SOBA NOODLE SALAD

SOBA NOODLE SALAD

Serves 5-6

(via Oh She Glows)

Dressing

60mL toasted or untoasted sesame oil

3 to 4 Tbsp rice vinegar, to taste

25mL tahini

1 Tbsp pure maple syrup, or to taste

1 Tbsp low-sodium tamari

2 cloves garlic, minced

Salad

1 225g pack soba noodles

1 medium red bell pepper, seeded and diced

1 medium yellow bell pepper, seeded and diced

3 to 4 green onions, finely chopped

50g coriander leaves, minced

1 batch Cast-Iron Tofu (recipe)

Fine sea salt

1 Tbsp sesame seeds, for garnish

Fresh lime juice, for serving (optional)

Sriracha, for serving

Prepare the Cast-Iron Tofu.

Make the dressing. In a small bowl, whisk together the dressing ingredients until smooth. Cover and refrigerate to thicken slightly.

Make the salad. Bring a pot of water to a boil. Cook the noodles according to the package directions. Drain and place in a large bowl.

Add the bell peppers, spring onions and coriander to the bowl with the noodles. Add the dressing and toss to coat. Add half the tofu cubes and toss again. Taste and season with sea salt if necessary.

Top the salad with the remaining tofu, sesame seeds, and coriander scattered on top. You can also add a squeeze of lime juice on top of each bowl just before serving or simply serve with a lime wedge. The salad can be stored in an airtight container in the fridge for up to 3 days. The tofu will soften as it sits, but will remain tasty.

 

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SAVORY PORK STIR-FRY

SAVORY PORK STIR-FRY

1 lb lean boneless pork loin chops

1 tbsp red wine vinegar

2 cloves garlic, mashed

1 tbsp each chicken broth and soy sauce

1 tsp sesamy oil

½ tsp dry ginger

1 pkg frozen stir-fry vegetables (Thai style)

1 can baby corn pieces, drained

1 tbsp toasted sesame seeds

2 tbsp peanut oil

Slice pork chops in thin strips.

Marinate in vinegar, garlic, broth, soy sauce, sesame oil, and ginger for 10 minutes.

Heat peanut oil in wok over high heat.

Add pork and stir-fry for 5 minutes or until pork is done.

Add vegetables (unthawed) and the marinating mixture.

Stir well, cover and steam for crisp-tender vegetables.

Serve over hot cooked rice.

Sprinkle with toasted sesame seeds.

 

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HOISIN PORK ROLL-UPS

HOISIN PORK ROLL-UPS

Serves 8 burritos

1 lb extra-firm tofu

1 lb ground pork

3 Tbsp minced garlic

2 Tbsp minced fresh ginger

1 can water chestnuts, drained and sliced crosswise

3 Tbsp sliced green onions (about 2-3 bunches)

1 ½ cup cooked and drained edamame

peanut oil

small tortillas, warmed

Sauce:

10 Tbsp hoisin sauce, 4 Tbsp water, 2 Tbsp soy sauce

Cut the tofu horizontally in half, wrap in paper towels. Put a heavy can on top. Let drain while preparing the other ingredients, changing the towels once. Cut the tofu into 1/4” dice.

Heat a wok over medium-high heat. Add a splash of peanut oil and heat until very hot. Add the ground pork and stir-fry, breaking up the large pieces, until the meat is cooked through. Set aside.

If there is too much fat in the wok, wipe off some of the excess.

Toss in the tofu and stir-fry for about a minute.

Add the garlic and ginger, toss for about 15 seconds.

Stir in the sauce, water chestnuts, green onions and edamame.

Return meat to the wok and heat through, about a minute or two.

Serve rolled up in warm tortillas.

Variations:

You can make it vegetarian by replacing the meat with more tofu.

You can also replace the pork with ground beef, chicken or turkey.

For extra spice, add a teaspoon chili paste with garlic or crushed red pepper flakes when you add the other seasonings.

Would also be quite tasty served on a bed of basmati rice.

 

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SHRIMP VERMICELLI

SHRIMP VERMICELLI

1 pkg frozen peeled uncooked shrimp, thawed

2 peppers, preferably 1 orange or yellow, and 1 red

1 cup snow peas

1 bottle stir-fry sauce (teriyaki or other)

1 cup baby spinach

Slice peppers into long strips.

Lightly coat a wok with oil and set over high heat.

When hot, add shrimp.

Stir often just until shrimp begins to turn pink, ~2min.

Then add peppers, peas, and sauce.

Stir frequently until peppers are tender-crisp, 3-4 min.

Stir in spinach just until wilted.

Excellent over rice or vermicelli noodles.

 

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TURKEY EXTRAS

TURKEY EXTRAS

Gravy:

Take out turkey neck, heart and giblets from cavities.

Reserve liver for following recipe.

Put all extras into medium-sized pot. Add 1 carrot cut in 3 chunks, 1 onion cut in half, a bunch of celery branches with leaves, a few cloves garlic and 1 bay leaf.

Cover generously with water, bring to boil and simmer under cover for about 2 hours. Add a chicken bouillon cube towards the end.

Strain liquid and reserve.

Once turkey is cooked, pour off most of the fat from the roasting pan.

Pour reserved liquid into the pan and scrape up tasty bits from the bottom.

Pour enriched broth back into the pot.

Add paprika, garlic powder, pepper and sage. Bring to a boil, stirring constantly.

Add a bit of dark Veloutine and stir till desired consistency is reached.

Add more Veloutine if needed.

Adjust seasoning. Enjoy.

Liver appetizer:

Place liver in a small bowl. Add some chicken livers if you need more volume.

Pour milk over liver to cover completely. Allow to rest for an hour or two.

Take 2 onions, quarter and slice thin.

Melt some butter in a small pan and stir fry onions till very soft and almost caramelized.

Drain liver. Add to onions and stir fry till no longer pink inside.

Snip with kitchen shears into small bits.

When well cooked, add marjoram, a bit of sage and fresh ground pepper.

Cook for another minute, to blend flavours.

Serve with crackers.

 

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