Ingredients ( Serves 2)
2 servings Chinese noodles
7oz ( 200g) ground pork
1 cucmber
2 to 3 leaves lettuce
1/2 bunching onion ( or green onion)
1 clove garlic
1 nub ginger
A ; 2 Tbsp water
1 1/2 Tbspeach red miso and sugar
1 Tbsp each sake and oyster sauce
1/2 tsp rice vinegar
1 Tbsp sesame oil
Instructions
1. Mince bunching onionm, garlic and ginger. Julienne cucumber and shred lettuce. Combine mixture A.
2. Add sesame oil to a heated pan and saute garlic and ginger over low heat until fragrant. Add bround pork, raise heat to high, and stir-fry.
3. When meat is browned, pour in mixture A and stir.
4. Cook noodles in boiling water, rinse, and chill in ice water. Drain well and serve in dishes. Top with cucumber, lettuce, and meat.
Ingredients ( Serves 2 )
Sauce ; 2 1/2 cup water
3 tbsp white sesame paste
2 to 3 tbsp ground white sesame seeds
2 tbsp each oyster sauce and rice vinegar
1 1/2 tbsp miso
1 tbsp each sesame oil and soy sauce
1 light tbsp sugar
1 to 2 tbsp Doubanjiang( Chinese chill paste)
5 1/4oz ( 150g) ground pork
1/2 bunch garlic chives
1/2 bunching onion( or green onion)
2 cloves garic
1 nub ginger
1/2 tbsp sesame oil
1 to 2 tbsp roasted white sesame seeds
1 tbsp each sake, soy sauce and oyster sauce
Salt, peper and chill oil, to taste
Instructions
1. Mix sauce ingredients in a bowl and chill well in refregrator.
2. Chop garlic chives to 2/5"(1cm) lengths. Mince bnching oinon, garlic and ginger over low heat until fragrant. Add ground pork and season with salt and peper. Stire-fry, crumbling meat.
4. When meat is browned, add roasted sesame seeds, sake, soy sauce and oyster sauce. Stir well.
5. Boil noodkes, rinse, and chill in ice water. Drain. Serve in dishes, top with garlic chives and pour in chilled sauce from step 1. Add a generous amount of meat mixture and sprinkle on chill oil to taste.
Ingredients ( Serves 2)
2 servings Chinese noodles
2 chicken breasts
A ; 1/2 bunching onion ( or green onion)
1 clove garlic, halved
1 nub ginger, cut into thirds
1 cucmber
1/2 bunching onion
B; Grated daikon and grated ginger, to taste
4 tbsp ground white sesame seeds
3 tbsp sesame oil
1tbsp each salt, sugar, soy sauce and rice vinegar
Salt, to taste
Instructions
1. Add water and mixture A to soup pot and bring to a boil. Add chicken. Boil until chicken is cooked through to the center. Let chicken cool, then remove skin and shred meat. Peel cucumber, pound lightly, and break into pieces. Mince bunching onion,
2. Combine mixture B in a large bowl. Add chicken, cucumber and bunching onionand mix well. Cook noodkes in boiling water, rinse, and chill in ice water. Drain noodles well and add to bowl with sauce, Add salt as needed.
Note; Add salt and say sauce to leftover chicken broth for a light and refreshing soup.