Archive for the ‘Noodles’ Category

* Chinese Muslim Lamb and Garlic Scape Noodles

Posted on July 5th, 2014 by Linda. Filed under Chinese, Cooking Method, Course, Cuisine, Entree, Lamb, Noodles, Northern, Rice, Rice Ovalettes, Stir Fry.

Muslim Chinese foods are such a unique combinations of Middle Eastern flavors and Chinese techniques.  My favorite dish is the lamb noodles.   This is a take of the lamb noodles stir fry using the chewy rice ovalettes, the now-in garlic scapes and lots of green onions.   DSC_2620

2 Tablespoons rice bran oil

2 cloves garlic, chopped

2 cups green onions, chopped

2 lamb tenderloins, about 8 oz, sliced thin

1 teaspoon curry powder

1/2 teaspoon kosher salt

1 teaspoon black pepper, ground 8 oz fresh rice ovalettes

1/4 cup water

1 cup garlic scapes, cut into 2 inch lengths

1. Heat a wok medium high.  Add oil.   Add garlic and saute until fragrant.

2.  Add green onion and cook till slightly brown.  Push to the side of the wok.

3.  Add a little more oil, then add sliced lamb and sear to brown.  Sprinkle on curry powder, salt and pepper.

4. When lamb is seared, add rice ovalettes (or your choice of noodles), then toss to coat.  Add some water to prevent sticking.

5. Fold in garlic scapes and saute till rice ovalettes and garlic scapes are tender.


Serves 2.

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* Dak Galbi

Posted on March 15th, 2014 by Linda. Filed under Cabbage, Chicken, Cooking Method, Course, Cuisine, Dessert, Korean, Rice Ovalettes, Shiso, Stir Fry.

Simply delicious comfort foods.  The rice ovalettes are chewy and adds a nice contrast to the succulent chicken.  Igor, one of my sous chef, made it in class today, we were making a huge batch, so he cooked the chicken separately, then the onions and cabbage, then finally brought them all together in one big pot.

Chef tip: The rice cakes harden when cold.  A little heat will bring it back to life.

4 cloves garlic, minced
1 Tablespoon ginger juice
1/3 – 1/2 cup gojujang
1/4 cup light soy sauce
1/4 cup kochukaru (Korean red pepper, coarsely ground)
2 Tablespoons sesame oil
1/4 cup sake
2 Tablespoons sugar
2 Tablespoons curry powder
1/2 teaspoon black pepper, ground

2 lb chicken thigh, b/s, cut into cubes
1 lb Korean rice cake ovalettes, fresh
1/2  head cabbage, cut into bite size
15 Shiso leaves, chiffonade thick
1 yellow onion, sliced
1 sweet potato, parboiled, sliced into bite size wedges
2 Tablespoons rice bran oil
1/2 cup water

Shiso leaves, chiffonade
Sesame seeds, toasted

Make the marinade: In a large bowl, whisk together all marinade ingredients — garlic, ginger, gojujang, soy sauce, kochukaru, sesame oil, sake, sugar, curry powder and pepper.   Reserve half the marinade.

Heat a cast iron pan till hot.  Add oil, then add chicken to brown.  Add onions, and sauté till fragrant.  Then add cabbage, and half the shiso leaves.  Nextm drizzle on reserved sauce and add rice ovalettes.  Saute for 3 minutes.  Drizzle on water, add sweet potatoes cover and steam 3 minutes.  Remove cover and continue to cook until potatoes are tender, sauce has been absorbed and chicken begins to caramelized.  Gently toss the mixture to prevent potatoes from breaking up.

Sprinkle with sesame seeds and garnish with more shiso leaves. Serve hot.

Serves: 6

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* Mee Siam

Posted on February 16th, 2014 by Linda. Filed under Cooking Method, Course, Cuisine, Entree, Ingredients, Malaysian, Rice vermicelli, Singaporean, Stir Fry.

Another satisfying noodle dish from Malaysia. Originating from the northern states, closer to the Thai border.  Spicy, tangy and full of shrimp flavors. The Malaysian version is a dry noodle, unlike the Singaporean ones.

Chef’s tip: You can make a whole jar of the spice paste (reserve it when it finish the first saute) and just scoop them out whenever you need to make the dish.

10 oz rice vermicelli (soak until soft then boil for 2 minutes)
3 cups water for stock
16 oz shrimp, shelled, save shells and heads for stock
12 oz firm tofu, slice thin

Spice Paste:
8 dried chilies, deseeded, reconstituted
6 shallots
3 cloves garlic
2 tablespoons dried shrimp (soaked, drained)
2 Tablespoons belachan

1/4 cup tamarind juice
1 Tablespoon sugar
1 Tablespoon kosher salt
1 cup stock

1 Tablespoon oil
2 cloves garlic, minced
2 Tablespoons fermented bean paste
1 1/2 cups stock

2 cups bean sprouts
8 oz Chinese chives
3 hardboiled eggs
1 cup cilantro leaves
2 limes – cut into 8 wedges

Soak rice vermicelli in hot boiling water for about 15 mins, until soft. Run cold water through it to prevent sticking.  Drain.  Set aside.  Make a stock with the shrimp shells and heads.  Strain and set aside.

In  a food processor, blend chilies, shallots, garlic, dried shrimp, and belachan together.  In a saute pan/wok, add oil, fry the spice paste till fragrant.  Add tamarind, salt and sugar.  Add stock.  Fry till frarant.  Remove half the spice paste.  Add shrimp and stir fry till it is cooked, about 2 minutes.  Toss in tofu and stir to coat.  Remove and set aside gravy.

Next, add some oil onto the wok, add chopped garlic and fermented bean paste and fry till fragrant, then return the reserved spice paste into the wok. Add more stock.  Then add the rice vermicelli and toss to combine.  Fold in bean sprouts and chives.  Transfer to serving bowl, then ladle on the gravy with shrimp and tofu, and garnish with eggs, cilantro and lime.

Serves: 8

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