Kimchi ramen from thewoksoflife.com/

  • 1 tablespoon vegetable oil
  • 5 shiitake mushrooms, thinly sliced
  • ½ cup cabbage kimchi, chopped
  • ¼ cup kimchi juice
  • 2 1/2 cups vegetable stock
  • 2 teaspoons Korean red pepper powder (gochugaru)
  • ¼ teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 package instant noodles
  • 1 scallion, julienned

In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes.

Add the kimchi and stir-fry for another 2 minutes.

Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.

Meanwhile, open up your package of instant noodles. Discard the flavor packet, and boil the noodles according to the package instructions.

Transfer the cooked noodles to a bowl. Pour your broth over the noodles, and serve with scallions on top!

Note: If you prefer, you can also boil the noodles directly in the pot of broth!

10-minute tomato egg drop noodle soup from thewoksoflife.com/

  • 1 serving of the noodle of your choice
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 scallion, chopped (white and green portions separated)
  • 2-3 small tomatoes, cut into bite-sized pieces ( or 12oz can of tomatoes cut up)
  • 2 ½ cups vegetable, or mushroom stock
  • 1-1.5  teaspoon soy sauce
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sesame oil
  • Salt, to taste
  • 1 egg, beaten
  • 1/2 tsp. sambal obleek

Boil a pot of water to cook the noodles according to the package instructions. Drain and transfer to a large soup bowl. Toss with a few drops of oil to keep the noodles from sticking to each other.

At the same time , heat 2 tablespoons of vegetable oil in wok or pot over medium heat. Add the garlic and the scallion whites, and cook for 30 seconds. Then add the tomatoes and stir-fry for a couple minutes, until the oil starts to turn red and the tomatoes soften.

Add the stock, soy sauce, white pepper, sesame oil, sambal oblek and salt to taste. Cover and simmer for 3 minutes, still using medium heat. Now is a good time to beat the egg in a small bowl and have it ready.

Uncover the wok/pot, turn up the heat slightly, and slowly stir in the beaten egg. Turn off the heat and pour the soup onto the cooked noodles. Top with the chopped scallion greens (you can also add chopped cilantro if you want). Serve. Easy, right?!

 

Kimchi Potato Salad

hero-v_kimchi-potatosalad_99871 pound Yukon potatoes, peeled
5 eggs

For potato salad dressing:
1 16-ounce jar of cabbage kimchi, chopped with juice
2 tablespoons gochujang Korean chili paste
1/2 cup red onion, diced
1/4 cup lemon juice
1 cup mayonnaise
1 teaspoon soy sauce
¼ cup Dijon mustard
1 teaspoon sesame seed oil
2 teaspoons garlic, chopped
1 cup scallions, sliced, white and light-green parts only
Black pepper, freshly ground & Kosher salt
For garnish:
Scallions, sliced, green parts
Black sesame seeds

  • Fill large sauce pot ⅔ full with cold water and heavily salted. Put whole Yukon potatoes into the sauce pot. Put sauce pot on the stovetop over high heat and bring to a boil.
  • When the water is boiling, carefully add in 3 eggs to the sauce pot.
  • Reduce heat to medium and simmer the eggs with potatoes for 12 minutes. Using kitchen tongs, take out the eggs and put them into iced or cold water. Let the eggs sit for 15 minutes in cold water. Continue cooking potatoes in gently boiling water for about 15 more minutes or until easily pierced with a fork. Take the potatoes off the heat and use a colander to drain the potatoes. Put them on a baking sheet and refrigerate for about 1 hour or until potatoes are cold.
  • For the dressing, combine all the ingredients together and set aside.
  • Remove the skin from the potatoes or leave them on for a more rustic potato salad. Gently cube potatoes and put into a large mixing bowl.
  • Peel the hard-boiled eggs, chop, and add to the cubed potatoes.
  • Add the dressing into the potato mixture. Gently mix all the ingredients together until evenly coated. Season with freshly ground black pepper and kosher salt to taste.
  • Garnish with sliced scallions and black sesame seeds.
  • Serve immediately or refrigerate in an airtight container for 3-4 days.

 

10 minute broccoli tofu bowls from thewoksoflife.com/

broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 pound broccoli, cut into small florets
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.

 

General Tso’s sauce from purewow.com

purewow_general_tsos_12 teaspoons sesame oil
6 scallions, white part finely sliced, green part chopped into 1-inch pieces
3 cloves garlic, minced
1 tablespoon minced ginger
5 small dried chiles (optional)
¼ cup vegetable broth
¼ cup soy sauce
3 tablespoons rice vinegar
2 tablespoons mirin
3 tablespoons sugar
1 tablespoon cornstarch
Sesame seeds, for garnish (optional)

In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

15-Minute Lazy Noodles from woksoflife.com

12 oz. dried wheat noodles (almost any noodle will do––even spaghetti)
1-2 tablespoons vegetable or canola oilnoodle-recipe-13
1 pound ground fake meat
1 onion, thinly sliced
2 cloves garlic, sliced
2 large handfuls of baby spinach
salt and pepper
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
1 teaspoon honey
2 teaspoons chili oil (optional)

Bring a pot of water to a boil for the noodles. Meanwhile, heat the wok over high heat, and and add a tablespoon or two of oil. Add the ground meat, and stir-fry until browned and slightly crispy.

Add the onion and garlic, and continue to cook over high heat until the onions are slightly softened and browned at the edges. Stir in the spinach until it’s just wilted. Season with salt and pepper.

Meanwhile, cook the noodles according to the package directions. Add to a bowl, along with the soy sauce, dark soy sauce, sesame oil, honey, and chili oil (if using). Toss with the onion, meat, and spinach mixture. Serve!

 

Soba Noodle Salad from washingtonpost.com

soba

The chef prefers using regular soy sauce instead of low-sodium (for better flavor).

The dressing can be refrigerated a few days in advance.

For the dressing
2 1/2 teaspoons sugar
1 tablespoon plain rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon chili oil
3 tablespoons creamy peanut butter
One 2-inch piece fresh ginger root, peeled and grated (1 tablespoon)
2 tablespoons water

For the salad
6 to 8 ounces buckwheat soba noodles
1 or 2 heads romaine lettuce hearts, torn into bite-size pieces
1 cup shelled, frozen/defrosted edamame
6 to 8 scallions (trimmed), white and light-green parts cut thin on the diagonal
20 grape tomatoes, each cut in half
White sesame seeds, for garnish
Nori (roasted seaweed), cut into very thin matchsticks, for garnish

For the dressing: Whisk together the sugar, rice vinegar, soy sauce, toasted sesame oil, chili oil, peanut butter, ginger and water in a medium bowl, to form a shiny, emulsified blend.

For the salad: Bring a pot of unsalted water to a boil over medium-high heat. Add the soba noodles (to taste) and stir; cook according to the package directions, then drain, rinse until cool and drain again.

Divide the lettuce (to taste) among individual plates. Top each portion with an equal amount of the cooled noodles, then scatter each one with some of the edamame, scallions and grape tomatoes.

Just before serving, spoon a generous amount of the dressing over each salad, then top each with a good pinch of the sesame seeds and the nori. Serve right away.  4 servings

Teriyaki sauce from http://thewoksoflife.com/

mall-chicken-teriyaki-82 tablespoons mirin
2 1/2 tablespoons soy sauce
1 tablespoon brown sugar
3/4 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons oil
steamed rice, to serve

Add the protein to a bowl, along with the mirin, soy sauce, brown sugar, ginger, sesame oil, and cornstarch. Mix together until all the ingredients are well combined. Allow to marinate for 2 hours.

Heat the oil in a wok or large skillet over medium high heat. Transfer the protein to the pan in one layer (reserving the marinade), and allow it to sear on one side for 1 minute. Then start stir-frying for another minute.

Add the reserved marinade to the pan, reduce the heat to medium, and simmer to reduce the sauce until it thickens and coats the chicken. Serve over rice!

 

Vietnamese Dipping Sauce by Mai Phom

  • download3 Thai bird chilies or 1 serrano chili, or to taste
  • 1 clove garlic, sliced
  • 3 tablespoons sugar
  • 2/3 cup warm water
  • 1 1/2 tablespoons fresh lime juice
  • 5 tablespoons fish sauce
  • 2 tablespoons finely shredded carrots for garnish (optional)

Cut the chilies into thin rings. Remove one-third of the chilies and set aside for garnish. Place the remaining chilies, garlic, and sugar in a mortar and pound into a coarse, wet paste. (If you don’t have a mortar, just chop with a knife.) Transfer to a small bowl and add the water, lime juice and fish sauce. Stir well to dissolve. Add the reserved chilies and carrots. Set aside for 10 minutes before serving.

Note: Nuoc cham is very amenable to variations and adaptations. In Vietnam, cooks like to use various vegetables to flavor the sauce, such as thinly sliced marinated daikon and carrots, ginger, scallion oil or peanuts and even slices of kohlrabi and the core of a white cabbage. Each imparts a distinctive savoriness.