Category Archives: Recipes

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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Swedish Meatballs

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Ever since we found a school that would finally admit my 4 year old into Pre-K, two days ago, I found myself having a little bit more time on my hands with just one kid to take care of all day. Bon bons and soap operas here I come, no not really, but it does make things a little easier here at home. Here is a picture of the two troublemakers for the record:

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Awwww how adorab-ok moving on.

I had a craving for Ikea meatballs but I didn’t feel like driving into the city of Atlanta and ending up with over $200 of furniture items I didn’t really need from spur of the moment erratic purchasing (because that is what happens when you get sucked into the Ikea). So I went to my local Kroger and bought some ingredients and combined, altered, tweaked, and modified various recipes to Frankenstein my own recipe for Swedish meatballs.

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Swedish Meatballs

(makes approx. 40 meatballs)

Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground beef
  • 2 slices bread with crusts removed
  • 1/3 cup milk
  • 7 Tbsp. butter
  • 1 medium onion, grated or finely minced
  • 2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 large eggs
  • 3/4 tsp. ground nutmeg
  • corn oil for frying
  • 1/4 cup flour
  • 3 cups low sodium beef broth
  • 1 tsp. soy sauce
  • 1/2 tsp. apple cider vinegar
  • 2 Tbsp. sour cream (optional)
  • handful of chopped parsley (for garnish)

Directions:

  1. Rip bread into tiny pieces, place in a small bowl and soak in milk for ten minutes or until all the milk is absorbed.
  2. In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.
  3. In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.
  4. Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.
  5. Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula. Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later). Set browned meatballs on a clean baking sheet.
  6. Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.
  7. Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.
  8. Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.
  9. Serve over egg noodles or mashed potatoes.

Notes: Using a food processor to combine the meat mixture would’ve been ideal, and I would definitely recommend doing it if you aren’t grating your onions before adding to the meat.

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Directions with pictures

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Rip bread into tiny pieces, place in a small bowl,

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and soak in milk for ten minutes or until all the milk is absorbed.

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I decided to show how to cut an onion in case anyone was interested. I was asked this question a few times so here it is. First, cut the ends off the onion so it can sit level on the cutting board. Now you know to cut the onion right in half on the correct side. Next, place the onion (newly cut side down) and slice thin slices. Lastly, turn the cutting board 90 degrees so you can chop all the slices into tiny squares. Repeat with the other half of the onion. Then chop some more if you need to mince it finely.

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In a large skillet, melt 2 Tbsp. butter with 2 Tbsp. oil, and sauté onions on medium heat until softened.

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In a large mixing bowl, combine pork, beef, cooked onions, salt, pepper, eggs, nutmeg and bread.

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Roll meatballs to the size of golf balls, set on baking sheet. Wet your hands with water in between rolling to prevent meatballs from getting too sticky.

You can tell I sort of got impatient (and a little sloppy) towards the end.

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Heat corn oil (1/2 inch in depth) to medium high heat in large skillet. Brown meatballs, 2 minutes on each side, flipping carefully with tongs or spatula.

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Meatballs don’t need to be cooked thru in this process (they will cook thru when simmering in sauce later).

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Set browned meatballs on a clean baking sheet.

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Melt 5 Tbsp. butter in cleaned large skillet. Whisk in 1/4 cup flour, stir for 3 minutes or until flour doesn’t smell raw anymore. Whisk in beef stock, a half cup at a time between whisking (to prevent sauce from clumping up). Let it heat to a boil, then simmer for a few minutes until thickened. Add soy sauce and cider vinegar, and salt to taste. I added between 1-2 tsp. salt because I used low-sodium broth.

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Add meatballs and simmer until cooked thru. This took me approx. 10 minutes. Check a meatball by cutting through to make sure it’s brown in the center. Then eat it. You know….to check if it needs salt.

I ate two just to be extra sure.

Right before serving, stir in sour cream. This step is optional, and adds an extra creaminess to the sauce. Sprinkle some chopped parsley on top, so it looks like you are eating some vegetables.

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My children, in utter agony of seeing something different for dinner, didn’t touch this. Then again, I wouldn’t use their judgment because they sometimes put things like play-doh and crayons in their mouths. Then they freak out seeing a speck of parsley or sliver of an onion. My husband ate 3 plates so I would say it has his approval.

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Enjoy!

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