How To make Spicy Somen with Steak Strips, Chilies and Mi
8 oz Boneless steak, trimmed
4 ea Green onions
1 ea Medium onion
4 ea Garlic cloves
1 ts Salt
6 oz Somen
1 tb Asian sesame oil
6 tb Vegetable oil, divided use
2 ea Serrano chilies, halved
2 tb Soy sauce
2 tb Oyster sauce
1 ea Juice of 2 limes
1/2 c Beef broth
1 c Whole fresh mint leaves
Note: Somen is thin white wheat noodles. Cook's notes: Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes. Most supermarkets stock oyster sauce in their Asian specialty sections. Procedure: Cut the steak into 3-inch-by-1/4-inch strips. Cut dark-green part of the onions into 3-inch pieces and finely chop the remainder. Thinly slice the onion. Mince the garlic. Bring 4 quarts water and the salt to boil. Add the noodles and cook uncovered over high heat, stirring with chopsticks or a fork, for 1 1/2 to 2 minutes or until the noodles are just tender.
Refresh under cold water and drain. Transfer the noodles to a colander in a large bowl. Toss with sesame oil. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium- high heat. Add sliced onion and chilies and stir-fry for 3 to 4 minutes, or until onion is lightly browned. Transfer to a bowl and reserve. Add 2 tablespoons oil to the wok and increase the heat to high. Stirfry the steak for 1 to 2 minutes, or until it just changes color. Transfer the steak to the bowl and reserve. Lower the heat to medium and add the remaining oil to the wok. Add garlic and green onions and stir-fry for 30 seconds. Add the noodles to the pan and heat thoroughly. Add the broth, soy sauce and oyster sauce and heat thoroughly. Add steak, onion slices, chilies, mint leaves and lime; stir-fry for 30 seconds. Presentation: Serve the spicy somen on heated plates. The chilies can be removed or left in for garnish. 4 main-course servings. Nutritional info (per
serving): 454 calories, 24 grams fat, 40 milligrams cholesterol, 1,930 milligrams sodium. -----
How To make Spicy Somen with Steak Strips, Chilies and Mi's Videos
Make this easy Japanese Hawaiian somen salad recipe in under 30min!
Somen salad is light, refreshing, and delicious, but it is also hearty enough to be a whole and satisfying meal. This Japanese salad recipe has it all.
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Somen Salad Recipe
Ingredients:
For the salad8 ounces somen noodles small head of lettuce, shredded1 cup SPAM, thinly sliced eggs, scrambled and thinly sliced3 ounces kamaboko, julienned small carrot, julienned½ small cucumber, julienned3 stalks green onion, thinly sliced
For the dressing¼ cup vegetable oil tablespoons shoyu tablespoons sugar tablespoons rice vinegar teaspoon sesame oil
Directions:
1. For the salad: Cook somen noodles according to package directions. When done, run under cool running water until cool. Drain and set aside.2. Add noodles into a large pan or dish. Layer over the lettuce, char siu, eggs, kamaboko, carrots, cucumber, and green onions.3. For the dressing: To a small bowl add vegetable oil, shoyu, sugar, rice vinegar, and sesame oil. Mix until well combined.4. When ready to serve, drizzle dressing over salad and ENJOY!
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My Little Kitchen Ep09 Janchi Guksu (Feast Noodles) and Ojingeo Bokkeum (Spicy Stir-Fried Squid)
Janchi Guksu (Feast Noodles)
Traditionally, this noodle soup is enjoyed by Koreans on special occasions, and so its name Janchi Guksu or Feast Noodles in English. The noodle soup is like chicken soup for Koreans on cold or rainy days. We make our janchi guksu even more special by topping it off with fish cakes.
■ Ingredients
130g wheat flour noodles
200g fish cakes
2 red chili peppers
1/2 cucumber
2 eggs
2 shiitake mushrooms
1 tbsp pine nuts
Sauce
15 dried anchovies
1/2 onion
2 pieces kelp
10 cups water
soy sauce
salt
Ojingeo Bokkeum (Spicy Stir-Fried Squid)
Spicy stir-fried squid Ojingeo Bokkeum is a dish loved by Koreans of all ages. It can be served on its own or with somen noodles or rice.
■ Ingredients
2 squids
1 onion
100g button mushrooms
6 small green onions
3 green chili peppers
cooking oil
2 tbsp gochujang (Korean red chili paste)
2 tbsp red chili flakes/powder
2 tbsp spring onions, chopped
2 tsp soy sauce
2 tsp sesame oil
1 tbsp garlic, finely chopped
1 tbsp sesame seeds
2 tsp sugar
Homemade Rice noodles | Rice Noodles from scratch | rice and potato noodles #vegan #veganrecipes
3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
3 New Ways to Enjoy SSAMJANG, Korean Dipping Sauce!
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10 Minute Korean GOCHUJANG Noodles, Easy Bibim Guksu
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Recipe inspiration @prohomecooks
Infused stock
4 cups chicken stock
whites of 2 green onions
root ends of 2 bok choy
1 inch ginger knob sliced
Miso broth
2 skin on chicken thighs de-boned
2 Tbsp ginger minced
3 Tbsp white miso paste
Your infused chicken stock
Topping
soft boiled eggs
green onions
your cooked chicken
blanched bok choy
Instructions
To you chicken stock add ginger, green onion and bok choy ends. You can also add the bone from your chicken thighs if desired. Simmer over low heat for about 30 minutes.
In a cold pot add chicken, skin side down and turn on the heat to medium. Begin to render the fat and once the skin is crispy, flip over and cook on the other side until golden brown and crispy. Once fully cooked, remove from pan and add ginger and cook until lightly browned. Then remove with a slotted spoon and set aside.
Next add miso paste and cook for about 2 minutes. Then slowly add your broth. Once you've added all of your stock, taste for seasoning and keep warm, but don't boil.
Bring a small pot of water to a rolling boil. Gently add 2 eggs and simmer for exactly 7 minutes. Remove and plunge into ice water to halt the cooking. In the same water add bok choy and cook for until wilted. Then remove and set aside.
Cook ramen noodles to packaged directions and strain when done.
To assemble your ramen bowl, add your miso broth, your noodles, one of your halved eggs, sliced green onions and sliced chicken. Top with a spinkle of your fried ginger.
Enjoy!