mealy feel that might not be to some tastes, and certainly not befitting your average Vietnamese emperor. The packaging tells us they were flavored with pork ribs and bamboo, and they did indeed have a nice meatiness to them. Thickish noodles, and...
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Stir fried shredded pork with dried bean curd. I thought I’d like this dish, and I was right. A slightly sweet savory pork with that stiff tofu, night textural counter point. Even the crunch of the celery and the chew of the greens went nicely. 2003 Selbach-Oster Zeltinger Schlossberg ...
Mixed greens, tomato, cucumber, red onion, Kalamata olives, cavatappi pasta, spicy yogurt dressing and feta. Craveable Faves Spicy Korean Steak Noodles Lo mein noodles tossed with a sweet and spicy Korean-style Gochujang BBQ sauce, marinated steak, spinach, napa and red cabbage topped wit...
vibrant and excited to meet me. After peeking at the extensive menu we both decided on a salad, an eeeenormous bowl of greens upon greens that was just delicious, topped with raw cracker croutons. But somehow I wondered if I should have blended my greens as it was tricky chewing those ta...
Leave out all the meat and use vegetables like mangetouts, sugar snap peas, beansprouts, and Chinese cabbage, besides the Chinese greens already in the recipe. Use vegetable stock, which you can make up using a good quality vegetable stockpot or cube, if you like. ...
But you don’t have to stop there. If beef and cabbage don’t do it for you, use ground pork, turkey or chicken and throw in whatever greens you have in your crisper drawer. In absence of fresh ramen (or yakisoba) noodles, use a box of spaghetti. The options are limitless and les...
If we have a roasted belly of pork the night before for dinner, we always keep a bit back and have it with noodles and pak choi/bok choi or broccoli the following day. We add the greens to the soup for a just a minute or two and then have the cold sliced meat on top. If you...
When I make dan dan noodles at home, I use an approach that is 80% true to the original version from Sichuan. You get the ultra-umami, spicy and numbing-ness coming from the fried pork, pickled mustard greens, homemade chili oil, and Sichuan peppercorns. But I also mix in some sesam...
I love all types of fish and seafood. So when Australis Barramundi (aka 'the sustainable sea bass') approached me to develop a couple of recipes for their