All posts tagged noodles

By Jessica | July 30, 2009 | Main Courses, Snackin, Salads and Apps | No comments

I make my hunger diversify its preoccupation with asian food at least. You don’t see biff and broccoli up in this bitch everyday, do ya? Didn’t think so. But I suppose you do get a lotta shit with soy sauce. Sorry? Or… you’re welcome.

I’m working in Chinatown at my day job that does pay these bills (cause yall see that ad to the left? please know fo sho that that shit ain’t puttin food on the table). There is this vietnamese spot near my office that I like to go slam 4.75 on the table of and order a big fat hardy bowl of rice/salad/beefy shtuff. I recreated it for you here. You can substitute the rice for rice noodles if you want. Or, if you are an atkins freak that thinks bacon is better for you than bread, remove the rice product all together.

Vietnamese Salad

By Jessica | June 25, 2009 | Main Courses | 1 Comment

Soba Noodles are my schmack foreal. I have always been a noodle nut but thought I would leave those brown healthy buckwheat noodles to the same freaks that are trying to eat fat free cheese and grilled tofu breasts. Little did I know I had no idea what I was talking about. Doesn’t sound like me, does it.

So, during my failed vagitarian trial, I thought I would go full hog and eat some cardboard noodles. But alas, no cardboard up in here. AND simple as shit to enjoy.

You know what else makes me jealous about Japan? They sell these noodles on the street and in train stations. What a goddamn upgrade from NYC’s dirty water dog and pretzel bricks.

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Soba Noodles
Dried noodles for 2
Soy sauce to taste (go quality here, Japanese style or even tamari sauce instead)
Some sesame oil
A dab of chili oil
Sirachi to taste

Boil the noodles according to the instructions on the package. Add to your eatin bowls and throw on your oils and sauces. Eat with chopsticks cause you feel much more cultured that way.

What else yall think I should eat with this?

By Jessica | March 10, 2009 | Main Courses, Recipes | No comments

B and I had a gang over for din recently and thought we would bring a little korean into their lives. As per usual, I went overboard. Instead of sticking with a simple one-pot plan so that I could be chillin with the guests, I insisted on a 3-course, cook-then-serve meal. I mean, cookin is my thing, so it’s aite, but it’s not like I don’t get a bit frazzled when workin 4 burners, especially when I need 6. But you know what? I’m a lucky ho cause just as in real life, when I freak and sweat and nerve up in the kitchen, B is always there to step in and spank me with a spatula until I’ve calmed down. So this post is dedicated to my man with the wok. Always there to whip my cream just when it’s just about to curdle.

(Why am I so carrie fucking bradshaw right now?! Please, someone, make me leave my cheating husband, matthew broderick.)

Anywho, since there is so much food to talk about, this post is coming in 3 parts. (Lucky post.)

Course 1: Sesame Encrusted Salmon over Ginger Udon Noodles

2 salmon fillets
1/4 c. sesame seeds, white, black or a mix
olive oil for fryin
udon noodles for 2
an inch of ginger, peeled and finely chopped
1/4 soy sauce (adjusted for taste)
2 tbs of sesame oil (adjusted for taste)
2 stalks of scallion, sliced

Add udon to boiling water. When cooked al dente, drain and put back in the pot. Immediately add the ginger, soy and sesame oil and toss.

While the udon is cooking, slap sesame seeds onto the skin side and opposite side of the salmon. Add olive oil to a frying pan. When hot, add the fillets, skin side down first. Sear for 4 minutes. Flip over and cook until desired doneness.

Put the noodles in a bowl. Put the salmon on the noodles. Put the scallion on the salmon. Put the lime in the coconut. Drink it all up.

Course 2 and Course 3 coming soon, bitches. Love ya!

By Jessica | August 29, 2008 | Main Courses, Recipes, Snackin, Salads and Apps | No comments

Have you ever finished a weekend full of sausage and felt like your heart just might burst if you don’t give it some green? Yeah. That’s why Sundays there are always green meals happening. Recently, I had my fill of meat so I had to do a fat-free, hi-ruffage salad. Because I care.

Vietnamese Salad

2 servings of udon noodles
2 scallions, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup fresh cilantro, chopped
1 cup bean sprouts
3 cups iceberg lettuce, shredded
Dressing:
2 parts fresh lime juice, 2 parts tamari, 1 part sesame oil
You’ll probably want to start with two juicy limes and work your way from there.
And, instead of tamari, you can use low-sodium, high-quality soy sauce. (Or fug it, some leftover Chinese Packets)

Boil your noodles, toss with half the dressing. Pour into a large bowl. Throw the lettuce on top. Then the rest of the herbs, scallions and sprouts. Top with the rest of the dressing. This makes two large servings. Your tiny beating heart will thank you. (Although, this really goes well with thinly sliced beef, rolled around a slice of onion, grilled.)

By Jessica | July 21, 2008 | Main Courses, Recipes | No comments

BBQ after BBQ, you start to realize how much meat you eat. So, on Sunday night I thought I would cook fish. I don’t remember where this recipe came from but I been doing it up for a minute now, and it’s one of my staples. It’s cheap, healthy, and scrumptious. Do it. Do it.

Sesame Salmon over Rice Noodles

2 servings of rice noodles, boiled al dente
2 servings of salmon fillet
sesame seeds, white or black or both
sesame oil, hot or not
tamari, or soy sauce
scallions, sliced thin
fresh ginger, chopped small
butter and olive oil

Coat the skin and the opposite side of the salmon in sesame seeds. Cook in a skillet with a little butter and a little olive oil till desired temperature. When the noodles are cooked, drain and throw into a deep bowl. Add one part sesame oil to three parts tamari and toss to coat noodles. Add scallion and ginger. Place salmon on top. Serve with pride.

By Jessica | July 6, 2008 | Main Courses, Recipes | 5 Comments

C came over for lunch cause I wanted to show her my Ramen. I promised her beef to trick her into eating kimchi – totally worked. My obsession for spicy noodles was launched about a year ago, and I still want to eat them all day long. This is also my favorite dish to cook because it is damn cheap (see the receipt below), quick, easy, filling, and CAN BE healthIER when adding fresh ingredients.

The fanciest part of this whole recipe is the poached egg, which for me, has become an absolute essential item. I learned this from David Chang, which I guess everyone knew except for me for the longest. Thanks guys.

Check it. Cook it. Eat it.

3 packets of original flavored Ramen, whichever brand
1 zucchini, thinly sliced
10ish dried shitake mushrooms
1/4 lb slices roast beef from the deli
kimchi (mine’s homemade, that’s for the next post, you can buy it at most specialty food shop these days)
2 scallions, thinly sliced
2 eggs
a dash of vinegar

optional:
snow peas, frozen greens of any kind, bean spouts, cubed uncooked tofu… um, anything you want really.

The longest part is reconstituting the mushrooms. Boil 2 cups of water, add to mushrooms and cover. Let sit for 20 minutes. When done, remove the mushrooms to slice, and reserve the newly created mushroom broth.

Cook the Ramen according to the packet’s directions. For 3 packets, you will need 6 cups of water. Additionally, add the 2 cups of reserved mushroom broth and bring to a boil. Add the Ramen noodles, mushrooms, zuccini and any of the optional ingredients you desire.

Simultaneously, bring a deep frying pan to boil with a dash of vinegar for poaching your eggs. At a soft boil, crack your eggs directly into the water. They should congeal and turn a solid white. After about 2 minutes, the eggs and noodles will be ready.

Add the noodles to a huge bowl for eating lots. With a slatted spoon, grab an egg for each bowl and float on top of the servings. Divide the sliced beef and add to the steaming bowl of noodles. Garnish with kimchi and scallion. For added spice, I recommend using Sirachi, not some vinegar-based hot sauce like Tobasco.

And?.. You’re welcome.