Rice Noodles with Oysters and Vegetables

Ingredients

1 lb fresh rice noodles
2-3 oz fresh cilantro
6 tablespoons extra-virgin olive oil
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch fresh ginger, finely sliced
2 carrots, finely sliced lengthwise
8 scallions, finely sliced lengthwise
12 large oysters, shucked, liquor reserved
2 tablespoons Shaohsing wine (Chinese rice wine)
2 teaspoons fresh lime juice
2 teaspoons light soy sauce
1 teaspoon toasted sesame oil
a dash of chili sauce, plus extra to serve

Method

  1. Put the noodles in a bowl, cover with boiling water, let steep for 5 minutes, separate with chopsticks, then drain and refresh in cold water.
  2. Blanch the cilantro in boiling water for 10 seconds, then drain and plunge into a bowl of ice water. Remove, squeeze dry in a cloth, then chop. Put in a blender with the olive oil and blend to a puree. Strain into a small bowl.
  3. Heat the peanut oil in a wok or skillet over high heat, add the garlic and ginger, and stir-fry for 30 seconds. Add the carrots and cook for 1 minute.
  4. Add the scallions and cook for a further 30 seconds. Add the oysters and strained liquor, the drained noodles, the Shaohsing wine, lime juice, soy sauce, sesame oil, and chili sauce. Toss for 30 seconds. Serve with a drizzle of the cilantro oil and extra chili sauce.

Makes 4 servings.

Source: Noodles and Pasta

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Korean-style Braised Noodle with Pork Belly and Suey Choi

Ingredients

3 oz dried sweet potato noodles
1-1/2 tablespoon oil, divided
8 oz pork belly, thinly sliced
3 slices of ginger
1 to 2 star anise
6 fresh shiitake mushrooms
1 pound suey choi, cut into large pieces
1 stalk green onion, chopped

Sauce

1/4 teaspoon salt, or to taste
1 tablespoon oyster sauce
1/4 teaspoon soy sauce
1/4 cup chicken stock

Method

  1. Pre-cook the noodles, following the instructions on the package. Drain and toss in 1/2 tablespoon of oil to prevent sticking. Set aside.
  2. Heat 1 tablespoon oil in a wok over high heat. Brown the pork belly for about a minute, and then turn the heat down to medium. Remove the pork belly from the wok and set aside.
  3. Add the ginger, star anise, and mushrooms to the wok, and cook for 1 minute.
  4. Turn the heat back up to high, and add the suey choi. Stir-fry for 1 minute.
  5. Add the sauce ingredients. Stir-fry to mix. Cover, and simmer for 3 minutes.
  6. Mix in the cooked noodles and pork belly. Cover, and simmer for another 2 minutes.
  7. Stir in the chopped scallion and serve hot.

Makes 4 servings.

Source: Hong Kong magazine

Japanese-style Fried Noodle with Pork Belly Slices

Ingredients

170 g fresh Chinese steamed noodle
1/4 cabbage, cut into pieces
1/2 white onion, cut into slices
100 g pork belly slices, cut into smaller pieces
1 clove garlic, chopped
1 piece ginger, chopped

Seasoning

1 tsp chili bean paste 豆板醤
1 tbsp sweet bean paste 甜麺醤
1 tsp oyster sauce
1 tbsp sake
1 tbsp mirin
1 tsp soy sauce
1 tbsp sesame oil
shredded chili to taste

Method

  1. Heat sesame oil in a skillet over medium heat. Add pork and stir-fried until no longer pink. Remove and set aside.
  2. Add cabbage to the skillet, stir-fry briefly. Add onion, garlic, ginger and pork. Stir-fry until the pork is fully cooked.
  3. Heat the noodle in the microwave oven on medium high for 1 to 1-1/2 minutes.
  4. Add the noodle to the pork and vegetables in the skillet. Add seasoning ingredients and stir-fry to mix everything together.
  5. Remove to the serving platter and serve hot.

Makes 2 servings.

Source: Japanese magazine

Greek-style Baked Lamb Chops

Ingredients

8 fresh rosemary sprigs
12 lamb loin chops, about 6-oz each
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
2 lemons, halved
Orzo with Feta Cheese and Mint (see recipe below)
fresh rosemary sprig to garnish

Method

  1. Preheat oven to 350ºF.
  2. Arrange rosemary sprigs in a single layer in a broiler pan. Sprinkle lamb with salt and pepper.
  3. Cook chops, in batches, in 1 Tbsp hot oil (per batch) in a large saute pan over medium-high heat 1 to 2 minutes on each side or until golden brown.
  4. Transfer chops and any accumulated juices to prepared broiler pan.
  5. Bake at 350° for 8 to 10 minutes (medium-rare) or to desired degree of doneness. Let stand 10 minutes.
  6. Transfer chops to a serving dish, and squeeze juice from lemons over chops. Serve with Orzo with Feta Cheese and Mint.

Makes 6 servings.


Orzo with Feta Cheese and Mint

Ingredients

1 (12 oz) pack orzo, uncooked
3 cups frozen petite peas, cooked, divided
1 cup feta cheese, crumbled, divided
1/2 cup fresh mint, chopped, divided
3 tbsp extra virgin olive oil
1/4 tsp freshly ground black pepper
Kosher salt to taste
fresh mint sprig to garnish

Method

  1. Cook orzo in boiling salted water according to package directions. Drain.
  2. Place orzo, 2-1/2 cups peas, 3/4 cup feta, 1/4 cup mint, olive oil, and pepper in a medium bowl; toss gently.
  3. Sprinkle with remaining peas, feta, and mint. Taste and season with salt and more pepper to taste.

Source: Cooking in Everyday English

A Dish Inspired by the Arab Omelet, the Italian Fritata and the Spanish Tortilla

Ingredients

3 oz fine tagliatelle, cooked, drained, and tossed with a little olive oil
2-3 tablespoons extra-virgin olive oil 3 slices bacon, very finely chopped
2 zucchini, finely sliced into matchstick strips
4 large eggs a handful of chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese
sea salt and freshly ground black pepper

Method

  1. Heat a well-seasoned or nonstick omelet pan over a medium-high heat, add 2 tablespoons of the oil, heat through, then add the bacon and saute until golden. Remove and drain on paper towels.
  2. Add the zucchini to the pan and cook over a gentle heat until soft but not colored.
  3. Beat the eggs in a bowl, add salt and pepper, then the pasta, bacon, zucchini, and parsley. Stir well.
  4. Heat a little more oil in the pan over medium heat and pour in the mixture, flattening it down slightly. Cook over a gentle heat for 5 minutes or so, lifting the edge with a spatula until the bottom is golden brown.
  5. Sprinkle with Parmesan, then put under a hot broiler until golden and puffy. Let cool to room temperature and serve in wedges.

Makes 6 servings.

Source: Noodles and Pasta