Quick Asian Noodles

5 minutes, 5 ingredients. No stir frying and so damn delicious.

Serves 1-2

Ingredients

• 3 ounces chow mein noodles (or any noodle like spaghetti can work)
• 1 tablespoon soy sauce
• ¼ teaspoon cornstarch
• 1 tablespoon brown sugar
• 2 tablespoons Sriracha
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh cilantro

Directions

1. Cook noodles according to package directions
2. While noodles are cooking, make the sauce - in a small bowl add soy sauce, cornstarch, sugar and Sriracha; mix well and set aside
3. Drain noodles, put back in pot and mix sauce with the noodles
4. Top with green onions and cilantro; serve on plate or eat out of the pot like me

Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

• 4 ounces soba noodles
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon white granulated sugar
• ½ tablespoon Sriracha
• ½ cup carrots, julienned (matchstick size)
• ½ cup sugar snap peas sliced diagonally
• ¼ cup radish sliced thin in half circles
• 1 stalk celery, thinly sliced
• ¼ cup English cucumbers sliced thin in half circles
• 1 tablespoon neutral oil (like avocado)
• 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
• Kosher salt
• Sesame seeds
• Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

• 1 pound ground beef
• Neutral oil, meaning non-flavored like canola, avocado, peanut etc
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, crushed
• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 heaping teaspoon of Asian chili garlic sauce
• 2 tablespoons chopped green onions
• 2 cups cooked rice

DIRECTIONS

1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
4. Add the sauce to the beef mixture, stir and let thicken a little
5. Add 1 tablespoon of green onion to the mixture
6. Spoon the beef mixture over rice and garnish with more green onions.

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

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Chinese Green Beans & Pork

I could swear these are exactly like they made em at the Bamboo Terrace about a 100 years ago.

Serves 2-4

INGREDIENTS

• 1 tablespoon canola oil
• 5 ounces green beans, cut into 2 inch pieces
• 5 ounces ground pork ( or chicken)
• 2 cloves garlic, minced
• Pinch Kosher salt
• 1 teaspoon freshly ground pepper (Szechwan pepper corns if possible)
• 1 tablespoon soy sauce

DIRECTIONS

1. Heat wok or pan on high until almost smoking, then add oil and green beans
2. Stir quickly about 3 minutes, or until crisp tender - remove to a bowl
3. Return wok to heat, add a little more oil and then the pork
4. Stir quickly until almost no longer pink, and add garlic stirring well - season with salt & pepper
5. Add soy sauce, stir through to mix and serve

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Asian dressing

INGREDIENTS

• 1/4 cup olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon minced ginger
• 1 small clove garlic, minced
• Pinch Kosher salt
• A few grinds black pepper

 DIRECTIONS

1. Combine all ingredients and mix really really well in a bowl or in a shaker
2. Use on everything

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SWEET AND SOUR CHICKEN

With almost no ingredients. I'm always here for you. This is awesome, I say, it beats takeout any day!

Serves 4

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon. cornstarch
• 1 tablespoon canola oil
• 1.5 pounds chicken, breasts or thighs sliced into thin strips
• 2 green onions, white & light green parts only, diced fine
• sesame seeds for garnish

DIRECTIONS

1. Combine first 5 ingredients, mix well and set aside
2. Heat wok or pan well, then add oil and then chicken
3. Stir fry until just done, then add about 1/3 the sauce
4. Mix to combine and let bubble away about a minute so it thickens
5. Serve on rice or noodles garnished with green onions and sesame seeds

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asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

• bag french green beans, trim off tough ends
• 2 cups ice
• 2 garlic cloves, finely diced
• 1'' fresh ginger, finely diced 
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• pinch red pepper flakes
• 4 green onions, tops and tails removed, diagonally finely sliced
• 3 tablespoons fresh cilantro, finely chopped
• handfull Frech Fried Onions

DIRECTIONS

1. Blanch in boiling water for 3 minutes, drain
2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
5. garnish with French Fried Onions
    

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GREEN ONION STIR FRY

I love green onions – make this, eat this, love this. I’ve got nothin’ else to say.

Serves 2

INGREDIENTS

• Pack chow mein noodles
• 2 tablespoons canola oil
• 1 cup chopped green onions
•  3 tablespoons fresh ginger finely diced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil

DIRECTIONS

1. boil a large pan water, cook noodles 3 minutes
2. preheat wok to high
3. mix in small bowl, oyster sauce, soy and sesame oil
4. add to wok: oil, green onions and ginger cook 1 to 2 minutes
5. add sauce mix, coat noodles, keep moving, cook 1 minute

SPICY HOISIN RIBS

Simple and easy, just stir frying ribs and mixing them with a sweet & spicy sauce.

Serves 2-3

INGREDIENTS

• ribs (enough for 2-3 peeps)
• 2 tablespoons hoisin sauce
• 1 tablespoon Gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 2 tablespoons canola oil
• pinch Kosher salt
• 1 green onion, chopped  
• 1 teaspoon sesame seeds

DIRECTIONS

1. Pre cook ribs in oven 1.5 hours at 350 degrees, keep warm in foil

2. Preheat wok until smoking

3. Mix hoisin, Gochujang and soy sauce in bowl

4. Add oil to wok, add ribs to color for 1-2 minutes, keep moving

5. Add sauce, coat well, cook for 30 seconds

6. Serve garnished with green onion and sea same seeds

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SPICY NOODLES WITH CRAB

Noodles are an important part of Chinese New Year because they stand for longevity and we made a delicious and spicy version with crab. So does that mean a spicy & crabby new year?

Serves 2

INGREDIENTS

• 2 tablespoons canola oil
• 2 garlic cloves, diced
• 1 tablespoon ginger, finely diced
• 6 green onions (dark green parts removed. 3 finely diced/3 roughly sliced - garnish)
• noodles
• 1 cup chilled cooked crab meat, flaked
• 2 tablespoons chili sauce

Sauce:

• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon corn starch  

DIRECTIONS

1. Prep EVERYTHING first: chop, mix your sauce, get big pot boiling water going, then preheat your wok on high
2. Add noodles to boiling water... while they cook, get cooking in the wok...
3. Add oil to hot wok, add ginger, garlic and crab, chill sauce, cook for 1 minute, then stir in sauce mix - cook 2 minutes to thicken
4. Noodles cook in 4-5 minutes, drain, add to wok ingredients, coat in sauce, cook for 1 more minute. Serve, garnished with chopped spring onions.

HOT AND SOUR SOUP

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 3 cups chicken broth
• 8 ounces firm tofu, cubed into a medium dice
• 4 Shiitake mushrooms, stemmed and thinly sliced
• 1-2 tablespoons chili paste
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons corn starch
• 2 tablespoons water
• 1 egg, beaten

DIRECTIONS

1. In medium saucepan bring chicken broth to a boil
2. Add mushrooms, tofu & chili paste - let boil a couple minutes
3. Stir in soy, vinegar and pepper - mix well
4. In small bowl mix corn starch & water until smooth, and stir into the broth
5. Simmer 5 minutes until broth thickens, then turn off heat
6. While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
7. Serve - Gung Hay Fat Choy!

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Squash Ravioli

What do you get when you pair a Chinese wrapper, a garden vegetable and Italian style cheese? You get this!

Serves 4

INGREDIENTS

• 1 pack frozen wonton wrappers, defrost 4 hours in advance
• 1 cup cooked squash puree (I found this in freezer section, but you can make fresh)
• 1 cup ricotta
• 2oz spinach
• 1/4 cup fresh parmesan cheese, shredded
• 1/8 teaspoon ground cayenne pepper
• 1/8-1/2 teaspoon Kosher salt
• Freshly ground black pepper
• 4 tablespoons butter

DIRECTIONS

1. Boil large pot water, add spinach cook 1 minute then scoop it out – keep water in pan
2. Remove water from spinach using sieve and back of a large spoon, dice finely
3. In large bowl mix ricotta, squash puree, spinach, cayenne, salt and pepper, parmesan – chill in fridge for 30 minutes
4. Lay out the wrappers, place generous teaspoon mixture in middle of each, fold in half, pinch edges to seal (push out the air bubbles)
5. Drop a batch of 8 raviolis, gently into boiling water, fish them out when float on the top – about 2 minutes
6. In medium skillet on low cook butter until nutty brow color, add ravioli to skillet, cook in butter on medium for 1 minute each side, serve!

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Fridge Fried Rice

The quantities here are pretty much up to you. You will not make any mistakes - trust me.

The key is to add what you like - basically just clean out the fridge. If you love mushrooms, add a bunch. If you hate mushrooms, give 'em to the dog and add something else.

Makes about 6 cups

Ingredients

• 1/2 pound bacon, diced
• 2 cups diced vegetables: carrot, celery, peppers, onions, green onions, mushrooms - pretty much anything you have
• 1/2 cup sliced green onions
• 4 cups cooked rice, cold - and cold is the important rice, so preferably day old
• 2 tablespoons soy sauce
• 2 beaten eggs
• 1 teaspoon sesame oil
• Diced green onions for garnish

Directions

1. Heat pan or wok on medium heat and cook bacon until just getting crispy - remove bacon and drain on paper towels but leave a couple tablespoons of grease in the pan
2. Add vegetables and stir fry until just softened, about 5 minutes
3. Add bacon and rice - stir with spatula constantly, breaking up pieces 3-5 minutes until hot
4. Beat eggs in a small bowl and stir in soy & sesame oil
5. Add egg mixture to rice and stir really well to combine and cook the eggs - 2 to 3 minutes
6. Serve topped with green onions.