Category Archives: Noodles

Sitaw with Rice Noodles

Sitaw with Rice Noodles

We just love these Thai rice noodles and we have been cooking them with every opportunity that we get. This is my version loosely based on our two favorite Thai Noodles, the Pad Thai and Pad See Ew.  The Yard Long Beans were from our garden. Which makes me now itch to get back there and start planting!

Yard long beans, if you didn’t know, are also known as asparagus bean, Chinese long bean, garter bean, snake bean, and in the Philippines, we call them Sitaw. You can cook them pretty much anyway that you would a regular green beans, but they have a distinct flavor that is just unforgettable.

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BeefNoodles

Rice Noodles with Beef & Mint

My husband just brought to my attention last week how lush the mint plants have gotten in the backyard and brought me a couple of leaves to smell. I haven’t gotten that fresh aroma out of my system and I just had to come up with something to cook it with. This recipe came about based on what I had in my pantry and what I knew would appeal to both my meat eating husband and noodle loving daughter.

They both loved this dish! I did too. The mint was a refreshing addition and it brought back just the right hint of summer and freshness to this dish.

Rice Noodles with Beef & Mint
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb. lean Beef, cut into thin strips
  • 1 lb. lean Beef, cut into thin strips
  • ¼ cup Soy Sauce
  • ¼ cup Rice Wine Vinegar
  • 2 Tablespoons Brown Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Red Pepper Flakes
  • ½ teaspoon Garlic Powder
  • 2 Tablespoons Sesame Oil
  • 2 Tbsp. Lemon or Lime juice
  • 2 Tbsp. Soy
  • ½ tsp. Red Pepper Flakes
  • 1 Tbsp. Sugar
  • 3 Tbsp. Fish Sauce
  • 3 Tablespoons Oil
  • 8 oz. Rice Noodles
  • 3-4 sprigs of Mint, julliened
  • 1 Carrot, julliened
  • ½ large Onion, sliced thin
Instructions
  1. Cut up the beef into thin strips and mix with all the marinade ingredients. Let it sit for at least 30 minutes or overnight in the refrigerator.
  2. Place the rice noodles in a bowl of hot water to soften. It will become soft in about 20-30 minutes. Pour out the hot water so as not to overcook the noodles and make them soggy.
  3. Mix the cooking sauce and set aside.
  4. Heat up a wok or heavy bottomed skilled until it is scorching hot. Pour in a tablespoon of oil and when it is smoking, put half of the beef to sear. Quickly stirfry for a minute of two until the beef is cooked through. Remove the beef from the wok and repeat the process with the remaining half.
  5. Heat up another tablespoon of oil and add the carrots and onions. Stirfry for a minute and add the noodles. Stir it around for a couple of minutes to warm through and get cooked a bit. It shouldn't require a long cooking time as the pre-soaking would have cooked it enough.
  6. Add the beef mixture back in with the noodles and stir in half of the fresh mint and half of the cooking sauce. Reserve the rest for garnish.
  7. Stir fry until everything is well blended and looking delicious. 2-3 minutes.
  8. To serve, sprinkle more mint on top and the cooking sauce on the side for each person to adjust their seasoning.

 

 

 

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LaPiS – QUICK FIX

The theme for the current Lasang Pinoy Sundays is QUICK FIX. Pasta and noodles seem to be a common theme for quick fixes and so it is too in our house. This is my daughter’s quick fix for lunch, a dressed up version of the three minute ramen in a pack. She simply added whatever leftover meat and vegetables are in the fridge and spiced it up with Sriracha sauce and she’s good to go!

Ramen Noodles

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Curry Noodles

Curry Noodles

We had this as a quick weekday meal last week. Whether you have it over rice or noodles, it’s delicious in either case. I also realized, just before I started cooking, that I was out of coconut milk which is what I usually use when I make chicken curry. Even without the coconut milk, it was still delicious. The family decreed that it tasted different but was just as good.Having it over rice noodles is what made this dish special. The green beans and the summer squash were from our garden.

Also, when I cooked this dish, I made double the proportions provided below because I wanted to have enough left overs for another meal. We had curry over rice the next time around and it was still delicious.

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Filipino Style Spaghetti

spaghetti

My girls have always liked their spaghetti with the usual bolognese sauce. Their dad doesn’t like sweet spaghetti sauces so I never really made it for them. That is, until now. When we went to the Philippines a couple of years ago, they had a taste of Filipino spaghetti which is on the sweet side and has sliced hotdogs in it. I was afraid they wouldn’t like it, but surprise, surprise, they liked it! So now, once in a while they will ask for ‘spaghetti with hotdogs’, especially The Clone who can eat spaghetti every day.

I must admit, they like my Filipino Spaghetti but they say it’s just not the same as what they had over there but will do. Oh well, I guess I just can’t beat the real thing, can I?
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Thai Inspired Noodles

Thai Inspired Noodles

I love happy accidents… especially in the kitchen! This was one of them. One Sunday afternoon when the craving for noodles hit but the pantry was almost bare and I was too lazy to go out to the store, this happy accident happened from leftovers in the fridge, believe it or not. Since then, Jade has requested this dish numerous times. We’ve done some variations on the recipe, especially the meat used, and it always comes out delicious. It’s also great with veggies!
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Tofu & Vegetables Stirfried with Pork over Noodles

Tofu & Vegetables

I can’t believe while looking through my photo archives that this is the only photo of this dish I can find. Yeah, I know it’s a long title, but since I didn’t really follow a recipe I don’t really know what to call this. It’s like a cross between a regular stir fried dish and chow mein. This dish actually had noodles buried under all the veggies, and I thought I had a better photo to show that. Oh well, I guess you’ll just have to take my word for it that somewhere under that pile of goodies are some noodles. I think this may be closer to chopsuey, but since I haven’t consciously cooked chopsuey yet, I am not really sure. I just remember ordering chopsuey frequently as a child and have always associated stir fried vegetables with it. I also had some tofu on hand, so I thought I may as well throw those in too.

I’ve been trying to eat more tofu lately, since it is supposed to be rich in magnesium; an element sorely needed by aging bodies like mine, according to Dr. Emer, my long-distance medical consultant and friend.

For this dish you will need just about everything in your refrigerator. Well not quite, but the ways you can vary the ingredients can be endless:

INGREDIENTS:
1/2 pound of pork loin, sliced into thin strips
4 cloves of garlic, minced
1 large onion, sliced
1 medium sized bok choy, sliced
2 carrots, sliced thin
2 ribs of celery, sliced thin
1 can of baby corn
1/2 cup chicken broth
1 teaspoon corn starch
2 tablespoons oyster sauce
Salt & Pepper to taste

1 pack of egg noodles (about 8 oz), pre-cooked

COOK THE NOODLES:
My girls like the pan-fried noodle dishes from the Chinese restaurant, so this was also an attempt to duplicate the crunchy noodles that slowly soften with the gravy from the stirfry. Since I can’t get my stove to heat my wok enough for a good searing like in the restaurants, I used the following method gleaned from the net, but sadly can’t remember exactly where. First, boil some water and cook the noodles for about 5 minutes. Drain, toss in 2 tablespoons of canola or vegetable oil, and spread on a cookie sheet. Put under the broiler for a minute or two (watch closely) just until the edges of the noodles start to brown. Turn the noodles over and do the same to the other side. Put noodles on a pretty dish and set aside.

STIRFRY:
Heat two tablespoons of oil in a wok and stir fry the pork strips until they are cooked through. Remove from the pan or just move them up the sides so you can stir fry the garlic and onions until they are fragrant. Add the celery and carrots and stir fry everything together. Add the oyster sauce, salt and pepper and stir a couple of minutes. Add the bok choy and baby corn and the corn starch dissolved into the broth. Stir together just until the corn is heated through and the bokchoy is slightly wilted then add the tofu. Cook another minute for the tofu to get heated through and the broth to thicken. Adjust for taste, and pile on top of the noodles.

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LP4 – Pansit Bihon

Belated Happy Thanksgiving, to all! I’ve been under the weather lately so I haven’t been posting much. I have to admit that after the cooking marathon that is Thanksgiving, I didn’t have time to actually cook pancit for the Lasang Pinoy 4 event. I had intentions to though. We had it on this year’s Thanksgiving menu, but since I wasn’t feeling quite 100% we decided to omit it this time and may cook it sometime this weekend instead when we are reaching turkey overload.

The photo below is one that I took sometime ago of our quick and easy pansit bihon. The theme for this month’s Lasang Pinoy is soul food. Comfort food that you turn to when you are in need of a hug or just want to be reminded of good times past. Pancit Bihon does this for me. This noodle dish can be made as simply or as fancy as you want to be.

Pancit Bihon

“Soul food” is defined by Wikipediaas being ethnic cuisine traditionally eaten by African-Americans in the Southern United States. Having lived in the south for a while, I can tell you that it is an overly simplistic statement. It is so much more than just the food, it is almost indefinable. It represents so much more than cuisine, it is a lifestyle, a way of relating to family, friends and people in general, it is a way of looking at and dealing with life. Every culture, I think, have their own “soul food”.

Holidays are sometimes hard for me because it is during these times that I miss my family the most. We live close to my husband’s family, but mine is a good couple of thousand miles and several states away. During these times when I am missing them, I tend to turn to the foods of my soul, Filipino food. Pancit bihon is a favorite because it is one of the simplest and easiest to prepare. It is one of those dishes that you can spruce up by adding more embellishments or you can enjoy it just as well in its most basic form.

I always have a pack of pancit bihon (rice noodles) in my cupboard much the same way that rice is a staple. The most basic version I make is:

1 8-oz. pk Bihon (rice noodles)
2 tablespoons vegetable oil
1/2 lb. pork (sliced in small strips)
1 medium onion, sliced
4 cloves of garlic, minced
1/2 cup carrots, julliened
1/2 cup celery, sliced thin
2 cups cabbage, sliced thin
1 cup chicken broth
1 tablespoon oyster sauce
Soy sauce, to taste
Black Pepper, to taste

Soak the noodles in a pan of warm water to soften. Heat the oil and stir fry pork slices until it starts to brown. Add the garlic and onions and saute until fragrant. Add the carrots and celery and stir-fry for a couple of minutes. Add the chicken broth, soy sauce, oyster sauce, cabbage and black pepper. When the broth comes to a boil, add the noodles and mix well, adjust seasonings as needed. Turn the heat to low, cover the pan and simmer until the noodles are cooked through.

You can also add other ingredients to the basic recipe above such as: shrimps, Chinese sausage, green beans, snow peas, mushrooms, etc.

Traditionally, you can also use the following toppings before serving: sliced green onions, fried garlic, lemon, boiled eggs, etc.

Big thanks to Minnette for hosting this round of Lasang Pinoy.

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