Skip to main content

Cantonese Fried Noodles

This table and its older two counterparts really love Asian foods.  I love them because they are usually super easy to make, Moo Shu Porken AKA Chinese Pancakes aside, and are usually loaded in vegetables.  Soups, stir fry, potstickers, noodles, rice.  They are all good.  Potstickers are cooked almost monthly, stir fry weekly, and lo mein no longer requires a recipe.  When Cantonese Fried Noodles appeared onto the food feed last week it was immediately added to the menu.  That is, of course, if bean sprouts could be found.  Never has this table had a dish with fried noodles and I super excited to try something different.

Modifications Made:
Dark soy sauce cannot be found locally and was substituted with tamari instead.  Shoaxing rice wine was substituted with mirin and quarter teaspoon of sugar was omitted as mirin is already sweet.  White pepper was replaced with black pepper.  Green onions replaced scallions. While a wok is owned has been used enough times it has a beautiful patina to it, currently it resides in storage.  Therefore, a large cast iron skillet was used instead of a wok.

Scaled for Likability: Great
Well, it could have been great if I hadn't had to use excess oil to keep the noodles from sticking to the skillet.  If one could over look the oily reside of the noodles and just focus on the texture and flavor, then the dish was wonderful.  Simply noodles, green onions, and bean sprouts with soy sauce and sesame oil would have been just as wonderful as was this version with the extra heat was from the pepper and the sweet from the mirin.  The crunch of the noodles, the crunch of the bean sprout, the sweet of the mirin to the salt of soy.  Delish.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi

Layered Lemon Curd Loaf

Good grief us heat loving Texans have made it. What a week it has been. Winter is over and Texas winter is back. Last night to celebrate the end of The Great Freeze 2021 with heating pads, electric blankets, and space heaters we indulgently ate ice cream. Yes, it was 32 degrees outside but directly in front of the space heater it was bliss.. Tonight it was back to everything lemon with The Best Lemon Curd Loaf Cake  using this Lemon Curd recipe. Modifications Made: For the bread, sugar was reduced by a quarter cup, greek yogurt was used instead of sour cream, lemon extract instead of lemon zest, and glaze was omitted. Scaled for Likability: Good Love this lemon curd.  Have made several versions and this is by far the easiest.   Bread was not excessively sweet, had a moist, crumby inside, and a crunchy top layer.  Layers of bread to curd was good but the addition of a sweetened cream cheese would have been better.  Bread was served cold and would have been great with a drizzle of lemon