Tag Archives: asian

Soba Noodles with Vegetables

This was served as the side dish with my broiled tofu, which Martha Stewart suggested as a meal. Well, I will always listen to Martha, because this was a great meal! Maybe I would have considered this the main dish and the tofu the side dish, but I served them on the same plate at the same time, so whatever. It’s delicious nonetheless.

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Broiled Black Pepper Tofu with Ginger Lemon Dipping Sauce

Soooo remember when I was freaking out about that almost-exploding tofu package? I had been preparing to make this meal. And I made it anyway, but I bought a new package of tofu, because I didn’t want to risk anything.

Think you don’t like tofu? That’s probably not true; you just have to cook it the right way. I’ve made a slimy tofu before, but you just have to cook it the right way and it’s great! And it’s as easy as broiling it for less than 10 minutes.

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Soy Sauce String Beans

Growing up, we always thought we didn’t like string beans. Looking back, that sounds ridiculous. What’s not to like? But the only string bean we’d ever eaten were once frozen and burnt to a crisp. Our sister Rayna reintroduced us to string beans years later with this recipe.

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Asian-Style ChickenĀ Stir-Fry

stirfry

I’m often inspired by the food I see at the market or in my kitchen, and that’s how I decide what to cook. This recipe is different; I was inspired by my wok. I saw it hiding in its cabinet one morning, decided I wanted to use it, and defrosted some chicken in preparation.

It doesn’t have to take long to produce a healthful and appetizing meal. This meal consists of protein and vegetables thrown into a wok and cooked with soy sauce. If you don’t have a wok, a regular large saucepan will do the trick, too.

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Sesame Noodles, Part II: My Own Recipe

Ina Garten’s Szechuan noodles are awesome, but I wanted to see if I could make my own version of sesame noodles. I’ve eaten them plenty of times at restaurants and I’ve tried out enough recipes to be able to reproduce them at home.

Last time I made them, Ricky Dweck mentioned that he likes to put coconut milk in his sesame noodles, so I made sure to try that out.

sesame noodles

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Scallion Pancakes With Dipping Sauce

These make a great side dish (served with Szechuan noodles, for example) or snack and they’re easy to prepare once you get the hang of forming the pancakes (which took me a while, since the directions were kinda fuzzy and my dough was really sticky).

browning

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Szechuan Noodles, Ina Garten Style

I decided to try out a new recipe for Asian-y peanut-y noodles and remembered seeing Ina Garten make some for a barbecue on the beach (don’t ask me how this fits in with a barbecue), so I searched for “sesame noodles” on the Food Network’s website and didn’t see it. I didn’t think I imagined this particular episode of Barefoot Contessa, so I narrowed my results by chef – and these Szechuan noodles were the first, third, and fourth hit (out of four).

Okay, so maybe the words sesame and Szechuan aren’t interchangeable, and maybe you don’t barbecue them, but I made them anyway, and I’m glad I did. The ingredients were overwhelming at first: Fresh ginger? Tahini? Sherry vinegar? But I ended up having many of them in the fridge/pantry already. I bought almost everything else from Whole Foods, and for the rest I left out or substituted with something I had lying around.

szechuan noodles

All of the spices and ingredients resulted in delicious layers of flavor, and although I made way too much (a whole pound of pasta for two people!?) I was able to enjoy leftovers, since this dish is just as tasty at room temperature, or even out of the fridge, than it is hot.

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