Ingredients

1. •4 Bundles of somen noodles
   

2. •2 Cups Korean barbeque chicken, shredded
   

3. (see recipe below)
   

4. •2 Tablespoons kochu jahng (Korean red pepper paste)
   

5. •2 Tablespoons dark sesame seed oil
   

6. •2 Tablespoons rice wine vinegar
   

7. •4 Garlic cloves finely chopped
   

8. •1/2 Cup soy sauce
   

9. •1/4 Cup sugar
   

10. •2 Cucumbers, julienned
    

11. •1/2 Red onion, thinly sliced
    

12. •2 Cups mung bean sprouts, rinsed and dried
    

13. •3 Scallions, chopped
    

14. •2 Tablespoons cilantro, chopped
    

15. •1 Teaspoon salt
    

16. •1 Teaspoon black pepper
    

Noodles Directions

In a large pot, bring water to a boil and add noodles. Cook for 3 minutes. Drain and rinse with cold water. Set aside.

Sauce Directions

Whisk together the red pepper paste, sesame seed oil, rice wine vinegar, garlic, soy sauce, and sugar into a thick paste. Set aside.

Korean Barbeque Chicken Ingredients

1. •2 Chicken breasts, cut into 2-inch strips
   

2. •1/3 Cup soy sauce
   

3. •1/4 Cup brown sugar
   

4. •2 Tablespoons red wine vinegar
   

5. •2 Tablespoons peanut oil
   

6. •5 Cloves garlic, chopped
   

7. •1 Medium onion, sliced
   

8. •3 Bunches of scallions, cut into 2-inch lengths
   

Korean Barbeque Chicken Directions

In a mixing bowl, whisk together the soy sauce, brown sugar, vinegar, peanut oil, and garlic.

In a large glass bowl with a lid or a 1-gallon Ziploc bag, add the chicken, scallions, onions and marinade. Mix until thoroughly combined. If using a Ziploc bag, massage the bag until the thoroughly combined. Refrigerate for at least 2 hours.

For best results grill the chicken. I usually use a table-top burner. You can also fry it in a skillet. On medium, heat a large skillet and add 1 tablespoon peanut oil. Using tongs or a fork, carefully place the chicken in the skillet. Grill or fry on both sides for about 5 minutes, until golden brown.

Putting It All Together

In a large bowl, add cucumber, red onions, mung bean sprouts, chicken and noodles. Top with scallions and cilantro. Pour sauce evenly over the entire mixture. Sprinkle salt and pepper on top. Toss gently until the vegetables and noodles are thoroughly mixed. Do not over toss or the noodles will get mushy.

Gently roll the noodles into 4 batches and serve in a large bowl.

tree house chocolate chip cookies

Ingredients

1. •2 1/4 Cups whole wheat flour
   

2. •1/2 Teaspoon baking soda
   

3. •1 Teaspoon salt
   

4. •1 Stick butter, melted
   

5. •3/4 Cup granulated sugar
   

6. •3/4 Cup packed brown sugar
   

7. •2 Teaspoons vanilla extract
   

8. •1 Tablespoon skim milk
   

9. •3 Large eggs
   

10. •2 Cups (12-oz. pkg.) Semi-sweet chocolate morsels
    

Directions

Preheat oven to 375 degrees F.

Using a fork, whisk together the whole wheat flour, baking soda and salt in a mixing bowl.

Set aside.

On low heat, melt the butter. Once the half of the butter is melted, turn off the heat and let it melt slowly. Let it cool.

Using an electric mixer, beat the melted butter, granulated sugar, brown sugar, vanilla extract and milk until creamy. Add eggs, one at a time. Beat the batter after adding each egg.

Add half of the flour mixture to the egg mixture. Mix until combined. Add the remaining flour and mix until combined.

Fold in the chocolate chip morsels.

Using a tablespoon or ice cream scoop, place a dollop of the batter onto an ungreased baking sheet. Place them at least an inch apart.

Bake for 9 to 11 minutes or until golden brown. Cool for few minutes before moving or eating the cookies.

Coming soon

late night fiery rice cakes (tteok bhoki)

umma’s spicy squid stir fry (nakji bokum)

spicy scallops stir fry

NYC Days of Fried Chicken with Yellow Rice and Black Beans

Snowy Monday Morning Quiche

Nadya’s Lips Puckering Lemon/Garlic Salad

Nadya’s Processor-Free Tabbouleh