1. smilestones:

Chicken and Broccoli Lo Mein
Ingredients:6 ounces linguini2 tablespoons sesame oil3 tablespoons oyster sauce3 tablespoons soy sauce2 teaspoon cornstarch½ cup water (divided)2 tablespoons vegetable oil (divided)1lb boneless skinless chicken breasts (cut into thin strips)12 ounces broccoli florets4 green onions (chopped)2 garlic cloves (minced)Crushed red pepper flakes (for sprinkling)
Cooking Instructions:Step 1: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions (until al dente). Drain and rinse under cold water. Toss the linguini with sesame oil.Step 2: While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and ¼ cup of cold water. Mix well.Step 3: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add half of the chicken to the wok and stir-fry until fully cooked (the internal temperature has reached 165 degrees). Remove from the pan and transfer to a plate. Add another tablespoon of vegetable oil to the wok, and the remaining half of the chicken. Stir-fry until fully cooked. Transfer to the plate.Step 4: Add the broccoli florets and the remaining ¼ cup of water to the wok. Cover and cook until the broccoli in tender and the water has evaporated (about 3 minutes). Add green onion and garlic and stir-fry for 1 minute. Return the chicken to the wok, pour in the sauce mixture and linguini noodles, and toss to coat. Cook until heated through. Sprinkle with red pepper flakes.(Makes 4 Servings)

    smilestones:

    Chicken and Broccoli Lo Mein

    Ingredients:
    6 ounces linguini
    2 tablespoons sesame oil
    3 tablespoons oyster sauce
    3 tablespoons soy sauce
    2 teaspoon cornstarch
    ½ cup water (divided)
    2 tablespoons vegetable oil (divided)
    1lb boneless skinless chicken breasts (cut into thin strips)
    12 ounces broccoli florets
    4 green onions (chopped)
    2 garlic cloves (minced)
    Crushed red pepper flakes (for sprinkling)

    Cooking Instructions:
    Step 1: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions (until al dente). Drain and rinse under cold water. Toss the linguini with sesame oil.
    Step 2: While noodles are boiling, in a small bowl combine oyster sauce, soy sauce, corn starch and ¼ cup of cold water. Mix well.
    Step 3: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat. Add half of the chicken to the wok and stir-fry until fully cooked (the internal temperature has reached 165 degrees). Remove from the pan and transfer to a plate. Add another tablespoon of vegetable oil to the wok, and the remaining half of the chicken. Stir-fry until fully cooked. Transfer to the plate.
    Step 4: Add the broccoli florets and the remaining ¼ cup of water to the wok. Cover and cook until the broccoli in tender and the water has evaporated (about 3 minutes). Add green onion and garlic and stir-fry for 1 minute. Return the chicken to the wok, pour in the sauce mixture and linguini noodles, and toss to coat. Cook until heated through. Sprinkle with red pepper flakes.
    (Makes 4 Servings)

     
  2. isureloveveg:

Sponge Gourd with Misua Noodles and Egg
I am a vegetarian and I DO NOT EAT MEAT (pork, beef, chicken, fish) and I DO NOT DRINK cow’s milk. Not after I watched “Earthlings” but…I eat eggs and put fish sauce on almost all the dishes I cook -remove these two and I’m practically vegan but until then, call me a vegetarian. Anyway, here’s the recipe.
Ingredients: 
1 1/2 cup peeled and sliced sponge gourd
1 packet of misua
1 cup of water
1 hard boiled egg
crushed garlic and sliced onion 
2 tbsp. fish sauce
1 tsp. brown sugar
1/2 tsp. pepper
oil
Instructions:
On a non-stick pan, toast garlic (you can use oil but I usually don’t. It tastes the same and you lessen the calories in your food). Add in onions. Next put in the sponge gourd. Now add 1 cup of water, fish sauce, brown sugar and pepper and misua noodles. Simmer for a few minutes. 
Serve in a bowl. Top with egg. You can eat it with rice. Enjoy. 

    isureloveveg:

    Sponge Gourd with Misua Noodles and Egg

    I am a vegetarian and I DO NOT EAT MEAT (pork, beef, chicken, fish) and I DO NOT DRINK cow’s milk. Not after I watched “Earthlings” but…I eat eggs and put fish sauce on almost all the dishes I cook -remove these two and I’m practically vegan but until then, call me a vegetarian. Anyway, here’s the recipe.

    Ingredients: 

    1 1/2 cup peeled and sliced sponge gourd

    1 packet of misua

    1 cup of water

    1 hard boiled egg

    crushed garlic and sliced onion 

    2 tbsp. fish sauce

    1 tsp. brown sugar

    1/2 tsp. pepper

    oil

    Instructions:

    On a non-stick pan, toast garlic (you can use oil but I usually don’t. It tastes the same and you lessen the calories in your food). Add in onions. Next put in the sponge gourd. Now add 1 cup of water, fish sauce, brown sugar and pepper and misua noodles. Simmer for a few minutes. 

    Serve in a bowl. Top with egg. You can eat it with rice. Enjoy. 

     
  3. image: Download

    smilestones:

Tagliatelle with Chicken (Yogurt sauce)
3 slots tagliatelle pasta
sliced breast of chicken, marinated in lemon juice (or possibly leftovers from Sunday lunch)
2 tablespoons olive oil
zucchini
140 ml of yogurt 
teaspoon curry 
salt and pepper 
Preparation:
Heat a frying pan, with olive oil. Cook zucchini, cut into thin slices, add the chicken and stir-fry.
In boiling, salted water, add pasta. Cook al dente, put a cup of water and pour the remaining water. Add the pasta to the zucchini and pasta, then curry and season. To form a sauce, add a little of the cooking water and yogurt. Simmer a few minutes.

    smilestones:

    Tagliatelle with Chicken (Yogurt sauce)

    • 3 slots tagliatelle pasta
    • sliced breast of chicken, marinated in lemon juice (or possibly leftovers from Sunday lunch)
    • 2 tablespoons olive oil
    • zucchini
    • 140 ml of yogurt 
    • teaspoon curry 
    • salt and pepper 


    Preparation:

    • Heat a frying pan, with olive oil. Cook zucchini, cut into thin slices, add the chicken and stir-fry.
    • In boiling, salted water, add pasta. Cook al dente, put a cup of water and pour the remaining water. Add the pasta to the zucchini and pasta, then curry and season. To form a sauce, add a little of the cooking water and yogurt. Simmer a few minutes.
     
  4. animerecipes:

    Ramen - Naruto

    Guess who’s back!  I finally have enough time and energy to make up some more recipes, and what better recipe to celebrate than some ramen?  I got a lot of suggestions for this one, and I understand why.  When I was big into Naruto, those hot steaming bowls of ramen seemed like the absolute perfect meal.  However, back then, I didn’t understand the difference between those, and what came out of Top Ramen packets.  Now, I’m still using the Top Ramen noodles, but I’ve added a lot more traditional ramen elements.  And even if the noodles and stock aren’t 110% authentic, it’s still delicious.  Believe it!

    (If you’re really looking for a from-scratch-as-traditional-as-you-can-get, I’m planning on making up that recipe a bit later.  Be forewarned, it’s a bit time consuming)

    Ingredients

    • 2 Packages of Top Ramen
    • About 5 cups of pork or beef broth (You can use the stuff in a box, the stuff in a can, or the cubes or the paste)
    • Pork tenderloin
    • 2 Eggs
    • 1 Baby bok choy
    • 1 Green onion
    • Soy sauce
    • Optional:
    • Aburage - that’s those brown sticks on the right side of the bowl, it’s a type of soy product that’s used when you make inari-zushi.  It’s some of my favorite stuff, and you should be able to find it at an Asian food store.
    • Nori - I forgot to put this is mine, but it’s those black/green sheets sticking out of the back.  You’d probably be able to find this at any grocery store with an Asian foods section
    • Kamaboko - This is that white thing with the pink swirl.  Its made of a sort of fish paste that is steamed into like a cake.  I know it’s kind of distintive in the Naruto ramen, but I didn’t have time to go and grab some from an Asian food store (which is where you’d have to get it).

    Directions

    1. Marinate the tenderloin for at least 3 hours.  You can use just soy sauce, or a mixure of whatever other Asian sauces you want.  Teriyaki would be good, as would some mirin.
    2. Preheat your oven to 450, then cook the tenderloin for 12-15 minutes, or until cooked all the way through.
    3. Put your eggs in a pot with enough water to cover them.  Bring to a boil and cover with a lid.  It should take about 10 minutes to hard boil the eggs.  Then pull them out and put them into a bowl of cold water to cool.
    4. While this is happening, pour or mix the stock/broth in a pot and bring it to a simmer.  You can add soy sauce or mirin to taste.
    5. Once simmering, add the Top Ramen noodles.  Do NOT add in the flavor packets.  Let that cook.
    6. Now, we cut up all the toppings!  Peel the eggs and slice them in half, cut the pork,  kamaboko, bok choy, aburage, and green onion into thin slices.
    7. Serve up the noodles and broth in a nice deep bowl, then place all the ingredients in groups on top, and add in a few small rectangles of nori.  Itadakimasu!
     
  5. animerecipes:

    Hot Pot/Shabu-shabu - Ouran High School Host Club

    Mmmmm, shabu-shabu.  Named for the sound as you swish the meat in the broth with your chop sticks, shabu-shabu is probably the best friend-get-together-in-the-cold-winter-and-all-eat food I’ve ever encountered.  And anime (especially shows like Ouran) really showcases how it is the friends who you’re eating with that are important.  Either way, this is a dinner meant for a group of friends gathered around a table, laughing and goofing off, and enjoying fun, simple food.  This recipe in particular is meant for 4 to 6 people, but you can easily adjust the proportions to accommodate more or fewer guests.

    Ingredients

    • A hot pot or hot plate, with a wide, deep pan (this is rather important, because without it, you can’t really prepare and eat the food at the table.  I used an electric wok, because that’s what I had, and while it was a bit too deep in the center, it worked well)
    • Thinly sliced beef, preferably well marbled (if there are any big Asian markets around where you live, just look for shabu-shabu beef.  If not, then go to a butcher, or the meat department and see if they will slice some top sirloin to about 1/16 of an inch.  If you can’t find anywhere that will do that, then just pick up some cheesesteak meat as a last resort)
    • 3 packages of udon noodles
    • 4 cups chopped napa cabbage
    • 20 or so shiitaki mushrooms
    • 1 14oz block of tofu
    • 1 packet of dashi powder or 1 1/2 liters of dashi stock
    • Soy sauce
    • Optional/Recommended Ingredients:
    • 2 packages of enoki mushrooms, or oyster mushrooms
    • 1 leek
    • 1/2 pound jumbo shrimp
    • 2 cups chopped bok choy
    • Shunguki chrysanthemum leaves
    • 1 daikon radish
    • Ponzu sauce

    Directions

    1. Prepare all of the ingredients.  Cut the base off of the mushrooms (so that the enoki or oyster mushrooms are just barely connected together, and the shiitake are only the caps), and cut X’s on the top of the shiitake, chop the tofu and the radish, shell the shrimp, and slice the leek on the diagonal.  Place all the ingredients onto a plate, and move everything to the table you are eating at.
    2. Mix the dashi powder with water as per the instructions to make dashi stock.  If you can’t find any dashi, just use chicken stock.  Pour the stock into the pan you are using, add some soy sauce to your taste, and let it just barely come to a boil.
    3. Once it reaches a boil, you can start adding things into the pot.  Let everything cook, then take it out, dip it in some sauce, and eat.  Allow everyone around the table add in whatever it is they want to eat.
    4. Party. (Entirely necessary).
     
  6. image: Download

    brandnewboxofmatches:

I made a super simple, yet delicious organic tofu stir-fry tonight using my new Japanese chili oil and fried garlic sauce. I seared the pieces of tofu with a little sesame oil and set them to the side on a paper towel (they were a bit fragile). Then I flash fried the water chestnuts and green onion with the yakisoba noodles. Lastly I mixed everything together and added the chili oil sauce as well as Trader Joe’s soyaki sauce (to sweeten it up). After a generous sprinkle of sesame seeds, I was in a state of complete, stir-fry euphoria.

    brandnewboxofmatches:

    I made a super simple, yet delicious organic tofu stir-fry tonight using my new Japanese chili oil and fried garlic sauce. I seared the pieces of tofu with a little sesame oil and set them to the side on a paper towel (they were a bit fragile). Then I flash fried the water chestnuts and green onion with the yakisoba noodles. Lastly I mixed everything together and added the chili oil sauce as well as Trader Joe’s soyaki sauce (to sweeten it up). After a generous sprinkle of sesame seeds, I was in a state of complete, stir-fry euphoria.

     
  7. image: Download

    foodopia:

paprika shrimp over creamy egg noodles: recipe here

    foodopia:

    paprika shrimp over creamy egg noodles: recipe here

     
  8. image: Download

    adammcquaig:

Illustrated a good recipe!

    adammcquaig:

    Illustrated a good recipe!

     
  9. Thai Chicken Noodle Soup

    millachee:

    INGREDIENTS

    1 litre chicken stock

    150g thin rice noodles or mung bean thread vermicelli

    200ml coconut milk

    1 x 3-4cm piece fresh ginger, peeled and sliced thinly, then cut into skinny strips

    2 x 15ml tablespoons fish sauce

    1 fresh long red chilli, de-seeded and cut into strips

    1 teaspoon turmeric

    1 teaspoon tamarind paste

    1 teaspoon soft brown sugar

    2 x 15ml tablespoons lime juice

    leftover chicken, shredded - approx. 150g (about 2 breakfast cupfuls, loosely packed)

    250g tender-shoot stir-fry or other assorted vegetables

    2-3 x 15ml tablespoons chopped fresh coriander, to serve

     

    METHOD

    Serves: 2-3 as main, 4-6 as starter

    Put the chicken stock in a good-sized pan to heat up.

    Put the noodles in a bowl and pour boiling water over or cook as instructed on the packet.

    Add the remaining ingredients, except the vegetables, to the pan and bring to a boil.

    When the chicken is piping hot, add the vegetables and when they are tender – a minute or two should be plenty if you’re using the tender shoots – add the drained noodles. Or simply divide the noodles between bowls and pour the soup over them.

    Serve sprinkled with chopped fresh coriander.

     
  10. kyerabianca:

Easy Pad Thai
I just want a huge bowl all to myself for cheat day.

    kyerabianca:

    Easy Pad Thai

    I just want a huge bowl all to myself for cheat day.