Hong Kong Chicken Pan-Fried Noodles
Hong Kong Chicken Pan-Fried Noodles
Serves 4
16 ounces Hong Kong Style Noodles
2 tablespoons vegetable oil
3-4 Chicken breasts, sliced into 1/4 inch thick slices (about 3/4 to 1 lb)
20-25 Shrimp, cleaned and peeled
20-25 Scallops
8 ounces shiitake mushrooms, stemmed and sliced
8 baby bok choy, rinsed and quartered
2 garlic cloves, minced
1 tablespoon oyster sauce, in addition to 1 teaspoon for marinade
2 tablespoons soy sauce, in addition to 1 teaspoon for marinade
2 tablespoons sesame oil, in addition to 1 teaspoon for marinade
2 tablespoons teriyaki sauce, in addition to 1 teaspoon for marinade
4-5 cups chicken broth
3 teaspoons sugar
3 tablespoons corn starch, in addition to marinade
Salt/Pepper to taste
1 stalk green onion, chopped
1) Marinate chicken and seafood overnight. Chicken marinade should have 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon teriyaki sauce, 1 teaspoon oyster sauce, black pepper. Seafood marinade should have 1 teaspoon corn starch, 1 teaspoon sesame oil, black pepper.
2) Pour 1 tablespoon of oil into wok set over high heat. Fluff out noodles. Add noodles to pan. Stir and flip constantly until noodles are lightly browned. Set aside.
3) Add oil to a heated pan and saute garlic until lightly brown. Add chicken and/or seafood and cook throughly. Dish out.
4) Add vegetables to pan and cook until done. Add chicken and/or seafood back to pan. Stir well. Add green onion, sauces and oils to pan. Dish out.
5) Add chicken broth, sugar, and cornstarch to pan. Create gravy. Serve noodles with toppings and gravy plated.
Soba Bowl
Soba Bowl
Recipe courtesy of Rachael Ray
Yields 4 servings
1 pound whole-wheat spaghetti
2 tablespoons vegetable oil, plus some for drizzling
1 large onion, thinly sliced
2 large cloves garlic, chopped
3 handfuls store-bought shredded carrots
10 shiitake mushrooms, stemmed and thinly sliced
1 large zucchini or 2 small, cut into half moons and sliced 1/2-inch thick
1 large bok choy, cored and chopped
6 cups chicken or vegetable stock
1 cup fresh bean sprouts, optional
1/4 cup toasted sesame seeds
1/2 tablespoon ground coriander
1/2 tablespoon chili powder
Cayenne pepper, a pinch
Tamari (dark soy sauce)
Place a large pot of water over high heat and bring up to a boil to cook the spaghetti. Once boiling, add some salt and the spaghetti and cook until al dente, according to package directions. Drain and toss with a little bit of vegetable oil.
While the water is coming up to a boil to cook the spaghetti, place a large soup pot over medium-high heat and add 2 turns of the pan of vegetable oil, about 2 tablespoons. Add the onion, garlic and shredded carrots and cook until the onions start to get tender, about 4-5 minutes. Add the mushrooms, zucchini and bok choy and cook for another 2-3 minutes. Add stock, bring up to a bubble then simmer for 5 minutes. Add the bean sprouts the last minute. In a small bowl, combine the toasted sesame seeds, ground coriander, chili powder and cayenne pepper and reserve for garnishing the soup.
To serve, place some of the spaghetti in a soup bowl and season it with a couple of splashes of tamari. Ladle the veggies and soup over the noodles. Sprinkle the sesame mixture on top and serve.
Mongolian Lamb Chops
Mongolian Lamb Chops
Recipe from Michael Schulson of Buddakan
Serves 2
1 1/4 cups, plus 1 tablespoon grapeseed oil
2 teaspoons unsalted butter
1/4 cup panko breadcrumbs
2 tablespoons, plus 1 teaspoon crystallized ginger, finely chopped
1/2 tablespoon cracked juniper berries
Coarse salt
1 teaspoon Chinese mustard
1/4 cup plum wine vinegar
1 teaspoon unseasoned rice vinegar
One 10-ounce rack of lamb, preferably New Zealand
3 heads baby bok choy, trimmed
Three 1/8-inch-thick bias-cut slices red Thai chile
1. Preheat oven to 325°. In a small skillet, heat 1 cup oil and 1 teaspoon butter over medium-high heat. Add breadcrumbs and cook, stirring, until golden brown, about 7 minutes. Transfer breadcrumbs to a paper-towel-lined plate to cool. Transfer breadcrumbs to a small bowl; stir in 1 teaspoon ginger, juniper berries, and 1/2 teaspoon salt; set aside.
2. In a small bowl, mix together mustard and plum wine vinegar; let stand 10 minutes. Add remaining 2 tablespoons ginger and rice vinegar and mix until smooth; set aside.
3. Heat 1/4 cup oil and remaining teaspoon butter in a large oven-proof skillet over high heat. Sear the lamb on all sides until it is golden brown, about 4 minutes per side. Remove lamb from the skillet, coat with half of the mustard mixture and breadcrumbs. Return to skillet and transfer to oven and cook for 7 minutes for medium.
4. Meanwhile, heat remaining tablespoon oil in a large skillet over medium-high heat. Add bok choy and chile; season with salt. Cook until tender, about 2 minutes. Remove lamb from oven and serve bok choy and remaining mustard.
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