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Tag: noodles

Udon Noodles with Sausage and Shrimp

June 10, 2019
  • 1 pound udon noodles, prepared according to package directions
  • 2 tablespoons peanut oil
  • 3 sausage links, casings off and crumbled (I used Korean style sausages)
  • 1 large onion, sliced
  • 3 garlic cloves, sliced
  • 2 cups broccoli florets
  • ½ pound shrimp, deveined and cleaned
  • Salt

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon Worcestershire sauce
  • ½ cup chicken broth
  • 2 teaspoons corn starch

Mix all the ingredients for the sauce and keep aside.

Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.

 

Steak Mushroom Broccoli Lo Mein

October 8, 2018

  • 8 ounces lo mein noodles, cooked according to package instructions, rinse with water and drizzle a teaspoon of oil to avoid clumping
  • 4 garlic cloves, minced
  • ¼ soy sauce
  • 3 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 4 tablespoons peanut oil
  • 4 ounces steak, filet mignon, cut thinly
  • 1 inch fresh ginger, sliced thin
  • 4 cups fresh broccoli, cut into florets
  • ¼ cup chicken broth
  • 2 cups Cremini mushrooms, cut into quarters
  • 2 carrots, shredded
  • Salt
  • 3 scallions, thinly sliced
  • 2 teaspoons sesame oil
  • Juice of one lime

Stir together the garlic, soy sauce, honey and red pepper flakes. Heat a tablespoon of peanut oil in a wok like pan till scorching hot. Add the steak and ginger. Saute on high heat for about two minutes, sprinkle with salt and transfer to a plate.

Add 2 tablespoons peanut oil into the same wok, add the mushrooms and sauté on high for 3 to 4 minutes, till the mushrooms are golden brown. Transfer to the same plate.

Add the remaining tablespoon oil to the wok and add the broccoli florets. Cook on high for 2 minutes and add chicken broth to steam the broccoli. Cook for 2 minutes, add the carrots, steak, mushroom and soy sauce mixture. Bring to a boil and add the noodles and toss well. Check for seasoning and add salt accordingly. Add the sesame oil, scallions and lime juice. Toss to coat and serve warm.

Spicy Bok Choy and Pork Noodles

June 4, 2018

This recipe is also taken from NY Times cooking section…

  • 4 to 5 baby bok choy heads, trimmed with the dark green tops and white stems separated. The white stems should be chopped and the greens sliced in half.
  • 2 inch piece of ginger, grated
  • 16 ounces rice noodles (I used rice udon noodles), prepared according to package directions
  • 3 tablespoons peanut oil
  • 1 pound good quality ground pork
  • 5 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, grated
  • 1 jalapeno, seeded and thinly sliced
  • Salt
  • ½ cup torn cilantro

Heat a wok like pan on high with 2 tablespoons oil. Add pork and cook, breaking up with a fork or back of a wooden spoon until golden and cooked through, about 8 to 10 minutes. Add 1 teaspoon salt and 1½ tablespoons soy sauce and ½ tablespoon rice vinegar. Transfer to a bowl using a slotted spoon.

Add the remaining oil to the same pan and add the onion, ginger, garlic and chili. Cook until fragrant on medium heat for about a minute. Add the bok choy stems and a pinch of salt. Cook for 2 to 3 minutes and add the pork back to the pan. Toss the noodles, remaining soy sauce and vinegar. Cook till heated through. Check for seasonings. Garnish with cilantro and serve warm.

Asian Style Coconut Chicken Curry with Noodles

March 11, 2018

I am obsessed with noodles and noodle bowls.. so I am always looking for different flavors and cuisines that can lend themselves to delicious bowls of yummy noodles. This is a great example:

2 tablespoons peanut oil
1 pound chicken thighs with bone, skin off
Salt
1 teaspoon ground cumin
1 teaspoon ground coriander
4 green onions
4 garlic cloves
1 inch fresh ginger, peeled
½ cup chicken broth
1 large onion, sliced
10 to 12 curry leaves, chopped
3 ½ cups chicken broth
1 13.5 ounces can coconut milk
1 tablespoon fish sauce
Juice of one large lime
1 teaspoon honey
12 ounces any kind of noodles, cooked according to directions
10 ounces baby spinach, chopped

Heat a large saucepan with the peanut oil. Sprinkle the chicken pieces with 1 teaspoon salt, cumin and coriander. Brown the chicken on both sides on medium heat for 5 minutes each. Take the chicken out and add the sliced onion and curry leaves. Saute for 5 to 6 minutes on medium heat. In the meantime, transfer the green onions, garlic, ginger and ½ cup chicken broth to a blender. Blend well and add to the pan. Add the chicken broth and the browned chicken. Bring to a boil and simmer on a low heat, covered with a lid for 20 minutes. Take the chicken pieces out and let cool. Shred the meat off the bones and keep aside. In the meantime, add the coconut milk, fish sauce, lime juice and honey. Simmer on medium heat for 10 minutes, check for seasonings. Add the shredded chicken and cooked noodles. Bring to a boil and check for seasonings again. Simmer for about 5 minutes. Serve with a wedge of lime.

Korean Style Noodles with Sausage and Bok Choy

March 6, 2018

We love, love noodles in our house- so I am always experimenting with different flavors. This one is with some Korean flavorings- especially the gochujang paste which is a Korean chili paste. It is delicious and can be used for marinades as well. This dish was yummy!!

  • 12 ounces any style noodles, cooked according to package directions, keep aside
  • 2 tablespoons peanut oil
  • 4 to 5 sausage links, casings removed and crumbled, I used Asian style pork sausages
  • 2 cups Cremini and Shitake mushrooms, sliced
  • 4 to 5 baby bok choy, chopped, with the whites and greens separated

Gochujang Sauce

  • 2 tablespoons gochujang paste (Korean spicy paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 2 tablespoons water
  • 3 to 4 eggs

Mix all the ingredients in a small bowl and taste it. Add more paste if more spiciness is desired. Keep aside.

Heat a wok like pan with the peanut oil. Add the sausage and brown on medium high heat for 4 to 5 minutes. Take the sausage out with a slotted spoon. Add the mushrooms and bok choy whites. Saute on medium high heat for 3 to 4 minutes. Return the sausage back to the pan with the noodles. Add the sauce and mix well. Top with the bok choy greens. Mix well and taste for seasonings. Serve with a soft fried egg on top.

Korean style Noodles with Sausage

Stir Fried Noodles with Steak and Mushrooms

March 5, 2018

I love a one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

ShanXi Noodles with Pork

October 31, 2017

I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!

  • 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
  • ½ pound center cut boneless pork chops, sliced thin
  • Peanut oil
  • 1 + 2 tablespoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 inches fresh ginger, grated
  • 3 scallions, chopped with white and green parts separated
  • 5 garlic cloves, grated
  • 1 jalapeno pepper, seeded and chopped
  • 1 yellow onion, sliced thin
  • 2 celery stalks, diced
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon tamari
  • ½ cup chicken broth
  • Salt
  • 6 to 8 baby bok choys, sliced in half
  • ½ cup cilantro, chopped

 

Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.

In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.

Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.