I make these for my family when I'm short on time! 4 easy and delicious instant noodle recipes
I make these for my family when I'm short on time! 4 easy and delicious instant noodle recipes
This is a compilation of my four favorite instant noodle recipes! I make these for my family when I'm short on time! Just a few minutes to prepare, these recipes amazed everyone by how easy and delicious breakfast or dinner can be! I hope everyone makes and loves these recipes????
Recipe 1# (00:00-03:23)
Boiled water
1 pack of instant noodles
Cook the noodles for 3 minutes on medium heat
1 tbsp Unsalted butter
Three cloves of chopped garlic
1 chopped Thai chili
Add the instant noodles
Stir to get the flavor inside the noodles
Add 2tsp olive oil on the other half
2 eggs
Salt and black pepper
Pour the egg mixture in the half with the oil
100g Salad shrimp
Salt and black pepper
1 tbsp Soy sauce
15g Green onion
Recipe #2 (03:24-06:41)
Olive oil or others
2 eggs
Salt and black pepper
Mix well
Pour the egg mixture in the pan
Put the eggs in a bowl
Olive oil or others
Butter
10g Chopped garlic
2 tomatoes
Slice the tomatoes into pieces
Fry the tomatoes
2 packs of instant noodles
Salt and black pepper
1 green onion
Recipe #3 (06:43-09:16)
Add two packs of instant noodles to boiled water
Cook for 3-5 minutes on medium heat
90g Uncooked bacon
Fry for 3-5 minutes on medium heat
50g Mushrooms
Stir a bit
80g Red bell pepper
80g Yellow bell pepper
Salt and black pepper
Stir
Strain the noodles
1tbsp Soy sauce
1tbsp Oyster sauce
1tbsp White sugar
1/4 cup water
Add the mixture to the noodles
Green onion (optional)
Recipe #4 (09:17-11:20)
2 packs of instant noodles
Boiled water
Soy sauce
Oyster sauce
Salt and black pepper
Mix well
Add the noodles to the egg mixture
Add the noodles to the pan
Flip over
1 tomato
Slice the tomato to slices
Place a few tomatoes on the noodle pancake
3 slices of cheese
Fry for 3 minutes on medium heat
Green onion
Sprinkle the green onion on top of the noodle pancake
Done the last recipe!
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How to Make Oyster Sauce From Real Oysters
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Most of the oyster sauces on the market are oyster-flavored seasoning because they contain almost no oyster. I spent a lot of time researching the commercial oyster sauce-making process, then tested and modified this recipe for home cooking. I increased the oyster ratio so the umami taste becomes significantly better; plus, you can custom the sauce to your needs, such as no food additives, low sodium, less sugar, or gluten-free.
INGREDIENTS
To make the oyster liquid
1 lb (454g) of shucked oyster (the weight includes the liquid, the actual oyster is only 10 oz)
6 cups (1.4 L) of water
1 tbsp (17g) of salt
1 shallot, sliced thinly
1 scallion cut into stalks
2 cloves of garlic
1/2 inch of ginger, sliced thinly
To make the Caramel Solution
10 tbsp (125g) of sugar
2 cups of water
To Season and Thicken the Oyster Sauce
2 tbsp + 2 tsp (45g) of salt
1.5 tbsp (25 g) of dark soy sauce (Amazon Link -
1 tbsp of MSG, optional
Cornstarch water (3 tbsp of water mixed with 1.5 tbsp of cornstarch)
INSTRUCTIONS
Make a salt solution by dissolving 1 tbsp of salt into 6 cups of water.
Add one cup of salt solution (reserve the rest for later use), the shucked oysters, and the liquid from the shucked oysters into a sauce pot. Then bring it to a boil and simmer for 5 minutes.
Pour the cooked oyster&water through a sieve and collect the liquid into a big pot.
Put the cooked oysters, shallot, ginger, scallion, garlic, and 1 cup of salt solution into a powerful blender. Blend into a puree.
Pour the oyster puree into the saucepot and simmer for 5 minutes. Then let it go through a fine cheesecloth with a big pot to collect the liquid.
Rinse the blender and the sauce pot with 1 cup of the salt solution, then pour it through the cheesecloth; this helps to cool down the oyster puree so you can squeeze it with your hand.
In batches, continue to rinse the oyster puree with the rest of the salt solution. Stir well and squeeze the cheesecloth until no more liquid comes down. Discard the solid part of the oyster.
Simmer the big pot of oyster liquid over medium-low heat for 1-1.5 hours or until 1/3 cup of liquid is left. You don't need to babysit the pot the whole time, but keep an eye on it to prevent burning.
While waiting, heat the sugar in a saucepot over medium-low heat. Stir for 6-8 minutes or until all the sugar is melted and the color turns golden brown. Pour in 2 cups of water and bring to a simmer to dissolve the caramel. Turn off the heat and remove it to the side.
Check back the oyster liquid. Once you have 1/3 cup of liquid left, turn the heat to the lowest and stir for 5-8 minutes or until the liquid turns into a brown sticky paste. This is what we call oyster concentrate, which is too flavorful to cook with.
Add the caramel solution to the oyster concentrate in batches and stir thoroughly to dissolve.
Season oyster caramel solution with salt, dark soy sauce, and MSG; then bring it to a simmer. Add the cornstarch water in batches and stir until the sauce thickens.
Store the oyster sauce in clean, sealable jars for two months in the fridge and 12 months in the freezer. Use this sauce for any recipe that asks for oyster sauce.
How To Make Oyster Casserole | How To Feed a Loon
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Oyster Casserole is a popular holiday side dish, especially in the coastal U.S. states. Loaded with flavor and so easy to make!
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Hearty Creamy Oyster Stew Recipe Perfect for the Holiday Season
Creamy oyster stew is a Christmas tradition for many families. After wondering where it came from, it turned that this tradition came from Irish immigrants who used to eat soup or stew of fish on Christmas Eve as Catholic tradition banned meat on Christmas Eve. I have eaten many versions of oyster stew and many of them seem very simple with milk, butter, salt and pepper, which doesn't really justify the word stew in the name oyster stew. Maybe more like a soup. While I don't mind the simple version, the soup boy in me wanted to create something heartier and elevated to create a wow factor. This oyster stew recipe includes some components that a good clam chowder would have such as bacon, celeries, and potatoes elevated with flavors from dry white wine, fresh thyme leaves, white pepper, and cayenne pepper. This is kind of a whole she-bang goodness kind of oyster stew. Despite using all these elements, the final product does not hide oyster flavors at all. Those big chucks of oysters and all the oyster juice from the jar provide a deep and intense oyster flavor throughout the dish.
Ingredients:
3 bacon strips
¼ stick butter
1 shallot
4 cloves garlic
1/3 potato
1 celery stick
½ cup dry white wine
3 cups whole milk
1 cups half & half
½ tsp white pepper
½ tsp salt
¼ tsp cayenne pepper
1 tsp thyme leaves
2 tsp corn starch & 2 tbsp water
1 jar of fresh oysters
1 tsp fresh parsley
green onion to garnis
#oysterstew #oystersoup #christmasoysterstew
Smoked OYSTER RAMEN SPREAD | Making Prison Food (ft. Goose Alvarez)
Gustavo Goose Alvarez co-author of Prison Ramen shares an exclusive spread recipe in this prison break episode of You Made What?! ???????? New videos every Thursday and Saturday!
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ZigZag music courtesy Kevin MacLeod (incompetech.com) licensed under Creative Commons: By Attribution 3.0 ( & royalty-free Sprightly from iMovie. If you're reading this, you know what's what. Comment: Lobster claw! ????
One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
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I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
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