Tag: soy sauce
Soy Sauce Fried Noodles (Just Noodlin’ Around, 豉油王炒麵)

Soy Sauce Fried Noodles (Just Noodlin’ Around, 豉油王炒麵)

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One of my favorite dishes, when we are out for dim sum, is Hong Kong Style Chow Mein or Soy Sauce Fried Noodles (豉油王炒麵).  This is Cantonese soul food.  Thin egg noodles fried with onions, scallions, and bean sprouts.  It is deceptively simple.  How does a dish with so few ingredients, taste so good?  It’s the balance, skinny noodles dry-fried to retain their chew and texture; stir-fried onions for sweetness and texture, scallions for flavor and color, and last but not least, bean sprouts for textural crunch.  There aren’t any big pieces of meat or greens that disrupt the balance of the dish.  Everything is julienned or in slivers to compliment the noodles.

Like Yin and Yang, balanced and harmonious.  It flies under the radar due to its simplicity and is the perfect side dish.  These noodles are your bestie, your essential wingman, Goose to Maverick.

The seasonings are few, soy sauce, oyster sauce, a bit of sugar for balance, and that’s pretty much it.  This means, start with great sauces, ones you like.  My favorites?  LKK oyster sauce, it is my go-to brand (Woman and Little Boy in a Boat).  It’s the only oyster sauce I have in my pantry.
Soy Sauces are a different matter, there are so many.  Different in style, use, and taste.  Literally, I have over 12 different soy sauces, Chinese, Korean, Japanese, Taiwanese, and even Hawaiian.

SOY, Let’s Break It Down

In Cantonese cuisine, the dark soy sauce is actually not as salty as light soy sauce.  Sugar or molasses is added to the base sauce for flavor, color and to balance the saltiness.  It is used during marinating or cooking.  Light Soy Sauce, is the first press of soybeans and is salty.  It is the go-to sauce, to marinade, cook, and to use on the table, like salt.  The soy sauce found on the table in Chinese restaurants is light soy sauce or often Kikkoman, which falls between light and dark soy sauce.  A good all-purpose soy sauce.   Koon Chun, a Hong Kong legacy company makes wonderful Light and Dark Soy Sauces (My Dad’s favorite)

For these noodles, it’s imperative you use soy sauces you like since it is a predominant flavor ingredient.  This dish requires 2 different soy sauces, light soy (shēng chōu, 生抽) and dark soy (Lǎo chōu, 老抽).  The literal translation is “new sauce” for light soy and “old sauce” for dark soy. The dark and light soy is most prevalent in Canton, southeast China (ME!).

My favorites for this dish are Pearl River Bridge Light Soy Sauce and LKK Dark Soy Sauce.  A great alternative is Korean Soy Sauce. I would use Sempio 701 which has a briny, rich, savory taste with a hint of sweetness.  The Soup Soy seen in the picture (end left)  is light soy and used mainly when making soup. It provides salt and umami without coloring your stocks. I use Aloha Soy Sauce for my marinades for bbq and any Hawaiian recipe (I have lots, love Hawaiian food-onolicious)

The NOODS

The other half of the equation is the noodles in this dish, so pick the right one!

  • Choose noodles that are THIN, ie. Cantonese style or Hong Kong-style noodles.  Preferably egg noodles.  Fresh or dry (I like fresh), I repeat THIN noodles.  Look for Fresh Steamed, or fresh Hong Kong or Cantonese-style noodles.
  • Don’t follow the cooking directions!  You want to undercook these noodles so they don’t break or get mushy when frying.
  • To ensure you don’t overcook the noodles.  Separate the noodles and place them in a colander over the sink.  Pour boiling water over the noodles and let them drain and dry.  Voila noodles ready for pan-frying.  Alternatively, put the noodles in boiling water for no more than 30 seconds after it comes to a boil.  Remove and drain well.

Better to undercook your noodles!!!  Made with Lau has a great video for making Hong Kong Style Noodles.  This recipe is essentially his with a couple of tweaks and notes.  Great site for down home Cantonese food from a pro!

Once the wok is hot, add 1 tablespoon oil to pan,  add noodles.  On high heat, keep moving the noodles around to dry and crisp the noodles.  Stir fry for 2 0r 3 minutes.   Then flip the noodles over  (big flip), drizzle another tablespoon of oil down the side of the wok or pan.  Continue to fry and move the noodles around. The goal is a mix of both crisp and soft noodles. Add sprouts and onions to the wok and fry until heated through and a bit wilted.  You want the sprouts to retain their crunch.  Alternatively, you could quick-fry the green onions and sprouts separately and add them to the noodles with the yellow onions and scallion roots.  If you really like the vegetables to stay crisp, fry the noodles and add sauce mixture before adding the vegetables.

These are my favorite, a classic, Soy Sauce Fried Noodles!

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5 from 2 votes

Soy Sauce Fried Noodles Hong Kong Style Chow Mein

Classic noodle dish found in Dim Sum restaurants and Chinese delis. Simplicity perfected
Course Main Course, Side Dish
Cuisine Asian
Keyword Hong Kong style Noodles, Stir-fried Noodles
Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

  • 16 oz Hong Kong style pan fried noodles unsteamed or steamed I’m lazy I get steamed
  • 1/2 yellow onion cut into thin slices, lengthwise
  • 5 stalks green onion (or Chinese Chives) Cut into 1.5 inch pieces and then julienned.
  • 6-8 oz bean sprouts Washed and drained
  • 3 tbsp peanut oil or vegetable oil of choice

Sauce

  • 1.5 tbsp dark soy sauce
  • 1.5 tbsp light soy sauce
  • 1.5 tbsp oyster sauce
  • 0.5 tbsp shaoxing wine
  • 2 tsp sugar
  • 1 tbsp water
  • 1 tsp sesame oil to taste

Instructions

Prep Noodles

  • Steam noodles, drain, cool. Please DON’T over cook your noodles!!! This is the takeaway.
  • For fresh, steamed noodles, bring pot of water to a boil. Drop in noodles (separated), bring the water back to a boil and take them out-pronto! Leave them in colander to drain and dry out a little.
  • If you're using dried noodles, cook according to the package's instructions, erring on the more al-dente side, and rinse with cold water afterwards to stop the cooking. Drain well.

Veggies

  • Cut green onions into about 1.5 inch pieces. Separate the light and the green sections. The light part will be cooked first with the yellow onion.
  • Cut yellow onion in half, and julienne half (thinly slice lengthwise)
  • Rinse and drain bean sprouts

Sauce

  • Combine soy sauces, oyster sauce, sugar, and water in a bowl, stir until the sugar dissolves. Set aside.

Frying Time

  • On high, heat wok, to around 350-400°F, basically smokin hot.
  • When the wok is hot, add oil (1 tbsp) and heat to 350-400°F. The oil should be "shimmering" - rippling, but not smoking. If it's smoking, the wok is too hot. Little wisps of smoke is okay.
  • Saute’ green onion whites and onions for about 1 minute and reserve.
  • Heat the wok again and add 1 T oil. Once the oil is shimmering, add the noodles.
  • Move the noodles around the pan gently. DO NOT flip them yet, move the noodles around so parts get crispy. Cook for about 3 minutes moving the noodles carefully.
  • Turn the top noodles over so the noodles are on the bottom, add 1 T oil along the perimeter of the pan to help develop a nice crisp. Let the noodles cook on this side for another 3 minutes, occasionally prodding and moving the noodles.
  • The noodles will not stick to the pan if they are not overcooked. Lifting the noodles as you fry helps release moisture.
  • Add bean sprouts and stir fry for 30-45 seconds. Use tongs or cooking chopsticks to help you move the noodles around. Place the noodles over the sprouts to help cook them. Better to undercook sprouts, you want to retain their crunch!
  • Add sautéed onion-green onion mixture and mix to incorporate and heat onions. No more than a minute.
  • Add sauce by pouring it in a steady stream all over the noodles and vegetables. Keep moving and lifting the noodles to coat with sauce and release any extra moisture.
  • Add sesame oil and continue to mix and separate the noodles for another 1-2 minutes. If the noodles seem to be getting a bit soft, take them off the heat. The oil does not need to cook.
  • Taste the noodles, season with salt and dark soy if the noodles are not dark enough. Add white pepper if you like.
  • Garnish julienned green onion shreds. Serve immediately.
Taiwan Turkey Rice, 嘉義火雞肉飯 Deliciousness in a Bowl

Taiwan Turkey Rice, 嘉義火雞肉飯 Deliciousness in a Bowl

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Only a couple of weeks have gone by since Thanksgiving and I have turkey on the brain, again!  Not that I didn’t get my fill of turkey on Thanksgiving but this dish caught my eye as I was roaming around the food-sphere looking for Thanksgiving ideas, Taiwanese Turkey Rice.  What?  Maybe it’s like rice soup? Nope, it is a bowl filled with rice, topped with succulent shreds of turkey, dressed with a soy sauce, fried shallots, turkey dripping emulsion and served with Asian pickles.  Damn, doesn’t that sound delicious?

SIGN ME UP NOW

I was drooling.  If you have perused my IG or blog for recipes you may have noticed that I LOVE one bowl meals like soups and stews.  My comfort zone is curled up on the couch, spoon in hand and a bowl in the other, filled with either rice or noodles topped with anything yummylicious…like THIS.

I did a bit of sleuthing for  this dish.  Turkey is not something you find in the Asian food vernacular.  It turns out, Taiwanese Turkey Rice (嘉義火雞肉飯) hails from southern Taiwan, specifically Jia Yi.  It is a super popular street food and turkeys are grown specifically for this dish.  Originally the turkey was shredded as a garnish for the classic dish, Lu Rou Fan, 魯肉飯, Stewed Pork over Rice, but folks liked the turkey so much, they started making it without the Stewed Pork, thus Taiwanese Turkey Rice was born.

Turkey Rice is similar to Hainan Chicken Rice or Thai Chicken and Rice.  The flavor profile of the sauce sets it apart though, oh yeah, and the turkey, but in a pinch you could use chicken for this dish.  I decided to cook the turkey ala Hainan Chicken style. The turkey is poached so you end up with moist succulent meat plus the stock which serves as the basis for the sauce.  There are a plethora of recipes out there right now that take advantage of turkey leftovers to make this dish including this one from Serious Eats, but I wanted the real deal so I started with uncooked turkey breast.

Two blogs jumped out and served as the basis for info and recipe for Taiwanese Turkey Rice, Choo Choo-ca-Chew  and The Food Dictator.  A wealth of information and great recipes.

The Turkey

I started with a turkey breast, well, half of a turkey breast and poached it, just like Hainan Chicken.  The poaching liquid is seasoned with salt, ginger, scallion, rice wine and Better Than Bouillon Chicken Base (game changer).  If you have a box of turkey stock from TJ’s, use that and water for a more flavorful stock.  (I think their turkey stock is better than the chicken stock in a box.

When you buy your turkey make sure the skin is still attached***  Remove the skin at home and reserve. Drop the turkey into the boiling poaching liquid (ok, don’t just DROP it, gently place…to avoid 3rd degree burns).  Bring the stock back to a boil and turn the heat down so the stock is simmering.  Cover and let simmer for 10 minutes.  Turn the flame off, NO PEEKING, and let the turkey sit for 25 minutes undisturbed.  Think of it as a spa day for the turkey.  Once it is done take it out of the pot, let it sit until it is cool enough to handle.  Remove meat from bone and shred into bite size pieces.  Reserve in bowl and cover to keep warm.

Gimme Some Skin***

A trip to Minneapolis, back before the time of COVID, we caved into Wes’s penchant for Caesar Salad at the Butcher & The Boar (sadly gone) one night for dinner.  A few tweaks made their Caesar a standout.  The Romaine lettuce was grilled, and in place of croutons, bits of chicken skin baked to a crispy golden finish adorned the salad. ㄹingerlicking good.

Crispy chicken skin (in this case turkey) is pretty quick and easy to make.  Spread the skin out on a parchment lined rimmed baking sheet.  Salt and pepper.  Cover with a sheet of parchment and top with another baking sheet to keep the skin flat.  Bake at 375 degrees for 20-25 minutes until skins are deep golden.  You should have a nice puddle of oil from this, KEEP the oil.

The rendered oil is used in the sauce for the dish.  The crispy skin is a bonus that I use as a garnish for turkey rice.  It provides added crunch and flavor to the dish, its damn delish.

The Sauce

Hainan Chicken or Chinese Poached Chicken is served with a ginger, scallion, sauce with or without slices of chili.  For Taiwanese Turkey Rice, the sauce is made with fried shallots, light soy sauce, a bit of sugar and the rendered oil from the turkey.  It’s deceptively simple for a sauce that is so delicious.  I buy a ton of shallots, thinly slice and fry them. The oil is kept in the fridge and the shallots in a jar on the counter.

Here is a detailed description on how to make fried shallots from Serious Eats.  IN A PINCH, you can buy fried shallots at most Asian markets and avoid frying your own.  IN A DOUBLE PINCH, TJ’s has fried crispy onions in a can during the holidays, (probably for the green bean casserole I hate) that make a pretty good substitute.

The Rice

Traditionally served over plain rice, you can bump it up by using the poaching liquid to cook the rice.  Just reserve enough for the sauce.  For the rice use any long grain or Jasmine Rice.

The Sides

Pickles are often served with Turkey Rice.  I like pickled ginger, takuan (pickled Japanese radish), or Vinegared Chinese pickles.  I love soft boiled eggs (like ramen eggs) and fresh cucumbers lightly dressed as sides. Garnish with scallions or cilantro.  Lip-smackin’ good.

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Taiwanese Turkey Rice

Course Main Course, One dish meals
Cuisine Asian
Keyword Rice Bowl, Soul Food, Taiwanese, Turkey Rice
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Servings 2 servings

Ingredients

  • 2 C Shredded Turkey* You can use Thanksgiving turkey leftovers

Poaching Liquid

  • Water Enough water to cover turkey
  • 2-3 slices ginger
  • 2 scallions
  • 1 tsp salt
  • 1/4 cup rice wine
  • 1 tablespoon Better Than Bouillion Chicken Base

SAUCE

  • 3 Shallots Thinly sliced
  • 1-1/2 TBsp Oil Lard, Vegetable Oil, Chicken Fat or Half and Half
  • 3 TBsp Soy Sauce Light Soy Sauce (Pearl Ridge is good)
  • 1 TBsp Sugar
  • 3/4 C Chicken/Turkey Broth

RICE

  • 2 C Rice Steam or cooked according to instruction. You can also use the chicken stock from boiling the chicken to cook rice if making from scratch. It really enhances the flavor

Instructions

Turkey

  • Start with just enough water to cover the turkey breast in a pot. Add ginger, scallions, rice wine, and stock base and bring to a boil. Add turkey and cook for 10mins then turn the heat off and let it sit in the pot for 25 mins or until cooked through. This method makes silky, tender, turkey.
  • Remove from pot, cool until you can handle and shred into small pieces. Cover and reserve.
  • The poaching liquid can be reduced by 20-30% to concentrate the flavor. Taste.

SAUCE

  • In a frying pan, heat up 1-1/2 TBsp of oil of your choice. I use 1/2 shallot oil and 1/2 rendered fat from turkey
  • Add the sliced shallots to the oil and fry until crispy golden. Remove shallots or you can leave them in the sauce. I like to remove them and sprinkle them on the finished bowl. Or go half and half.
  • Add the turkey stock, soy sauce, and sugar to the pan, careful the oil may splatter
  • Cook on high to slightly reduce the sauce.

The Bowl

  • Layer shredded turkey over steaming rice, pour amount ofsauce you want over the turkey.
  • Garnish with pickles, or green veggies, or cucumbers, fried shallots, scallions, soft boiled egg, or reserved crispy turkey skin.

Notes

Leftover holiday turkey can be used for this dish.  Make sure you keep the pan drippings from the turkey and use this for the oil in the sauce.  You can use turkey stock or water for the sauce.
Quick Fix: Cabbage with Butter and Soy Sauce

Quick Fix: Cabbage with Butter and Soy Sauce

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I love cabbage.  This has been a recent revelation.  I’m not quite sure why cabbage has grabbed my attention but I find myself throwing it into a variety of dishes-salads, curries, soups, and stir-fries.

With a head of cabbage in the fridge and little time,  I needed a quick side dish for dinner.  A recipe form Eric Kim on Food52 popped into my head, asparagus with soy sauce and butter.  Why not trade the cabbage for the asparagus?

Quick and Easy

Shred cabbage, not too finely so it retains some crunch, and set it aside. Heat a pan large enough to hold the cabbage.  Melt the butter, add the cabbage and cook until it wilts.  Add soy sauce, and stir fry until the butter and soy sauce bubble.  Season with pepper and salt if needed.  Bada Bing Bada Boom, done.

Substitute ponzu soy for a touch of citrus or dashi soy for seafood twist or an equal amount of oyster sauce adds flavor also.  Garnish with sliced green onions.

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Cabbage with Butter and Soy Sauce

Course Side Dish
Cuisine Asian-American
Keyword brown butter, cabbage, soy sauce
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 head of green cabbage shredded into 1/2 to 3/4 inch strips
  • 2 tablespoon soy sauce or substitute Ponzu or Soy Dashi or use 1 T oyster sauce and 1 T soy sauce
  • Flaky sea salt and freshly ground black pepper garnish

Instructions

  • Heat a skillet over high heat and melt the butter. Add the cabbage, season with salt and pepper, and cook for 2-3 minutes until slightly wilted. Add the soy sauce and cook for another minute or until the butter and soy sauce bubble up into a sticky glaze. Garnish with sliced green onions. Serve immediately.

Notes

Okay, for you carnivores...saute' diced bacon (2 slices), omit salt and use half the butter with the bacon fat.  
Soy Sauce Chicken (See Yao Gai-s Soon)

Soy Sauce Chicken (See Yao Gai-s Soon)

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Growing up in Chinatown I took for granted that everyone had access to fresh vegetables, fish, poultry and meat.  If only I had an iPhone back in the day to capture the pictures of daily life in my Chinatown.  I’d have pictures of crates filled with live chickens sitting on the sidewalk, tanks filled with live fish and crabs, and baskets filled with just picked greens.

Many of the markets had delis, their counters loaded with trays of fried noodles, stir-fried vegetables, and stews. Storefront windows filled with roasted ducks, chickens and different sausages hung to entice passersby.   Whole roasted pig hanging on a hook with its skin roasted to a crispy rich caramel brown. Shoppers clamored in line while the butcher sliced off chunks to dole out. 

Fifteen minutes before my parents closed their office for the day, Dad would hurry down to the shops to buy fixings for that night’s dinner.  What he cooked was always predicated on what was fresh in the markets.

Our dinners consisted of my Dad’s dishes-squash soup, stir fried beef and greens or steamed fish with green onions and ginger and pre-made dishes bought from one of the many delis in Chinatown.  Dad would survey the window at Ping Yuen Market and select a roast duck or chicken, or pick a piece of Crispy Skin Pork or bbq pork .  Luckily many of these deli delights like Whole Poached Chicken and bbq pork, even crispy skin roasted pork can be made at home.  I gave it a try with a small piece of pork belly, and was surprised by the results.  Now I can make it at home.

Soy Sauce Chicken

It never occurred to me to make Soy Sauce Chicken at home, it was too easy to head to my favorite Chinese deli and pick one up.  Staying at home has made me rethink “what can I make at home?” Time to tackle Soy Sauce Chicken.  The good news is it’s easy!  I googled Soy Sauce Chicken and found a recipe on The Woks of Life (an amazing Asian family cooking blog).  A few tweaks to their recipe and boom, no need to head to that Chinese deli anymore.  Delicious homemade Soy Sauce Chicken made by yours truly

Here’s the hard part.  Ingredients

The seasonings include dark and regular soy sauce, star anise, sugar, cinnamon, rice wine.  Dark soy sauce has molasses which makes it sweeter than regular soy sauce.  Pictured in the left, back is rock sugar which I used along with granulated sugar.  You could use just granulated sugar or a combination of white and brown sugar.   Star anise is not my favorite so I cut back to 1-2 pieces and added half of a cinnamon stick instead.  Next time I will throw in 1-2 cloves in the poaching liquid.  Feel free to play around with the spices to make it your own, although stick to the spices in Five Spice Powder as a guide -Cinnamon, Star Anise, Fennel, Clove, Sichuan Peppercorns.  Keep in mind that all of these spices are pretty assertive, a little goes a long way.

The dark soy adds not only sweetness but color.  The skin turns a beautiful mahogany brown.  The regular soy sauce adds saltiness and flavor.  The original recipe calls for green onions, I didn’t have any, so I used shallots instead.  You definitely need a member of the allium family.

The result is tender, juicy, chicken that is sweet, salty, and spicy from the star anise and cinnamon.  It’s delicious.  Serve the chicken with simply prepared greens and either rice or noodles.  Drizzle with the poaching liquid and BOOM dinner is served.  Enjoy!

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Soy Sauce Chicken (See Yau Gai)

Course Main Course
Cuisine Asian
Keyword Soy Sauce Chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes

Ingredients

  • 1 whole chicken ~4 pounds; fresh
  • 1 T oil
  • 7 slices ginger smash lightly to release flavor
  • 2 scallions cut into 3-inch pieces and smashed flat
  • 3 star anise I use 1-2 only
  • 1 ½ cups Chinese Rice Wine aka shaoxing wine
  • 1 ½ cups soy sauce reg Kikkoman would work
  • 1 1/4 cup dark soy sauce or dark mushroom soy sauce
  • 1 cup sugar plus 2 tablespoons Can substitute rock sugar or brown sugar for 1/2 of amount
  • 2 teaspoons salt Kosher salt, if using diamond increase to 1 T
  • 10 cups water
  • 1-2 cloves optional

Optional spices

  • 2 cloves garlic peeled and smashed
  • 1/2 stick cinnamon
  • 1/4 tsp fennel seeds reduce star anise to 1 piece if using
  • 1-2 large shallots, sliced in place of green onions and garlic, sheltering in place-mother of invention!

Instructions

  • Take your chicken out of the refrigerator before you plan to cook, let it come to room temperature. Remove the giblets, and thoroughly rinse the chicken inside and out.
  • In a tall, narrow stock pot, that will just fit the chicken, (the chicken should be totally submerged in the cooking liquid) Heat pot over medium low heat add the oil. Add ginger when the oil is hot.
  • Fry ginger for about 30 seconds until it begins to brown. Then add the scallions and cook another 30 seconds. Add the star anise and rice wine, and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
  • Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
  • Bring the cooking liquid back to a boil and cook for about 5 minutes at medium heat, a nice rolling simmer. Next, carefully with tongs or a serving fork, lift the chicken out of the water and empty the liquid inside the cavity, which will be cooler than the liquid surrounding the chicken. Lower the chicken back into the pot, making sure once again to fill the cavity. If the chicken is not completely submerged, periodically baste the exposed area with cooking liquid.
  • Bring the liquid back up to a simmer, which should take about 10 minutes. Keep it at this slow simmer (the liquid will be about 210 degrees F) for 25 minutes. Turn off the heat, cover the pot, and let the chicken sit in the pot for another 15 minutes. Transfer the chicken to a cutting board. You can test the chicken, should be about 165 degrees F.
  • Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools. Serve over rice with some sauce from the pot!

Chicken Pieces

  • Don't want to poach an entire chicken?
  • This is enough poaching liquid to poach 4 chicken breast or 4 whole legs or 6 thighs. Follow directions up until putting the chicken into the liquid. Place chicken pieces in liquid. Bring it back to a boil. Lower heat so you have a nice energetic simmer going.. Cover and simmer for 10 minutes. Turn heat off and allow the chicken to sit covered for 20-25 minutes depending on size of pieces.
    That's it, enjoy!

Notes

Once you're done cooking the chicken, you can actually freeze the sauce/cooking liquid for use again later (though you may have to re-season the sauce)
(Hiyashi Chuka – Ramen Salad) Swept Away By A Summer Ramence Summer Madness #2

(Hiyashi Chuka – Ramen Salad) Swept Away By A Summer Ramence Summer Madness #2

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TAs temps edged upward this past week, I began thinking about cold noodle dishes to counter the heat. One of our favorite ramen joints in San Jose features a summer noodle salad that the hubster loves. This prompted me to think it was time to add a cold ramen dish to my repertoire.  I perused one of my favorite sites, Just One Cookbook, and found a classic Japanese cold ramen dish, Hiyashi Chuka.  Bingo, I was off to the races.  At first glance, it seemed very similar to my Somen Salad.  The dressing has soy sauce, sesame oil, sugar, and rice vinegar, for instance.  A big difference is Hiyashi Chuka starts with a thicker, more substantial ramen noodle.

Summer Ramence

The dish is eye-candy, the noodles are hidden by a colorful palette of toppings including julienned pale green cucumbers, orange-tinged crab leg, slivers of green onions, pink honey ham and shreds of fried egg.  Cold noodle salads like this refreshing and delicious Hiyashi Chuka are perfect for summer potlucks, picnics and pool parties.  I hope you will add it to your summer rotation.

The Skinny on Noods

Both fresh or dried noodles work in this dish.  I like using fresh ramen or lo mein. If you can get a hold of ramen noodles by Sun Co. from Hawaii, get it. This brand supplies the bulk of ramen houses in the US. and has a really nice chew or consistency.  In a pinch, you could use linguine or spaghetti but my first choice would be an Asian noodle. If you are gluten-free, rice or yam noodles would be a good substitute.  Confused about the multitude of Asian noodles out there? Here is a great Asian noodle primer from Serious Eats.

Dressing It Up

The dressing is on the sweet side so I would start with two tablespoons of sugar, taste and add more if desired.  You can use Ponzu, a citrus soy sauce, instead of soy sauce. Toppings can be ANYTHING you like or have on hand.  Keep in mind you want the play between sweet and salty, crunchy and soft. I like cucumbers, honey ham, imitation crab, egg, corn, and tomatoes. Don’t like imitation crab?  Use bay shrimp or splurge on real crab.  You can substitute honey turkey, shredded chicken (leftover soy sauce chicken would work really well) or char sir (bbq pork) for the ham. I leave out the lettuce sometimes or substitute shredded cabbage.  I love a good sprinkling of chopped scallions and cilantro.  Oishii!

Ramen Salad
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HIYASHI CHUKA (COLD RAMEN)

A delicious, refreshing cold noodle salad that is perfect for summer!
Course Main Course, Salad
Cuisine Asian
Keyword japanese, Noodle, Ramen, Salad, sesame
Prep Time 45 minutes
Cook Time 10 minutes
Servings 8 Servings

Ingredients

Dressing

  • 6 Tbsp soy sauce Any all purpose soy like Kikkoman will work, or substitute half with Ponzu for a hint of citrus
  • 4 Tbsp sugar Adjust to taste! Start with 2 tablespoons
  • 3 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 Tbsp water
  • 1 Tbsp white sesame seeds roasted/toasted
  • ¼ tsp ginger grated
  • ½-1 tsp la-yu, optional Japanese chili oil

Egg crepe, shredded

  • 2 large eggs beaten
  • 2 tsp sugar
  • ¼ tsp salt kosher or sea salt; use half if using table salt
  • neutral flavor oil vegetable, canola, etc

Toppings

  • 1/4-1/2 pound Bay shrimp
  • 1 Persian/Japanese cucumbers or 1/3 English cucumber, julienned
  • 1 iceberg lettuce shredded, or use romaine lettuce
  • ½ Tomato cut into wedges, or cherry tomatoes quartered
  • 3-4 slices Honey Ham Sub bbq pork, or honey turkey, Canadian bacon, julienned
  • 4-6 imitation crab meat kanikam or splurge and use real crab, or fish cake, shredded or julienned
  • 1/2 cup Kaiware radish sprouts or green onions, chopped

Other toppings

  • Poached chicken or leftover soy sauce chicken shredded, in place of ham
  • Julienned carrots
  • dried wakame seaweed
  • shredded nori seaweed kizami nori

Noodles

  • 2 package fresh ramen noodles 12 ounces each substitute dry ramen noodles, or Lo-mien

Garnish

  • 1 Tbsp white sesame seeds roasted/toasted
  • Japanese karashi hot mustard optional
  • pickled red ginger beni shoga or kizami beni shoga, optional

Instructions

  • Combine dressing ingredients in a medium bowl and whisk together. Set aside or if made in advance, store in fridge.
  • For eggs, make thin egg crepes and cut it into thin strips. Heat oil in non-stick pan over medium heat. Pour the egg mixture into the pan, tilt & swirl pan to distribute egg. Like making a crepe. Cook until set and flip egg over. You will have a few brown spots, but should be predominantly yellow. Slide crepe onto a plate and reserve. When it is cool enough you can roll the egg crepe up and cut it into thin strips.
  • You can use large prawns if you like, but I like using bay shrimp which generally come precooked. Easy peasy.
  • Cut all the topping ingredients as directed.
  • For the noodles, bring a pot of water to a boil and add the noodles. Separate the noodles before dropping into water. Cook according to package directions. Drain the water and rinse the noodles to remove starch. Allow noodles to cool completely. Chill in fridge if desire. Place noodles in a serving bowl and mix half of dressing into noodles.
  • Place all the toppings and pour the remaining dressing on salad before serving. Serve with karashi hot mustard and pickled ginger on the side, if desired. Refer to pics, ingredients are usually arranged in a radial pattern on top of the noodles.
Hong Kong Ave of the Stars
Bok Bok, Batch…of Three Cup Chicken

Bok Bok, Batch…of Three Cup Chicken

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Gung hay fat choy! Happy Lunar New Year! This is the Year of the Pig and in celebration of this, I spent the last week in Hong Kong with my boys-PIGGIN’ out. It has been years since I have been in Hong Kong and with Jordan living in nearby Korea, we decided a rendezvous was in order.
I walked off the plane and took a deep breath and instantly knew I was back in Asia. The scent that wafted through the air and surrounded me immediately transported me back to my first visit to Hong Kong so many years ago. An amalgam of daily life, food, incense, years of humanity all rolled into one.

Before I regale you with our travels in Hong Kong…let me tell you about our flight.  It’s been a while since I have been on a flight that lasts 14 hours.  AUUUGH!  I don’t care if you are in First Class, Business, or Economy…it’s a LONG time to be cooped up in a plane.  I did manage to catch 40 winks, watch a couple of movies, and pick through multiple cafeteria-like meals.  The highlight was a bowl of instant ramen on the last leg of our journey. By then even the K-Movie I was watching knew how I felt.

One of the meal selections was Three Cup Chicken.  I knew of this classic Taiwanese dish but have never had it. This peaked my curiosity so I made a mental note to try this dish when I got home.

A day of vegging out to get over my jet lag and I was ready to hunt down the recipe for Three Cup Chicken.  The first thing I noticed was, though called 3 cup chicken, most recipes did not use those proportions.  Thank goodness since that is a lot of sesame oil.

I decided on a mash-up from two of my go-to blogs, The Woks of Life and No Recipes. You can use bone-in pieces like chicken wings but the next time I think I will try boneless thighs.  This dish is easy to prepare and lands on the dinner table in minutes…my kind of dish.

The soy sauce, sesame oil and rice wine form the braising liquid but the addition of garlic, ginger and Thai basil really sets this dish apart. No wonder it’s a classic that has stood the test of time.  One recipe called for a touch of sugar, sounded good, so I included it. If you like spice, throw in 1-2 Thai chili peppers for good measure.

The aromatics are heated in oil before adding the chicken.  Brown the chicken and add the braising sauce.  Simmer, turning the pieces occasionally.  The sauce will reduce and coat the chicken creating a deep caramel color. Can you say yum?  Finish with the basil and green onions.  Be generous with your basil it adds a ton of flavor to the dish.

The chicken is browned in the ginger, garlic infused oil.
Isn’t that a lovely color?  Serve with steamed rice and veggies. The perfect meal.
So delicious. Don’t tell Cathay Pacific, but this version of 3 Cup Chicken is so much better than theirs!
Hong Kong Ave of the Stars
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San Bei Ji(三杯鷄), or Three Cup Chicken

Taiwanese dish made by cooking chicken with sesame oil, soy sauce and rice wine.
Course Main Course
Cuisine Asian
Keyword 3 Cup Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 460kcal

Ingredients

  • 1 tablespoon peanut oil or vegetable oil
  • 2 tablespoons toasted sesame oil
  • 1 inch piece ginger sliced then julienned
  • 6-8 cloves of garlic lightly crushed, but left whole
  • 1 thai chili seeded and sliced crosswise optional
  • 1.25 pounds boneless skin-on chicken thighs sub: 1.5 pounds chicken wings
  • 1/4 cup Chinese rice wine mijiu or shaoxing
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 teaspoons brown sugar
  • 1 cup loosely packed Thai basil leaves only
  • 1-2 green onions thinly sliced

Instructions

  • Heat a large pan or wok until hot. Add the peanut oil then ginger and garlic (and chili if using).  Fry until fragrant, but don't let it brown.
  • Add the chicken in a single layer, skin-side down and fry until the skin is well browned.
  • Flip the chicken over, and then add the rice wine, dark soy sauce, regular soy sauce, sesame oil and sugar.
  • Cover and simmer over medium low heat for 10-15 minutes, or until the chicken is tender, flipping the chicken over a few times as it cooks.
  • Remove the lid and turn up the heat. Reduce the liquid into a thick sauce.
  • Add the Thai basil leaves and toss to coat.
  • Serve with rice.

 
Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

Ginger & Scallion Noodles Parts Unknown & Sauces Unknown

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I am hooked on Anthony Bourdain’s Parts Unknown.

I just started watching it on Netflix.  It’s not just about food, everything is fair game; history, lifestyle (check out the Tokyo episode), politics, culture. If you have a chance watch the episode on Shanghai.  Shanghai has become the city of the future, a financial hub, and global powerhouse, it is the juggernaut that defines China today.  While in college, I was lucky enough to visit Shanghai.  We spent a couple of days in this fabled port city. Though ravaged by years of occupation and then isolation, even then it felt like Shanghai was ready to embrace the outside world and the future. I watched Mr. Bourdain’s episode and realized it had all come to pass.

Shanghai Then

We strolled down to the Yangtze River and by the time we arrived at the riverfront we had attracted a crowd of people easily 10 deep.  The crowd was eager to practice speaking English with us.  Others gawked at the strange way we were dressed. Bicycles not cars flooded the streets and everyone wore brown or blue pants and white shirts (vestiges of life under Mao).  Stores and restaurants were run by the government, only tourist were allowed.  If I invited anyone for dinner they still turned in their ration coupons even though I had paid for the meal.

Not a MickeyD’s, Starbucks, or Pizza Hut in Sight

Back then, it was hard to imagine that China would become the political & economic heavyweight it is today.  The Shanghai featured in Parts Unknown was unrecognizable.  Where once stood old provincial buildings built by countries that had occupied China, there are now modern high-rises.  Cars have replaced bicycles and proletariat clothes have given way to the latest fashion trends. Gone are the state-run stores, replaced by Prada, Fendi, and Starbucks.

Fine wines and haute cuisine are part of the China of today but thankfully street markets and sidewalk stalls selling down-home food like dumplings and noodles still exist.  Stir-fried Noodles with Ginger and Scallions are a mainstay of not only Chinese street food but a dish made at home.

I learned how to make this from my father.  Julienned ginger,  scallions, and minced garlic are sizzled in hot oil to impart their flavors.  Make the sauce next – combine soy sauce, oyster sauce, wine, sesame oil, and reserve.  Stir-fry the noodles in the infused oil and add the sauce.  Give it a couple of stirs and just like that, a tasty meal in minutes.  Most of the ingredients are pantry staples.  Find fresh noodles in the refrigerator section of most Asian stores and larger supermarkets.  I usually buy a couple of packs of fresh noodles and throw them into the freezer.

The Asian PantryRight next to the catsup, mustard, and mayo…their Asian counterparts!

From left to right:  Sake (Japanese rice wine), Mirin (sweet Japanese cooking wine), Bean Sauce by Koon Chun (salty bean paste), Chili Garlic Sauce (like Siracha, similar in heat with garlic added), Sesame oil by Kadoya (used in Korean, Japanese and Chinese dishes), Chinese Rice wine (Michu), Vietnamese Fish Sauce by Three Crabs (pink label in back), Hoisin Sauce by Koon Chun (Chinese all-purpose bbq sauce), Premium Soy Sauce by Lee Kum Kee (all-purpose soy sauce), Oyster Sauce also by Lee Kum Kee (our go-to brand look for the label with the boy and woman in a boat).  Some of the bottles are almost empty which means I will be going to my favorite Asian market soon, call me if you want to come along for an Asian Sauce Primer!

3/17/21 Update:  I make this so often for a quick meal, like today!  I sauteed shredded cabbage and a trio of mushrooms from Mycopia, and added a nice dollop of chili crisp oil, good to go.  Use a vegetarian oyster sauce and voila’ veggie-friendly meal!

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Ginger and Scallion Noodles

A quick and easy dish. Stir fry noodles in oil infused with ginger, scallions and garlic-delicious!
Course One dish meals
Cuisine Asian
Keyword garlic, ginger, noodles, scallions
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

  • 1 lb fresh Asian egg noodles thin and flat like fettuccine
  • Fresh ginger 6 thin slices, crushed to release its flavor
  • 3 scallions or green onions cut into 1 inch sections and crushed to release flavor
  • 2 cloves of garlic smashed but intact
  • 3 T vegetable or peanut oil
  • Sauce:
  • 3 T premium soy sauce
  • 3 T oyster sauce
  • 1.5 T rice wine
  • 1.5 t sesame oil
  • 1 t sugar
  • 2-3 T chicken stock or water
  • salt and white pepper

Options

  • 1/2 cup corn
  • 4 dried shiitake mushrooms that have been soaked in warm water until soft sliced, if you don't have fresh
  • 1/4 cup black fungus soaked in warm water, cut into small pieces
  • 1/4 head shredded green cabbage sauteed before adding noodles to ginger scsllion oil
  • 8 oz fresh mushrooms ie. enoki, maitake, nameko, or shiitake really, any mushroom you like

Instructions

  • Heat a large pot of water and cook noodles as directed. Do not overcook as you will be stir frying them to finish the dish! Fresh noodles will only take a couple of minutes at best. Remove from pot and drain thoroughly.
  • Combine ingredients for sauce in a bowl and set aside. You can add a little cornstarch to thicken the sauce, 1-2 tsp dissolved in stock or water then added to sauce ingredients.
  • Heat vegetable oil in a deep sided pan or wok until very hot, you should see wisps of smoke from the oil. Add ginger and garlic to pan and stir fry for approximately 1-2 minutes until garlic begins to brown. Add scallions or green onions, mushrooms or black fungus, stir fry for another minute.
  • Add noodles to pan, stir fry over medium high heat. Mix thoroughly to make sure the noodles are coated with the flavored oil, 1-2 minutes. Add any optional ingredients at this point.
  • Add sauce to noodles and stir fry 2-3 minutes to combine ingredients and reduce the sauce.
  • Garnish with green onions and cilantro if desired.
  • I left the ginger and green onions in big pieces as my kids didn't like them, made it easy to pick it out.
  • You could add leftover chicken or beef to make this a more substantial dish or even shrimp.
  • Once again, kids and corn...the corn added a bit of sweetness to the dish and crunch, always a good thing!
Simple Poached Chicken

Simple Poached Chicken

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An easy meal is “white poached chicken”, a classic Chinese dish.  The chicken is poached in water or broth and served with a sauce of soy sauce, sesame oil, ginger and scallions.  This is similar to Singapore’s famous Hainanese Chicken Rice dish that made its way there with Chinese immigrants from Hainan Island.  It’s my kind of recipe simple and delicious!  Leftover chicken can be used in salads, sammies, any recipe that calls for cooked chicken.

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Poached Chicken with Soy Ginger Scallion Sauce

Classic Asian Homestyle Dish, Simple poached chicken with soy ginger scallion sauce. A favorite in our house!
Course Main Course
Cuisine Asian
Keyword poached chicken
Prep Time 5 minutes
Cook Time 1 hour

Ingredients

Poaching Liquid for Chicken

  • 1 4-5 lb. chicken or you can use chicken pieces*
  • 3 scallions (green onions) smashed
  • 1 inch knob of ginger, smashed
  • 1/4 cup rice wine can substitute dry sherry or sake (not Mirin)
  • 1 tsp salt
  • 1 T Better Than Bouillon Chicken Base optional

Ginger Scallion Sauce

  • 6 T vegetable oil
  • ¼ cup finely shredded fresh ginger
  • 3 scallions trimmed and cut into fine strips or diced
  • 3 T soy sauce
  • 3 T chicken stock use poaching liquid
  • 1.5 T Rice wine or sake'
  • 1 tsp sugar
  • 11/2 tsp sesame oil

Instructions

  • Fill an 8 qt pot approximately 2/3 full with water. Bring water to a boil and add 1 1-inch knob of ginger crushed, ¼ cup rice wine, 1 t salt, & 3 scallions that have been crushed. Add chicken to boiling water (poaching liquid). Bring poaching liquid back to a boil, turn the heat down to simmer, cover the pot, and simmer for 15 minutes. At 15 minutes, turn off the heat and let the chicken sit covered for 45 minutes. Save the stock for soup or sauces.
  • Pieces of chicken can also be poached this way. Reduce time of simmer to 5 minutes and let chicken pieces sit covered in pot for 20-25 minutes.
  • Meanwhile, prep sauce. Shred ginger, dice the green onions, if you like it spicy, add ½ -1 jalapeno pepper, sliced. In a small bowl, combine soy sauce, stock, sugar, dry sherry and sesame oil. Set aside.
  • When chicken is done, remove from liquid and let sit until cool enough to handle. Cut chicken into serving pieces and place on platter.
  • Heat oil in a small saucepan until you can see wisps of smoke. Add ginger, scallions and peppers to the oil. Be careful, as mixture will sizzle. Remove from heat immediately and add soy sauce mixture. If the sauce clouds, return to heat for a minute. Add a dash of white pepper.
  • Pour sauce over chicken and serve immediately with plenty of rice!
  • The sauce can also be used for steamed fish or as a dipping sauce for seafood.
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Garlic-Ginger Rice Pilaf

Garlic Ginger Rice Pilaf perfect with poached chicken
Course Rice
Cuisine Asian, Asian-American
Keyword Garlic Ginger Rice
Prep Time 15 minutes
Cook Time 39 minutes

Equipment

  • Rice Cooker

Ingredients

  • 2 cups long-grain rice washed and drained well (use the measuring cup that comes with the rice cooker)
  • 1 cup actual cup small pasta such as letters, stars, orzo, or broken vermicelli (found in Indian stores)
  • 2 T vegetable oil or peanut oil
  • 1 T salted butter
  • 1/2-3/4 inch piece of ginger minced
  • 3-4 cloves of garlic minced
  • salt and pepper

Instructions

  • Heat oil and butter in a saucepan, add ginger and garlic and saute until garlic just starts to brown. 
  • Add rice and cook until the grains are evenly coated with the oil/butter.   
  • Add stock to saucepan and season with salt and pepper. Reduce heat and cook until stock is fully absorbed and rice is cooked through approximately 15 - 20 minutes.  
  • Or do what I do and transfer the sauteed rice to a rice cooker, add stock to the 3 cup line and let the rice cooker do its thing!