Tag: chinese broccoli
Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…
- 3 tablespoons tamari
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 pound skirt steak, sliced against the grain into thin slices
- 2 tablespoons corn starch
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil plus more
- 1 orange or red pepper, sliced
- 1 medium yellow onion, sliced
- 1 bunch Chinese broccoli, chopped
- 1 pound yaki soba fresh noodles, cooked according to package directions
Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.
Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.
Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.
This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…
- 1 to 2 pounds pork neck bones
- Preheat oven to 400 degrees F, preferably on convection heat.
- 2 teaspoons instant dashi granules
- 1 tablespoon tamari
- 4 tablespoons red miso paste
Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.
- 4 eggs
Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.
- 1 bunch Chinese Broccoli, stems chopped off and chopped
- 2 tablespoons extra light olive oil
- 3 cloves garlic, chopped fine
Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.
- Dried ramen noodles, enough for 4 people, cooked according to package directions.
- 4 green onions, chopped
- ½ cup cilantro, chopped
- 1 bunch enoki mushrooms, end cut off
- Nori strips (dried seaweed)
Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 8 allspice berries
Toast the spices in a dry cast iron pan on medium heat until fragrant and grind in a spice mill. Keep aside.
- 1 pound rice noodles, cooked according to package directions. Drizzle a bit of oil, mix well and keep aside.
- 2 tablespoons coconut oil
- 1 large yellow onion, sliced
- 2 tablespoons lemongrass, chopped finely
- 3 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- Juice and zest of one large lime
- 2 teaspoons fish sauce
- 1 14 ounces can of coconut milk
- 1 pound medium shrimp, peeled and deveined
- 1 bunch Chinese broccoli, chopped
- 3 green onion, chopped
- ¼ cup fresh mint, chopped
- 1/3 cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
Heat a wok like pan with the coconut oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the lemongrass, garlic and ginger and cook for another 4 minutes. Add the spice mix, turmeric, cayenne pepper, juice and zest of lime, salt, fish sauce and coconut milk. Bring to a boil and simmer for 3 to 4 minutes. Add the Chinese broccoli and shrimp and cook for 3 to 4 minutes. Check for seasonings and add the green onion, mint, cilantro and basil.
Dip the noodles briefly in hot water, drain and add some to each serving bowl. Top with the shrimp curry and serve warm.
This was yummy, yummy! We just got a new Asian store near our house and I am super excited to be able to buy all the yummy veggies like Chinese broccoli and fresh noodles, etc any time I want….
- 16 ounces rice noodles (any variety will do. I was able to find the actual wide rice noodles), cooked according to package directions. Drain well and drizzle with some oil to prevent sticking together. Be careful not to over cook.
- 2 tablespoons sweet dark soy sauce (if you don’t have dark soy sauce, just add extra regular soy sauce with a bit of sugar)
- 2 tablespoons oyster sauce (eliminate if vegetarian)
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sugar
- 2 tablespoons water
Mix together and keep aside.
- 2 to 3 chicken thighs (partly frozen so they can be sliced thin), sliced thin
- 1 tablespoon soy sauce
Marinate chicken in soy sauce for 2 to 3 hours.
- 2 tablespoons peanut oil
- 3 garlic cloves, chopped
- 1 bunch Chinese broccoli, leaves separated and chopped/stems chopped separately
- 10 ounces Cremini mushrooms, sliced
- 2 eggs, beaten
- 3 green onions, chopped
- ½ cup cilantro, chopped
Heat a wok like pan with the peanut oil. Add the Chinese broccoli stalks and garlic. Saute on a high heat for 2 to 3 minutes. Add the chicken and sauté on high heat for another 2 to 3 minutes. Add the mushrooms and repeat the process. Add the noodles and the sauce. Mix well and make room in the middle of the pan and add the eggs. Stir well as the egg cooks and coats all the noodles. Check for seasonings and add the green onions and cilantro. Serve warm.
I served this dish with the lo mein. I love, love Chinese broccoli. I try to get it any time I see it. Unfortunately I don’t find it very often at Whole Foods. Since I was in the Asian market, I promptly bought some. I used the dark soy sauce to marinate the meat and cooked it with the delicious greens. Next time you want to make delicious Chinese food- try this one… read more …
This was a great discovery and a huge success in my house. A friend told me about tofu noodles she bought at the Asian store. I found them in Whole Foods with the other tofu products. It is tofu shaped as noodles in a liquid- similar to the liquid in a tofu package.
I brought them home; drained them; rinsed and cooked them in the microwave for a minute. They were then ready to be used like regular cooked noodles. I also had a big bunch of Chinese broccoli- one of our favorite vegetables to eat. It reminds me of broccoli raab- which is my favorite thing to eat.
I simply sauteed the Chinese broccoli with garlic and oyster sauce. I then added the noodles and some salt- and that was it. It was the quickest dish- almost comparable to the fish I made with it. Both the dishes were super easy and quick to make.
My daughter devoured the noodles and wanted more. I wish I had made two packages instead of one… she would have eaten the whole package if I had let her. It is definitely going to be a staple in my house…
Try these noodles- they are healthy and delicious….
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I served these noodles with the sweet and sour fish dish I posted last week. Since the fish didn’t have any veggies, I decided to pack the noodles with mushrooms and Chinese broccoli. Unfortunately Chinese broccoli is not available in all supermarkets, so, one can substitute baby spinach for it. I like to visit an Asian store in a neighboring town once a month. I love going through the aisles, not recognizing most of the ingredients. I love buying lots of bottles; dried noodles and fresh vegetables. A must purchase is the Chinese broccoli. I love the sweet, earthy and almost bitter taste of these delicious greens.
I love all kinds of noodles- especially the Chinese egg noodles. I used fresh ginger, green onions as aromatics. I also used flavorful sesame oil to give the dish great taste.
All in all- the dish is self sufficient and great as an entree but it is fabulous with the chili fish…
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