East Meets West Garlic Noodles Recipes

Steps:

• Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
• Place secret sauce near the stove. Place garlic, butter, Parmesan cheese, and green onion in individual bowls within easy reach.
• Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
• Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated and stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
• Plate noodles. Garnish with red pepper flakes and green onions.

Steps:

• Cook linguine pasta in 6 quarts of boiling salted water until al dente. Drain and set aside. While pasta is boiling, mash garlic cloves with the side of a cleaver or large chef's knife. Remove skins. Microwave butter until softened for only 30 seconds to 1 minute depending on the wattage of your microwave. In a blender or food processor, blend sauce ingredients thoroughly until very smooth and sauce reflects a silky gleen. Sauce may be made one day ahead and chilled, covered. Mince red peppers into 1/8" thickness and set aside. Remove stalks from cilantro and finely mince cilantro leaves to yield 1/3 cup and set aside. Pour garlic sauce into drained, hot linguine noodles, fold in minced red peppers and gently toss to distribute sauce mixture evenly. Let the pasta mixture sit for one hour in a large microwavable container to allow the sauce to set into the pasta noodles. Before plating the pasta, microwave the pasta for 2-3 minutes depending on the wattage of your microwave. Plate the hot pasta onto a large serving platter and garnish with finely minced cilantro. Buon appetit!

Steps:

• 1. PREP/PREPARE
• 2. Smoked beef ribs take about 8 - 10 hours to get yummy. If you are not a smoker, no worries. You can cook them faster in the oven, or you could buy some smoked short ribs. We have BBQ smoke-pit restaurants all over town, and some of them are lip-smackin' good.
• 3. You will need a good size heavy-bottom skillet that is large enough to handle all of the ingredients.
• 4. I am using beef as the protein for this recipe; however, the possibilities are almost endless: • No protein at all • Shrimp • Fish • Pork • Chicken • Whatever
• 5. You could, of course, shred your own cabbage and carrots. If you choose that route, the ratio should be something like 3 cups cabbage and 1 cup carrots.
• 6. Gather your ingredients (mise en place).
• 7. Shred the beef short ribs, or leave it in bite-size chunks
• 8. Add the butter and sesame oil to a good-sized skillet over medium heat.
• 9. When the foaming subsides, toss in the cabbage and carrots, and stir until the veggies are tender, about 4 - 5 minutes.
• 10. Chef's Note: If you are adding other veggies (broccoli, peas, etc.) add them now.
• 11. Throw in the garlic, tamari (or liquid aminos), ginger, turmeric, and a pinch or two of salt and pepper, then stir for about a minute.
• 12. Chef's Note: While all of this is happening, you should be cooking your noodles. My package directions gave me two options: Soaking in hot (boiling) water for 25 - 30 minutes or putting them on the stovetop in a pot of boiling water, for 4 - 6 minutes. I choose the soaking method; although it is longer, I did not have to mess with tending to the noodles in a pot of boiling water, while working on the other bits of the recipe. The goal is to have the noodles ready about the same time as the skillet veggies and beef are finishing up.
• 13. Turn the heat down to low, low, then add the beef, and noodles. Stir to combine, and heat up with the veggies, about 3 - 4 minutes.
• 14. PLATE/PRESENT
• 15. Place into bowls and serve. Enjoy.
• 16. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a soup pot large enough to hold all of the ingredients, and a pot to boil the noodles.
• 3. Not a Fan of Alcohol? You really need something like my recommended liquors, or the broth will taste a bit on the flat side. However, if you still need a substitute, try adding about a teaspoon of oyster, hoisin, or fish sauce. FYI: No matter what anyone tells you, when you use alcohol in a recipe it will NOT completely burn off. It might be a teeny/tiny amount, but it will be there. So, if your reason for not drinking alcohol is on the religious side, then NEVER use it in a recipe. No Chicken Stock? Not everyone keeps frozen containers of homemade chicken stock in their freezers (really???), so use what you have. If you have cans or boxes of store-bought chicken stock or broth, go for it. Hopefully it will be low sodium. In a major pinch I have been known to use, Better Than Bouillon; however, I am afraid to look at the label and see what is in it :-) No Chicken? No worries, use beef, or pork, this would even work with a good solid white fish, or shimp; however, I have not gone in that direction yet. Or just leave out the protein and pile in the veggies.
• 4. Timing is Everything We can have up to four things going here: 1. The broth base. 2. The protein (I am using chicken). 3. The veggies. 4. The noodles. And each one of these require a particular cooking time. The goal is to have everything ready at the same time. We will be cooking the noodles in a separate pot, and everything else will cook in the soup pot with the broth. Later in this recipe, I have a sample chart that describes how you cook things so that they finish at the same time. Not really rocket science... or is it :-)
• 5. What is Nutritional Yeast? It is an inactivated form of yeast commonly used to leaven bread. In other words: Dead Yeast. Dried nutritional yeast is a versatile seasoning to keep right next to the salt and pepper. Shake a dusting on toast or a bagel, use it to flavor popcorn, add it to soups before serving, replace the classic Parmesan sprinkle on a plate of pasta. Vegan-adapted recipes use nutritional yeast to add creaminess to sauces or to replicate traditionally cheese-laden dishes such as mac and cheese, au gratin potatoes, or Italian-style pasta casseroles. What Does It Taste Like? The words "nutty" and "cheesy" appear in nearly every description of nutritional yeast, yet the flavor does not replicate those ingredients exactly. It adds umami, that savory background note often referred to as the fifth taste, and similarly to salt, enhances the overall savories of a dish, although it contains almost no sodium. For this recipe about a teaspoon is all you would need.
• 6. Noodles This recipe is designed to serve two people, so include enough noodles for both of you. As to the type of noodles, the choice is up to you, egg noodles, rice noodles, pasta noodles, flat or round; even ramen. I used some regular spaghetti noodles, and it came out quite nice. Here are some suggestions for the noodles. The weights indicate the serving size for an average adult. • Fresh noodles, about 3 - 4 ounces (85 - 113g) • Dried noodles, about 2 ounces (57g) • Ramen noodles, 1 package
• 7. Veggies Pretty much everything is okay for a soup like this. You could stay traditional with carrots, celery, onions, peas, broccoli, the lot, or you could go more Eastern and toss in some bok choi, pak choi, or choy sum. Andy's Rule, if you like it, chuck it in the pot.
• 8. Gather your ingredients (mise en place).
• 9. Add all of the broth ingredients (including the chicken, but not the lemon juice into a soup pot and turn the heat to medium. If you have a kitchen timer set it to 20 minutes, but do not turn it on yet. Stir until the broth comes up to a boil, reduce to a simmer, turn on the timer, and follow the chart in the next step.
• 10. My chart is set to the cooking times for the chicken, noodles and veggies that I am using. • Chicken poaches in 20 minutes. • Noodles cook al dente in 11 minutes. • Veggies cook in 5 minutes. Step 1: Continue to stir and simmer the broth. Step 2: At 7 minutes in, bring the noodle water up to the boil. Step 3: At 10 minutes in, add the noodles to the boiling water. Step 4: At 16 minutes in, add the veggies to the simmering broth. Step 5: At 20 minutes in, remove the chicken thighs and shred or slice. Fish out the bay leaf, and then brighten up the broth by the addition of 1 - 2 teaspoons of freshly squeezed lemon juice.
• 11. ASSEMBLY
• 12. Divide the noodles between two bowls.
• 13. Place half the shredded/sliced chicken on top.
• 14. Ladle some broth and veggies on top.
• 15. As you can see from the photo, I did not use any veggies. At this stage of recipe development, I was more concerned with the flavor of the broth.
• 16. PLATE/PRESENT
• 17. Serve while nice and hot, possibly with some crusty bread and a small side salad. Enjoy.
• 18. Keep the faith, and keep cooking.
• 19. Nutritional Information