#green onion

[lustingfood]

Steak and Eggs with Chimichurri (x)

[daily-deliciousness]

Char siu

[toyastales]

Sichuan Mala Chicken

[morethansalad]

Vegan Habichuelas Guisadas (Dominican-Style Stewed Beans)

[shoku-and-awe]

10 ounces rice noodles or other noodles of your choice

1/2 cup vegetable or chicken broth

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon chili crisp, optional

3 tablespoons unsalted butter

6 to 7 cloves garlic, thinly sliced

4 green onions, sliced, for garnish

Cook the noodles in a large pot of boiling water per the package directions. If you are using rice noodles, make sure to stir them well as you add them to the pot so they don’t get stuck together. 

Meanwhile, in a small bowl, whisk together the broth, oyster sauce, soy sauce, honey, and chili crisp, if using. In a large skillet, melt the butter over medium heat. Add the garlic and sauté just until softened, 1 to 2 minutes. 

When the noodles are cooked through, use tongs to move them straight from the water to the skillet with the butter and garlic. Toss well to combine, then pour the sauce over. Toss again over medium heat until the noodles are well coated. If the noodles seem too dry, add additional noodle cooking water, 1 tablespoon at a time, to thin out the sauce. 

Serve, garnishing the noodles with the scallions. These garlic noodles store fine in the fridge for a few days, but they will get really firm and stick together. Add some water to loosen them up before reheating in a skillet or in the microwave.

[eat-love-eat]

Korean Meatballs

[foodcravings]

Lasooni Maggi Noodles (via Instagram)

[grimdominance]

💥 💥 💥

[serxeri]

Hatsune Hoodku

Anyways....

OG post

[najia-cooks]

[ID: A close-up on a dish with glossy noodles, spinach, carrot, mushroom, and sesame seeds. End ID]

잡채 / Japchae (Korean noodle stir-fry)

Japchae is a popular Korean dish made with glass noodles. Sweet potato starch noodles are fried in a flavorful sauce, combined with colorful, tender-crisp vegetables, and dressed with sesame; the result is chewy, savory, garlicky, slightly sweet, and highly satisfying. Because of its versatility and the ease of preparing large batches, japchae is frequently served for banquets at weddings and birthday celebrations.

"Japchae" is a compound of "잡" "jap" "mixed," and "채" "chae" "vegetables"; both syllables are Korean readings of Chinese characters ("雜" and "菜"). Like the name, modern japchae dishes combine Chinese and Korean elements: the cellophane noodles now considered central to the dish originated as a Chinese import towards the end of the 20th century. From the 17th century until then, japchae had been a royal court dish consisting only of stir-fried vegetables (frequently mushrooms, cucumber and radish).

Japchae, along with other Korean foods, is becoming more prevalent in the Philippines and Malaysia, by way of privately owned Korean restaurants usually owned by migrants. Dr. Gaik Cheng Khoo writes that, despite the South Korean government's campaign to promote the globalization of hansik (한식; Korean food), it is these independent restaurateurs who actually engage in Korean "gastrodiplomacy" by interfacing with clients in their particular contexts.

Recipe under the cut!

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Ingredients:

For the dish:

8oz (230g) 당면 / dangmyeon (Korean sweet potato starch noodles)

1 medium carrot, cut into a thick julienne

1 small yellow onion, sliced

2-3 green onions, cut into 2" pieces

6oz fresh spinach

1 cup (65g) sliced shiitake or wood ear mushrooms

4oz beef substitute of choice, or 1/2 cup (30g) soya chunks (chunky TVP)

1 clove garlic, chopped

Neutral oil, to fry

Sesame seeds, to garnish

Both dangmyeon (which may be also labelled "sweet potato vermicelli") and soya chunks / nutra chunks (from a brand such as Nutrela) may be found at an Asian grocery store.

For the sauce:

2 cloves garlic, grated

4 Tbsp Korean soy sauce

2-3 Tbsp brown sugar, to taste

2 Tbsp toasted sesame oil

1/2 tsp ground black pepper, or to taste

For the marinade:

1/2 cup vegetarian 'beef' stock from concentrate, or vegetable stock (only if using nutra chunks, which need to be hydrated)

1 tsp dark soy sauce

1/2 tsp brown sugar

1/2 tsp toasted sesame oil

Instructions:

1. Bring a large pot of water to a boil. Meanwhile, prep your vegetables and mix all ingredients for the sauce and marinade.

2. Mix beef substitute and all marinade ingredients to coat.

3. Once the water is boiling, blanch the spinach for 30 seconds to a minute, until bright green. Drain and shock in cold water. Squeeze out excess water, roughly chop, and dress with a bit of salt.

4. In the same water, boil sweet potato noodles for 6-8 minutes, until translucent and softened. A firm pinch should break the noodle.

5. When noodles are fully cooked, drain and shock in cold water to halt cooking. Cut them in a few places with kitchen scissors to make them easier to eat. Toss with a bit of sesame oil to prevent sticking.

6. While noodles are cooking, begin stir-frying the vegetables. Heat 1 tsp oil in a medium skillet on high. Stir-fry carrots, onion, and a pinch of salt for a minute or two until slightly softened.

7. Set aside and add more oil to the pan; stir-fry mushrooms for a couple minutes until they have released their water. Add garlic and sauté until fragrant.

8. Add green onion and cook for 30 seconds to a minute; do not allow it to soften too much. Set aside.

9. If using nutra chunks: drain and reserve liquid. Fry for a minute on high, agitating often, to brown. Pour in the rest of the marinade and cook until dry. If using another beef substitute: fry according to package directions.

10. Heat another Tbsp of neutral oil in a large skillet and add in noodles and about half of the prepared sauce. Stir fry, tossing often, until fragrant. Remove to a bowl and stir in vegetables, beef, and the rest of the prepared sauce. Garnish with sesame seeds and serve warm.

Leftovers may be served hot or cold, as a side dish or a main, or over rice.

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20-minute sticky sesame chicken

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One Pot Cajun Beef Pasta

[morethansalad]

Blistered Shishito Pepper Chickpea Salad Sandwich (Vegan)

[certifiedceliac]

Potato Pancakes with Leftover Mashed Potatoes (via Recipes from a Pantry)

[eat-love-eat]

Salmon Stir Fry