Curry Mee from thewoksoflife.com/

      2 tablespoons oil
      1 onion, minced
      3 cloves garlic, minced
      1 tablespoon minced ginger
      1 tablespoon minced lemongrass
      1 tablespoon red curry paste
      3 tablespoons curry powder
      ½ teaspoon turmeric
      1 13.5 ounce can coconut milk
      4 cups veggie stock
      3 tablespoons fish sauce (optional for vegetarians)
      1 teaspoon sugar
      8 ounces egg noodles
      salt, to taste
      2 handfuls raw bean sprouts, washed and trimmed
      Cilantro leaves, for garnish
      1 lime, cut into wedges

Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.

  • Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  • Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
  • Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

 

salmon bibimbap from http://thewoksoflife.com/

salmon-bibimbap-10

2 cups raw white rice
light olive oil or canola oil
2 carrots, julienned
Salt and pepper
2 cups bean sprouts
2 bunches watercress
4 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon toasted sesame seeds
½ teaspoon sesame oil
1 salmon steak or filet
4 eggs, cooked sunny side up (over easy is fine too)
1 cup kimchi
Roasted seaweed flakes or sheets, cut into slivers (optional)
Gochujang paste, to taste (about 1-2 tablespoons per serving)

First, cook 2 cups of dry rice using your preferred method.

Next, heat a pan with 1 tablespoon of oil over medium-high heat. Stir-fry the carrots for about 1 minute, sprinkling with a pinch of salt. Transfer to a bowl and set aside.

Next, stir fry the bean sprouts using the same method as with the carrots.

Next prep your watercress. Cut each bunch in half and wash thoroughly.

In the same pan you used for the carrots, heat 2 tablespoons of oil over medium high heat. Add the garlic and let fry gently for about 15-20 seconds. Add the watercress, followed by a ½ teaspoon of salt, and stir-fry until completely wilted. Remove from the heat and toss with the soy sauce, sesame seeds, and sesame oil. Set aside.

Now for the salmon. Sprinkle with salt and pepper on both sides. Heat a pan over medium high heat with 3 tablespoons of oil. Add the salmon. Let brown for about 5 minutes. Flip, and let the other side cook for another 5 minutes. Our salmon steak was pretty thick, so cooking time may need to be adjusted depending on how big your piece of salmon is. When in doubt, just use a knife to gently cut into the center to check for doneness. Looks don’t matter with this dish, as we’ll be flaking the salmon anyway.

While the salmon is cooking, set aside the kimchi and seaweed flakes, cutting up the seaweed with kitchen shears if you’re using roasted sheets. Also, cook one egg for each person you’re serving.

When the salmon is finished cooking, you’re ready to assemble your bibimbap.

Spoon a nice bed of rice into a bowl and top with a small handful of flaked salmon and your egg. Add as much watercress, carrot, bean sprouts, kimchi, and seaweed as your heart desires. Finish off with gochujang to taste. Stir thoroughly and enjoy with a big spoon!

Spicy Ramen from Terry

spicy-ramen-bowlThis is nicely spicy. David liked it enough to ask me to make notes so I could make it again for him. I think you can add whatever you like to this soup. It’s the Lady Sauce that makes it yummy with the spice.

1 teaspoon Lady Sauce
2 cups water
1 package ramen noodles
spice packet or chicken base
1/2 cup bean sprouts
1 egg
drizzle of toasted sesame oil
chopped scallions

nn a small saucepan heat the Lady Sauce for a minute or so just to “cook” it a little. Add the water and bring to a boil. Add the noodles and cook for 2 to 3 minutes. Add the spice packet or the chicken base and stir to combine. Add the bean sprouts. Drain the excess white from an egg and add the egg careful to the hot soup. Bring the noodles over the egg and let sit for a minute. Drizzle with a bit of the sesame oil. Add some chopped scallions for a garnish and serve. Serving Size: 1

Notes:

The Lady Sauce is Lao Gan Ma Chili Crisp Sauce which I bought from Amazon after reading about it on http://www.thewoksoflife.com blog. Her family called it Lady Sauce because of the women on the label. It seems the Chinese translation of this sauce is Godmother.