Asian Garlic Noodle Stir-Fry

This homemade Asian stir-fry dish is better than take-out and almost as easy to throw together on a busy weeknight. Fresh chopped vegetables are sautéed and tossed with a homemade soy sauce-based sauce and yakisoba noodles. The yakisoba noodles can be found in the refrigerator section of your local grocery store near the tofu. They only need to sit in hot water for a few minutes and they are ready to eat! This dish is perfect for preparing ahead of time […]

Sesame Miso Cold Noodles with Fried Garlic and Ginger

I was in Philly a few months back, doing something of a noodle crawl – it was pho-tastic – and one of the best things that I had was a dish that was not pho. It was a bowl of “Burmese cold noodles” at a little restaurant called Stock. It had a great mix of funky, chewy, crunchy, floral, and rich flavors… I just knew I had to make it myself. This required a fair amount of reverse engineering. The […]

Singapore-Style Stir Fry Noodles with Shrimp (Char Kway Teow)

I’ve been trying for a few years to recreate this dish from Ivy Noodle, the great (okay, good) Chinese noodle house in New Haven, Connecticut. I think this is my best yet: stir-fried noodles with a salty, soy-sauced based sauce with just the slightest hint of fishiness and funky sweetness from oyster and fish sauce, combined with the sweetness of shrimp and crunch from bean sprouts. Not to mention bits of chewy stir-fried tofu, which compliment the noodles, as well […]

Ma La Cold Noodles

I guess I’m on a Sichuan kick, because I woke up this week with a craving for these delicious cold noodles. These are sort of like an authentic Chinese version of the Chinese-American classic cold sesame noodles. “Ma la” is the Chinese expression for hot and numbing, provided by the combo of Sichuan peppercorns and red chili peppers. (You can get the peppercorns, as well as peppercorn oil, aka “prickly ash oil,” at a Chinese grocer or online.) While I […]

Cold Sesame Noodles

A Chinese-American classic if ever there was one, cold sesame noodles are pretty delicious. I’ve been making them for some time and think I have the technique pretty well down. Here I offer two improvements over the basic, for a truly monumentously delicious dish that largely comes together with pantry staples. The first improvement is an oldie, but a goodie if you’ve been following my posts: sautéed salt-soaked tofu. And the second improvement is a real mind-bender, from Serious Eats: you […]

Pork Dumplings in Noodle Form with Baby Bok Choy

I’ve never quite understood the whole “make your favorite takeout at home!” recipe genre.  If I want takeout, I’ll just get takeout. But what does make sense to me is modifying a takeout classic into something that is even better. And here the title says it all: Imagine if you could eat dumplings for dinner, but with extra greens to give it a semblance of being healthy. Oh, one other thing: what if we swapped slow-roasted pork shoulder for the […]

Champignon Rahmsauce

Champignon Rahmsauce, or mushroom cream sauce, is a special sauce from Germany that goes great over meat or egg noodles (called “spaetzle”). My husband is German, so I’m always experimenting with German recipes to try to bring a little bit of home here to him in the States. I made this mushroom cream sauce with my Magic Bullet, which gave it a nice texture and served it over egg noodles to make a complete dish! Ingredients 2 tbsp butter 2 […]