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Sriracha

Dinner, Korean, Lactose Free, Recipes, Tofu, Vegetarian, Veggies

Green Tea Noodle Salad

March 2, 2021

Korean Green Tea Noodle Salad

On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako.  I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything.  There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce.  I always bring back some Chinese broccoli if they have it.  This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag.  When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad. 

Korean Green Tea Noodles

Korean Green Tea Noodles

These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).

Cilantro, (mint for garnish), Fresno Pepper, Japanese Cucumber, Radish, Edamame

I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro.  For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy.  Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.  

Homemade Sriracha Sauce

Sriracha is a key ingredient in the dressing.  We use our homemade sriracha but the “Rooster Sauce” works very well.

Salad Dressing

The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.

Korean Green Tea Noodle Salad

Korean Green Tea Noodle Salad
 
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Author:
Serves: 2
Ingredients
  • 8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
  • ½ cup cooked edamame
  • ½ Japanese cucumber, julienned
  • 1 small radish, sliced thin and chilled in ice bath for 5 minutes
  • chopped cilantro
  • chopped green onions
  • sliced Fresno pepper (optional)
  • Dressing:
  • 3 tablespoons rice vinegar (not seasoned)
  • 1½ tablespoons sesame oil
  • 1 tablespoon honey
  • 2 teaspoons soy sauce
  • 2 tablespoons light miso
  • 1 teaspoon gochugaru
  • 3 teaspoons sriracha (less or more depending on your preference)
  • 2 teaspoons finely ground roasted sesame seeds
Preparation
  1. Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
  2. Whisk all of the dressing ingredients in a medium bowl until well combined.
  3. Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.

 

Breakfast, Dinner, Eggs, Japanese, Korean, Lactose Free, Recipes, Rice Dishes

Instant Ramen Fried Rice

May 31, 2020

Ramen Fried Rice with Sunny Side Up Egg

I came across this recipe on the always interesting Serious Eats blog.  It seems that instant ramen fried rice is the latest food craze in Japan.  Everyone there has instant ramen in their cupboards, and so do many of us.  This dish is inexpensive, perfect for single servings, and most of all so tasty.

Bacon Spam & Kimchi Ramen

I added some Bacon Spam to my ramen fried rice for an extra umami boost but you may omit it to make things simpler and quicker. For just one serving, use your favorite flavor of Cup Noodles instant ramen.  I used Kimchi ramen since it was what I had available and it was perfect for the two of us.

Kimchi Ramen

Unlike many other ramen recipes that suggest you throw out the flavor packet and make your own soup, you’ll want to keep it this time.  This is suppose to be a no fuss meal after all.

Ramen Noodles

Crush the noodles into small pieces before adding the soup base and boiling water.

Crushed Ramen Noodles

Crushed Ramen Noodles with Soup Base

Pour just enough boiling water over the noodles and soup base to rehydrate the noodles.  You don’t want to use too much water which would lead to soggy fried rice. Give the noodles and soup base a quick stir, cover and let sit for a few minutes.

Ramen Noodles & Soup Base Rehydrating

Bacon Spam

With Spam (the unofficial state food of Hawaii), there are two options: either you like it (add it) or you loathe it (leave it out).

Ramen Fried Rice with Bacon Spam

Almost any type of rice will work in this recipe. I used 2 cups of cooked short grain brown rice.

Ramen Fried Rice with Bacon Spam

Since eggs are one of my favorite foods, I couldn’t resist frying up a couple of sunny side up eggs to eat with our ramen fried rice.  A good drizzle of sriracha sauce is the ideal accompaniment for this satisfying meal. Oishii!

Ramen Fried Rice with Sunny Side Up Egg

Ramen Fried Rice
 
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Adapted from Serious Eats blog
Author:
Serves: 2
Ingredients
  • 1 package (about 4.25 ounces) kimchi ramen
  • 2 cups cooked short grain brown rice
  • 2 eggs, lightly beaten
  • 2 pieces Bacon Spam, diced small and fried until crisp (optional)
  • 2 sunny side up eggs (optional)
  • cilantro for sprinkling over fried rice (optional)
  • Sriracha (optional)
Preparation
  1. Crush ramen noodles and place in a bowl with soup base. Pour boiling water over noodles (just enough to barely cover the noodles) and give them a quick stir. Cover and rehydrate noodles while you continue with the recipe.
  2. Heat 2 tablespoons canola oil in a large (I use 11") non-stick skillet over medium-high heat. Once the oil is shimmering, add beaten eggs and scramble just until barely set. Add rice to the pan and heat through, breaking up any large lumps, about 1-2 minutes. Add cooked Spam cubes if using.
  3. Add noodles along with any liquid (you shouldn't have too much liquid left after rehydrating the ramen) to the rice and stir constantly until excess moisture has cooked off. Taste and season with salt if needed. Press the rice mixture in an even layer on the bottom and up the sides of the pan to allow crispy bits to form. Serve ramen fried rice with sunny side up eggs, cilantro, soy sauce and sriracha.

 

Appetizers, Dinner, Kimchi, Korean, Lactose Free, Recipes

Kimchi & Bacon SPAM Pancakes

August 29, 2018

Kimchi Pancake with Bacon Spam

John’s favorite weekend breakfast is griddle cakes. I have to agree, they are delicious with pats of salty butter and maple syrup.  But the sweet breakfast pancake has savory relatives, one of which is this kimchi pancake.  It is mildly spicy, with a tangy flavor from the kimchi and delightfully crispy around the edges.  I couldn’t resist adding Bacon Spam to the pancake. Yum.

Kimchi

Use your favorite kimchi in these pancakes. Mild or spicy, either one works.

Bacon Spam

Don’t dismiss the idea of using Bacon Spam, it adds an abundance of flavor. But, you can skip it if you are not a Spam fan.

Sliced Green Onions

Lots of green onions (scallions) adds an additional depth of flavor to the pancakes.  Chopped, thinly sliced, or slivered are all acceptable.

Kimchi Pancakes with Bacon Spam

The dipping sauce is a simple combination of soy sauce, rice vinegar, a dash a sugar, Korean chili flakes and roasted sesame seeds.  Serve the sauce with the pancakes and a drizzle of sriracha.

Kimchi Pancakes with Bacon Spam

Kimchi & Bacon SPAM Pancakes
 
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Author:
Serves: 2 pancakes
Ingredients
  • Dipping Sauce:
  • ¼ teaspoon sugar
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons soy sauce
  • ¼ teaspoon Korean chili flakes (or dash of red pepper flakes)
  • ¼ teaspoon roasted sesame seeds
  • Pancakes:
  • 2½ ounces (3 thin slices) bacon Spam, cut into thin slices and fried until crisp (drain on paper towel lined plate)
  • ½ cup all-purpose flour
  • ½ cup rice flour
  • 1 extra-large egg, lightly beaten
  • ¾ cup cold seltzer water
  • ½ teaspoons sesame oil
  • ¾ teaspoon kosher salt
  • 1 cup kimchi, coarsely chopped
  • 4 green onions, sliced thinly
  • canola oil for frying
Preparation
  1. In a small bowl combine sugar with the rice vinegar, stirring until sugar has dissolved. Add soy sauce, Korean chili flakes, and sesame seeds. Set aside.
  2. In a large bowl, whisk flour and rice flour. Add the egg, seltzer water, sesame oil, and salt. Whisk until just combined. Add kimchi, fried Spam and green onions. Stir to combine.
  3. Heat 2 tablespoons canola oil in a 9-inch skillet between medium - medium high heat. Once oil is shimmering, pour half of the pancake batter into the pan. Quickly spread the batter to make a thin pancake. Cook for 3 minutes or so, until the bottom is golden and crisp, adjusting the heat as necessary so the pancake does not burn. Carefully flip the pancake and cook another 2 -3 minutes until nicely browned.
  4. Slide pancake onto a large plate. Add more oil to the pan and cook the second pancake.
  5. Scatter reserved green onions over the top of the pancakes along with roasted sesame seeds. Serve with sriracha and dipping sauce.

 

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