Tag Archives: noodles

cod teriyaki w/ ginger scallion noodles


{Image from Pick Yin}

Here’s another great noodles recipe for you this week {from Life is Great}.

Instead of re-posting the steps on my blog (like before), I’ve decided to let you check out the original recipe {and view more photos of this dish} for yourself.

Be prepared to drool. :-)

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green tea soba w/ wild mushrooms

So you might have noticed my tiny obsession with soba noodles. It’s okay, right? Soba is so healthy + delicious…how can I not be? Well, since I’ve been wanting to try green tea soba noodles, I found this simple {another 5 easy steps!} recipe.

Green Tea Soba Noodles w/ Wild Mushrooms

1-7 oz pack of green tea soba noodles (cha soba)
1 small bunch of chives, chopped
4 oz mixed wild mushrooms, sliced
1 shallot, finely chopped
¼ cup fresh lemon juice
2 tbsp soy sauce
1 tsp garlic, grated
1 tsp sriracha
½ tsp sea salt

1. Cook the noodles in boiling salted water, drain and run under cold water, then set aside.

2. In a small bowl, mix a little bit of extra virgin olive oil, lemon juice, soy, garlic, sriracha and salt, then set aside.

3. Heat a large pan or wok to medium heat, then add a bit of oil and shallots and cook for 1 minute.

4. Increase the heat to high, add the mushrooms and cook for 2-3 minutes or until browned and tender.

5. Add the noodles and vinaigrette, remove from the heat, toss to combine and top with the chives.

Serve warm or at room temperature. Enjoy!

{Image and recipe from Snails View}

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udon noodle soup

Happy Friday!

If you live in Seattle (or somewhere else in the world) and the weather is still soooo cold in Spring–especially in the morning, here’s a hot and comforting noodle soup recipe for you to try this weekend (serves 1):

Udon Noodle Soup w/ Shrimp & Mushrooms

a few shiitake mushrooms
a few bunashimeji mushrooms
3-5 pieces of raw shrimp, peeled
2 nappa (the leaves)
1/4 onion, sliced
cilantro, chopped
green onion, sliced
a few sprigs of shingiku (garland chrysanthemum)
1 pack of udon noodles
dashi (one 4 grams package of dashi flavors 4 cups of water for stock)
4 cups of water
1 egg, beaten (optional)
ichimi pepper flakes

1. To make the stock, add about 1 tablespoon shoyu (adds saltiness) and mirin (adds sweetness) to the water.

Note: adjust the seasoning when you’re almost done, because the vegetables will add a lot to your stock. If you like the soup stronger, use a little less water. Or a little more dashi.

2. Add the mushrooms, onions, noodles, nappa and then the shrimps to the stock.

3. When the noodles boil, you can add a beaten egg. Let the egg sit in the pot for 20 to 30 seconds before giving it a light stir.

4. Add your quick cooking greens and stir gently.

5. Taste and adjust the seasoning, then turn off the heat.

***If you want miso flavoring or a miso broth, add the miso after turning off the heat.

Miso: mix about a tablespoon of miso with a little water to make it easier to mix into the broth.

Serve in a bowl and sprinkle some ichimi pepper. Enjoy!

{Image and recipe from FOODjimoto}

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scallion & ginger noodles

Happy Friday, everyone.

If you don’t know already…I’m not much of a cook. So I ALWAYS shy away from complicated recipes/dishes with a lot of ingredients. Maybe once I move back in with my mom, she can teach me her amazing cooking skills.

If you’re looking for something to make this weekend, try this really simple recipe in 5 easy steps:

Scallion & Ginger Noodles

15 oz dried yellow noodles (cooked from package instructions)
2 tbsp ginger, finely chopped
2 cloves garlic, finely chopped
1 bunch scallions, thinly sliced
3 tbsp soy sauce
½ tsp sea salt
6–8 tbsp peanut oil

1. Heat the oil in a large pan or wok until smoking and remove from the heat.
2. Add in the ginger, garlic and scallions.
3. Give the mixture a quick stir and toss in the noodles.
4. Season the noodles with soy sauce and sea salt.
5. Serve warm (with your choice of toppings–in this case, a sunny-side up egg).*

*Serves 4

{Image and recipe from Angie of seasaltwithfood}

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By the way, today is the last day to make your purchase in my shop and have 30% of the sales go towards AmeriCares to help the Japanese earthquake and tsunami victims!

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parsley & pesto soba noodles

Parsley & Pesto Soba Noodles

12 oz dried soba noodles
¾ cup italian parsley, roughly chopped
2 tbsp pine nuts, toasted (optional)
2 cloves garlic
1 tbsp fresh lemon juice
½ tbsp sesame oil
1 ½ tbsp soy sauce
3 tbsp grape seed oil, or other neutral tasting oil

Heat a large pot of water to a boil. Add soba noodles, stir as they soften, and bring water back up to a simmer (not a boil). Simmer for 6-7 minutes or according to package directions. Noodles should still have a slight firmness, and not be mushy. Strain soba and rinse well using the correct water temperature. If serving warm, rinse under hot water, if serving soba at room temperature, rinse under cold water.

While soba cooks, make parsley sauce. Combine parsley, pine nuts, garlic, lemon juice, sesame oil, soy sauce, and grape seed oil in a food processor and blend ingredients together until smooth. Toss noodles with sauce and serve.*

*Serves approx. 4

NOTE: The sauce would also be great for dressing chicken, fish, or on salads. If you have raw pine nuts, to toast, heat a dry pan over medium heat, add pine nuts and toast until golden, shaking the pan frequently to help pine nuts toast evenly. Can be served at warm or at room temperature, depending on your preference. If serving warm, make sauce first.

{Image and recipe from Todd and Diane of White On Rice Couple}

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And please don’t forget to continue praying for Japan!

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rice noodle rolls w/ pork & mushrooms

If you like exploring new {noodles} recipes, try making this Vietnamese homemade rice noodle rolls. I’ve never made them because my aunt just makes them for us instead. =) And they’re so good! You can also substitute the pork filling with (minced) shrimp or other types of meat/mushrooms. My aunt usually makes the rolls with fried shallots topped with Vietnamese ham called cha lua, along with fresh herbs. Very simple, but very tasty.

This recipe comes from Luke Nguyen, an acclaimed Vietnamese-Australian chef and owner of Red Lantern in Sydney. I enjoy watching his cooking show, Luke Nguyen’s Vietnam, where he travels across the country to explore and cook local Vietnamese cuisine. He is also the co-founder of Little Lantern Foundation, a non-proft organization that helps disadvantaged and under-educated youths in central Vietnam improve their lives through vocational training programs in the restaurant, hospitality and tourism industry.

Rice Noodle Rolls Filled w/ Pork & Wood Ear Mushrooms

4 dried wood ear mushrooms
1 tsp fish sauce
1/2 lb rice flour
1/4 tapioca flour
1/2 tsp salt
1/2 cup vegetable oil
4 cloves garlic, minced
4 red asian shallots, diced
1/2 lb minced pork
1/2 tsp sugar
1 lb pork terrine, finely sliced
2 lebanese (short) cucumbers, sliced into batons
1 bunch fresh vietnamese mint, leaves plucked
1 bunch fresh mint, leaves plucked
1/2 lb mung bean sprouts
2 tbsp fried red asian shallots
1 cup fish sauce
2 bird’s eye chili, sliced

Put the mushrooms in a bowl, cover with water and soak for 20 minutes, then drain and slice thinly.

To make the batter, combine rice flour, tapioca flour and salt with 2 1/2 cup of cold water. Whisk until the flour dissolves and forms a smooth batter.

Heat a nonstick frying pan over medium heat, then add 2 tbsp oil. Fry the garlic and shallots until fragrant, then add the pork, mushrooms, fish sauce, sugar, and pinch of salt and pepper. Stir-fry for 4 minutes, then transfer to a bowl and set aside.

Brush a round tray with oil and place beside the stove. Heat a large nonstick frying pan over medium heat, and add enough oil to coat the base of the pan. Pour a small ladle-size (2 to 3 tbsp) batter into the pan, turning the pan in a circular motion to cover the base with a thin layer of batter. Cover the pan with a lid and cook for 30 seconds.

Remove the lid and slide the thin noodle sheet onto your oiled tray. Scoop 1 tbsp pork mixture onto the noodle sheet, fold 2 sides in, then fold over to form a roll. Transfer to a plate. Repeat this process using the remaining batter and pork mixture, adding oil to the pan as necessary.

Top the rolls with pork terrine, fresh herbs, bean sprouts, fried shallots, and cucumber. Dress with fish sauce and serve with sliced chili.

{Image and recipe from Cooking Channel: Luke Nguyen}

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