asian

stir fried singapore noodles with garlic ginger sauce

NOTE: I have moved! My site is now http://inthiskitchen.com . There is a slight name change due to the fact that I couldn’t get my old website name – in this kitchen is the new site which has this post and more. Go there and enjoy!

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

I don’t think I can ever get enough stir fry. It is so easy, economical, and consistently one of my favorite meals. From start to finish these noodles took less than 30 minutes which helps preserve sanity on a late night after a long work day (or after hours of apartment hunting, like I did today).

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

I didn’t find mung bean sprouts in my grocery, so I subbed in celery for that added crunch. I used my old favorite soba noodles because, I repeat, I love them and my boyfriend and I just tend to use them in every noodle dish we make. The sauce on this is super super good and can easily be made vegan. And as usual, I always like to mention that this would also be fantastic with strips of beef, pork, chicken, or with shrimp, so feel free to stir fry them up first and then add them in as well. Versatility for the win!

stir fried singapore noodles with garlic ginger sauce [ inonekitchen.wordpress.com ]

Stir Fried Singapore Noodles with Garlic Ginger Sauce
Adapted from Pinch of Yum
Serves 4

For the Stir Fry:
3.5 ounces soba noodles
1 tablespoon oil
2 bell peppers, thinly sliced
2 shallots or 1/2 white onion, thinly sliced
1 cup mung bean sprouts
1 teaspoon curry powder
1 cup sliced shiitake mushrooms
1 cup frozen peas
sliced scallions for topping

For the Sauce:
1 cup chicken broth (or vegetable broth to make this vegan)
¼ cup soy sauce
3 tablespoons mirin
2 teaspoons minced garlic
1 teaspoon minced ginger (I used a ginger paste)
sriracha or chili garlic sauce to taste

Boil noodles in salted water according to package directions (the soba noodles I buy call for 4 minutes of boiling). Wash and cut all the vegetables. Mix the ingredients for the sauce in a small bowl and set aside.
Heat the oil in a large skillet over high heat. Add the peppers, shallots, and bean sprouts, and curry powder; stir fry for 3-5 minutes. Add the mushrooms and the peas; stir fry for 2 minutes. The vegetables should be bright and tender-crisp.

Add the strained noodles to the pan with the vegetables. Add a little splash of sauce – about 2-3 tablespoons – and stir fry, moving the noodles around in the pan continuously so they don’t stick together in one big lump – they should move freely and easily. After a few minutes of stir frying, remove the pan from heat.

Once off the heat, add the sauce in small increments, tossing/stirring the noodles in between each addition, until the desired “sauciness” level is reached. The goal is for the sauce to thicken slightly when combined with the other ingredients and cling to the noodles instead of soaking into the noodles. Top with scallions and more sauce.

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sesame soba noodles

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After buying sesame noodles from the grocery store on a weekly basis, I thought it was about time to make them at home. It seemed simple, and it absolutely is – cook the noodles, heat up the sauce, and combine. I used soba noodles instead of linguine due to soba’s magical nutritional content, and added carrots for crunch.

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These should keep well for about 7 days and be great as a weekday lunch.

Adapted from Allrecipes

Ingredients:
2 (9.5oz) packages soba noodles
6 cloves garlic, minced
5 tablespoons sugar
6 tablespoons olive or safflower oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
2 teaspoons chili sauce
6 green onions, sliced
1 carrot, cut into matchsticks (optional)
1 tablespoon toasted sesame seeds

1. Boil soba noodles for 3-4 minutes or as long as package indicates. Drain, and transfer to a serving bowl.

2. Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over soba, and toss to coat. Garnish with green onions, carrots, and sesame seeds to serve.

chinese barbecue pork buns (bao)

chinese barbecue pork buns

I was looking through food blogs the other day and my sister was with me. She saw this recipe for Chinese Pork Buns and immediately said, “Hey let’s make those!” I thought it would be too complicated or take too much effort, but after thinking about it for a minute I said, “Ok let’s do it.”

chinese barbecue pork buns

chinese barbecue pork buns

chinese barbecue pork buns

Working together with my sister to cook the buns, it was not difficult at all. We didn’t take the time to actually make the legit Char Siu pork that Jen used, which looks fantastic and I hope to try someday. Instead, we just pan fried the pork and incorporated it into the sauce. Not quite as cool, but still tasty.

chinese barbecue pork buns

chinese barbecue pork buns

chinese barbecue pork buns

These took us 4 hours total to make. We had a makeshift steamer that we made out of two pots and a metal net, and we only could steam 5 buns at a time. Despite all the work, I was SO happy with how these turned out. The buns are exactly what you would find in a Chinese dim sum brunch. I never thought I’d actually be able to make them, but the dough itself is actually very straightforward to make. Only the assembly is the tough part (we had a ton of ugly accident buns that burst open… you are only seeing pictures of the good ones).

chinese barbecue pork buns

chinese barbecue pork buns

chinese barbecue pork buns

chinese barbecue pork buns

When we got near the end of the dough we ran out of pork filling and decided to fill some buns with Nutella. And it was delish. Like a chocolate croissant, only in a steamed bun…

chinese barbecue pork buns

chinese barbecue pork buns

Overall I’m so glad we decided to try it, and even the ugly buns still tasted fantastic.  I’m definitely saving the recipes for the future. Props to my sister for helping me with the cooking, the photos, and the eating.

Chinese Barbecue Pork Buns (Char Siu Bao)

found on: Use Real Butter
*filling from Fine Cooking issue #109
*dough from Chinese Snacks by Huang Su-Huei

filling
1/2 cup low sodium chicken broth
2 tbsps oyster sauce
2 tbsps ketchup
5 tsps granulated sugar
4 tsps cornstarch
1 tbsp dark soy sauce (this is not the same as regular soy sauce)
1/2 tsp kosher salt
pinch white pepper, freshly ground
2 tbsps peanut oil (I used vegetable, oops)
1/2 cup yellow onion, diced (1/4-inch)
1 1/2 cups char siu pork, fine dice (I used just regular cooked diced pork)
1 tbsps Shaoxing Chinese sherry
1 1/2 tsps sesame oil

Whisk the chicken broth, oyster sauce, ketchup, sugar, cornstarch, soy sauce, salt, and pepper together in a medium bowl. Heat the peanut oil over high flame in a wok or heavy-bottomed saucepan. When the oil is hot, add the onion, reduce the heat to medium-low and cook (stirring often) until golden brown – about 6 minutes. Turn the heat to high and add the pork, stir-frying for about 2-3 minutes. Pour the sherry in from the edges of the wok (or drizzle in a circle over the saucepan as I did) and stir together. Reduce the heat to medium and pour the broth mixture into the center of the wok or pan. Stir together until the filling is thickened. This takes only a few minutes. Remove from heat and stir in the sesame oil. Let cool and refrigerate the filling. Filling can be refrigerated for a few days before using. Do not freeze.

dough
1/4 cup sugar
1 3/4 cup warm water (105°F – 115°F)
1 tbsp yeast
6 cups flour
1 tbsp baking powder
2 tbsps shortening

In a medium bowl, dissolve the sugar in warm water and add the yeast. Let the yeast stand for about ten minutes or until it becomes foamy, floating to the top. Sift the flour (I never sift anything) into a large bowl. Add the baking powder, shortening, and the yeast liquid. Mix well. If the dough is dry, add a little water. If the dough is too wet, add more flour. Knead the dough until smooth (took me ten minutes by hand) Place the dough in a large bowl and cover tightly with plastic wrap. Let the dough rise in a warm place for a couple of hours until it has tripled in size.

Do this: cut 24 squares of parchment or wax paper, 2 1/2-inches a side.

Assemble the bao: Knead the risen dough until it is smooth and elastic. Again, if it is too dry, wet your hand(s) and knead it – if it is too wet, add some flour and knead it in. Because I work on a finite area cutting board (i.e. not a long counter), I found it easiest to cut the dough into quarters and make a log from each quarter. Keep the unused dough under plastic or a damp kitchen towel to prevent drying out. Cut each log into 6 equal pieces and flatten each piece with your hand to make a disc. Use your fingers to pinch the outer inch of the disc thinner than the center. Then shape a sort of well in the thicker center of the dough. Spoon a tablespoon (or more, if you can handle it) of the pork filling into the center of the dough. Pleat the edges together, with the intent of gathering the edges to form a sort of bowl from the dough (use your thumb or spoon to push the filling down). If you care about the presentation (hey, some people don’t) then wipe your fingers clean of any filling on a wet cloth before twisting and pinching the pleats together at the top. If there is excess dough, pinch it off. Set the bao on a square of parchment. Repeat for the rest and let them stand for about 10 minutes.

Steaming: Place the buns in a steamer with at least 2 inches between them as they will expand during steaming. You will not be able to fit them all in your steamer unless you have 1) a giant steamer or 2) a million layers – so be patient and don’t cram them together, just steam in two or three batches.

If you have a wok, bring 2 inches of water to a boil and set your steamer over the wok (make sure the steamer doesn’t actually sit in the water – that would be called boiling and we don’t want that!). If you don’t have a wok (I don’t) then this is what I did: I found a stockpot that fits my generic bamboo steamer perfectly. The fit doesn’t have to be perfect, just don’t use such a large pot that the steam escapes. I filled the stockpot with 2 inches of water and then placed a small metal rack (you can find these in random Asian grocery stores) in the center. Bring the water to a boil, place the steamer on the rack.

Steam for 10 minutes. Serve hot. Makes 24.

Storage: Once cooled, you can seal these in an airtight container or ziploc bag and keep in the refrigerator for up to a week. To reheat, either steam them again for a few minutes or do the ghetto method: place the bao in a bowl, cover with a plate, and microwave for a minute or two. You can also freeze the bao in a sealed bag and reheat them by either steaming or nuking (just add more time than if they were refrigerated).

chinese sizzling rice soup

For a while I’d been interested in this recipe for Chinese Chicken Sizzling Rice soup on my favorite food blog ever, Use Real Butter. I was never able to find the sizzling rice, though, and so I gave up on it. But I found the stuff (or thought I did) the other day at a huge Asian market, and got excited to try it.

chinese sizzling rice soup

Little did I know, I don’t think this was actually the right sizzling rice. It at least didn’t work for me. It did not sizzle or even soften in the soup, and I had to throw it back on the burner to get it to soften up.  I had to use up this fried tofu as well – bad idea – it turned out to be too bland in this simple soup.

chinese sizzling rice soup

It sucks it didn’t turn out, and I think next time I definitely need to try it with chicken and the other brand of sizzling rice cakes. I ate it up but I think this fried tofu just needs a much more flavor-packed place to be. (Years ago I had an authentic homemade Chinese light chicken broth soup with some type of fried tofu, though, and it was fantastic. Since then I’ve never been able to recreate it. Go figure. *tear*)

Now I just need a way to use up the rest of my fried tofu and snow peas…

Chicken Sizzling Rice Soup

from: Use Real Butter

2 quarts chicken broth
1/2 lb. chicken breast, sliced against the grain
2 cups snow peas, trimmed and washed
fried rice cakes (1-2 per bowl)
white pepper to taste

Bring broth to boil over high heat. Add chicken and stir to separate the slices. When chicken is nearly cooked, add the snow peas. Remove from heat. Ladle soup into bowls and sprinkle crushed rice cakes over the soup. Season to taste with white pepper.