#How to quickly stir-fry Rice Vermicelli

[clatterbane]

The half-assed noodle bar is back in business tonight!

We had that bag of refrigerated stir fry vegetable mix which needed to be used up ASAP, after somebody at ICA concluded that it would make a great substitute for out-of-stock frozen broccoli. (?) Also, about a quarter of a head of cabbage that I sliced up with some onion and stashed in a bag earlier.

We also had a big open jar of the Lao Gan Ma black bean chili oil, so yum why not?

Mr. C forgot to buy some fresh ground pork earlier, so I said fuck it and quickly fried/cut up some frozen burger patties. ¯\_(ツ)_/¯ Put around 200g/half a pound of rice vermicelli on to soak for a little while, and I should be able to throw together something edible.

Vague plan: more or less a mashup between these two dishes, using similar Sichuan-inspired seasoning but with an evaporation rice noodle cooking method. I've followed that basic approach multiple times before, and it's always turned out pretty good.

Some additional seasoning stuff over to the side in Mr. C's the counter clutter. Yay, frozen chopped garlic and ginger! 😎

There's a tablespoon of GF oyster sauce too, in the Pyrex cup with a couple tablespoons of soy sauce and some water. The dry powder seasoning cup has some beefy bouillon powder, black pepper, and just a touch of sugar.

Cooking underway! With the kettle of hot water on standby once the soaked noodles go in very shortly. I just eyeball the liquid by now.

Finally ready! With some of the sriracha and sesame oil added toward the end to taste, along with the meat. Now it will be better if it sits for about 10 minutes with the lid on, to soak up the little bit of surface moisture left.

Also, some of the ever-popular around here crispy fried onions to sprinkle on the bowl. Partly because we were out of green onions. It's all good.

Not exactly the prettiest, but hey. It did turn out pretty satisfying. With actual fresh vegetables and everything. 😁 A lot of which did visually blend in with the spicy noodles, of course.

#food #noodles #chinese inspired #gluten free #kitchen macgyver #clatterbane's noodle bar #lao gan ma #sichuan inspired #meat

[qqdahao]

Air Fryer Asian Meatballs

Air Fryer Asian Meatballs made with ground turkey, rice and edamame is a healthy dinner idea or lunch and great for meal prep!

If you have a package of ground turkey, you'll love these meatballs. Frying meatballs in the air is perfect for those summer days when you don't want to turn on the oven or stove. These Easy Toshiba air fryer Asian meatballs come together quickly for a one-bowl meal, perfect for weekday dinners or meal prep. Of course, if you don't have an air fryer, you can also use the oven. These meatball bowls are flavorful, protein-rich, and kid-friendly. More air-fry recipes to try are these Mediterranean Meatballs, Air Fried Salmon, and Air Fried Chicken Breasts.

Asian Meatball Ingredients Binder: A large egg and panko breadcrumbs bind the meat together so it doesn’t fall apart. Flavor: Minced garlic, grated fresh ginger, scallion whites, and soy sauce make these Asian meatballs taste amazing. Ground Turkey: Buy 93% lean ground turkey. Rice: Combine brown rice with sesame oil and scallion greens. Edamame: Heat two cups of shelled edamame. Toppings: Sesame seed, cilantro (optional), and sriracha (optional)

How to make Asian turkey meatballs.

Mix meatballs: beat an egg in a medium-sized bowl and stir with a fork. Add flour, garlic, chopped green onions and 2 tablespoons soy sauce and stir well. Mix the turkey with a fork and be careful not to mix too much. Roll the mixture into 16 meatballs, each about 1 ounce. Put them in the The baking pan is lined with parchment and set aside.

Air-fried raw meatballs: spray a lot of oil on empty Toshiba air fryer baskets. Put the meatballs evenly on one layer, cook at 400 degrees Fahrenheit for 8 to 10 minutes, and turn halfway.

Batch cooking: if the meatballs cannot be all put in, cook in batches. Cover the first batch with foil and, if necessary, heat it in a frying pan for one minute before serving.

Rice: mix sesame oil and chopped onions into brown rice and cook meatballs.

Asian Meatball Bowl: divide the rice into four bowls, each with four meatballs and half a cup of edamame beans. Sprinkle with two tablespoons of soy sauce (hot sauce if used) and sprinkle with sesame and parsley.

I like eating these Asian turkey meatballs in a bowl with brown rice, edamame, and sriracha, but you can switch things up with whatever you have.

Rice: Substitute quinoa, vermicelli, or soba noodles with brown rice. Low-Carb Base: Use zucchini noodles, hearts of palm noodles, or cauliflower rice. Vegetables: Swap the edamame for bell pepper, cucumber, or avocado. Or try it with this Asian Cabbage Mango Slaw or Sesame Orange Broccoli. Sauce: If you don’t like sriracha and want more sauce for your bowl, drizzle on some hoisin or make this Asian Carrot Ginger Dressing.

#food

[missguomeiyun]

❆ SEATTLE (ep3): dinner @ Noi

Our 1st meal in Seattle~

Noi Thai Cuisine, located at: 1303 1st Ave.

The interior was VERY dark! We quickly realized that Noi was more like a pub/lounge type of place. They are family-friendly; however, the atmosphere screamed date night or catch-up sesh with friends type of place.

Got a table by the window, facing The Harbour Steps.

Loved these lights!

Let’s take a look at the dinner menu (we happened to just miss the happy hr menu).

oooooOOh interesting.

I know the menu text is too small for you to actually read, but I still included them here so you can get a sense of how ‘fancy’ they are haha the pictures are all coloured & the menu paper is nice & glossy.

They have a very good description of what each dish is underneath the name of the dish.

Honestly, the menu was more like a food magazine than a menu :P

Look at that curry photo

Menu continues. ..

If you can’t tell by now, they are a fusion Thai restaurant.

*me thinking: “where is the pad thai?” *

Ahh. .. finally entering the noodle/rice section.

This is probably the section that was most familiar to me.

Noi also offers a number of vegetarian dishes.

We ordered our food & it came out pretty fast, despite the place being very busy!

The appetizer sampler~ Not gonna lie, DL & I were both intrigued by the ‘egg shell presentation’ lol but we also wanted to try other appetizers so the sampler was the best option. Let’s take a look at each part individually.

A. Crab wontons. Super crispy & filled with *real* crab meat (& cream cheese). The filling was creamy but had thin bits of crab meat.

B. Thai-style shrimp cakes. I’m a loyal fish cake girl so this shrimp cake . .. I was quite indifferent abut it. I was imagining something like the shrimp-stuffed bell peppers or eggplants that you could get at dimsum, where the shrimp is bouncy. But this fell short of that- there was a mushiness to it bcos the shrimp paste was made into some sort of paste/batter, rather than a primarily-shrimp paste. Does that make sense? Anyway, I though it’d be pure shrimp but it wasn’t, & I felt a little cheated.

C. Crispy taro rolls. This was better than expected. I thought it only had taro inside but it had some shrimp or prawn mixed in it as well!

D. Cock-A-Doodle-Doo. (Negligible) hint of spiciness from the tom yum bisque with deep fried prawn (bits) & tobiko. Sooooo sooo creamy mixed with crunchy & ‘popping’ textures. This was very satisfying from a textural perspective.

Of the 4 items, my order of preference: C > D > A > B.

Honestly opinion about the 4 items in general. .. I didn’t really get much “Thai” flavour in any of the 4 items :S I feel like these things could be ordered from any western restaurant, especially with more & more western pub/lounge places offering Asian-inspired appetizers/flavours. Wonderful presentation but altogether, not bad, but not great. I would recommend getting the Cock-A-Doodle-Doo on its own if you were to come here. It is different & I think it’s worth a try!

Original Tom Kah Gai. “This soup feature chicken, straw mushroom caps, lemongrass, spring onions, cilantro and enticing taste of galangal roots infused with coconut milk.” (copied directly from website)

From our personal Thai cuisine experiences, we have not seen/heard of this milky soup, so we decided to try it. The appearance looked so creamy & harmless, but this soup actually had quite a sharp flavour to it! Nevermind the ingredients used (nothing spectacular about it) but the soup was like WOWWW! Very citrus-y & strong lemongrass flavour will hit you first, & then it fades, & that’s when the subtle coconut flavour comes out. I really liked it!

Clay Pot Crab with Glass Noodles. (they say glass noodles but it’s the thin clear vermicelli noodles that you often find in spring rolls, aka cellophane noodles, not the stuff you use for japchae)

“A century old Thai favorite dish includes a combination of spiced crab, bacon, ginger, cilantro, white pepper on top of stir-fried glass noodle with our delicious homemade sauce.” The sauce was too zesty-spicy for me, so I actually didn’t eat the noodles with the sauce, but others might like it. I wasn’t a big fan of this dish; flavour was good (but did not scream “Thai” to me.. . honestly, it was just like a stir-fry that one could make at home using soy sauce + fish sauce), & abundant crab meat (more than I had expected!)... the biggest concern was the noodles =/ it was stiff! You know when you cook noodles sometimes & then it cools .. . & then it becomes dry & takes the form of the bowl? Well, this was like that. The noodles weren’t loose; it was stuck together. You literally needed to CUT a section out bcos using fork/chopsticks to take some was nearly impossible (you’d be taking out all the noodles with you). I was disappointed by this.. .

So yeah. .. ummm .. lol not the best 1st meal. However, the soup was very delicious & enjoyable!

Fun fact: they are a popular stopover spot for Thai Airways crew!

#travel #travel blog #travel post #seattle #dinner #food #thai food

[ezvietnamesecuisine]

Fried Cassava Vermicelli with Crab Recipe (Miến Xào Cua)

New Post has been published on https://ezvietnamesecuisine.com/fried-cassava-vermicelli-with-crab-recipe-mien-xao-cua/

Fried Cassava Vermicelli with Crab Recipe (Miến Xào Cua)

Fried Cassava Vermicelli with Crab (Miến Xào Cua) is a great dish which can make you easily get addicted. Like many Vietnamese Noodle Recipes, this recipe would make a splendid substitute for your regular meal. I remember when I was a kid, whenever my mom prepares something else rather than rice, I would jump up & down constantly happily. I bet your children will fall in love with dish too.  

  The cassava vermicelli is very smooth, soft but chewy also. On the other hand, the crab meat is sweet & really wakes up your senses. This dish – one of our stunning Vietnamese Noodle Recipes – is really addictive and I can eat a whole big bowl without feeling that it is enough.

Ingredients:

1 big crab (500g) 100g of Cassava vermicelli or Mung Bean vermicelli Pepper, salt, fish sauce, spring onions, Asian coriander, Chinese parsley, Pork/ Chicken broth mix Cashew nuts (depend on how much you want) Shallot, chilli powder (if you like spicy food).

Processes:

Step 1: Clean the crab, put it into a stove, and seals the lid, heat up until it is cooked. Remove the crab meat from its shell; mix with ½ coffee spoon of salt, some pepper.  

  Step 2: Wash & scald the vermicelli in boiled water. Take it out and let it dry naturally. Do not scald the vermicelli too long; otherwise, it will be crushed.  

  Step 3: Peel off the shallot’s skin, mince it. Slice the spring onions and mince the asian coriander with Chinese parsley.  

Step 4: Heat up with 2 spoons of cooking oil, add the cashew nuts in. From many beautiful Vietnamese Noodle Recipes, this dish is one of the finest because the cashew nuts will produce a very sensational colour. After that, you can remove the cashew nuts. Add the shallot in and fry it.  

  Step 5: Continue pouring the crab meat in, use the chopsticks to stir it. If the crab has crab mud, you can add it into and stir fry it too. Crush the crab mud so that when we add the vermicelli in, this mud will stick on the vermicelli and help the vermicelli not sticking with each other. Add 1 spoon of fish sauce, ½ spoon of pork/ chicken broth mix. Stir it carefully to let the crab meat absorb all the spices, adjust the taste.

Step 6: Add the vermicelli in and stir fry it quickly, stir it constantly. You use both hands with a chopstick to stir the vermicelli constantly. The crab meat will stick on the vermicelli and the vermicelli will not be sticky. If you like it to be spicy, you can add a little bit of chilli powder in.  

  Finally, the dish is ready to be served. Remember to sprinkle some spring onions, Asian coriander, Chinese parsley and pepper on the dish to enhance the flavour. Like many other Vietnamese Noodle Recipes, this dish needs to be served when it is still hot. I hope you would have a good time preparing this dish for your family. Good luck to your cooking guys!

From EZ Vietnamese Cuisine Team.

[hashoooo-blog]

Singapore Noodles recipes

Singapore Noodles are a delicious creation of the Chinese-American cooking area. In my variant I marinate and stirfry shrimp and pork having a rainbow of veggies just before adding the rice vermicelli and stir it with a savory curry sauce that is flavored. Just like most items on a chinese american menu, Singapore Noodles isn't basically of those provenance that its name implies. In fact, you would certainly be hard pressed to get a dish called"Singapore Noodles" on a menu in most of Asia, less at Singapore itself. Just how did it get its own name?

My best bet is a creative chef was attempting to reestablish Hokkien Mee or even Kerabu Bee (the two dishes from the neighborhood ) and they also added curry-powder because it is a dominant flavor in the area wines. Instead of contacting the invention some thing that Americans would not recognize, they proceeded together with all the straightforward, exotic looking solution of naming it after the place by which it had been motivated.

So Singapore Noodles might well not be a dish that is traditional, however it is a flavorful 1, and the spindlybrilliant, brilliant, curry flavored impostor has launched its way in to the hearts of foods lovers to the other side of the English speaking world. Growing upward, it had been my favourite dish from our neighborhood Chinese take-out and our normal order always consisted of Singapore Noodles (my personal favorite ), Sweet and Sour Pork (stepdad's favorite), Mongolian Beef (mom's beloved ), along with Cashew chicken (sister's favored ). Launched simply with my necessity to scratch a nostalgic itch, also in a part by a desire to make awesome versions of every single dish, I've generated my takes on every , that you are able to get to using the hyperlinks above. Since you could expect within a dish that this brilliant, it will take an unbiased amount of elements, however none of them ought to be too difficult to find. I tried to remain true for my taste of this dish, but you also can replace nearly all of the veggies and use fats that work for you (beef, chicken, squid, and kale are a few which spring into mind).

I have discovered the optimal/optimally way to work well with these, would be to boil them into warm water only long enough so they aren't brittle anymore. Once they are been elastic, you can rinse them in cool water and then pull on them aside that they do not stick when you stirfry them.

The proteins become enough to infuse them flavor and to lock in their juices so that they don't really get dried out from the intensive heat of their wok.

The sauce to get the Singapore Noodles can be really a combination of poultry stock, fish sauce, and oyster saucethat impart a whole lot of umami in to the noodles while still preserving them out of sticking into a clumpy mess. Finally, I love to stirfry the curry-powder along using the vegetables before adding the sauce, so because the higher heat helps release the aromatic oils in the spices.

Mainly because Singapore Noodles (or any stir-fry for this matter) come together quickly, it's vital to possess all the vegetables ready. If not, your own food is definitely going to burn while you are running around your own kitchen. I know it's no fun having extra dishes to clean up, but this really is one particular dish that you need to set like a cooking series, with all the ingredients and from bowls therefore they're at hand when you want them.

#Singapore Noodles #Singapore #Singapore food

[ezvietnamesecuisine]

Stir-fried Chicken Gizzard with Loopah Recipe (Mề Gà Xào Mướp)

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Stir-fried Chicken Gizzard with Loopah Recipe (Mề Gà Xào Mướp)

The crispy from chicken gizzard is combined with the sweetness from loopah will create a fantastic meal for yourself and family. Today, I will introduce one of amazing Vietnamese Chicken Recipes for all you guys. It is called Stir-fried Chicken Gizzard with Loopah (Mề Gà Xào Mướp). Moreover, if you love cassava vermicelli, you can add them when frying these ingredients. It will become a tasty meal for your breakfast, lunch or ever dinner meal.  

Stir-fried Chicken Gizzard with Loopah Recipe (Mề Gà Xào Mướp)  

Are you excited to know how to cook one of Vietnamese Chicken Recipes like this one with us? I bet you will never ever regret with this decision. When you are ready, please follow my recipe below and let us start together right now.

Ingredients:

1 loopah fruit 3 – 4 chicken gizzard sets 50g dried cassava vermicelli Spring onion, salt, Magi’s stuff, soya sauce, fish sauce Annatto seed oil, purple onion.

Process:

Step 1: Clean well chicken gizzards with water added a little salt in 2 – 3 times. Next, cut in half for each one.  

  Step 2: Soak dried cassava vermicelli in 5 – 7 minutes. Wait to dry  

  Step 3: Peel off the cover of loopah, slice small (1 – 1,5cm)  

  Step 4: Heat 3 teaspoons annatto seed oil, add sliced purple onion and fry until it is fragrant. Next, add more chicken gizzards and fry until it is cooked. Here is also the first step to create one of amazing Vietnamese Chicken Recipes.  

  Step 5: Next, add more sliced loopah and fry quickly in 4 – 5 minutes. Season with 2 teaspoons fish sauce + 1 teaspoon soya sauce + ½ teaspoon Magi’s stuff + ½ teaspoon salt, stir well until sliced loopah is soft.  

  Step 6: Then, add cassava vermicelli into pan and fry about 2 – 3 minutes to absorb all spices. Season again to suit your flavor and turn off the heat.  

  Finally, you already can serve one of Vietnamese Chicken Recipes like this one for your family meal. Before eating, you should sprinkle a little pepper and sliced spring onion to increase its flavor. Serving with boiled rice and hot soup is the first choice which I recommendation you should choose. Hope you have a good appetite and Good Luck for your Cooking.

From EZ Vietnamese Cuisine Team.

[ezvietnamesecuisine]

Sour Bamboo Shoot Hot Pot with Paddy Crab Paste (Lẩu Măng Chua Riêu Cua)

New Post has been published on https://ezvietnamesecuisine.com/sour-bamboo-shoot-hot-pot-with-paddy-crab-paste-lau-mang-chua-rieu-cua/

Sour Bamboo Shoot Hot Pot with Paddy Crab Paste (Lẩu Măng Chua Riêu Cua)

What a hot day! Vietnam’s weather these days is hot like a sauna room. Do you want to try something refreshing after eating, something that would make you sweat but good sweat? Then today must-to-do recipe from our list of Vietnamese Soup Recipes is Sour Bamboo Shoot Hot Pot with Paddy Crab Paste (Lẩu Măng Chua Riêu Cua). Eating with it is hot with vermicelli is really delicious. If you love spicy, you can add more chilli powder or chilli paste to increase the flavour for this dish.  

  We know that Hot Pot is only good when it is hot while serving; however, Vietnamese have a saying that “Fight fire with fire” for a reason. Try it and test it yourselves with one of our Vietnamese Soup Recipes. The dish is not only delicious but also easy and fast to prepare. Let us start cooking now.

Ingredients:

800g of Freshwater Crab (you may use snow crab as substitute) 400g of sour bamboo shoot Tomato, Dọc Mùng, Okra – Buy all at Vietnamese Markets  

Dọc Mùng.  

Spring onions, cilantro, dried onions Fish sauce, Maggi’s stuffs, salt, pepper, lemon, chillies 1-2 tamarind or Dấm Bỗng (a type of Vietnamese special vinegar – you may have to find a Vietnamese supermarket to ask for this because the process of making this is not easy and easy to get spoil) Ong Choy (water spinach), Field cabbage Fresh Tofu or Fried Tofu, rice vermicelli Grilled chopped crab (you can add if you like).

Process:

Step 1: Clean the Freshwater Crab, cut in half, takes the Crab-Roe out in a bowl, and add some drops of lemonade in that bowl so that it will not smell so fishy.  

  Step 2: Fry the dried onion, boil down the Crab-Roe then leave it in a small bowl.  

  Step 3: Crush and mince the crab body or you can put it in the grinder and grind with 3 bowls of water. Grind it carefully.  

  Step 4: Use the filter to remove the impurity and put it in a stove. Add water in the stove with a little bit of salt, some Maggi’s stuffs. Boil it, when it is nearly boiled, turn down the heat, use a chopstick to stir gently until the water is wavy a little bit then the Crab-Roe will float on the water surface. Take the crab-roe out in a small bowl, keep the water separately.  

  Step 5: Slice the pineapple and tomato. Wash the Dọc Mùng, slice it side way. Wash the bamboo shoot in cold water, slice it. Wash the okra, slide it side way. Wash the spring onions, cut its top in half and slice it. Wash the cilantro.  

  Step 6: Wash and slice the Ong Choy and Field Cabbage.  

  Step 7: Heat up the stove, add some cashew nut oil, fry the dried onion, add tomato and stir fry it with 1 coffee spoon of salt. It will help to make the tomato quickly cooked.  

  Step 8: Add bamboo shoot and pineapple in to simmer in 10 – 15 minutes. Add two more cold water bowls in the stove; add the tamarind or Dấm Bỗng, and adjust the taste. Cook with small heat in 15 minutes, add the soup in step 4 in and boil them together. Cook with small heat.  

  Step 9: This is the final step for one of our stunning Vietnamese Soup Recipes. Add the bamboo shoots’ stove in a Hot Pot, add the crab-roe in, when it is boiled then add the okra, Dọc Mùng, spring onions, culantro, fresh tofu and other vegetables in.  

  To sum up, you can serve the dish with rice vermicelli, fish sauce with some sliced chillies in. So how do you think with one of our stunning Vietnamese Soup Recipes? A lot of things to do right? However, we bet it is all worthy. We hope you have a great time preparing this dish. Good luck guys and Have a good appetite.

From EZ Vietnamese Cuisine Team.