Yaki Udon; Japanese Stir-Fried Udon Noodles

  

I fell in love with this recipe. This marinade worked perfect with tofu and

what a way to cook udon noodles, yummy!

recipe adapted from Wandering Chopsticks

for two servings:

- 2 (7 oz) packets fresh udon noodles

- 1 small red onion, thinly sliced

- 1 green bell pepper, thinly sliced

- 1/2 c mushrooms

- 1/2 c yellow pear tomatoes, cut in half

- 1/2-3/4 cup tofu, sliced or diced

- 1 T white wine

- 1 T hoisin sauce

- 1 T flour

 

- 1 t ground black pepper

- 1/2 t salt

1. Slice tofu. In bowl add 5 last ingredients, mix and set aside.

2. Slice onion and bell peppers into strips, cut tomatoes and set aside.

3. In pan drizzle some oil and add the onion, when onion is 

soft and golden, add the noodles. Let udon noodle brown and

add bell peppers and mushrooms. Wait 2 minutes and add tomatoes.

When bell peppers and mushrooms are soft put everything on a plate

and add the tofu and marinade to pan. Cook for 3-4 minutes, let thicken a bit.

4. Add veggies and noodles back to the pan and toss; serve.

Sesame Chicken with Glazed Baby Bok Choy

This dish is really something. Must try.

sesame chicken:

- 2 egg whites
- 1/4 c. sesame seeds
- 1/4 c. cornstarch
- 1/2 t. salt
- pepper to taste
- 8 small chicken cutlets
- 3 T. sesame seed oil


1. in a bowl, whisk the egg whites,
sesame seeds, cornstarch, salt & pepper.
drip the chicken in the batter and shake
off the excess.

2. heat the oil in a large skillet over
med-high heat. add chicken and cook
until golden brown and cooked through.
(you can do this in 2 batches).
transfer to a plate.

baby bok choy side dish:

- 2 T. sesame seed oil
- 1/4 c. soy sauce
- 1 T. grated or minced garlic
(you can use ginger if you’d like)
- 2 t. sugar
- 1 t. cornstarch
- 6/8 heads of baby bok choy, quartered  
- 1/2 jalapenos (preferably red i couldn’t find any
so i used green), sliced

1. in a small bowl combine the soy sauce, garlic or ginger,
sugar, 1T. water, and i t. cornstarch.

2. heat the of oil in a large skillet over med-high heat.
add the bok choy and cook, turning until they begin to
soften; 1-2 min. add the soy sauce mixture and the
jalapenos and cook until the liquid has thickened slightly
and the bok choy is tender about 4 minutes.
serve with the chicken.

*i added carrot (that i previously cooked in a little water)
to the bok choy at the same time that i added the jalapenos.

 

Carrot Kinpira

 

Made chicken teriyaki w/ broccoli and white rice and
decided I needed something more in my bowl.
So i made carrot kinpira and i was glad i did.
Great as side dish or somethin’. everyone loved loved this!

recipe adapted from just bento
carrot kinpira recipe:

- 3 carrots
- 1 T. dark sesame oil
- 1/8 t. red pepper flakes ( i use waaay more, about 1 1/2 t.)
- 1 1/2 T. soy sauce
- 1 t. sesame seeds ( i use about 2 t.)

1. cut carrots, matchstick size.
2. heat up frying pan with sesame oil.
   add carrots and toss til crispy-tender about 4-5 min.
   add red pepper flakes and toss some more.
   add soy sauce, toss toss. add sesame seeds
   near the end. all done. enjoy.

DIY teriyaki sauce, in minutes

This is my go to teriyaki sauce recipe.
Yes there are many other recipes out there
that are more authentic and complex not
to mention delicious but this one tastes just
like your regular teriyaki sauce and it calls
for ingredients that you will definitely have
in your pantry.

teriyaki sauce:

- 3 T brown sugar
- 1 minced garlic
- 1 t fresh grated ginger (optional)
- 1/4 c soy sauce
- 1 c of water
- 1 T cornstarch
- 1/4 c ice cold water

1. In a small saucepan stir constantly while adding
brown sugar, garlic, ginger (if using), soy sauce and
1 cup of water; bring to a boil.
2. Dissolve cornstarch in ice water and add to sauce.
Stir constantly and allow sauce to thicken.

I make this sauce all the time to make teriyaki chicken.