
- Add the shrimp and pork. Cook for 2 minutes.
- Make a slurry with the cornstarch and water. Whisk the slurry into the gravy to thicken. Drizzle the sesame oil over the gravy.
