Sesame Noodles from thisoldgal.com

  • 16 ounces Chinese Egg Noodles
  • 3.5 cups Fresh Water
  • 8 Scallions Sliced Thin
  • 1 Tbsp Toasted Sesame Oil
Sauce
  • 1/2 cup Soy Sauce, Low Sodium
  • 8 cloves Fresh Garlic Minced
  • 8 Tablespoons Canola Oil
  • 5 Tablespoons Pure Sesame Oil
  • 4 Tablespoons Seasoned Rice Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Hot Chili Oil
Add Ons
  • Hard Boiled Eggs
When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce. 
  1. Whisk sauce ingredients together in a measuring cup and set aside.

  2. Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water  Dump in sauce.

  3. Lock on Lid and close Pressure Valve.  Cook at High Pressure for 0 minutes.  When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.

  4. Remove cooking pot from Pressure Cooker and dump into a big serving bowl.  Toss with scallions and drizzle with Toasted Sesame Oil.  Serve.

Recipe Notes

If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes.  If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.

Momofuku’s Ginger-Scallion Noodles with Tofu

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

Momofuku ginger scallion noodles

2 12 cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
12 cup finely minced peeled fresh ginger
14 cup grapeseed or other neutral oil
1 12 tsp. usukuchi (light soy sauce)
34 tsp. sherry vinegar
34 tsp. kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it’s best after 15 or 20 minutes of sitting, ginger scallion sauce is good from the minute it’s stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

Creamy Mexican Street Corn Dip from 12tomatoes.com/

  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Salmon Pasta with Green Goddess Pesto from thewoksoflife.com/

  • 1 large handful of basil (about 1 cup chopped)
  • 1 large handful of parsley (about 1 cup chopped)
  • 1 small handful of dill (about ½ cup chopped)
  • 1 small bunch of chives (about ½ cup chopped)
  • 2 scallions, chopped into 1-inch pieces
  • The leaves from 3 stalks of tarragon (stems discarded)
  • Juice of half a lemon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, plus more to taste
  • ½ cup extra virgin olive oil, plus 2 tablespoons
  • 1½ pound salmon fillet
  • 1 pound dried fettuccine
  • 2 tablespoons butter
  • 6 cloves garlic, finely chopped
  • ⅓ cup capers, drained and roughly chopped
  • 1 cup heavy cream
  • 2 cups frozen peas
  • Zest of a whole lemon
  • First make the green goddess pesto. In the bowl of a food processor, add the basil, parsley, dill, chives, scallions, tarragon, lemon juice, salt, black pepper, and olive oil. Process until smooth, scraping down the sides of the bowl as needed.
  • Next, rinse your salmon fillet, pat it dry with a paper towel, and season with salt. Heat two tablespoons of olive oil in a cast-iron skillet over medium-high heat. Sear the salmon until cooked through on both sides, approximately 5-6 minutes per side (depending on the thickness of the fish and your preference for doneness). When it’s cooked to your liking, transfer to a plate, and with two forks, flake the salmon.
  • Next, bring a pot of salted water up to a boil. Boil the pasta according to package instructions until al dente.
  • While the pasta is cooking, heat a large skillet over medium-high heat. Add the butter and the garlic. Stir the garlic until lightly browned, and then add the capers. Turn the heat all the way down to low, and stir to combine. Add the heavy cream, followed by the peas. Stir to warm the peas through.
  • Add the cooked pasta and stir thoroughly until the pasta is coated in the cream. Next, add the pesto and stir to combine. Top with the flaked salmon, additional black pepper to taste, and lemon zest.

15-minute coconut curry noodle soup from thewoksoflife.com/

  • 2 tablespoons oil
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons Thai red curry paste
  • 4 cups veggie broth
  • 1 cup water
  • 2 tablespoons fish sauce
  • 2/3 cup coconut milk
  • 6 oz. dried rice vermicelli noodles
  • 1 lime, juiced
  • Sliced red onion, red chilis, cilantro, scallions to garnish

In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste. Fry for 5 minutes, until fragrant.

Add the veggie broth, water, fish sauce, and coconut milk. Bring to a boil. At this point, taste the broth for salt and adjust seasoning accordingly (add salt if needed, or if it’s too salty, add a bit of water).

Pour the boiling soup over the dried vermicelli noodles in your serving bowls, add a squeeze of lime juice and your garnishes, and serve. The noodles will be ready to eat in a couple minutes.

(Alternatively, you can add the noodles to the boiling broth to cook them, and then divide among serving bowls).

Creamy Pasta Salad from barefeetinthekitchen.com/

salad:
8 ounces salad macaroni or ditalini pasta
1 cup tiny broccoli florets
1/2 cup diced cucumber
1/2 cup finely diced red pepper
1/2 cup sliced black olives
1/4 cup very thinly sliced green onion
dressing:
1/2 cup mayonnaise
2 teaspoons white wine or plain vinegar
1/2 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

 Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

If you forget to toss the broccoli in the boiling water at the end of the pasta’s cooking time, you can also steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.

Ramen with egg and cheese from Chef Roy Choi


pkg. instant ramen noodles
1 egg
1 tsp. butter
grated carrot, fresh spinach, or leftover veggies (totally optional)
2 processed cheese slices
toasted sesame seeds
chopped green onion
Sriracha

Cook the noodles like you normally would – according to the package directions – when the noodles are about halfway cooked, crack in the egg and poach it in the broth over low heat, basting with broth or covering with a lid briefly to help it cook through.

Carefully pour the lot into a bowl, add the butter and any veggies you like, and immediately top with the cheese slices. Sprinkle with sesame seeds, green onion and Sriracha to taste and serve immediately.

 

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!

Lentil Salad with Arugula and Grapes

Lentil Salad with Arugula and Grapes
  • 1 cup French lentils (washed, picked through)
  • 2 cups vegetable stock
  • 2 tablespoons olive oil
VinaigretteI:
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 2 scallions (thinly sliced on bias)
  • Kosher salt and freshly ground black pepper (to taste)
to assemble
  • 1 container baby arugula (5-ounce box)
  • 2 cups red grapes (halved)
  • Preheat oven to 350ºF.
  • In a medium saucepan add the lentils and stock, bring to a boil and reduce to a simmer. Par-boil the lentils and simmer about 15-20 minutes. Remove lentils from the saucepan and spread them onto a baking sheet, drizzle them with olive oil, and bake in the oven for another 10 minutes until crispy but tender.
  • Remove to a bowl and allow to cool until slightly warmer than room temperature.
  • Meanwhile, make the vinaigrette. In a small bowl add the red wine vinegar and olive oil and whisk to combine. Add scallions, season with salt and pepper and whisk to combine. Drizzle over the lentils and toss to combine.
  • Add the arugula and grapes and toss to combine. Season with salt and pepper and serve.
  • Tip: Par-boiling is the perfect way to prep lentils a day in advance. When ready to serve, crisp the lentils in the oven and serve.