Red Curry Noodles

Happy finals week everyone! Clearly my motivation for studying is at an all-time high, since I’ve been playing ultimate frisbee all weekend and taking a few breaks to attempt to study… But regardless, spring quarter is almost over here at UW, and I am way too excited to go home to California for a little bit once finals are over, before we come back for summer classes.

I made these curry noodles for dinner earlier this week, and they turned out even better than I expected! I wanted to try making curry noodles without have the noodles swimming in soup, so I experimented by cooking fresh noodles in a curry sauce of coconut milk and curry paste, and the noodles absorbed most of the liquid, resulting in soft, flavorful noodles that could be eaten off a plate! We just had an H-mart open up near campus, so I got a few of my ingredients from there. I can’t remember exactly what kind of noodles I used, but they were some kind of fresh noodles, flour-based, and the package contained 3 servings, so here’s my best guess at the recipe!

Red Curry Noodles

Makes 5-6 servings

4 green onions, sliced

3 slices fresh ginger

1 tbsp minced garlic

2 tsp olive oil

9 shiitake mushrooms (I used dried), sliced

5 heads baby bok choy, stalks sliced and leaves intact

2 tsp canola oil

1 16oz block of firm tofu, drained and cubed

1 14oz can coconut milk

2 tbsp red curry paste

1 tsp fish sauce

1 tsp lime juice

16-20 oz flour noodles, flat variety (or use whatever noodles look good to you, about 3 servings worth)

Directions

In a large saucepan or wok, heat the olive oil over medium heat. Saute the green onions and garlic until fragrant, then add the mushrooms and bok choy stems and allow to cook until they begin to soften, stirring occasionally. Push the vegetables to the sides of the pan and heat the canola oil in the center. Add the tofu and cook for a couple minutes on each side, allowing to brown slightly. While the veggies are cooking, whisk together the coconut milk, curry paste, fish sauce, and lime juice.

Remove the veggies and tofu from the pan and pour in the curry sauce. Add the noodles to the pot and stir to separate the noodles. Cover the pan and allow the noodle to cook for a couple minutes and absorb the liquid. Add the veggies and tofu back into the pan and stir to combine. Serve warm. Enjoy!

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Sesame Soba Noodles

Well somehow it’s been three months since I last posted… But it’s now halfway through spring quarter and I have three midterms this week, so this is as good a time as any, right?

In any case, the sun does indeed exist in Seattle! Who knew? But it’s poked it’s head out pretty consistently for the past week (minus a couple thunderstorms here and there) and I think that spring has finally sprung. I went on a hike a couple weeks ago with some classmates after our Friday afternoon class and the mountain was out! It was a beautiful day in Issaquah, and here’s the view we got on the way up the Chirico Trail to Poo Poo Point.  DSCN7762.jpg

My backyard is also blooming! Our tulips opened up to welcome the sun 🙂

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But now to more important things: the food. Now that the weather is getting warmer, I feel less of a need to make soups and hearty, warm comfort food. So I tried these sesame noodles, and made up a sauce and added whatever vegetables looked good and were on sale. So this is what I came up with! I personally like my vegetables a little bit cooked so they’re tender, but you could also just slice them thin and leave them raw. It’s a versatile recipe, so feel free to adjust the sauce to your taste, and use whatever veggies you desire! This tastes great when served chilled, so it’s a great one to make as the weather warms up, and it would be a great addition to an outdoor barbecue or potluck. Also, I just noticed that this recipe happens to be vegan, so it’s great for people with dietary restrictions 🙂

Sesame Soba Noodles

Makes 6 servings

Ingredients

3 tbsp sesame oil

2 tbsp soy sauce

¼ cup rice wine vinegar

1 tsp minced garlic

1 tsp minced fresh ginger

14oz soba noodles

2 tsp olive oil

6-8 green onions, sliced

1 cup carrots, sliced into matchsticks

1 bell pepper, sliced

2 cups shelled edamame

1 large cucumber, sliced into matchsticks

Sesame seeds

Directions

In a small bowl or jar, whisk or shake together the sesame oil, soy sauce, and rice wine vinegar. Add in the minced garlic and minced ginger. Allow to refrigerate overnight if you have time, but this is not necessary.

Bring a large pot of water to boil. Add the soba noodles and cook for 3-4 minutes, or according to package directions. Drain and run cold water over the noodles, toss with half of the sesame sauce, then set aside to cool, or put in the fridge to chill.

Heat the olive oil in a large saute pan or wok over medium-high heat. Add the green onions and cook a minute or two, then add the carrots. Cover and allow the carrots to soften for a couple minutes. Add the bell pepper and edamame, then add the remainder of the sesame sauce to the vegetables. Cook until vegetables are your desired tenderness.

Toss together the noodle, cooked vegetables, and cucumber. Serve warm or chilled, sprinkled with sesame seeds. Enjoy!

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Vegetarian Chao Mian (Chow Mein) and Gai Lan

I’ve been craving a lot of Chinese food recently. I think it’s because I miss home and my mom’s delicious home-cooking. However, Chinese New Year just happened, so I took advantage of some of the sales at the Asian market and picked up some ingredients for some of my favorite comfort foods. Then I got a coupon for a discount off my next purchase so obviously I had to go back… Anyway, this is one of the meals I cooked for myself recently, and it’s been the perfect comfort food for the dreary and drizzly week we’ve been having here in Seattle.

I decided to make chao mian, then add a side of gai lan (Chinese broccoli) to have a little more green on my plate. I’ve never made gai lan, but it turns out, it’s super easy and fast! You just boil some water, drop the gai lan in, cook for a few minutes, and then remove it and you’re done! Drizzle a little oyster sauce on top and it’s just like off a dim sum cart.

As for the chao mian, I prefer the thicker noodles, so that’s what I used, but you can use whatever kind of stir fry noodles you’d like. You can also change up the vegetables to be whatever you’d like, this is just the combination I had on hand. I didn’t follow any specific recipe for the sauce, this is just the blend of flavors I always use and like, and it’s a combination of the Chinese sauces we keep in the fridge at home. I also don’t really use exact measurements, I just add sauces, mix it up, and taste it until I like what I taste.

So here’s my version of Chinese comfort food!

Chao Mian

Makes 6-8 servings

Ingredients

½ block of high protein tofu, sliced into thin rectangles

2 tsp olive oil

2-3 cloves garlic, minced

3-4 green onions, sliced

8-10 shiitake mushrooms, sliced

1 large carrot or about ¾ cup baby carrots, sliced thin

2 tsp canola oil

32 oz package noodles (I used miki noodles, a thick Shanghai stir fry noodle)

½ head of napa cabbage, sliced

Sauce (approximate measurements, I just pour sauces in and mix until the flavor is good)

3 tbsp soy sauce

2 tbsp hoisin sauce

1 tbsp oyster sauce

1 tbsp sesame oil

3 slices of ginger

1 tbsp marsala wine/cooking sherry

Directions

Mix up the sauce ingredients in a bowl or measuring cup. Slice the tofu and add to the sauce to allow it to marinate.

Chop the garlic, green onions, mushrooms, and carrots. Heat a deep skillet or wok over medium heat, then add the olive oil. Cook the garlic and green onions until fragrant, then add the mushrooms and carrots. Cook until slightly tender the mushrooms start to release their juices. Make a well in the middle of the vegetables and turn up the heat to medium-high. Heat the canola oil. Add the tofu to the skillet in the canola oil and allow to brown, stirring every couple minutes. Reserve the marinating sauce to add later.

Once the tofu is browned to your liking, add the noodles and the remaining sauce. Cover and allow to steam-cook for a few minutes to warm and soften the noodles. While you are waiting for the noodles to cook, chop the napa cabbage crosswise. Add the cabbage to the skillet and stir to incorporate the sauce. Reduce heat to medium or medium low and cook until the cabbage is as soft as you prefer. Stir the noodles to distribute the toppings, and serve warm. Enjoy!

Gai Lan

Makes 6 servings

Ingredients

2 bunches gai lan

Oyster sauce

Directions

Bring a large pot of water to a boil. Drop in the gai lan and blanch for 2-3 minutes, longer if you want it softer. Remove from the water and drain.

In a small saucepan, thin the oyster sauce with a little water and cook over medium heat for a minute or so. Drizzle over the gai lan. Enjoy!

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Roasted Fall Vegetable and Lentil Soup

Happy Sunday everyone! I’m taking a study break, and I wanted to share a recipe for a soup I made earlier this week that turned out better than I expected. I was making some pumpkin cookies, and I was going to have some pumpkin puree left over, so I started thinking of way to use it, and settled on making some soup. I added the lentils to give it some protein and make it hearty enough for a full meal, and roasted a bunch of vegetables to add to the pumpkin. This is a recipe where an immersion blender comes in extremely handy, since once I had all the ingredients in my pot, rather than blending it in shifts, I was able to just whir my immersion blender through it all and it became wonderfully smooth. It’s a great recipe for a chilly fall evening, and I’ve been having it with some toasted baguette on the side for the last few days. Here’s the recipe!

Roasted Fall Vegetable and Lentil Soup

Makes 6-8 servings

Ingredients

2 tbsp olive oil (approximately)

1 acorn squash

1 sweet onion

4-6 oz carrots (I used baby carrots I had in the fridge)

1 1/2 cups split red lentils

4 cups vegetable broth

2-3 cups water (more or less depending your desired consistency)

1/2 cup pumpkin puree (this is what I had left in the can, you could do more or less, or omit if you don’t have it on hand)

Salt and pepper, to taste

Directions

Preheat the oven to 425˚F and line a couple baking sheets with foil. Cut the acorn squash in half, drizzle with olive oil, and place cut side down on one of the baking sheets. Roast for about 30-40 minutes, until fork-tender.

Chop the onion and carrots, toss with olive oil, and spread out on the other baking sheet sheet. Roast for 20-30 minutes, until fork-tender.

While the vegetables are roasting, put the lentils, vegetable broth, and 2 cups of the water in a large pot and bring to a boil. Reduce to a simmer and allow the lentils to cook until soft, then add the pumpkin puree.

Once the vegetables are roasted, add them to the pot and blend with an immersion blender until smooth. Add more water if you want a thinner consistency. Serve with crackers or toasted baguette and enjoy!

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Spaghetti Squash Bowls with Broccoli Pesto and Eggs

Happy Memorial Day weekend! I’m currently in Milwaukee, Wisconsin with my wonderful ultimate frisbee team, BLU, and we just finished day one of College Nationals! I couldn’t be happier to be playing with this team, and I’m super stoked to see what the next three days hold for us. Considering it’s been about a month since my last post I figured I could put something up during our down time.

I made this for myself last week, and it turned out to make a great lunch for the next few days! I bought a fresh basil plant at Trader Joe’s a few weeks back, and I figured I could make good use of it, as we approach summer time. I love homemade pesto, and I figured adding a bit of broccoli just adds a few more nutrients to the meal. I love spaghetti squash as a base for healthy meals, since it’s slightly sweet and holds flavors well. I added cauliflower for another veggie, and to add a little protein, I topped it off with some eggs. The result was delicious!

Spaghetti Squash Bowls with Broccoli Pesto and Eggs

Makes 5 servings

Ingredients

1 spaghetti squash

1 head cauliflower, broken into florets

2 cloves garlic

1 small head broccoli, cut into florets

1/2 cup almonds/walnuts, or a combination

15-20 fresh basil leaves, sliced

1/4 cup olive oil, more if you desire a thinner consistency

Salt and pepper, to taste

Eggs (I did 10, 2 per serving)

Directions

Preheat the oven to 400˚F. Slice the spaghetti squash in half and remove seeds. Drizzle olive oil over the spaghetti squash and place cut-side down on a baking sheet. Bake for 30-40 minutes, until fork tender. Set aside to cool.

Toss the cauliflower florets in olive oil and bake for 25-30 minutes, until fork tender. You can do this while the spaghetti squash cooks.

To make the pesto, you can either microwave the broccoli for a few minutes with a bit of water, or drizzle with olive oil and roast with the cauliflower. Once cooked, place in food processor with  garlic, basil leaves, and garlic. Pulse until desired consistency is reached. Add salt and pepper to taste.

Fry the eggs for a couple minutes on each side if you like runny yolks, for longer if you want more solid yolks.

To assemble bowls, scoop out spaghetti squash strands with a fork. Toss with roasted cauliflower and pesto until the spaghetti squash “noodles” are coated with pesto. Divide into 5 even portions. Top each portion with 2 eggs. Serve warm. Enjoy!

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Sweet Potato Black Bean Patties with Thai Peanut Sauce

Happy Monday! Although I guess it’s Tuesday now. Anyway, some exciting news, my ultimate frisbee team spent the last weekend at SoCal Sectionals, and we won! I’m so glad to be part of this team, and I can’t wait for Regionals, then hopefully Nationals coming up later in May.

Anyway, that’s just a quick little celebration, but now onto the food. Sweet potatoes were on sale a while ago, so I got inspired to make these patties. I served them with some roasted vegetables and topped it off with a delicious thai peanut sauce. I had leftover sauce, so I ended up using it as salad dressing and a dip for carrots and other raw veggies. It was amazing! The patties were also quite good, with plenty of sweetness from the sweet potatoes, and packed with protein from the beans. Here’s the recipe!

Sweet Potato Black Bean Patties with Thai Peanut Sauce

Ingredients

Patties

2 medium sweet potatoes

Half a sweet onion, chopped

1 15oz can black beans, drained

1 bunch green onions, chopped

1 cup cooked brown rice

2 eggs

Thai Peanut Sauce

3/4 cup lite coconut milk (half of a 14oz can)

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup agave nectar

2 tbsp red curry paste

Directions

For the patties, cook the sweet potatoes using your method of choice-either roast them at 400˚F until soft (about 40 minutes) or microwave for about 7 minutes. Allow to cool, then scoop out the insides.

Preheat the oven to 375˚F and line baking sheets with parchment. Combine the sweet potato, onion, beans, green onions, and brown rice in a food processor and process until loosely combined but still chunky. Mix in the eggs until a doughy mixture forms. Scoop out 1/4 cups of patty mixture and form into round patties. Place on the baking sheets. Bake for 20-30 minutes, until the patties are set and dry on the outside. Remove from oven and allow to cool.

For the sauce, combine all ingredients in the food processor and pulse until well-incorporated. Add warm water as necessary to thin sauce to your desired consistency. Drizzle over patties. Enjoy!

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The Thai peanut sauce really adds to the flavor of these patties

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Asian Sesame Eggplant Shiitake Frittata

Hello world! I know it’s been a long time since my last post, but I’ve been in a study hole for the last few weeks. Midterms, papers, more midterms, more papers… Yay quarter system. This post will be quick so I can get back to work, but I wanted to share this recipe with you.

I never really liked eggs, but I’ve recently discovered that if they are flavored correctly, they can be quite delicious. One of my new favorite flavors for eggs is adding sesame oil and green onions, to give it a distinct asian flair. I added some other asian sauces, eggplant, spinach, and shiitake mushrooms to this frittata to make it a well-rounded meal. The whole thing is quick to come together and bakes right in the cast iron skillet that you cook the vegetables in, so it’s a easy and delicious meal. Here’s the recipe!

Asian Sesame Eggplant Shiitake Frittata

Ingredients

2 cloves garlic, minced

1 bunch green onions, chopped

1 eggplant, diced

1/2 cup dried shitake mushrooms, rehydrated and chopped

1 tbsp soy sauce

1 tbsp hoisin sauce

8 oz frozen spinach, thawed and drained

8 eggs, beaten

1 tsp rice vinegar

1 tbsp sesame oil

2 tbsp soy sauce

1/2 tsp ground ginger

1/2 tsp black pepper

Directions

Heat the olive oil in a cast-iron skillet over medium-low heat. Add the green onions and eggplant and saute until the eggplant is soft. While the vegetables are cooking, preheat the oven to 350˚F. Add the mushrooms and spinach, along with the soy sauce and hoisin sauce and stir to incorporate the flavors.

In a separate bowl, beat the eggs. Whisk in the rice vinegar, sesame oil, soy sauce, ginger, and pepper. Pour the eggs over the vegetables and stir quickly to evenly distribute the vegetables. Allow to cook for a couple minutes, then transfer the skillet to the oven. Bake for 25-30 minutes, until a knife inserted comes out clean and the frittata is set. Remove from the oven, allow to cool, then slice and serve. Enjoy!

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A frittata full of delicious asian flavors

 

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