Category Archives: Lunch

Cantonese Pan Fried Noodles

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Since it was just my 20 month old baby and I in the house this afternoon, naturally I decided to make a lunch for 6 people. I mean, if I put in the same effort making lunch for 2 as I do for 6, I might as well make the entire package of noodles right? Also, leftovers.

Excuse the butter dish behind my noodles. And the coffee. I didn’t set up the shot all fancy.

I always thought Chinese stir fried noodles were greasy when ordering at a restaurant (or takeout). But this one surprisingly isn’t, and you can get the same fried noodle texture by just frying the noodles in a tablespoon of oil on high heat, then flipping them over to fry the other side. The high heat gives the noodles the flavor and texture of restaurant noodles, and you don’t need tons of oil to achieve the same effect.

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I also topped the noodles with minced pork, mushrooms and scallions along with a sauce made with a chicken broth base. If you don’t eat pork, you can omit it entirely, or substitute it with ground turkey or chicken (even healthier alternatives). Omit the mushrooms if you don’t like mushrooms. Add something else if you want. I threw in anything I had in the fridge for this.

Cantonese Pan Fried Noodles (serves 4-6)

Ingredients:

  • 1 lb. package of fresh HK style noodles (found in most Asian markets)
  • oil for pan frying
  • 1/2 lb. ground pork
  • 5 large mushrooms, sliced
  • 4 scallions, julienned

Ingredients for Sauce:

  • 2 tsp. regular soy sauce
  • 2 tsp. low sodium soy sauce
  • 2 tsp. Shaoxing wine
  • 1 tsp. sesame oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. sugar
  • 1 cup chicken broth
  • 1 heaping Tbsp. cornstarch

Ingredients for marinade for pork:

  • 1 tsp. hoisin sauce
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/4 tsp. pepper

Directions:

1) Using a large pot or large skillet, heat up water to boil noodles with. Drop noodles in and boil for one minute. Drain in colander and rinse under cold water. Drain well and set aside.

2) In a bowl, combine all the ingredients for sauce, set aside. In another bowl, combine pork and marinade, set aside.

3) In a clean dry skillet, heat one Tbsp. of oil on high heat. Add noodles and spread evenly on the skillet. Let the bottom brown for 3-4 minutes, then flip the best you can (using tongs or spatula) to brown the other sides. This will create the crispy texture along with the soft noodles. Set noodles aside in large dish.

4) Add 1 Tbsp. oil to same skillet. On high heat, add ground pork and break up the pieces with a spatula. When browned, add mushrooms and scallions. Stir fry for around 3 minutes or until mushrooms have softened. Add sauce ingredients, and bring to a boil until thickened, around 2 minutes.* Pour sauce over top of the noodles and serve.

*If the sauce isn’t thick enough for you, make a slurry with cornstarch and chicken broth in a cup, and pour a little bit into the sauce at a time and stir until it is thickened enough.

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Directions with Photos:

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Using a large pot or large skillet, heat up water to boil noodles with. Drop noodles in and boil for one minute. Drain in colander and rinse under cold water. Drain well and set aside.

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Chop up mushrooms and scallions.

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In a bowl, combine all the ingredients for sauce, set aside.

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In another bowl, combine pork and marinade, set aside.

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In a clean dry skillet, heat one Tbsp. of oil on high heat. Add noodles and spread evenly on the skillet. Let the bottom brown for 3-4 minutes, then flip the best you can (using tongs or spatula) to brown the other sides.

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This will create the crispy texture along with the soft noodles (see the golden brown color developing). Set noodles aside in large dish.

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Add 1 Tbsp. oil to same skillet. On high heat, add ground pork and break up the pieces with a spatula.

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When browned, add mushrooms and scallions.

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Stir fry for around 3 minutes or until mushrooms have softened.

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Add sauce ingredients, and bring to a boil until thickened, around 2 minutes.*

*If the sauce isn’t thick enough for you, make a slurry with cornstarch and chicken broth in a cup, and pour a little bit into the sauce at a time and stir until it is thickened enough.

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Pour sauce over top of the noodles and serve.

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Caprese Stuffed Tomatoes

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Instead of making the usual Caprese salad by layering fresh tomatoes, mozzarella and basil together, I decided to try something different. I scooped out the tomato guts, sautéed them with garlic, olive oil and basil. I then removed the guts from the heat and added breadcrumbs (to soak up the excess liquid) and shredded mozzarella cheese. And then I stuffed the guts back into the tomatoes, topped with more breadcrumbs and cheese, and baked them for between 20-25 minutes. They make a great side dish, or even a main dish since they are filling enough to stand on their own.

I’m going to be very lax on the amount of ingredients. I used enough breadcrumbs to soak up the excess tomato juice, so use the correct proportions to balance it for yourself.

Caprese Stuffed Tomatoes

Ingredients:

  • 7 medium tomatoes
  • 2 cloves of garlic, minced
  • olive oil
  • 10 basil leaves, chopped
  • mozzarella cheese, shredded
  • breadcrumbs
  • salt

Directions:

1) Preheat oven to 400 degrees.

2) Scoop out tomato guts and reserve for filling. Sauté guts in pan with a drizzle of olive oil, garlic and pinch of salt on medium high heat for a few minutes. Take off heat, add enough breadcrumbs to soak up excess tomato juices. Combine with a handful of cheese.

3) Stuff the guts back into the tomatoes, sprinkle with more breadcrumbs and cheese. Drizzle with olive oil. Place tomatoes on baking sheet (with lip), and bake in oven for approximately 20-25 minutes until bubbling. Serve.

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