Chicken noodle bowl ||Recipe

INGREDIENTS

• 2 (5.6-ounce) packages refrigerated Yaki-Soba
• 1 tablespoon cornstarch
• 1/3 cup reduced sodium soy sauce
• 1/4 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
  

PROCEDURES

• In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• In a saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. 
• Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. 
• Reserve 1/4 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. 
• Drain the chicken from the marinade.
• Heat olive oil in a large skillet over medium heat.
• Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
• Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
• Serve immediately, garnished with sesame seeds and green onion

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Asian noodles salad ||recipe

INGREDIENTS

• 8 oz dried linguini, spaghettini, or soba noodles
• 2 cups broccoli florets, cut small
• 1 lg carrot, peeled and thinly sliced
• 3 Tbsp dark sesame oil
• 2 cloves garlic, peeled, stemmed & minced
• 1 Tbsp fresh ginger, minced
• 2 Tbsp soy sauce
• Juice of 1 lime (3 Tbsp)
• 1/8 tsp cayenne
• 1/2 tsp paprika
• 1/2 tsp fresh ground black pepper
• 2 Tbsp. chopped fresh basil or parsley, if you can't get basil
• 3 green scallions, sliced
• 12 cherry tomatoes, halved
• 1/2 cup toasted pine nuts, peanuts, or cashews
  

PROCEDURES

• Cook noodles according to package directions. Drain, rinse in cold water, drain again, and set aside
• Cut the broccoli into small pieces
• Peel the carrot, cut off the ends, cut in half lengthwise, then slice thinly on the diagonal
• Chop broccoli and carrots, and steam in a basket steamer until tender-crisp, drain off water, rinse in cold water, drain and set aside
• Toast nuts in a dry frying pan, and set aside
• Heat 1 Tbsp sesame oil in a frying pan on medium low, add the minced ginger & garlic, sauté until lightly browned
• Add the scallions and tomatoes or red pepper and stir gently a couple of minutes until softened slightly
• Whisk together lime juice, 2 Tbsp sesame oil, soy sauce, salt & pepper, cayenne in a large bowl
• Add the sautéed ginger, garlic, scallions & tomatoes (or pepper)
• Combine with noodles, veggies & basil. Toss until the dressing is absorbed
• Serve at room temperature or chill for 1 - 2 hours
• Garnish with toasted pine nuts, cashews or chopped peanuts

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STIR FRIED BEEF NOODLES

INGREDIENTS

• 8 ounces nanka saimen noodles
• 1⁄2 lb thinly sliced flank steak
• 3 dried mushrooms (softened and thinly sliced)
• 1 carrot (sliced into matchstick size pieces)
• 4 ounces snow peas (sliced in half)
• 1⁄2 cup chicken broth
• 2 green onions (sliced into 2-inch shreds)
• 2 tablespoons soy sauce
• 1⁄2 teaspoon salt
• 8 ounces bean sprouts

MARINADE

• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
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 PROCEDURES 

• Boil noodles in water for about 10 minutes. 
• Rinse, drain and mix in 2 tablespoons oil. Set aside.
• Marinade flank steak in soy sauce and cornstarch for 10 minutes.
• Heat wok. In 2 tablespoons oil stir fry beef until the color has changed. 
• Remove from wok and place in bowl.
• Heat wok. In 2 tablespoons oil, add mushrooms, carrots and snow peas.
• Stir fry briefly until snow peas turn bright green. Remove from wok and place in bowl.
• Heat wok and to 2 tablespoons oil, add green onions. Stir fry 4 seconds, then add broth, soy sauce and salt.
• Stir in cooked noodles, mix for about 3 minutes.
• Add cooked beef and vegetables, blend thoroughly before mixing in bean sprouts.
• Ready to be Served hot.
  

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SINGAPORE NOODLES

Singapore noodles 

PREP TIME: 10 min

COOK TIME: 30min

YIELD: 6

INGREDIENTS 

• 8 ounces dried rice vermicelli, soaked in water until pliable
• 24 small tiger shrimp, heads removed, peeled and deveined
• 3 tablespoons vegetable oil
• 1 small onion, cut into thin wedges
• 1/2 cup fresh shelled green peas, or frozen peas, thawed
• 2 teaspoons Indian curry powder
• 6 ounces Cantonese roast pork or thick slice of ham, diced
• 1 1/2 tablespoons fish sauce
• Kosher salt and freshly ground black pepper
• 6 sprigs cilantro, trimmed
  

PROCEDURES 

• Firstly,we bring a pot of water to boil over high heat to cook noodles,this goes for 10 secs.
• Use a strainer and tongs to pick up the noodles and transfer them to a bowl. 
• In the same water cook the shrimp till its perfectly cooked, about 1 minute, and drain.
• Heat 1 tbsp of the oil in a large skillet over high heat. 
• Stir-fry the onion until golden, 3 to 5 minutes. 
• Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. 
• Toss well, making sure all of the noodles become yellow.
•  Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. 
• Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro and green peas for a presentable look.
  

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