chinese recipe

These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you’d love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.
 

Easy Spicy Miso Noodles

tbsp white miso paste

peanut butter (or Chinese sesame paste)

tbsp toasted sesame oil

tbsp chili garlic sauce

soy sauce

tsp dark soy sauce (optional

maple syrup

tbsp rice vinegar

tsp minced garlic

scallion (chopped)

noodles

cucumber

cilantro

Sautéed shiitake mushrooms (optional)

Other veggies of choice (you can blanch some greens

In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.

Sauce

Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.

Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.

Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you’d like.

Noodles

Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).

Mix everything together and enjoy! If you’d like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

To Serve

The best part about these noodles? They’re SO EASY to put together! You’ll just need 1 small pot with water to boil the noodles and a large bowl to mix everything in.

🥢Check out the full noodle recipe here 👉🏼https://thefoodietakesflight.com/easy-spicy-miso-noodles
🌶Homemade chili garlic sauce: https://thefoodietakesflight.com/chili-garlic-sauce/

🍜 3 EASY NOODLE RECIPES VIDEO: https://youtu.be/F5_nqvYuMc4
🍜 TANTANMEN (VEGAN RAMEN): https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
🍜MORE NOODLE RECIPES: https://thefoodietakesflight.com/category/pasta-and-noodle-recipes/

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#noodles #asianrecipes #vegan

Easy Spicy Miso Noodles | One Pot & One Bowl, Vegan Asian Recipe

A simple and aromatic braised beef dish with sweet &amp; mildly nutty flavour of dry sherry combined with the zesty &amp; earthy flavour of ginger &amp; pungent spices.

Instant Pot Braised Beef and Ginger Wine

extra virgin olive oil

garlic cloves,

ginger,

1.5kg (3Ib) gravy beef,

star anise

cloves

water

bok choy,

rice

For the Sauce:

¼ cup blackstrap molasses

coconut aminos

dry sherry

potato starch

salt

white pepper

For the Garnish:

coriander

spring onion (scallions) thinly sliced lengthwise

Bring the flavours of northern China into your home with this cumin-spiked Uygurian lamb stir-fry.

Xinjiang lamb with cumin & chillies

lamb leg steaks, thinly sliced

garlic cloves, crushed

cumin seeds

tsp cumin

tsp dried chilli flakes

tbsp light soy sauce

tbsp rice bran oil

brown onion, halved,

green capsicum, seeded, coarsely chopped

chilli flakes, extra, to serve

rice,

Shallot, finely chopped, to serve

Learn how to make this crunchy, fried, and delectable Cantonese favorite at home!

Salt and Pepper Pork Chops (椒鹽豬扒)

pork loin sirloin chop

red peppers

green peppers

scallion

red chili peppers

garlic

cornstarch

0.5 tsp baking soda

tsbp cooking wine

oyster sauce

tsbp light soy sauce

tsp sugar

corn oil

tsp garlic salt

0.25 tsp white pepper

Prepare ingredients

Start with chopping up the vegetables. Cut red pepper into strips then rotate 90 degrees to dice. Dice the green pepper the same way. 

Mix sauce

For the pork marinade, mix cornstarch, baking soda, cooking wine, oyster sauce, light soy sauce, and water. Give it a quick mix then add sugar and salt.

Marinate pork chops

Mix the pork in with the marinade by hand for about one minute.

Prepare for frying

In a pot over medium heat, add corn oil and bring it to 380°F/193.3°C. 

Fry the pork

To fry the pork chops, put them in one at a time into the oil and fry them in batches to not overcrowd the pot.

Mix seasoning

In a small bowl, mix together garlic salt, salt, and white pepper.

Cook all ingredients

Now, we'll put the dish together! Start by heating up a wok on medium heat.

Taste test & plate

Finally, taste to adjust the flavors of the pork chops to your liking! This is usually served on a large serving plate at the center of the table. Everyone can take the amount they want in smaller individual plates.

Long life noodles are a traditional Chinese dish of egg wheat noodles that is often served at birthdays and celebrations like Chinese New Year.

Long Life Noodles (Chang Shou Mian)

egg noodles

snow peas (,

ginger

garlic (, minced)

carrots (, julienned)

fresh shiitake mushrooms (, stemmed and thinly sliced)

red bell pepper

chicken pieces ((with bones))

scallions (,

Bring a pot of water and boil the chicken pieces for about 25 minutes. Transfer the chicken to a plate. Remove the flesh from the bones and shred coarsely. Reserve the chicken stock.

Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 3 minutes. Drain well. Transfer to a bowl.

Blanch the snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer to an ice water bath to cool, then drain and set aside.

Mix the cornstarch and cold water and set aside.

Heat the oil in a wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry for about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and chicken and stir-fry for 1 minute.

Pour in the oyster sauce, 1 cup of the prepared chicken stock and salt. Cook until the stock comes to a boil, then add the cornstarch mixture and stir until the sauce thickens and all the ingredients are nicely coated. Add the drained snow peas and the green onions and stir-fry for 30 seconds. Add the noodles, stir and cook for another 2 minutes.

Serve immediately.

The best Cantonese seaweed soup recipe for all your cold day's needs!

Seaweed Soup (紫菜湯)

0.5 oz dried seaweed

0.5 oz dried shrimp

oz napa cabbage

oz pork

tbsp oil

oz chicken broth

0.5 tsp sesame oil

tsp fish sauce

Prepare dried ingredients

Rinse the dried seaweed and soak for 10 minutes.

Prepare eggs & cabbage

Cut & marinate pork

Cut the lean pork into your preferred shape: slices, strips, or minced.

Stir-fry dried shrimp

With a soup pot on the stove, turn the heat on high. Add oil to the pot.

Add chicken broth & water

Add chicken broth and the shrimp soaking liquid to the pot of soup. Then add water and put the lid on the pot.

Add ingredients to soup

When the soup comes to a boil, add the napa cabbage. Place the lid back on, and continue to cook on high heat until the soup comes back up to boil.

Add final seasonings

Season with salt, sesame oil, fish sauce, and white pepper.

Give it a taste test and adjust the seasoning to your liking! This is usually served in a large serving bowl and everyone can take the amount they want.

Learn how to make this easy alternative to a classic Cantonese chicken dish!

Salt Baked Chicken (東江鹽焗雞)

chicken

tbsp salt

ginger powder

tbsp sesame oil

lard

Prepare chicken

To prepare the chicken for cooking, pull the drumsticks down and away from the chicken's body to loosen the joints up and make a hole at the base of the neck into the chicken's cavity.

Cook chicken

Boil a large pot of water (enough to cover the whole chicken) and dip the chicken into the water several times to allow the water to go through the inside.

Remove chicken

Remove the chicken from the pot and submerge it into an ice-water bath. Allow it cool for five minutes.

Make sauce

Heat a wok on high heat, pour the salt into wok and stir for several minutes.

Shred and plate

Remove the chicken from the ice-water bath.

Learn how to make this iconic and easy Chinese dish right at home!

Beef Chow Fun (乾炒牛河)

oz flank steak

lb fresh flat rice noodles

green onions

yellow onions

bean sprouts

tbsp cooking oil

tsp baking soda

tbsp Kikkoman® Oyster Sauce

tbsp Kikkoman® Soy Sauce

tsp Kikkoman® Tamari

tsp cooking wine

tsp Kikkoman® Sesame Oil

Cut & wash beef

Cut your flank steak into medium or 1/4 inch slices. Once cut, put the meat into a room-temperature water bath to rinse out the myoglobin.

Prepare vegetables

Peel and thinly slice the yellow onion into 1/4 inch thickness. Wash the bean sprouts, drain, and set aside. Wash and chop the green onions into 1 inch long pieces. Use all of the green onions and separate the white parts from the green parts.

Create beef marinade

In a medium-sized bowl, mix the baking soda, cornstarch, oyster sauce, soy sauce, tamari, white pepper, water, cooking wine, sugar, and mix until everything is incorporated and smooth. 

Mix beef into marinade

Drain the meat from the water bath, squeeze out the excess water. Add the meat into the marinade and mix until the meat is fully coated in the marinade and set it aside.

Prepare rice noodles

Prepare the rice noodles by separating the noodles if you see them stuck together.

Create chow fun sauce

In a small bowl, mix tamari, soy sauce, and oyster sauce. Once mixed, set it aside.

Stir-fry beef

Add cooking oil to the marinated beef to seal the juices in the beef.

Stir-fry vegetables & noodles

Fry the yellow onion and the white parts of the scallions for 20-30 seconds or until fragrant.

Add beef back

Add the beef and mix. Let everything cook together for 1 more minute. Turn off the heat and add the sesame oil.

Taste to adjust the flavors and plate once it's to your taste! This is usually served at the center of the table and everyone can take the amount they want.

Learn how to make this hearty Cantonese classic!

Taro Steamed Spare Ribs (芋頭蒸排骨)

lb spare ribs

lb taro

black bean

rehydrated dried mandarin peel

green onion

red chili pepper

0.5 tsp dark soy sauce

tbsp cooking wine

vegetable oil

Rinse & soak black beans

Rinse the dried fermented black beans in warm water 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes.

Top 19 chinese recipe recipes from across the web

The most viewed chinese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Spicy Miso Noodles

Instant Pot Braised Beef and Ginger...

Xinjiang lamb with cumin & chillies

Salt and Pepper Pork Chops (椒鹽豬扒)

Long Life Noodles (Chang Shou Mian)

Seaweed Soup (紫菜湯)

Salt Baked Chicken (東江鹽焗雞)

Beef Chow Fun (乾炒牛河)

Taro Steamed Spare Ribs (芋頭蒸排骨)

One Pot Chicken Lo Mein Recipe

Beef & Broccoli (牛肉炒西蘭花)

Beef Chow Fun (乾炒牛河)

Lap Cheong (Chinese Sausage)

Sous Vide Cantonese Roast Duck (Pip...

Salt & Pepper Chicken Wings (椒鹽雞翼)

Chinese Braised Pork Belly {Hong Sh...

Scallion Chicken

Buddha's Delight (賀年齋菜)

Chinese Red Braised Ribs {Hong Shao...

Top 19 chinese recipe recipes from across the web

The most viewed chinese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Spicy Miso Noodles

Instant Pot Braised Beef and Ginger...

Xinjiang lamb with cumin & chillies

Salt and Pepper Pork Chops (椒鹽豬扒)

Long Life Noodles (Chang Shou Mian)

Seaweed Soup (紫菜湯)

Salt Baked Chicken (東江鹽焗雞)

Beef Chow Fun (乾炒牛河)

Taro Steamed Spare Ribs (芋頭蒸排骨)

One Pot Chicken Lo Mein Recipe

Beef & Broccoli (牛肉炒西蘭花)

Beef Chow Fun (乾炒牛河)

Lap Cheong (Chinese Sausage)

Sous Vide Cantonese Roast Duck (Pip...

Salt & Pepper Chicken Wings (椒鹽雞翼)

Chinese Braised Pork Belly {Hong Sh...

Scallion Chicken

Buddha's Delight (賀年齋菜)

Chinese Red Braised Ribs {Hong Shao...

The most viewed chinese recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine