Shredded Hoisin Chicken Noodle Bowl

Hoisin sauce has an irresistible sweet and salty flavor that elevates any dish. I made this easy chicken recipe in the pressure cooker, and it perfectly infused the flavors with minimal effort and clean-up.

Shredded Hoisin Chicken Noodle Bowl

Serves 3-4

Ingredients:

  • 4 cups egg noodles
  • 2 cups oyster mushrooms
  • 1 cup purple cabbage
  • 2 cups Bok choy
  • 4-5 chicken thighs (depending on size and if there is bone in 25-30 minutes)
  • 4 tbsp Hoisin sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp five spice
  • sesame oil
  • sesame seeds

Method:

  1. In a pressure cooker combine chicken thighs, soy sauce, hoisin sauce and five spice powder. Add 1 cup of water and set for 25 -30 minutes depending on the size of the chicken thighs.
  2. Next, wash and cut vegetables. Lightly braise in water until just tender and then set aside.
  3. Bring a pot of water to the boil and add fresh egg noodles. Remove and drain after 2-3 minutes.
  4. Drizzle noodles with sesame oil and toss to prevent sticking.
  5. Once the chicken is cooked through shred with two forks.
  6. Assemble chicken, noodles and vegetables on a plate.
  7. Ladle the sauce from the pressure cooker onto the chicken and noodles to taste.
  8. Lastly, garnish chicken with sesame seeds (optional).

Vegetable Medley Fried Rice

Homemade fried rice with simple everyday ingredients and it is quicker than takeout. This is an ideal way to use leftover ingredients you may happen to have. The best part of this classic is that you can rustle it up in under 10 minutes. For an extra taste explosion, I would recommend a big dollop of delicious chili crisp oil sauce.

Mixed Vegetable Fried Rice
Mixed Vegetable Fried Rice

Ingredients:

  • 2 eggs (scrambled)
  • 1 cup cooked refrigerated overnight rice
  • 1 cup sweetcorn, carrots, and peas
  • 1 tbsp green onion
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp vegetable oil
  • pepper (pinch)
  • garlic powder (pinch)
  • onion powder (pinch)
  • sesame oil
  • sesame seeds (optional)
  • chili crisp oil sauce

Method:

  1. Heat 1 tbsp of vegetable over medium-high heat in a non-stick pan and add the eggs cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

2.In the same pan add the vegetables and sauté for approximately five minutes. Next add the chilled rice and stir-in the soy sauce, garlic powder, onion powder and black pepper.

3. Continue sautéing for an additional 3-5 minutes to fry the rice, stirring occasionally. Lastly, add the egg back into the pan and turn off the heat. Drizzle with sesame oil, dress with sesame seeds, chili crisp oil and green onions (optional).

Shrimp and Egg Stir-fry

A simple eight ingredient one plate wonder. This dish is lightly seasoned to bring out the delicate natural flavors of the scrambled egg and shrimp. Its pairs well with hot rice and only takes about 20 minutes to make.

Shrimp and Egg Stir-fry

Ingredients:

  • 2 eggs
  • 7 shrimp (peeled)
  • salt (pinch)
  • white pepper (pinch)
  • ½ tbsp sesame oil
  • ½ tbsp Shaoxing cooking wine
  • 1 tbsp green onions1 cup rice
  • 1 tbsp vegetable oil

Method:

  1. Marinate shrimp with Shaoxing cooking wine, salt, and pepper.
  2. Wash and cook rice
  3. Beat two eggs in a bowl
  4. Coat a non-stick pan with vegetable oil and heat the shrimp through until they begin to turn pink.
  5. Add eggs to the pan and cook through.
  6. Serve with rice and garnish with green onions.

Tofu and Eggplant Stir-Fry

This easy Tofu and Eggplant Stir-fry recipe is loaded with the most delicious velvety oyster sauce. It imparts a “meaty” rich savory flavor which adds depth to the soft eggplant and plain tofu.  

Eggplant, aubergine and brinjal. What do you call them?

Tofu and Eggplant Rice Bowl
Tofu and Eggplant Recipe

Ingredients:

Serves 2-3

  • 2 cups of rice
  • 1 firm tofu block
  • 3 Chinese eggplants (aubergine, brinjal)
  • 3 tbsp oyster sauce
  • 1/2 tbsp sugar
  • 1 tbsp corn starch
  • 4 tbsp water (for sauce -more if required)
  • 1/2 cup water (to braise eggplant)
  • 1/2 cup kale
  • 1 stalk green onion (cut with scissors)

Method:

  1. Wash and cook rice in rice cooker/ or on the stove top.
  2. Cut egg plant into 2-3 inch pieces. Wash and drain in a colander.
  3. Slice tofu block in half, then cut in half again, and divide into triangle shapes.
  4. Add a splash of oil in a wok and stir-fry the egg plant. Add 1/2 cup of water and put a lid on. Cook for 8-10 minutes (or until tender)
  5. Add tofu to the pot
  6. In a bowl mix the oyster sauce, sugar, corn starch and 4 tbsp (water) together. Add the sauce to the pot.
  7. Coat the tofu and egg plant with the sauce. Allow the sauce to thicken. Add more water if required. Turn off heat.
  8. Steam kale.
  9. Serve immediately with rice.

Salmon with Rainbow Salad

Starting the week with this fun, colorful and mouth-watering warm salad.

Yes, I hear you how exciting a salad can be, but this mix of vibrant crunchy vegetables, sweet potato and succulent salmon should not disappoint.  

Salmon and Sweet Potato Salad
Salmon and Rainbow Salad

Ingredients:

  • 8oz salmon
  • 1 sweet potato
  • ½ cup red cabbage (shredded)
  • ½ carrot (ribbons)
  • 3 slices cucumber
  • 1 cup kale (chopped)
  • ¼ red pepper (sliced)
  • slice of lime
  • balsamic vinegar
  • extra virgin olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder

Method:

1.Wash the sweet potato. Pierce some holes around it with a fork and wrap it in a wet kitchen paper towel. Microwave for about 4 minutes depending on the size.

2.Season salmon with salt, pepper, garlic powder, onion powder. Place salmon skin side down, on a non-stick baking sheet. Lightly brush salmon with olive oil. Bake until salmon is cooked through, about 12 to 15 minutes. Add the lime on top (optional). Also place the sweet potato on the baking sheet to finish.

In a pan lightly braise the vegetables with water and then layer on a plate. Toss with balsamic vinegar and extra virgin olive oil.

Lastly, assemble the salmon and sweet potato on top. Enjoy.

Crispy Tofu Noodle Bowl

A vibrant and refreshing noodle bowl brimming with umami rich Shimeji mushrooms, leafy emerald green kale, fresh red bell pepper, sweet eggs, bouncy wheat noodles and crispy tofu. Deliciously savory and totally customizable.

Happy Friday Foodie Friends. Hope you have a nice chilled weekend 

Ingredients:

  • 2 portions wheat noodles
  • fried tofu (ready-made)
  • 1.5 cup kale
  • 2 eggs
  • 1 tbsp mirin
  • 2 tbsp oyster sauce
  • Shimeji mushroom (1 pack)

Method:

  1. Cook noodles in boiling water, drain and set aside.
  2. Beat two eggs with mirin. Coat a non-stick pan with vegetable oil on medium heat.
  3. Add the eggs and cook through. Roll the egg together in thin layers. Cut into sections with a sharp knife
  4. Toss cooked noodles in oyster sauce.
  5. Lightly pan fry the tofu.
  6. Braise kale and mushrooms with water.
  7. Plate and enjoy.

Bento Bowl

Ingredients:

  • 1 tube egg tofu
  • 3 king oyster mushrooms
  • 1 pack natto
  • 1 crab/fish stick
  • 1 cup rice

This is not so much a recipe but more of a bento box style assembly effort. I simply sliced all the ingredients and pan-fried them on a non-stick pan until cooked through. The first time I tried natto, I did not like it at all but since I tried it again it really grew on me and now, I seriously can’t get enough of it. The deep savory natto flavor pairs exquisitely with rice. Do you like natto?

Lemongrass Chicken Noodle Bowl

Lemongrass has a distinct flavor. I would describe it as a mix of lemons, mint, and ginger (without the spiciness). It has a mild sweetness without any tartness. To be economical I used frozen lemongrass that was already finely chopped. What I love about this dish is that the chicken itself is very flavorful, so it goes so well with the fresh crunchy vegetables and rice noodles.

Lemongrass Chicken Noodle Bowl
Noodle Bowl

Ingredients:

Serves 1-2

  • 6 chicken tenders
  • 3 tbsp lemongrass
  • 3 cups rice noodles
  • 3 garlic cloves (minced)
  • 2 tbsp fish sauce
  • 2 tbsp light soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp sugar
  • 2 tbsp vegetable oil
  • 1 tbsp dark soy sauce
  • 1 cup red cabbage
  • 2 cups kale
  • 1/4 carrot
  • 1 lime (1/2 for marinade)
  • 1 mini cucumber

Method:

Chicken marinade:

  • In a glass container with a lid combine the chicken, soy sauce, sugar,fish sauce, garlic, lime ,vegetable oil and hoisin sauce. Marinate the chicken in the refrigerator ideally overnight or at least one hour.

Lemongrass chicken:

  • Coat a non-stick pan with vegetable oil on a medium heat.
  • Add the chicken and all the marinade sauce.
  • Heat until they are cooked all the way through.
  • Add 1/2 cup water to thicken sauce. More if necessary.

Noodles:

  • Soak dried rice noodles in cold water until they become soft.
  • Blanch noodles in boiling water for 2-3 minutes.

Vegetables:

  • Braise the cabbage , carrot and kale with a splash of water.
  • cut the mini cucumber into slices

Assemble the chicken, noodles and vegetables on your favorite bowl. Lastly, squeeze the remaining lime juice over the chicken and you are all set.

Miso Chicken Donburi

Miso Chicken Donburi
Miso Chicken Donburi

The main star of this meal is the Dashi miso paste. It is made of seaweed, smoked dried fish, and fermented soybeans. This savory flavor profile is the epitome of umami. This is one of my go to dishes when I can’t really think of what to make and it never fails to deliver on flavor. It is quick to make and simply scrumptious.

Ingredients:

  • 1lb ground chicken
  • 2 cups rice
  • 3 tbsp. Dashi miso paste
  • 2 tbsp mirin
  • ½ onion
  • 3 sweet mini peppers (diced)
  • 3 sweet mini peppers (diced)
  • 1 zucchini (diced)

Method:

  1. Wash and cook rice
  2. Coat a large non-stick pan with vegetable oil and brown off the onions.
  3. Then add the ground chicken, Dashi miso and mirin.
  4. Cook until chicken is almost done stir in the diced zucchini and sweet peppers.
  5. Serve in your favorite bowl.