Beefsteak Udon

My favorite set of Udon noodles was not in Tokyo (sorry!) but rather on top of Keystone mountain in Colorado.  After a strong half day of skiing, we stopped at the upper lodge and I was impressed that they had Udon noodles.  And wow- were they ever good - and just what I needed from the cold!

Its not that I haven't had fantastic Udon noodles in Japan - I have.  But context matters.

Here is a version that will charm you.
3/4 lb flank or skirt steak

Grilling sauce:
2 Tbsp hoisin sauce
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

1 quart chicken broth
1 Tbsp fish sauce
2 cups broccoli flowerets
2 carrot, sliced into thick matchsticks
2 cup sliced cabbage
1/2-inch fresh ginger, minced
1/2 lb fresh Japanese Udon noodles

3 red radishes, sliced, for garnish
toasted sesame seeds for garnish

Heat grill to high. Whisk grilling sauce together in a small bowl. Season the steak with salt and pepper. Grill steak on high until just before rare. Then slather the sauce on the steak and cook on both sides until the steak is medium rare. Remove steak from grill and allow to rest covered with aluminum foil.

Meanwhile, bring the chicken broth and fish sauce to a boil. Add the broccoli, carrot, cabbage, ginger and udon noodles. Bring to a gentle boil, and cook for a few minutes, only until the veggies are just crisp tender.

Thinly slice the steak on a bias. Distribute the noodle soup between two wide soup bowls. Top with steak strips and garnish with sesame seeds.

Serves 4.

Sesame Shrimp over Fresh Buckwheat Udon

Fresh buckwheat Udon noodles are a real treat, with a toothy bite and rich flavor.  If I have too much at one time I freeze them - they do fairly well in the freezer and I think are still better than dried noodles when thawed.
1/2-inch fresh ginger, minced
2 cloves garlic, peeled and minced
2 Tbsp golden raisins, very finely minced
1 fresh tomato, diced
1/4 tsp crushed red pepper flakes
1 Tbsp asian fish sauce
2 tsp sesame oil

1/4 lb fresh buckwheat udon noodles
1/4 cup frozen petite peas
16 shrimp, peeled and deveined

Heat a dash of canola oil in a medium pot. Add the garlic, ginger and raisins and cook about two minutes, stirring often. Add the tomatoes and red pepper flakes to the pot and bring to a sizzling boil. Cook for about 3-5 minutes, then turn to a simmer. Cook the tomatoes for about 5 more minutes to darken and develop their flavor. Add the fish sauce and sesame oil, stir and reduce to a low simmer.

Meanwhile bring a medium pot of water to a boil. Salt generously for the noodles. Cut the noodles if longer than about six inches in length. Add the noodles to the water and cook until just al-dente; this will take only a few minutes because the noodles are fresh. If you can only find dried buckwheat udon, then cook longer until al dente. Add the peas to the water for the last 30 seconds.

Add the shrimp to the tomatoes and bring to medium heat. Cook until the shrimp is just pink. Adjust seasoning with salt and pepper, only if necessary.

Drain noodles and divide into four bowls. Drizzle with a dash of sesame oil if desired.  Top evenly with shrimp mixture. Serve with lemon or lime wedges.

Serves 4.

Cook’s Note: Asian recipes like this often call for a teaspoon of sugar or other sweetener, just to cut the edge - and its very good. I did not add this as many are concerned about added sugars these days. Instead I used the raisins.

Asian Green Bean Mushroom Pho Noodle Fry

I love Asian noodles; in so many forms.  And I look for fresh noodles wherever I can - typically in a local Asian or Farmer's market.  I am always trying to balance the carbs from the noodles with veggies, so I'm always pounding on veggies in such dishes.

Use whatever veggies you love or have on hand here, but I'd suggest a much larger proportion of veggies to noodle.
4-6 dried shiitake mushrooms
2 cups green beans, trimmed and cut into 1-1/2 inch pieces

Sauce:
1/4 cup Asian sweet chili sauce
1 Tbsp hoisin sauce
1 tsp fish sauce
2 tsp sesame oil

1/2 lb fresh thin rice noodles (for Vietnamese Pho, or angel hair pasta)
1 medium onion, sliced
1 orange pepper, diced
2 Tbsp butter
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced

Soak the mushrooms in a bowl of hot water for about 10 minutes until well rehydrated. Drain and slice thinly.

Prepare a large bowl of water with ice cubes in it. Set aside. Bring about 4 cups water to a boil in a pot. Add 1 tablespoon Kosher salt to water. Add the green beans and gently boil for 5 minutes. Remove the green beans with a strainer to a bowl of ice water, reserving the hot water. When the green beans are cold, return to a strainer and drain well.

Return the hot water to a boil. Toss the noodles into the water for about 2-3 minutes for fresh Pho rice noodles. Otherwise cook according to package directions. Drain noodles well.

Whisk together the sauce ingredients and toss with the noodles. Set aside.

Meanwhile, sauté the onions and peppers in a skillet for about 5 minutes.

Add the butter, mushrooms, garlic and ginger and cook another 2 minutes.

Add the drained green beans and heat through. Now add the noodles and gently toss everything together as you heat the dish through.

Serves 4-6 as a warm side dish.

Korean Noodles

Shrimp, Asparagus, Egg

Although cabbage is ubiquitous in Asian cooking, I like to substitute Brussels sprouts because I love them, especially cooked quickly.  This preparation assembles Korean flavors in a noodle dish fortified with shrimp and egg.  Thinly sliced egg omelet is a common accoutrement in much of Asian cooking.
1 lb lean pork, cubed, 1/2-inch

Marinade:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp seasoned rice vinegar

2 eggs, scrambled

1 sweet onion, peeled and finely sliced
1 bunch asparagus, trimmed and cut 1/2-inch slices, 2-inches of tips reserved
1 doz Brussels sprouts, base cut off, sliced in thirds
2 cloves garlic, peeled and minced
1/2-inch fresh ginger, peeled and minced
1/2 lb fine fresh lo-mein noodles
1 doz shrimp, peeld
juice of half a lime
1 Tbsp fresh mint, minced

Sauce:
2 Tbsp gochujang
1 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp sesame oil
1/4 cup water

Whisk marinade together in a bowl and add the pork. Allow to marinate at least an hour.

Meanwhile, whisk eggs together with a dash of salt and pepper to taste. Add a dash of canola oil to a non-stick skillet and cook the eggs to make a thin omelet. Use a rubber spatula to lift and pull the eggs to the center as they cook. Add the garlic and ginger and cook another 2-3 minutes.

Transfer the omelet to a cutting board and cover to keep warm.

Sauté the Brussels sprouts, onion and asparagus in a dash of canola oil. Cook about 5 minutes, until crop-tender. Set aside.

Heat another dash canola oil in the pan and brown the pork.

When the pork is cooked through, add the veggies and the lo mien noodles to the pork. Whisk together the sauce ingredients and add to the pork and heat through.

In another pan, sauté the shrimp for about 1-2 minutes per side over high heat, until they are pink and just cooked through. Sprinkle with juice of half a lime.

Gently fold noodles together with the pork, shrimp and veggies.

Heat asparagus tips in a glass dish with a splash of water in the microwave for 1-2 minutes. Drain. Slice the omelet into strips.  Turn hot noodles into a serving dish and top with shrimp, omelet, asparagus tips and mint.

Serves 4-6.

Bacon and Onions Make Everything Better Ramen Primavera Babette

Here is a really-gratifying, fast go-to prep variation when I don't have time for dinner fussing - maybe a late-night teleconference with China or something.  Right?

This is a prep which reminds me fondly of my most dear, wonderful sister in law, Babette, who often said in my defense - "Ramen noodles ARE NOT intrinstically bad for you; it all depends on how you prepare them."  And if you knew Babette - you'd know that was a real endorsement.

And yes, a nod to all those who propose (like Mark Bittman and others) to reduce the proportion of simple carbs, and substitute high fiber, high nutrition alternatives like veggies.

Babette and I discussed in great detail about how you can use Ramen noodles as a base for great nutrition, but that you had to add veggies and be wary of the ingredients in those silly little foil packets.  So as almost always, I pair the noodles with TONS of veggies, and toss the packet, and prepare in a self-flavored (and ingredient-understood) broth instead.

But also to the whimsical (sometimes wild :-)) side of Babette's sense of balance, I also season with a bit of bacon and onions - which many proclaim make everything better.  Everything in balance.

And have a great bike ride or jog before dinner :-))
1/4 lb bacon, diced
1/2 purple Bermuda onion, diced
1 clove garlic, minced
1/2-inch fresh ginger, minced
1/2 tsp dried crushed red pepper flakes, or to taste

4 cups chicken or beef or favorite broth
2 Tbsp soy sauce
1 Tbsp asian fish sauce
1/2 tsp garlic powder
1/2 tsp onion powder

2 packets Ramen noodles, slightly crunched and cracked
2 cups shredded cabbage
1 cup shredded Brussels sprouts, sliced
1/2 cup matchstick carrots
1/4 cup corn kernels
2 green onions, sliced

palmful fresh cilantro leaves, chopped
toasted sesame seeds for garnish

Brown the bacon and onion in a small skillet with a dash of canola oil until just about, but not too crispy. Add the garlic and ginger and cook mother 2-3 minutes. Drain on a paper towel and set aside.

Bring the broth, soy sauce, fish sauce, and onion and garlic powders to a gentle boil. Add the noodles, cabbage, sprouts, carrots, corn and green onions and return to a gentle boil, stirring every once in a while.

Simmer gently until the noodles are just only al dente. Remember - they will cook stove to table.

Transfer noodle primavera mixture to 2 bowls and top with bacon mixture, cilantro and sesame seeds.

Serves 2.

Cook's Note:  OK, let's be even more real - after you seek your doctor's approval...  If you must, go ahead and use the flavor packet.  Your doctor may agree to stop bashing yourself and just make sure you have lots of veggies in there.  And drink plenty of water to hydrate away the salt and MSG, and get on with those most fantastic initiatives that are keeping you from taking too much time for cooking :-)) !!  I'm sure it'll taste really good.

Minted Pork Lo Mein

Stir fries are my go-to busy-night meals, and anything can happen! I scour the 'fridge for this and that, and here I found a great combo for a nice pork lo-mein.

I had fresh lo mien noodles from a local international grocer and lots of fresh mint from the garden.  Or you can use the many great mint sauces available (as long as they are not too sweet) - I found a great one at Waitrose Grocers in the UK which I love, which I used here.

I always have lots of veggies on hand - and you can use your favorite to assemble this dish.
5-6 dried mushrooms
1 lb pork, thinly sliced into bite-sized pieces
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1/2 lb fresh lo mein noodles
2 cups broccoli cut in bite-sized pieces
1 red pepper, sliced
2 cups cabbage, diced
1 onion, peeled and sliced

Sauce:
1/4 cup hoisin sauce
Palmful fresh mint, minced, or 1 Tbsp Waitrose mint sauce
1 Tbsp sesame oil
2 Tbsp seasoned rice vinegar
2 Tbsp ketchup

Toasted sesame seeds

Soak the mushrooms in very hot water until rehydrated, about 10-15 minutes. Drain and slice thinly.  Get all your ingredients ready because this stir fry goes fast once you get going.

Heat a tablespoon of canola oil in in a large wok until almost smoking hot. Add pork and stir fry until just cooked through. Add the garlic and ginger and cook for another 2-3 minutes.

Set pork aside in a bowl. Add mushrooms to the wok with a dash more oil. Cook for a few minutes to just brown the mushrooms.

Set aside with the pork.

Now add the remaining veggies and stir fry with another dash of oil until crisp tender. Add the noodles and return the pork-mushroom mixture to the wok.

Whisk together the sauce ingredients and toss in with the noodle mixture in the wok.

Cook over high heat just to heat through. Serve garnished with sesame seeds.

Serves 4-6.

Asian Buckwheat Noodles with Pork and Tofu

1/2 lb pork, cut into cubes or matchsticks
2 cloves garlic, minced
1-inch fresh ginger, minced
2 quarts favorite stock
2 Tbsp Thai fish sauce
About 10-12 oz fresh Asian buckwheat noodles

6 cups baby bok choy
1 purple onion, sliced
2 cups cabbage, diced
1 cup shredded carrots

10 oz baked Asian flavored tofu (I used Trader Joe's)
2 Tbsp soy sauce
1 Tbsp sesame oil
2 tsp chili paste with garlic, or Sriracha sauce
Toasted sesame seeds for garnish

Brown the pork in a large pot in a dash of canola oil, about 8-10 minutes. Add the garlic and ginger and cook another 2-3 minutes.

Add the stock and fish sauce and bring to a boil. Add the noodles and cook for a bout 3-4 minutes, until they begin to soften. Then add the bok choy, onion, cabbage and carrots and return to a gentle boil. Cook through just until noodles are al dente, only a few more minutes.

Gently fold in the soy sauce, sesame oil and chili paste, and then finally the tofu. Serve in bowls garnished with toasted sesame seeds.

Serves 6.

Cook's Note:  I use fresh noodles I find in the refrigerator section of a local Asian grocer.  You could also use dried soba noodles as well.  They will just need to cook a bit longer.

Asian Beef with Noodles

Cook the beef as if for a stew and serve over noodles.  Add mushrooms and sautéed or braised veggies, and you have the kind of noodles eaten in China routinely.
2 lb beef chuck, cut into 1-inch pieces
1 onion, diced
3-6 cloves garlic - your choice
1-inch fresh ginger, chopped
1 medium hot red chili pepper, sliced

1/4 cup soy sauce
1 Tbsp Nam Pla fish sauce
1 Tbsp sesame oil
2 Tbsp Balsamic vinegar
about 1-2 cups water

1/2 lb chinese noodles (see Cook's note)
18-20 small baby bok choy
long, thin fresh straw mushrooms
toasted sesame seeds for topping

Preheat oven to 375F. Heat a glug of canola oil in a large Dutch oven, and brown the beef cubes in several batches. Remove beef to a bowl. Add a bit more canola oil, if necessary and sauté the onions for about 5 minutes. Add the garlic, ginger and red pepper, and cook another 2-3 minutes, until very fragrant.

Return the beef to the pot and add the soy sauce, fish sauce, sesame oil and vinegar. Add just enough water to barely submerge the beef.

Stir, cover and place in oven. Cook an hour. Remove from oven, uncover and stir gently. Re-cover and bake another hour in the oven.

During the last half hour of baking, get the noodles and veggies ready. Cook the noodles in well-salted water. In another pot, boil salted water and blanch the bok choy for a minute or so. Use tongs to remove the bok choy to a colander. Place mushrooms in the same water as the bok choy and blanch for another minute. Drain. Finally, drain noodles separately, reserving pasta water.

To serve, place a serving of noodles in a bowl. Top with 3-4 bok chow, some beef and a ladleful of sauce, and some mushrooms. Add a bit of pasta water if a bit more liquid is needed. Top with sesame seeds.

Serves 6-8.

Cook's Note: Almost any Asian noodles will work, such as Udon or wide Thai rice noodles. You can even use spaghetti.

Singapore Noodles

East meets West in this Asian curried noodle.  Recipe following soon.

Andouille Kimchi Shellfish Ramen Noodles

Recently, I stumbled upon a whole row of ramen noodles at an international market - I never knew there were so many variations - fantastic!  I bought kimchi ramen noodles and some fresh kimchi in a jar and made a noodle dish worthy of a noodle stand in Soeul - in minutes.
1/4 lb Andouille or chorizo sausage, thinly sliced
2 packs Ramen noodles, chicken, seafood, or kimchi seasoned
4 cups water
1/2 lb frozen mixed shellfish, thawed (I used Trader Joe’s frozen scallops, shrimp and calamari)
1/4 cup frozen peas
1/4 cup frozen corn
1/2 cup favorite kimchi, slightly chopped
palmful fresh cilantro
dash toasted sesame seeds

Add the sausage slices to a medium soup pot with a dash of olive oil. Brown the sausage for about 3-5 minutes. Slightly break up the ramen noodle cakes. Add the water to the soup pot and bring to a boil Add the ramen noodles and cook for about 2 minutes. Add the flavor packet and all the remaining ingredients.

Bring to a boil and cook just until the noodles are al dent.

Transfer to two bowls. Garnish with cilantro and sesame seeds. Serves 2.

Pork Lo Mein

This is a win-win meat dish - good for you and good for the planet.  And great to eat!  How nice to strip away the meat guilt, finally!

This is a much more heart-healthy version of one of my favorite Chinese dishes.  I've cut the carbs (noodles) in half and eliminated the added sugar to the sauce, as we are learning how heart unfriendly processed carbs and sugar are (too bad... My Chinese cooking teacher added a few teaspoons of sugar to the sauce, which are certainly tasty, but both unnecessary and heart unhealthy).  I'm bumping up the veggies by about double - thank you Mark Bittman and others, who are urging a shift in ingredient ratios amplifying complex carbs like whole grains and fresh veggies.  

See Cook's Note:  I've also amped the meat proportion, as we learn that no correlation can be proven between saturated fat and heart disease.  And pork is such a wonderful meat to eat, and good for the planet.  Really.  Now enjoy.
2 Tbsp canola oil, and then some
1 lb pork, cut into bite sized pieces
1/2 lb fresh, cooked lo mein noodles, cut in half
1 onion, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
3 cups broccoli floweretts
3 cups savoy cabbage, sliced

Sauce:
1/4 cup hoisin sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 tsp chili paste with garlic, or Sriracha sauce

Toasted sesame seeds for garnish
palmful fresh cilantro, minced, for garnish

Heat a wok to high heat. Add the oil and allow to heat just until smoking. Toss in the pork and stir fry for about 3-4 minutes, stirring regularly and shaking the wok.

Make noise! Add the lo mien noodles and heat through, about 2 minutes.

Remove pork mixture to a bowl.

Add a dash more canola oil to the wok and heat again until smoking. Keep wok on high heat and work quickly. Add the onion and stir fry about 3-5 minutes. Add the garlic and and ginger and stir fry another 2-3 minutes.

Add the broccoli and the water and cook for about 3-5 minutes, just until the broccoli is dark green and just crisp tender. Remove to a bowl.

Finally add a dash more canola oil to the wok if necessary, and when very hot, add the cabbage.

Stir fry about 2-3 minutes, just to wilt a bit.

Return the pork and other veggies to the wok and pur the sauce over the mixture. Heat through and serve in a bowl. Garnish with sesame seeds and fresh cilantro.

Serves 4.

Cook's Note:  Whoa - apparently saturated fats, such as found in meats - including pork - have not been in fact correlated to heart disease.  Read "The Great Cholesterol Myth" by J. Bowden and S. Sinatra.  New findings: Inflammation, Oxidation, Sugar and Stress are really the KEY culprits.  Simply said: reduce sugars and simple, highly processed carbs from your diet.  Don't fret about saturated fats so long as you exercise well and often, and can metabolize those calories.  For goodness sake, get on your bike, or treadmill - find your Yoga matt :-))  Or just walk around the block a dozen times - better yet climb your stairs form garage to attic 6 times in a row.  Enjoy this dish afterwards :-))

And honestly, "Pork rules" (Thank you Emeril :-))  Read (if you can possibly stand the technical nutritional, chemical and agricultural detail and jargon - which I love) "Meat - The Benign Extravagance" by Simon Fairlie (an agricultural professional), for a thorough investigation of meat and it's role in the plant and in nutrition.  You'll see how fantastic our friendly pigs really are, and how they can balance a holistic approach to farming, nutrition management, and planetary global warming.  

Vegan?  Well, yes - a great aspiration and wonderful sentiment.  Simon would say un-sustainable, especially if organic, but a vector definitely pointed in the right direction.

Answer?  Not evident, but becoming so much clearer: BALANCE is certainly key.  

Beef and Shiitake Noodle Bowl

Start the new year off right with a delicious bowl of noodles.  It just seems like the right thing to do.
1 lb petite sirloin steak, thinly sliced across grain

Marinade:
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste with garlic
2 cloves garlic, minced
2 Tbsp canola oil
2 Tbsp fresh oregano

2 carrots, sliced
1 onion, sliced
2 cups dried shiitake mushrooms
4 cups water
1 tsp sesame oil
1-2 Tbsp soy sauce
crushed red pepper flakes

about 3 cups thinly sliced cabbage
1/2 cup frozen peas
1/2 lb spaghetti, cut in half, or favorite Asian noodles
palmful fresh cilantro
toasted sesame seeds for garnish

Whisk the marinade together in a shallow casserole or ziplock bag. Add the steak strips and mix well. Marinate at least an hour or preferably overnight in the refrigerator.

When ready to cook, return steak to room temperature.

Heat a grill to high. Meanwhile, sauté the carrot and onion in a medium pot with a bit of canola oil, over medium heat.

Cook the veggies until they begin to caramelize, about 10 minutes. Add the mushrooms and the water and bring to a simmer.

Allow the mushrooms to hydrate until completely soft. Using tongs, remove the larger mushrooms and slice coarsely. Return mushrooms to the soup. Add the sesame oil and enough soy sauce and crushed red pepper flakes to just season the broth to your liking. Add the cabbage and lower heat to the slowest simmer.

While the broth is simmering, set a medium pot of water to boiling for the noodles. Add the noodles and cook just until al dente. Meanwhile, grill the steak strips over high heat for 1-2 minutes per side. You can use a grill pan as well to cook the steak, if you like. Cut into bite-sized pieces.

When the noodles are done, drain and distribute among 4 large shallow bowls. Add the peas to the broth and heat through. Now ladle veggies and broth over noodles and scatter steak pieces over the noodles. Garnish with sesame seeds and fresh cilantro.

Serves 4.

Poached Cod on Cold Noodles with Parsley Wasabe Aioli

Cool poached Cod has such a pure essence, and goes very well with a cool noodle salad.  Offset with a splash of fragrant wasabe and parsley aioli, as a heady flavor accent, this is a fresh cool salad, good for any meal.
1/2 lb spaghetti, cut in half
1 lb fresh cod fillets

Noodle dressing:
2 Tbsp olive oil
2 Tbsp rice vinegar
1/2 tsp dill
black pepper
juice of 1/2 lime

Parsley wasabe aioli:
1 large clove garlic
palmful fresh parsley
2-3 tsp wasabe paste
1/3 cup Greek yogurt
2 Tbsp mayonaisse
2 Tbsp rice vinegar

1 red pepper, diced
1/2 cup shredded carrot
1/4 cup sliced purple onion
5 oz fresh baby spinach leaves (or other favorite greens)

Set a medium pot of water to boiling for the pasta. When boiling, salt generously and add the pasta. Cook until al dente, stirring every once in a while to keep strands from sticking.

Meanwhile, heat about an inch of water in a medium skillet to boiling. When boiling, salt generously and add the cod fillets.

You could add some sliced lemon at this point for added flavor. Turn to a simmer and cover. Cook for about 5 minutes, just until the fish is just cooked through.

When the fish is done, carefully remove to a plate with a slotted spatula. Cod falls to flakes easily, so try to keep the fillets intact as much as possible. Cover fish with plastic wrap, and place plate in the refrigerator to chill the fish down a bit. Make sure fish is covered well as the flavors of the fish can otherwise enter your refrigerator and linger there quite a bit.

When the pasta is cooked, drain. Tip back into cooking pot and fill with cold water. Drain again. Transfer to a mixing bowl (I use the cooking pot) and add the olive oil part of the noodle dressing. Add in the red pepper, carrot and onion and toss well. Place in the refrigerator to chill down a bit, too.

While the fish and pasta chill out, make the wasabe aioli. Drop the clove of garlic into a small food processor. Mince. Then add the parsley and mince again.

Now add the rest of the cream ingredients and process to a creamy consistency.

Depending on the yogurt you use you may need to adjust the consistency to a just-pourable level - you can use milk, water or rice vinegar, to your taste! Transfer to a small bowl.

Finish dressing the pasta by tossing with the vinegar, dill, pepper and lime. Now assemble the salad.

Plate some spinach leaves on each of 4 plates. Top with a generous helping of the cold noodles. Distribute the cod fillets evenly on top of pasta. Drizzle a bit of parsley wasabe cream on top.

Serves 4.