Honey Ginger Noodles

I know I haven’t posted in a month or so, but I’ve been super busy with life. So while I was taking a break from life and going out for dinner I came across something called “Soy Sauce Noodles”. I was intrigued and when I tasted it…YUM!! Wanting to remake it though was a whole other story. Some of the ingredients were a bit hard to come by in my small town. So I improvised instead and “MacGyvered” my own version of the recipe that is so much simpler and cheaper to make.

Here are the ingredients needed for this recipe:

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  • 2 Tbsp. soy sauce
  • 1/4 cup mirin
  • 1/2 tsp. sesame oil
  • 1/2 tsp. red pepper flakes (preferably Korean, but I didn’t have any, if you have ground use only 1/4 tsp I didn’t and it was way to spicy.)
  • 1/2 tsp. sesame seeds (I didn’t have any)
  • 1 Tbsp. minced garlic (3 cloves)
  • 1/2 Tbsp. honey
  • 1/2 Tbsp. fresh ginger, finely minced
  • 1 (6oz.) pkg. chow mein noodles
  • 2 stalks of green onion, chopped (save 1/4 for garnish)
  • 1 Tbsp. red vinegar (optional)

Step 1: In a medium bowl, combine the soy sauce, mirin, sesame oil, red pepper flakes, sesame seeds, minced garlic, and honey. Taste to adjust.

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Step 2: In a medium pot of boiling water, blanch the chow mein noodles for 30-40 seconds.

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Step 3: Drain the noodles well and set aside. (Make sure you do this or else the noodles will stick to the pan)

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Step 4: In a large pan, heat up some oil over high heat. (Canola or vegetable oil)

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Step 5: Add the drained chow mein noodles and ginger into the pan. (I didn’t drain the noodles enough so they stuck to the pan)

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Step 6: Stir-fry for a 3-4 minutes.

Step 7: Add in the green onion and cook for 30 seconds.

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Step 8: Add in the sauce mixture and continue to stir-fry for 1-2 minutes. (The sauce will help loosen the stuck noodles)

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Step 9: Serve immediately with a quick garnish of the leftover green onion.

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Stir-Fried Gochujang

Finding myself surrounded with containers of Gochujang, is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt, and not really sure what to do with it all. I was tired of making bibimbap, a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste). A raw or fried egg and sliced meat (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. So I figured I could make the gochujang into a stir fry.

Here are the ingredients needed for this recipe:

  • 2/3 cup Gochugang
  • 1 tsp. honey
  • 1 cup ground pork or beef
  • 1 tsp. sesame oil
  • 3 Tbsp. water

Sauce

  • 1/2 tsp. soy sauce
  • 1 tsp. mirin
  • 1 garlic clove, minced
  • 1 tsp. fresh ginger, minced
  • ground black pepper

Step 1: In a small bowl, combine the ingredients for the sauce; set aside.

Step 2: Rinse the ground meat in cold water.

Step 3: Add the ground meat to the sauce and allow it to marinate for 5 minutes.

Step 4: In a large pan, add the sesame oil over medium heat.

Step 5: Add in the meat and stir well until no more pink is showing.

Step 6: Add in the rest of the ingredients and stir well.

Step 7: Cook for 3 minutes and remove from heat.

Step 8: Serve hot over rice and topped with vegetables. (I found it a bit salty to me, so next time I’m going to add some sugar)

Beef with Mushrooms

I have been tasked to make dinner for my mom tonight. I have been racking my brain for some sort of recipe that my mom would like to eat. She shot down pasta dishes, cream sauces, and any American-style of food. The only thing she told me was to use the mushrooms in the refrigerator. So I figured out a stir fry beef dish to go with it.

Here are the ingredients needed for this recipe:

  • 1-1/2 lb. flank steak, thinly sliced strips ( I will be using 1/4 lb)
  • 4 garlic cloves, minced
  • 1 tsp. fresh ginger, minced
  • 4 Tbsp. oyster sauce
  • 4 Tbsp. soy sauce
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 4 tsp. cornstarch
  • 1 cup water
  • 2 Tbsp. sake (optional)
  • 2 Tbsp. vegetable oil
  • 1 cup fresh mushrooms, thinly sliced (I will be using 5 cups)
  • 1/2 onion, thinly sliced

Step 1: In a medium bowl combine the garlic, ginger, oyster sauce, soy sauce, sugar, salt, pepper, water, sake, and cornstarch. Mix well.

Step 2: Add flank steak and marinade for at least 30 minutes.

Step 3: Heat a large saucepan or wok over medium high heat.

Step 4: Add oil.

Step 5: Remove steak slices from the marinade with a slotted spoon or tongs, reserve the marinade, and place into the pan and stir fry until the steak is fully cooked, about 2-3 minutes.

Step 6: Remove from the pan; set aside.

Step 7: Add a little more oil to the pan if necessary and add mushrooms and onion.

Step 8: Stir fry for 3-4 minutes.

Step 9: Add the marinade liquid to the pan and bring to a boil.

Step 10: Reduce heat and simmer for 30 seconds.

Step 11: Return steak to the pan and simmer until heated through.

myTaste.com