Bahn Mi Bowl

 Simple to make and has all the Umami!  From Food and Drink Magazine.

QUICK PICKLED VEGETABLES

1/4 cup seasoned rice vinegar

1/4 cup sugar

1/4 tsp sea salt

2 carrots, sliced into long strips using a carrot peeler, down to the core

3 radishes, thinly sliced

1 pkg (500g) medium rice stick noodles

VIETNAMESE SAUCE

Juice of 2 limes

2 tbsp soy sauce

2 tsp fish sauce

1/4 cup water

1/4 cup sugar

SPICED PORK PATTIES

500g lean ground pork

2 tbsp minced cilantro, plus extra for garnish

2 garlic cloves, minced

2 green onions, minced

1 tbsp sriracha

1 tsp sugar

2 tsp cornstarch

1/2 tsp salt

1/4 tsp salt

1/4 tsp black pepper

2 tsp vegetable oil

1/2 English cucumber, sliced into half moons

1/4 cup fresh mint, roughly torn

2 tbsp crushed salted peanuts

1.  In a medium saucepan, heat rice vinegar, sugar and salt, stirring until dissolved. Cool to room temperature (will be almost syrupy).   Add prepared carrots and radishes and toss well.  Refrigerate for half hour.

2.  Boil a kettle of water.  Pour over noodles to cover and let sit for 10 to 12 minutes, or follow recommended package instructions.  Drain and rinse under cold water.  Drain well and set aside.

3.  Make noodle sauce by combining lime juice, soy sauce, fish sauce water and sugar.  Stir until sugar dissolves.  Set aside.

4.  For spiced patties, in a medium bowl, mix together ground pork, cilantro, garlic, green onion, sriracha, sugar, cornstarch, salt and pepper.  For into 8 equal oblong patties.  Drizzle oil in a large nonstick pan over medium high heat, then cook patties for a few minutes on first side, flip then cook on the second side for 3 minutes more or until completely cooked through.

5.  To assemble pour sauce over noodles and toss well, then divide equally among 4 bowls.  Top with patties and pickled veggies.  Garnish with cucumber, fresh mint and peanuts then pour any extra sauce over top.

Serves 4

Chow Mein Noodles with Ground Pork and Peanuts

This has such Umami!  I like the ground pork but you can use whatever ground meat you like.  I use a good quality unsweetened peanut butter for this.  

500 grams fresh chow mein noodles
1/3 cup canola or vegetable oil 
2 tbsp fresh chopped ginger

1 tbsp chopped garlic

1/4 tsp chili flakes

500 g ground pork 

1 cup sodium free chicken stock

3 tbsp light soy sauce

2 tbsp natural smooth peanut butter

1 tsp brown sugar

210 g snow peas, trimmed and cut thinly

2 tsp cornstarch mixed with 1 tbsp water

1/4 cup sliced green onions

2 tbsp coarsely chopped roasted salted peanuts

1/2 tsp black peppercorns

1.  Place chow main noodles in a large bowl.  Add enough boiling water to cover and let stand for approximately. 2 minutes to soften.  Drain and reserve.

2.  Heat a well seasoned wok ( or a well seasoned cast iron pan - which is what I have) until hot.  Add 1/4 cup oil, and swirl carefully to coat.  Add noodles and fry for 5 minutes or until lightly browned in places.  Remove to a serving platter and keep warm.

 

3.  Add remaining 2 tbsp oil, ginger, garlic and chilli flakes and fry for 30 seconds or until fragrant.  Add pork, stirring to break up lumps and fry for 6 minutes or until juices have evaporated and pork is lightly browned.  Add chicken stock, soy sauce, peanut butter and brown sugar and stir to combine.  Boil for 1 minute or until flavours have come together.  Add snow peas and cornstarch mixture, and boil for 1 minute or until pea pods are bright green and sauce is thickened.

4.  Pour sauce over chow mein noodles and sprinkle with onions peanuts and pepper

Makes 4 to 6 servings.

**based on a recipe from Food and Drink Magazine 2016 Holiday

Black Rice Pudding with Coconut Milk and Diced Mangoes

This is an unusual take on the traditional rice pudding.  The black rice pairs well visually with the mango and the contrasting flavours are a perfect match.  This is from Food and Drink Winter 2017 - I did not have Thai Basil but a regular basil works just as well. I substituted brown sugar for the coconut sugar.

1½ cups (375 mL) black rice
2½ cups (625 mL) coconut milk
3 cups (750 mL) water
⅓ cup (80 mL) coconut or brown sugar
⅓ cup (80 mL) dried blueberries
Pinch salt
1 cup (250 mL) diced mango, about 2 small mangoes
2 tsp (10 mL) lime juice
½ tsp (2 mL) chili flakes (optional)

GARNISH
8 Thai basil leaves

1. Rinse rice in a sieve then place in medium saucepan with a tight-fitting lid. Add coconut milk, water, sugar, dried blueberries and salt. Bring to boil uncovered. Reduce heat to low, cover and simmer about 1 hour to 1 hour 15 minutes or until rice is very tender and has absorbed most of the liquid.

2. Sprinkle mango with lime juice and chili.

3. Spoon rice into serving bowls. Top with mango and garnish with Thai basil leaves.

Serves 4

Baby Bok Choy and Chicken

Lots of greens and yummy chicken breast.  I love the flavour that sesame oil give this dish.

2 tbsp sesame oil
2 cups yellow bell pepper, sliced
2 cups broccoli, chopped
4 green onions, chopped
500g baby bok choy rinsed and chopped
1 tbsp sesame seeds
2 boneless, skinless chicken breasts cooked and sliced

• In a non stick skillet, heat oil over medium high heat.  Add bell pepper, broccoli and green onions and cook, stirring occasionally, until lightly browned.
• Lower heat and add bok choy. Stir well.  Cook only until bok choy has wilted and the thicker, white ends are still somewhat crisp.  Add Sesame seeds and stir.
• Divide between two plates and top each with chicken.

Serves 2

Asian Chicken and Mushroom Soup

Soup this time of year warms you from the inside out.  This has a different take to it with Asian inspired flavours.

8 cups chicken stock
20 mushrooms, sliced
2 tbsp minced peeled fresh ginger
4 tbsp fish sauce
2 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp chili oil
1 skinless chicken breast, boned, poached, and shredded
3 cups sliced bok choy
4 tsp rice vinegar
Freshly ground pepper
2 green onions, sliced

• Bring broth, mushrooms and ginger to a boil in a large pot.  Reduce heat and simmer 3 minutes.
• Add fish sauce, soy sauce, sesame oil and chili oil; simmer 2 minutes.  Add chicken and bok choy; simmer until bok choy is tender, about 2 minutes.  Stir in rice vinegar.  Season with pepper.
• Ladle soup into bowl.  Sprinkle with green onions and serve.

Lettuce Wraps with Miso Glazed Arctic Char

Arctic Char has a wonderful delicate texture and flavour which makes it perfect for this particular recipe.  I am a big fan of Asian flavours and the Miso flavour added to this is excellent.  I put a little Wasabi Sauce on mine as well.  From Food and Drink Summer 2015.

2 tbsp white miso paste
3 tbsp soy sauce
1 tbsp honey
1 tbsp hot water
2 fillets Arctic char, skin on and deboned, about 625 g
1 cup uncooked jasmine or other fragrant rice, cooked and cooled
3 tbsp rice wine vinegar
1 tbsp vegetable oil
1 avocado, diced
1 sheet nori
1 cup english or mini cucumbers, finely diced
1/2 cup green onion, finely sliced on diagonal
1 head green or red leaf lettuce, leaves separated and washed
Sriracha or hot sauce to garnish

• In a glass baking dish or plastic storage bag, stir together miso paste, soy sauce, honey and hot water.  Place fillets in marinade, flesh side down and let marinate for 1 to 4 hours in the refrigerator.
• Toss rice with 2 tbsp rice wine vinegar and 1 tbsp vegetable oil.
• Toss avocado with remaining 1 tbsp rice wine vinegar to prevent browning, and slice nori into small 1 inch strips.
• Heat broiler on high.  Place the Arctic char, skin side down, on an oiled foil lined baking sheet.
• Place fish under broiler in top third of the oven.  Broil until fish is just cooked through, about 4 minutes depending on its thickness.
• Once fish has cooled slightly, pull the flesh off the skin in long pieces.
• Assemble all the fillings and place some of each ingredient in the lettuce leaves.  Garnish with hot sauce if desired, wrap and serve.

Wasabi Sesame Grilled Chicken

I absolutely love the flavour of Wasabi and the sesame flavoured chicken really accents it well.

3 tbsp sodium reduced soy sauce
1 tbsp sesame oil
1 tsp fresh ginger, grated
1/2 tsp wasabi powder or paste
750 g boneless skinless chicken breast
1 cup sticky rice
2 cups vegetable broth
2 tbsp fresh cilantro or parsley, chopped
1 tsp toasted sesame seeds

WASABI SAUCE
1/4 cup light mayonnaise
3 tbsp rice vinegar
1 small clove garlic, minced
1/4 tsp wasabi powder or paste

• Wasabi sauce:  in a bowl, whisk together mayonnaise, vinegar, garlic and wasabi powder.  Cover and refrigerate until ready to use.
• In a large resealable bag, mix together soy sauce, sesame oil, ginger and wasabi powder.  Add chicken, close bag and move around to coat evenly.  Refrigerate for at least 1 hour or up to 8 hours.
• Place chicken on greased grill over medium heat and grill for about 12 minutes turning once or until no longer pink inside and thermometer reads 77C.  Let stand 5 minutes before slicing
• Meanwhile in a saucepan bring rice and broth to boil,  reduce heat to low, cover and cook for about 20 minutes or until rice is tender and broth is absorbed.  Stir in cilantro.
• Divide rice among 6 plates and top with sliced chicken.  Drizzle with wasabi sauce and sprinkle with sesame seeds.

Sticky Chicken Sticks

From Food and Drink Holiday 2014

1/4 cup orange juice
1/4 cup Grand Marnier
3 tbsp packed golden brown sugar
Pinch Salt
1 tbsp Japanese soy
1 piece ginger, 1 inch long, peeled and cut into 5 slices
1 star anise
2 small boneless, skinless chicken breasts, about 500 g cut into 1 inch chunks
1 tsp roasted sesame oil
12 skewers, each 6 inches long
1 tbsp toasted sesame seeds
1 green onion, thinly sliced

• In a large skillet over high heat, combine orange juice, Grand Marnier and brown sugar; stir until sugar is dissolved.  Add salt, soy, ginger and star anise.  Bring to a vigorous boil and reduce to a scant 1/2 cup.  Pour roughly half into a small heatproof bowl, leaving ginger and star anise in skillet and set aside.
• Return skillet to high heat, add chicken to remaining sauce in pan and cook until liquid is evaporated, chicken is sticky and just cooked through, about 3 minutes.  Pour reserved sauce over, stir to coat and remove from heat.  Stir in sesame oil.
• Use skewers (you may not need all 12) to pierce 2 pieces of chicken each.  Arrange on a platter and sprinkle with sesame seeds and green onions; serve hot.

Chop Suey

A fun and quick dinner recipe adapted from Company’s Coming book.

2 tbsp Vegetable Oil
3/4 cup finely chopped celery
1/2 cup finely chopped onion
500 g Ground beef
540 ml canned bean sprouts with juice
1 cup sautéed mushrooms
1 tsp soy sauce
1 tsp granulated sugar
1/2 tsp salt
1 tbsp cornstarch
1 tbsp water

• Combine cooking oil, celery, onion and meat in frying pan.  Saute slowly until meat is browned and vegetables are softened.  Set aside.
• Put bean sprouts and mushrooms into a large saucepan.  Stir in soy sauce, sugar and salt.   Bring to a boil.
• Stir cornstarch and water together in small cup.  Pour into boiling mixture stirring until it boils again.  Add meat mixture.  Ready to serve or hold in casserole.

Serves 4

Orange-Sesame Bok Choy and Soba Noodle Salad

This is a nice light recipe for dinner.  From Food and Drink Spring 2015.  If you can’t use Soba Noodles, use an egg or Chow Mein Noodle.

6 oz (175g) Soba noodles
3 oranges
2 tbsp Vegetable oil
1 tbsp liquide honey
2 tsp dark sesame oil
1 tsp Sriracha, or to taste
1/2 tsp dry or Dijon Mustard
2 tsp sesame seeds
3 cups sliced bok choy
1 carrot, julienned
1/2 large sweet red pepper, cut into thin strips
2 green onions, thinly sliced on the diagonal

• Bring a pot of salted water to the boil.  Add soba noodles and cook for 3 to 4 minutes or until just al dente.  Drain and rinse under cool water until chilled.  Drain well.
• Finely grate zest from 1 orange and squeeze 1/4 cup juice.  Place zest and juice in a large bowl.  Cut peel from remaining oranges, removing all white pith, and cut between membranes into segments to small bowl; cover and refrigerate until serving.
• To bowl with orange zest and juice, add 1 tbsp of the vegetable oil, the soy sauce honey, sesame oil, Sriracha and mustard; whisk to combine.  Measure out about 1/4 cup and set aside for vegetables. Add noodles to remaining dressing bowl and toss gently to coat.  Cover and refrigerate noodles for up to 4 hours.  Set reserved dressing aside at room temperature.
• Just before serving, toast sesame seeds in a large dry skillet over medium heat for about 3 minutes or until golden and fragrant.  Immediately transfer to a bowl and set aside.
• Return skillet to medium heat and add remaining 1 tbsp vegetable oil.  Add bok choy, carrots and red pepper, and sauté for about 1 minute or until just wilted.  Pour in reserved dressing and stir to coat vegetables well.  Remove from heat.
• Add orange segments with any accumulated juice and green onions to noodles, and toss to combine.  Divide among individual bowls or plates.  Top with warm vegetables, then sprinkle with sesame seeds.

Pork and Shrimp Dumplings

These were an excellent dinner.  The dumplings had lots of flavour inside and we just drizzled a little soy sauce on them.  From Fresh Juice Magazine March 2014.

150 g Bok Choy halved crosswise
225 g Lean ground pork
8 medium shrimp peeled, deveined and chopped
1 green onion, minced
1 tbsp freshly grated ginger
1 tsp each cornstarch and soy sauce
1/2 tsp sesame oil
1/4 tsp pepper
1 egg, beaten, divided
1 pkg (450g) round rice flour dumpling wrappers (I couldn’t find these so I just used wonton wrappers)

1. In small pot of boiling lightly salted water, cook bok choy until tender, 4 to 5 minutes.  Drain and cool in cold water; squeeze out excess liquid.  Thinly slice; place in large bowl.  Add pork, shrimp, onion, ginger, cornstarch, soy sauce, sesame oil, pepper and half of the egg; mix to combine.
2. In small bowl, mix 1 tsp water into remaining egg (this wash will be used to seal dumplings).  Take 1 dumpling wrapper and moisten around edges with egg wash.  Place heaping teaspoonful pork mixture in centre of wrapper.  Fold over to match edges making a semicircle.  Gently pinch and pleat edges to seal; press lightly to flatten bottom.  Place seam side up on parchment lined baking sheet; cover with damp towel.  Repeat with remaining wrappers and filling.  
3. Place large bamboo steamer (mine isn’t bamboo and it worked fine) fitted with parchment in shallow skillet or wok filled with water until just below steamer bottom.  Place half of dumplings in steamer, cover and bring to a boil over medium high; cook for 10 minutes.  Repeat with remaining dumplings.

Barbecued Pork

A really great recipe I got from Food and Drink Winter 2000.  A standard take-out Chinese dish that works well with mini pitas brushed with hoisin sauce and toasted in the oven.  Also great with rice or noodles.

2 - 10 oz (600g) pork tenderloins

MARINADE
3 tbsp soy sauce
3 tbsp Scotch whisky
1/4 cup hoisin sauce
2 tbsp granulated sugar
1 tsp 5 spice powder
2 tbsp vegetable oil
Salt and freshly ground pepper to taste

GLAZE
1/4 cup honey
1 tbsp soy sauce
1 tbsp wine vinegar
1 tbsp scotch whisky
1 tsp sesame oil

1. Place pork in large baking dish (I actually do this in a ziploc freezer bag - I find I get a more even marinade).  In medium bowl, combine marinade ingredients and pour over pork making sure it is well coated.  Marinate pork overnight or at least 6 hours refrigerated.
2. To make glaze, heat honey, soy sauce, vinegar, scotch and sesame oil together in pot.  Stir until well combined and reserve.
3. Preheat oven to 400F.  Place rack over foil lined baking sheet.  Add 1/2 cup water to baking dish.  Place pork on rack.  Brush with glaze.  Roast 10 minutes, turn over and brush with more glaze.  Bake another 10 minutes, glaze again and cook 5 minutes longer or until juices run clear.  
4. Cool, thinly slice and serve on platter.  Scatter with green onions.

Asian Salmon Noodle Salad

Great for some left over salmon.  From Food and Drink Autumn 1999.

250 g Spaghetti, broken in half
1 tbsp grated ginger
4 tsp sesame oil
3 tbsp sodium reduced soy sauce
1/4 cup seasoned rice wine vinegar
2 tsp sugar
1 cup shredded carrot
2 cups matchstick size cucumber pieces
300g grilled salmon, cut into small chunks
2 tbsp chopped fresh coriander
1 tbsp toasted sesame seeds

1. Cook spaghetti in boiling water until cooked al dente.  Drain.
2. In a small bowl, mix together ginger, sesame oil, soy sauce, vinegar and sugar.  In a large bowl, toss together spaghetti, carrots, cucumber, salmon and coriander.  Pour in dressing and toss to coat salad.  Garnish with sesame seeds.

Noodle Salad

This goes with the previous recipe, or eat it on its own.  If you can't find soba noodles, use ramen noodles  - I tried it with Udon Noodles and it was great. From Food and Drink Winter 2012.

2 tbsp soy sauce
2 tbsp lemon juice
1 tbsp vegetable oil
2 tsp grated ginger
1 tsp sugar
Salt and freshly ground pepper
175 g Soba noodles

GARNISH
1 cup julienned cucumbers
1 cup julienned green onions
2 tsp black sesame seeds

1. Combine soy sauce, lemon juice, vegetable oil, grated ginger and sugar and season with salt and pepper to taste.  REserve.
2. Bring a large pot of salted water to a boil.  Add noodles and boil for 4 to 5 minutes or until al dente.  Refresh with cold water and place in a bowl.
3. Add dressing to noodles and toss to coat.  Add cucumber, green onions and sesame seeds and toss until just combined.  SEason with salt and pepper to taste.

Planked Salmon with Ginger Mirin Mayonnaise

This is a wonderful recipe.  I ended up not soaking the cedar plank long enough and it burned a bit.  This meant that I turned down the temperature of the BBQ and the salmon got a beautiful smoked flavour.  I also couldn't find Mirin and substituted it with white wine.  The wasabi I had to go to Barrie to get.  So this was quite an adventure, but I was very happy with it.  From Food and Drink Summer 2011.

1 kg salmon fillet on the skin

MARINADE
1/4 cup mirin
1/4 cup rice wine
2 tbsp light soy sauce
2 tbsp wasabi paste
2 tsp chopped ginger
1/2 tsp sugar
Salt and freshly ground pepper (I skipped the salt)

GINGER-MIRIN MAYONNAISE
1 cup mayonnaise
2 tbsp pickled ginger, chopped

1. Soak a plank in water for 1 hour
2. Place salmon in a dish or bag.  Combine mirin, rice wine, soy sauce, wasabi, ginger and sugar.  Pour over salmon and leave to marinate for 30 minutes.
3. Preheat grill to high.
4. Place plank on hot grill and let smoke, 3 to 4 minutes.  Turn over before placing fish on plank.
5. Remove salmon from marinade, reserving marinade, and season with salt and pepper.  Place salmon on plank, skin side down, and grill for 15 to 20 minutes or until white juices begin to appear.  The salmon should be slightly pink in the centre.
6. For mayonnaise, place reserved marinade in a skillet and bring to boil.  Boil until reduced to about 2 tbsp, about 8 to 10 minutes.  Strain liquid and combine with mayonnaise and pickled ginger.
7. Remove salmon to serving platter and serve sauce on the side.

Shrimp with Caramel Sauce

Serve the shrimp with the dipping sauce or wrap in lettuce leaves to make little packages.  This is a nice recipe that has a wonderful Asian flavour to it.  From Food And Drink Summer 2011.

500g Large Shrimp (I could only get small cooked shrimp)
2 tbsp lime juice
2 tbsp fish sauce (I used oyster sauce)
2 tsp sugar
Freshly ground black pepper

CARAMEL BASE
1/4 cup sugar
1/2 cup water

SAUCE
1 tbsp vegetable oil
2 tsp chopped garlic
2 tbsp fish sauce (again I used oyster sauce)
1 tbsp lime juice
1/2 tsp grated lime rind
1 tsp Asian Chili sauce
1 tsp sugar

GARNISH
Boston or iceberg lettuce leaves

1. Season shrimp with lime juice, fish sauce, sugar and pepper.  Reserve.
2. Add sugar and 1/4 cup water to heavy pot over medium heat.  Heat slowly until it begins to caramelize, about 5 minutes.  When caramel is a medium brown, carefully stir in remaining water and cook for 1 minute longer or until sauce is thickened.  Stir in oil, garlic, fish sauce, lime juice, lime rind, chili sauce and sugar, and return to a boil.  Boil for 2 minutes or until sauce has thickened and flavours have combined.  Set aside.
3. Place shrimp on lemon grass or wooden skewers, skewering shrimp in 2 places to prevent them turning around.  Put about 3 on each skewer.
4. Preheat grill to high
5. Grill shrimp for 2 minutes a side or until pink and curled.  Let cool to room temperature.
6. Serve shrimp with lettuce and sauce for dipping.

Serves 4 to 6

Sticky Hoisin Wings

A great Asian inspired recipe for chicken wings.  From Food and Drink 2002.

1 kg chicken wings
1/2 cup hoisin sauce
1/3 cup rice vinegar
1/4 cup ketchup
2 tbsp chili garlic sauce
1 tsp sesame oil
2 tbsp finely chopped peeled ginger
2 garlic cloves, minced

1. Preheat oven to 400F.  For easy cleanup, line a shallow baking sheet with foil.  Set a large greased cookie cooling rack over baking sheet.  Cut and discard wing tips, then separate wings at joint.
2. In a large bowl, stir hoisin with vinegar, ketchup, chili garlic sauce, sesame oil, ginger and garlic until well mixed.  Add wings and toss to coat.  Place wings, skin side up on cooling rack.  Wings can be placed close together but they should be in a single layer, use two baking sheets if necessary.  Spoon any sauce left in the bowl over wings.
3. Bake uncovered in centre of oven for 20 minutes.  Increase heat to 450F and continue to bake uncovered until wings are richly glazed, about 10 minutes.

Serves 6

Beef Tenderloin with Asian Flavourings

I love Asian inspired food.  This was excellent.  Make sure you use fresh ginger and not powderedFrom Food and Drink Summer 2011

3 tbsp soy sauce
2 tsp grated ginger
2 tsp chopped garlic
2 tsp cracked peppercorns
1 tbsp vegetable oil
1.5 kg beef tenderloin
Salt to taste

ONIONS
1 tbsp slivered onions
1 tbsp soy sauce
1 tbsp rice or cider vinegar (I use rice vinegar)
1 tsp Asian chili sauce or other hot sauce
2 tbsp vegetable oil
2 large Spanish onions, cut into 1/2 inch thick rounds
Salt to taste (I don't find I need any because of the Soy sauce)

DRIZZLE
1/4 cup low salt soy sauce
1/2 cup balsamic vinegar
1 tsp grated lime rind

GARNISH
Maldon salt (I didn't do this)

1. Combine soy sauce, ginger, garlic, peppercorns and oil.  Brush on beef and let marinate for 30 minutes to 2 hours.  Sprinkle with salt just before grilling.
2. Combine ginger, soy sauce, vinegar, chili sauce and oil.  Toss with onions then sprinkle onions lightly with salt.  Reserve.
3. Preheat grill to high and turn off middle burner.  Add meat to grill and grill with lid closed for 10 minutes, then turn over and grill another 15 minutes or until medium rare.  When you turn meat add onion slices to grill over the lit burners and grill for 5 minutes, turn over and grill another 5 minutes or until browned and juicy.  Let tenderloin rest for 5 minutes before carving.
4. Combine soy sauce, balsamic vinegar and lime rind in a small pot over high heat.  Boil until syrupy about 4 minutes.
5. Slice beef, sprinkle with Maldon salt and drizzle with soy balsamic glaze.  Serve with onions.

Snow Pea and Beef Tumble

A quick and delicious meal even the kids enjoy!

1/4 lb (125 g ) rice stick noodles
1 lb (500g) Flank steak
2 tbsp dry sherry or chinese cooking wine or white grape juice
1 tbsp tamari or soy sauce
1 tsp sesame oil
1 clove garlic
4 green onions
1 in pice fresh ginger
1/2 lb (250) g snow peas
2 tbsp vegetable oil
1/4 cup oyster sauce
2 tbsp low sodium chicken stock

Fill a large pot with cold water and add rice stick noodles.

Slicing against the grain, cut flank steak into very thin bite-size pieces.  In a medium bowl, combine sherry (or your choice of alternative), tamari and sesame oil.  Add flank steak and stir to combine.  Allow to marinate until ready cook (about 15 minutes.

Chop garlic and green onions and place in a small bowl.  Peel ginger and grate finely, adding to the bowl Prep snow peas by tearing or cutting the stem end and pulling off the string.  (if your family prefers their veggies shredded, then cut accordingly).

Heat pot containing water and rice stick noodles at high - they should have soaked for about 30 minutes by now.  When it comes to a boil, check noodles immediately.  As soon as they are tender-soft, turn off heat.

Heat a wok or large frying pan on high and add oil.  Toss in garlic, green onion and ginger mixture and stir fry 30 seconds.  Spread beef, including marinade, in a single layer in the wok and leave to sear for 1 minute or more without disturbing.  Stir.  Add snow peas and stir-fry until beef is no longer pink.  Add oyster sauce and chicken stock, stirring to mix.  Remove wok from heat.

Drain noodles.  Arrange on a large serving plate and top with beef stir fry.  Serve.

Singapore Noodles with Burnished Barbecue Chicken

Vegetables, noodles and chicken you can't go wrong with this one!  The flavour will vary with the amount and type of curry you use.  I used a Japanese Curry powder that I had made for a previous recipe, but use what you enjoy.  Make sure you prep by chopping all vegetables prior to cooking.  This would also work well with a chow mein noodle.  Got this from the Food and Drink Summer 2011 book.

Chicken
1/3 cup (80 ml) reduced sodium soy sauce
2 tbsp (30 ml) vegetable oil
2 tsp (10 ml) pureed ginger root
8 boneless skinless chicken breasts, each about 8 oz (250 g)
1/4 cup (60 ml) honey

Noodles
12 oz (375 g) rice  vermicelli
hot water
3 tbsp (45 ml) vegetable oil
4 eggs, beaten
6 carrots, thinly sliced on the diagonal
4 stalks celery, thinly sliced on the diagonal
2 onions, thinly sliced
6 cloves garlic, minced
2 sweet red peppers, thinly sliced
2 tbsp (30 ml) minced ginger root
1/3 cup (80 ml) Indian yellow curry paste
2 tbsp (30 ml) reduced sodium soy sauce
1 tbsp (15 ml) Asian hot chili sauce
Chopped fresh cilantro
Lime wedges

1. For the chicken, combine soy sauce, oil and ginger in a shallow dish or sealable plastic bag.  Add chicken and turn to coat.  Cover or seal bag and refrigerate for at least 4 hours or for up to 1 day.
2. Preheat barbecue to medium.
3. Remove chicken from marinade, discarding any excess.  Grill, covered and turning once, 5 to 6 minutes per side or until no longer pink inside.  Brush 1 side with honey, turn and grill for 1 minute.  Brush remaining side with honey, turn and grill for 1 minute or until well glazed.  Transfer to a bowl or cutting board and let cool slightly. Shred chicken into large pieces or slice thinly.  Keep warm.
4. Soak rice vermicelli in a large bowl of hot water for about 5 minutes until softened or according to package directions.  Drain and set aside.
5. Heat 1 tbsp (15 ml) of the oil over high heat in a large wok and swirl to coat.  Pour in eggs and fry without stirring until almost set.  Stir to break up eggs slightly and fry until just set, then transfer to a plate.  Add half of remaining oil to wok.  In 2 batches, stir-fry carrots, celery and onions for 3 to 4 minutes or until onions are softened.  Transfer to a bowl.  Add remaining oil between batches.  Add garlic, red peppers, ginger and curry paste to wok and stir-fry for 3 minutes or until peppers are tender.
6. Return carrot mixture to wok and add noodles, soy sauce and chili sauce.  Fry, stirring gently, but thoroughly, with 2 large spatulas, until noodles are well coated in spices and steaming hot.  Add eggs and stir just to combine.  Arrange noodles on a platter and add chicken.  Garnish with cilantro and lime wedges.  Serve extra chili sauce on the side.

Serves 10 to 12