kickin’ mac daddy salad

Ingredients

1. •16 ounces macaroni pasta
   

2. •1 Cup mayonnaise
   

3. •3 Cloves garlic, minced
   

4. •3 Tablespoons yellow mustard
   

5. •1 Teaspoon white vinegar
   

6. •1/4 Cup dill relish
   

7. •1 Red onion, minced
   

8. •2 Tablespoons pickled jalapeno peppers
   

9. •2 Tablespoons pimentos
   

10. •2 Tablespoons green olives
    

11. •3/4 Cup celery, diced
    

12. •3 Hard boiled eggs, peeled and diced
    

13. •2 Tablespoons salt
    

14. •1 Teaspoon coarsely cracked black pepper
    

15. •Dashes of hot sauce
    

Directions

In a medium-size pot, boil water and add salt. Add pasta, cook al dente. Drain and rinse in cold water. Repeat until the pasta is cold.

In a mixing bowl whisk together mayonnaise, garlic, mustard, vinegar, and dill relish. Set aside.

In a large bowl, add the pasta, onion, jalapeno peppers, pimentos, olives, celery, and eggs. Season with salt and pepper. Add dashes of hots sauce and pour the mayonnaise mixture evenly. Gently combine thoroughly. Place in refrigerator and chill for 1 hour and allow al the  flavors to soak in.

aunt joyce’s orzo with roasted veggies

Ingredients

1. •1/2 Pound orzo
   

2. •1 Small eggplant, peeled and diced into 3/4-inch pieces
   

3. •1 Red bell pepper, 1-inch diced
   

4. •1 Yellow bell pepper, 1-inch diced
   

5. •1 Red onion, peeled and 1-inch diced
   

6. •2 Garlic cloves, minced
   

7. •1/3 Cup good olive oil
   

8. •1  1/2 Teaspoon Kosher salt
   

9. •4 Scallions, minced (white and green parts)
   

10. •1/4 Cup pine nuts, toasted
    

11. •3/4 Pound feta, (Optional, crumbled or 1/2-inch diced)
    

12. •1/4 Cup fresh basil leaves, cut into thin strips
    

Directions

Preheat oven to 425 degrees F.

In a large pot, bring water add salt and orzo. Cook or 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Set aside.

On a large baking sheet, toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt and pepper. Roast for 40 minutes, until browned, turning once with a spatula.

Add roasted vegetables to the orzo, scraping all the liquid and seasonings from roasting pan into the pasta bowl.

cool as a cucumber soba noodles

Ingredients

1. •4 Bunches soba noodles
   

2. •1 Large cucumber, matchsticks
   

3. •2 Cloves garlic, finely minced
   

4. •1 Scallion, chopped
   

5. •1 Red chili pepper, seeded and chopped
   

6. •2 Teaspoons salt
   

7. •1 Teaspoon fish sauce
   

8. •2 Teaspoons distilled vinegar
   

9. •1 Tablespoon sugar
   

10. •1/2 Teaspoon kochu garu (Korean hot pepper powder)
    

11. •1 Teaspoon sesame seeds
    

12. •2 Cups water
    

Directions

Cook soba noodles according to package directions. Drain and rinse with cold water. Set aside.

In a mixing bowl, add all ingredients except water and thoroughly mix. Pour in a little bit of water at a time, stirring after each pour.

Add 5-8 ice cubes and serve over noodles.

dad’s kahl guk su or kal guk su with homemade noodles

Noodles Ingredients

1. •2 Cups all purpose flour
   

2. •1/2 Cup water
   

3. •1 Teaspoon salt
   

Soup Stock Ingredients

1. •6 Cups chicken stock
   

2. •1 Pound clams (See cleaning tips below)
   

3. •1 Tablespoon vegetable oil
   

4. •5 Cloves of garlic, minced
   

5. •1 Red onion, chopped
   

6. •1 Russet potato, cubed
   

7. •1 Zucchini, matchsticks
   

8. •3 Scallions, biased cut
   

9. •2 Tablespoons salt
   

10. •1 Tablespoon black pepper
    

11. •1 Egg, slightly beaten
    

12. •1/2 Cup Goes with Anything Soy Sauce Condiment
    

13. •1 Sheet nori, crushed
    

Noodles Directions

In a large mixing bowl, combine the ingredients. Fold the mixture until thoroughly combined. On a clean work space, sprinkle extra flour and knead the dough until smooth.

Pinch off enough dough to form a 2-inch ball. Using a rolling pin, roll out the dough into a thin disc (about 1/2-inch or thinner). Sprinkle flour on the disc and fold it in half. Sprinkle more flour on the folded disc and fold it in half again. Slice the folded disc into 1/4-inch strips. The thinner the better.

Once the dough is cut into strips, using your fingers, shake the noodles loose and set aside. Repeat with the remaining dough.

Soup Directions

Place the cubed potatoes in a large bowl and fill it with cold water. Let it sit for about 5 minutes. Rinse and drain the potatoes at least 3 times. Set aside.

Place the clams in a large pot. Add enough cold water to submerge the clams and soak for 30 minutes.  See clam cleaning instructions below. Set aside.

In a large pot, heat vegetable oil. Add garlic and onions and saute until onion is soft, about 3 minutes. Add the chicken stock and bring to a boil. Lower the heat, cover and let it simmer for 15 minutes. Add the potatoes and cook for another 5-7 minutes or until the potatoes are still firm but soft enough to poke. Add the clams and zucchini, season with salt and pepper and cook for 5 minutes. Add the noodles and let it simmer for 3-5 minutes or until the noodles are done. It depends on the thickness of the noodles. Add the scallions and egg. Fold gently.

Serve in a large bowl. Top off with the crushed nori and Goes with Anything Soy Sauce Condiment.

Serve immediately.

How to Clean Clams:

1. •Discard clams with broken, chipped or open shells.
   

2. •In a large pot, add enough fresh water to submerge the clams and 3-4 tablespoons of cornmeal. Do not add salt as this will kill the clams. Soak for 30 minutes. Clams filter water through their systems and by soaking them in fresh water, the clams pump out the salt and sand on their own.
   

3. •Using a slotted spoon or tongs, take out the clams. Do not pour them out using a strainer. This will only add the salt and sand back into the clams.
   

4. •Scrub the clams to clean of other debris that may be on the shell.
   

dad’s on top of spaghetti covered with cheese spaghetti

Meatballs Ingredients

1. •3 Tablespoons extra virgin olive oil plus
   

2. 1 tablespoon for greasing the baking dish
   

3. •5 Cloves garlic, finely chopped
   

4. •2 Large eggs
   

5. •1 Pound turkey
   

6. •1/4 Cup Italian parsley, finely chopped
   

7. •1 Teaspoon oregano
   

8. •1 Tablespoon fresh basil, chopped
   

9. •1/2 Cup freshly grated Parmigiano Reggiano cheese
   

10. •1/2 Cup dried breadcrumbs
    

11. •Salt and freshly ground black pepper
    

Directions

Preheat oven to 350 degrees F.

Grease a 9 x 13 x 2-inch or similar size baking dish.

Heat a sauté pan and add olive oil and garlic. Cook on medium heat until garlic is soft.

In a small bowl, whisk the eggs. In a large bowl, add all of the ingredients including the garlic. Get your hands in there and really knead the mixture until it’s thoroughly combined.

Form into 1-inch balls and place in baking dish. Bake for 20 minutes.

Sauce Ingredients

1. •2 Tablespoons extra virgin olive oil
   

2. •1 Medium onion, finely chopped
   

3. •4 Cloves garlic, minced
   

4. •1 Teaspoon red pepper flakes
   

5. •2 Tablespoons tomato paste
   

6. •2 (28-ounce) cans diced tomatoes
   

7. •1 Small Cubano pepper
   

8. •1 Red bell pepper
   

9. •1 Cup button mushrooms, diced
   

10. •1 Tablespoon oregano
    

11. •1 Bay leaf
    

12. •Salt and freshly ground black pepper
    

13. •2 Tablespoons fresh Italian parsley, chopped
    

14. •3 Tablespoons fresh basil, chopped
    

15. •Parmigiano Reggiano as desired
    

Directions

In a large pot, heat the oil on medium heat. Add the onion, garlic and red pepper flakes and cook until the onion is soft. Stir in the pureed tomatoes, tomato paste, Cubano pepper, bell pepper, and mushrooms and cook for 5 minutes. Add the oregano and bay leaf. Season with salt and pepper and bring to a boil.

Turn down the heat and simmer for 20 minutes, stirring occasionally. Add the meatballs and let it simmer covered for 40 minutes. Add the basil and parsley and let it simmer for another 10 minutes.

1 Pound spaghetti (Cook according to directions)

Putting It All Together

Pile on the pasta and sauce and top it off with Parmigiano Reggiano.

Servings depend on how much each person eats. This recipe normally serves six.

grandma’s after school kimchi (kimchee) noodles

Ingredients

1. •4 Bundles of dried somen noodles
   

2. •1 Tablespoon oil
   

3. •3 Cloves of garlic, minced
   

4. •4 Tablespoons kimchi juice
   

5. •2 Tablespoons dark sesame seed oil
   

6. •1 Teaspoon rice wine vinegar
   

7. •2 Tablespoons kochu jahng (Korean red pepper paste)
   

8. •1 Tablespoon soy sauce
   

9. •3 Tablespoons sugar
   

10. •1 1/2 Cups cabbage kimchi, chopped
    

11. •1 1/2 Cups leafy lettuce, shredded (I usually use romaine lettuce)
    

12. •Half of red onion, thinly sliced
    

13. •1 Cucumber, julienned
    

14. •2 Scallions, thinly sliced
    

15. •1 Teaspoon sesame seeds
    

16. •Black pepper to taste
    

Directions

Bring a large pot water to boil and cook noodles for 3 minutes. Drain and rinse in cold water. Set aside.

Heat a medium size skillet, add garlic and saute until soft. Set aside.

In a small mixing bowl whisk together the kimchi juice, sesame seed oil, vinegar, kochu jahng, soy sauce and sugar. Set aside.

Add the cold rinsed noodles back in the pot used to cook the noodles. Pour the kimchi juice mixture evenly over the noodles. Add the garlic, kimchi, lettuce, onions, cucumber and scallions. Season with pepper.

Gently toss until combined. Don’t over toss the noodles as they will get mushy. Sprinkle with sesame seeds and serve.

Serves 4

grandma’s rainy day kimchi (kimchee) noodle soup

This is a variation of another dish my grandmother made when she stayed with us. Don’t let the number of ingredients freak you out. They’re mostly seasoning and spices and not a lot of chopping, mincing, or dicing.

Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.

Ingredients

1. •16 Ounce bag of fresh Chinese egg noodles (Lo mein noodles)
   

2. •3 Tablespoons vegetable oil
   

3. •6 Cloves garlic, minced
   

4. •8 Ounces pork tenderloin, thinly sliced
   

5. •2 Teaspoons rice wine vinegar
   

6. •6-8 Cups water
   

7. •3 Tablespoons soy sauce
   

8. •2 Tablespoons dashida powder (Beef flavored soup stock)
   

9. •2 Teaspoons ginger, grated
   

10. •2 Cups cabbage kimchi, chopped in big pieces
    

11. •4 Ounces shitake mushrooms, thinly sliced
    

12. •7 Ounces firm tofu, cut into 1-inch squares
    

13. •4 Baby bok choy, quartered
    

14. •2 Scallions, thinly sliced
    

15. •2 Teaspoons dark sesame seed oil
    

16. •Salt and pepper to taste (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough salt for your taste.)
    

17. •Sriracha sauce (Optional but highly recommended.)
    

Directions

In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.

Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes.

Carefully add the egg noodles, mushrooms, tofu, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.

Putting It All Together

Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

Serves 4

grandma’s souped up ramen noodle soup

Ingredients

1. •1 Packet of Ichiban original flavor ramen noodles
   

2. •2 Cups water
   

3. •1 Teaspoon canola oil
   

4. •3 Cloves garlic, minced
   

5. •1/2 Cup pork tenderloin, sliced thin
   

6. •1 Teaspoon rice wine vinegar
   

7. •1 Tablespoon soy sauce
   

8. •Half yellow onion, sliced
   

9. •5-7 Thin slices of Kamaboko fish cakes (These are pink and white Japanese fish cakes that can be found in frozen section.)
   

10. •4 Shitake mushrooms, sliced
    

11. •2 Pieces of fried bean curd, sliced (Fried bean curds are in the refrigerated section. It usually comes in a plastic carton and has 8-10 pieces of light, crispy fried tofu.)
    

12. •1 Scallion, diagonally cut in thin strips
    

13. •1 Egg, fried and julienned
    

14. •1 Tablespoon Sriracha sauce (Reduce the amount if you don’t like it too spicy)
    

15. •Ground black pepper to taste
    
    

Directions

Whisk rice wine vinegar and soy sauce. Set aside.

Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.

Serves 2

hj’s veggies and tofu vermicelli extravaganza

Ingredients

1. •4 Ounces Asian vermicelli noodles
   

2. •2 Tablespoons hoison
   

3. •1 Tablespoon sriracha sauce
   

4. •1 Tablespoon sugar
   

5. •1 Teaspoon brown sugar
   

6. •1 Teaspoon chili garlic sauce
   

7. •2 Tablespoons soy sauce
   

8. •1 Tablespoon sesame seed oil
   

9. •8 Ounces firm tofu, cut into 1-inch squares
   

10. •1 Zucchini, cut lengthwise
    

11. •2 Tablespoons canola oil
    

12. •3 Cloves garlic
    

13. •1 Small yellow onion, sliced
    

14. •2 Stalks Chinese broccoli
    

15. •1 Korean red pepper
    

16. •1 Cup shitake mushrooms sliced
    

17. •1 Cup mung bean sprouts
    

18. •2 Red leaf lettuce leaves, shredded (cut down the middle lengthwise and cut into 1- inch strips)
    

19. •1 Cucumber, julienned
    

20. •2 Scallions, shredded
    

21. •2 Tablespoons basil
    

Directions

Place the vermicelli noodles in a large bowl. Pour enough boiling water to submerge the noodles. Let it soak for 5-8 minutes or until the noodles are soft. Drain and rinse in cold water. Set aside.

Rinse and drain the mung bean sprouts at least three times. Snip off the ends. Place in a colander and let it dry.

Whisk together hoison, sriracha, both sugars, chili garlic, soy sauce, and sesame seed oil. Set aside.

Heat a large non-stick frying pan, add 1 tablespoon canola oil and tofu. Season with salt and pepper. Cook for about 2 minutes and then flip. Cook for another 2 minutes or until golden brown. Transfer to a plate lined with paper towels. Set aside.

In the same pan, add zucchini. No need to add more oil if you’re using a non-stick pan. Season with salt and pepper. Cook until the zucchini is soft. Set aside.

Cut the Chinese broccoli, separating the stalk from the leafy parts. Set aside.

Heat the same pan on medium heat and add canola oil. Stir in garlic and onion. Saute until onion is soft. Add Chinese broccoli stalks and Korean red peppers. Saute for 3 minutes. Add the leafy parts and mushrooms. Cook for another 3-4 minutes.

Putting It All Together

On a plate or a bowl, place a cup of vermicelli noodles. Top with Chinese broccoli mixture. Layer with tofu, zucchini, mung bean sprouts, lettuce and cucumbers. Sprinkle scallions and basil. Drizzle hoison mixture evenly.

Serves 4

kickin’ mac daddy salad

Ingredients

1. •16 ounces macaroni pasta
   

2. •1 Cup mayonnaise
   

3. •3 Cloves garlic, minced
   

4. •3 Tablespoons yellow mustard
   

5. •1 Teaspoon white vinegar
   

6. •1/4 Cup dill relish
   

7. •1 Red onion, minced
   

8. •2 Tablespoons pickled jalapeno peppers
   

9. •2 Tablespoons pimentos
   

10. •2 Tablespoons green olives
    

11. •3/4 Cup celery, diced
    

12. •3 Hard boiled eggs, peeled and diced
    

13. •2 Tablespoons salt
    

14. •1 Teaspoon coarsely cracked black pepper
    

15. •Dashes of hot sauce
    

Directions

In a medium-size pot, boil water and add salt. Add pasta, cook al dente. Drain and rinse in cold water. Repeat until the pasta is cold.

In a mixing bowl whisk together mayonnaise, garlic, mustard, vinegar, and dill relish. Set aside.

In a large bowl, add the pasta, onion, jalapeno peppers, pimentos, olives, celery, and eggs. Season with salt and pepper. Add dashes of hots sauce and pour the mayonnaise mixture evenly. Gently combine thoroughly. Place in refrigerator and chill for 1 hour and allow al the  flavors to soak in.

Last Minute Shrimp with Vermicelli Noodles

Ingredients

1. •2 Tablespoons olive oil
   

2. •1 Tofu block, cubed
   

3. •1/2 Onion, sliced
   

4. •2 Cloves garlic, minced
   

5. •1 Teaspoon red pepper flakes
   

6. •5-8 Shrimp (If using frozen shrimp, thaw before cooking.)
   

7. •5 Asparagus stalks, cut into thirds or halved depending on size
   

8. •2 Stalks scallions, cut into thirds
   

9. •1 Tablespoon oyster Sauce
   

10. •1 Tablespoon hoison Sauce
    

11. •1 Teaspoon soy sauce
    

12. •1 Teaspoon sugar
    

13. •Black pepper and salt to taste
    

14. •1 Bundle vermicelli noodles
    

15. •Sriracha sauce (Optional)
    

Directions

In a large bowl, soak noodles in cold water for about 10 minutes.

Boil hot water in a teapot. Line a plate with paper towel. Set aside.

In the meantime, heat a wok or large frying pan and drizzle with 1 tablespoon olive oil. Add tofu, salt and pepper.  Cook until golden. Remove from pan and set on top of plate lined with paper towel.

In the same pan or wok, add 1 tablespoon olive oil, garlic, onions and red pepper flakes Saute until onions are opaque. Add shrimp. Cook until shrimp is slightly opaque. Add asparagus. Cook until shrimp is pink. Add scallions, all sauces and sugar. Season with black pepper and salt.

Putting It All Together

Back to the noodles. Drain the water from the bowl. Add the boiling water and let it sit for about 2 minutes. Watch it carefully so that it’s not overdone. Once the noodles are al dente, drain the water. Add the noodles to the shrimp. Add tofu. Toss and serve.  Add sriracha if you’re the spicy the type.

pho ga but not the veggies

Ingredients

1. •1 Bag thin rice noodles
   

2. •1 Whole organic chicken, 3-4 pounds
   

3. •4 Quarts water
   

4. •Ginger, 3-inch piece unpeeled
   

5. •1 Tablespoon whole coriander seeds
   

6. •4 whole cloves
   

7. •1 Whole onion, unpeeled and cut in half
   

8. •2 Tablespoons rock sugar (You can also use plain sugar)
   

9. •3 Tablespoons fish sauce
   

10. •6 Cloves of garlic, finely chopped
    

11. •1 Tablespoon salt
    

12. •1 Zucchini, cut into 1-inch strips
    

13. •8 Ounces shitake mushrooms, cut into strips
    

14. •1 Cup tofu, cubed (optional)
    

Toppings

1. •1/2 Cup cilantro
   

2. •1/2 Cup red onion, sliced
   

3. •2-3 Jalapenos, sliced diagonally
   

4. •2-3 Scallions, chopped
   

5. •2-3 Cups mung bean sprouts, rinsed
   

6. •4 Sprigs fresh basil leaves
   

7. •4 Sprigs fresh mint leaves
   

8. •1 Lime, cut into four wedges
   

9. •Sriracha hot sauce to taste
   

10. •Hoisin Sauce to taste
    

Directions

Soak rice noodles in warm water for 10 minutes. Cook the noodles according to package directions. Drain and rinse in cold water. Set aside.

In a large bowl, add 3 cups of ice and enough water to submerge the ice. Set aside.

Place the onion and ginger on a baking sheet and broil for 10 minutes or until charred. I keep the oven light on and flip them to make sure they char evenly and don’t burn.  Once the outside is charred, quickly dunk the onion and ginger in ice water.  Scrape off the charred skin and cut the ginger into thick slices.  Set aside.

Carve the chicken breast meat into big thick pieces. Cut the legs and wings and the rest of the chicken into 3-inch pieces. Rinse all pieces in cold water and place in a large stockpot. Add 4 quarts of cold water, onions, ginger and cloves. Turn heat to high and bring the broth to a boil. Reduce heat to low and simmer covered for 40 minutes.

Using a fine mesh, drain the broth into another large pot. Discard everything except for the chicken breast meat. When the chicken breast meat is cool enough to handle, shred it. Add the shredded chicken, sugar, fish sauce, salt and garlic and continue to simmer covered for 30 minutes. Add the zucchini, mushrooms and tofu. Simmer covered or another 10 minutes.

Putting It All Together

To warm the noodles, place 1 serving amount of noodles, serving size depends on how hungry you are, in a small strainer. Dip the strainer with the noodles in it in the hot broth and then place in a large bowl. Ladle enough broth to submerge the noodles. Serve immediately.

I arrange the toppings on a large platter for each person to garnish their own soup. My sisters and I heap on all of the toppings, add at least a tablespoon of sriracha sauce and another tablespoon of hoison. We also use one lime wedge.

Some people like pho ga without all the garnishes but I say bring on the heat and the all the flavors that make my taste buds dance.

Serves 4

spicy korean midnight noodles

Ingredients

1. •4 Bundles somen noodles
   

2. •2 Cups Korean barbeque chicken, shredded (see recipe below)
   

3. •2 Tablespoons kochu jahng (Korean red pepper paste)
   

4. •2 Tablespoons dark sesame seed oil
   

5. •2 Tablespoons rice wine vinegar
   

6. •4 Garlic cloves finely chopped
   

7. •1/2 Cup soy sauce
   

8. •1/4 Cup sugar
   

9. •2 Cucumbers, julienned
   

10. •1/2 Red onion, thinly sliced
    

11. •2 Cups mung bean sprouts, rinsed and dried
    

12. •3 Scallions, chopped
    

13. •2 Tablespoons cilantro, chopped
    

14. •1 Teaspoon salt
    

15. •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.

umma’s mul naeng myeon (mul nang myun) with the works

ingredients

1. •1 Bag of buckwheat noodles
   

2. •5 Cups chicken broth
   

3. •4 Teaspoons distilled vinegar
   

4. •1/4 Cup young radish kimchi juice
   

5. •8 Tablespoons dark sesame seed oil
   

6. •5 Tablespoons sugar
   

7. •1 Pound flank steak
   

8. •3 Tablespoons brown sugar
   

9. •4 Tablespoons soy sauce
   

10. •1/2 Teaspoon rice wine vinegar
    

11. •1/2 Teaspoon ginger, grated
    

12. •10 Cloves garlic, minced
    

13. •1 Medium onion, diced
    

14. •6 Scallions, chopped
    

15. •1 Tablespoon sesame seeds
    

16. •5 Cucumbers sliced into thick matchsticks (I use an Asian mandolin)
    

17. •1/4 Cup salt
    

18. •1/4 Cup kochu garu (Korean red pepper powder)
    

Noodles Directions

1 Bag of buckwheat noodles (Soup base and wasabi oil are included in the noodles package)

Cook the noodles as directed. When the water starts foaming and rising up, grab a handful of ice and throw it in the pot. It will keep the water from boiling over. I like my noodles al dente and cook them for only 2 minutes. Be sure to drain and rinse the noodles in ice-cold water immediately. These noodles cook quickly and get mushy easily.

Separate the noodles by rolling them into four equal batches. Set aside.

Soup Base Directions

1. •5 Cups chicken broth
   

2. •Packets of the soup base (You will need all the packets that come with the noodles.)
   

3. •2 Teaspoons distilled vinegar
   

4. •1/4 Cup young radish kimchi juice
   

5. •2 Tablespoons dark sesame seed oil
   

6. •3 Tablespoons sugar
   

In a large pot, bring chicken broth to a boil. Add the packets of the soup base and wasabi oil and stir until the base dissolves. Cook for another 5 minutes and let it cool. Once the base is completely cooled, add the vinegar, kimchi juice, sesame seed oil and sugar and whisk until the sugar has dissolved. Set aside.

Meat Directions

1. •1 Pound flank steak
   

2. •2 Tablespoons dark sesame seed oil
   

3. •3 Tablespoons brown sugar
   

4. •4 Tablespoons soy sauce
   

5. •1/2 Teaspoon rice wine vinegar
   

6. •1/2 Teaspoon ginger, grated
   

7. •4 Cloves garlic, minced
   

8. •1 Medium onion, diced
   

9. •3 Scallions, chopped
   

10. •1/2 Teaspoon sesame seeds
    

Whisk together the brown sugar, soy sauce, rice wine vinegar and ginger. Set aside.

Saute the garlic and onions in sesame seed oil until onion is opaque. Add steak and sauté until the meat is no longer pink. Add the soy sauce mix and cook for 5 minutes. Add scallions and stir until combined. Top with sesame seeds. Set aside.

Cucumbers Directions

1. •5 Cucumbers sliced into thick matchsticks (I use an Asian mandolin)
   

2. •1/4 Cup salt
   

3. •6 Garlic cloves, finely minced
   

4. •2 Tablespoons dark sesame seed oil
   

5. •2 Tablespoons white sugar
   

6. •2 Teaspoons distilled vinegar
   

7. •1/4 Cup kochu garu (Korean red pepper powder)
   

8. •3 Scallions, chopped
   

9. •1 Tablespoon sesame seeds
   

In a mixing bowl, add cucumbers and sprinkle with salt. Toss until thoroughly coated. Let it sit for about 10 minutes. Rinse the cucumbers in cold water at least three times. Grab a handful of cucumbers and squeeze as hard as you can to get all of the water out. You don’t want watery cucumbers.

In the same mixing bowl, whisk the garlic, sesame seed oil, sugar and vinegar. Add the cucumbers, scallions and kochu garu. Mix until thoroughly combined and the kochu garu is pasty. Set aside.

Toppings

1. •Radish kimchi, thinly sliced (Some radish kimchi comes pre-sliced)
   

2. •2 Hard boiled eggs, halved
   

Putting It All Together

In four large bowls, add the noodles. Ladle the broth over the noodles. Top with 2 tablespoons of meat, cucumbers, radishes and half of an egg.

Serves 4 normally but in our family, we don’t understand the concept of dainty portions and this will feed only two of us.

umma’s set your lips on fire bi bim naeng myeon (nang myun)

Ingredients

1. •1 Bag of buckwheat noodles
   

2. •1/4 Cup kochu jahng (Korean red pepper paste)
   

3. •2 Tablespoons soy sauce
   

4. •4 Cloves garlic, finely minced
   

5. •2 Tablespoons distilled vinegar
   

6. •4 Tablespoons sugar
   

7. •2 Tablespoons kochu garu (Korean red pepper powder)
   

8. •1 Teaspoon sesame seeds
   

9. •2 Tablespoons dark sesame seed oil
   

10. •2 Scallions, chopped
    

11. •2 Cucumbers, julienned
    

12. •1 Asian pear, sliced
    

13. •1 Cup red onion, thinly sliced
    

14. •2 Hard-boiled eggs, cooked for 4 minutes, sliced
    

Noodles Directions

1 Bag of buckwheat noodles (You don’t need the soup base or the wasabi oil for this dish.)

Cook the noodles as directed. When the water starts foaming, grab a handful of ice and throw it in the pot. It will keep the water from boiling over.  I like my noodles al dente and cook them for only 3 minutes. Be sure to drain and rinse the noodles in ice-cold water immediately. These noodles cook quickly and get mushy easily. Separate the noodles by rolling them into four equal batches. Set aside.

Sauce Directions

1. •1/4 Cup kochu jahng
   

2. •2 Tablespoons soy sauce
   

3. •4 Cloves garlic, finely minced
   

4. •2 Tablespoons distilled vinegar
   

5. •4 Tablespoons sugar
   

6. •2 Tablespoons kochu garu
   

7. •2 Teaspoon sesame seeds
   

8. •2 Tablespoons dark sesame seed oil
   

9. •2 Scallions, chopped
   

In a mixing bowl, whisk all ingredients until smooth. Set aside.

Topping

1. •2 Cucumbers, julienned
   

2. •1 Asian pear, sliced
   

3. •1 Cup red onion, thinly sliced
   

4. •2 Hard-boiled eggs, cooked for 4 minutes, sliced
   

Putting It All Together

In 4 large serving bowls, add the noodles. Pour 2-3 tablespoons of the sauce and top with some cucumbers, pears and egg slices. If you want your noodles spicier, add more sauce but be aware, it will set your lips on fire.

umma’s special occasion jahp che or jap che

Ingredients

1. •1 Bag potato noodles
   

2. •8 Ounce flank steak cut into 1-inch strips
   

3. •3 Tablespoons sugar for the meat plus 2 tablespoons for noodles
   

4. •1/3 Cup soy sauce
   

5. •1 Large onion, diced
   

6. •6 Cloves garlic, minced
   

7. •2 Tablespoons canola oil
   

8. •2 Tablespoons dark sesame seed oil
   

9. •2 Bunches of spinach
   

10. •2 Cups mushrooms
    

11. •2 Large carrots, shredded
    

12. •2 Eggs fried and cut into strips
    

13. •1 Tablespoon sesame seed
    

14. •Salt and pepper to taste
    

Directions

Fill a large pot with water and bring to a boil. Add noodles and cook for about 8 minutes. Drain and rinse in cold water. Using kitchen shears, cut several times. To keep noodles from sticking together, toss them in 2 tablespoons sesame seed oil and 3 tablespoons soy sauce. Set aside in a large mixing bowl big enough to combine all ingredients.

Meat Directions

Whisk together 3 tablespoons sugar and 1/3 cup of soy sauce. Set aside. Saute 2 cloves of garlic and onions in canola oil until onion is opaque. Add the meat and stir until brown. Add sugar, soy sauce mixture, salt and pepper and stir until meat done, about 3-4 minutes. Add to the large mixing bowl with the noodles.

Spinach Directions

Boil at least 5 cups of water in a pot. Put the spinach in the pot, roots first, and blanch quickly. Immediately rinse in cold water. To make sure I don’t over blanch the spinach, I boil the water and pour it over the spinach in the colander and immediately rinse it.

Squeeze out excess water and chop into bit size pieces. You want the spinach to be as dry as possible. Add the spinach to the bowl.

Mushrooms Directions

Heat a large skillet on medium heat and add oil. Add garlic and onions saute until onion is soft, about 2 minutes. Add mushrooms, 1 tablespoon soy sauce, 1 teaspoon black pepper and 1 teaspoon sesame seeds.  Cook for 1-2 minutes. You don’t want to overcook the mushrooms. Add the mushrooms to the bowl.

Carrots Directions

In the same pan used to cook the mushrooms, add oil, garlic, onions and carrot. Saute on medium heat until onion is soft, about 2 minutes. Add 1 teaspoon salt and teaspoon black pepper.  Cook for 1-2 minutes. Add the carrots to the bowl.

Add the noodles to the bowl. Drizzle in the rest of the sesame seed oil and sugar. Season with salt and pepper. Mix gently until all ingredients are thoroughly combined. I usually use my hands to fold the ingredients together.

Top with egg strips and serve with other bahn chan and rice.

hj’s loaded turkey lasagna

Ingredients

1. •3 Tablespoons extra virgin olive oil
   

2. •1 Pound spicy Italian turkey sausage
   

3. •3/4 Pound ground turkey
   

4. •5 Cloves garlic, minced
   

5. •1 Medium onion, minced
   

6. •1 Bell pepper, minced
   

7. •1 Tomato, diced
   

8. •1 Cup mushrooms, diced
   

9. •1 (28 ounce) can crushed tomatoes
   

10. •2 (6 ounce) cans tomato paste
    

11. •2 (6.5 ounce) cans canned tomato sauce
    

12. •1/2 Cup water
    

13. •2 Tablespoons sugar
    

14. •1 1/2 teaspoons dried basil leaves
    

15. •1 Teaspoon oregano
    

16. •1 Bay leaf
    

17. •1 Tablespoon salt
    

18. •1 Teaspoon ground black pepper
    

19. •1/3 Cup fresh parsley, chopped
    

20. •12 lasagna noodles
    

21. •16 Ounces ricotta cheese
    

22. •1/3 Cup sour cream
    

23. •1 egg
    

24. •1/2 Teaspoon salt
    

25. •1 Cup mozzarella cheese, shredded
    

26. •3/4 Cup grated Parmesan cheese
    

Directions

In a large pot, heat oil and add garlic, onions and bell pepper. Sautee for 2 minutes. Add sausage, ground turkey and cook until browned. Add mushrooms and tomatoes and cook for two minutes. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, oregano, salt, pepper, and 3 tablespoons parsley. Drop in bay leaf and simmer, covered, for about 1 1/2 hours, stirring occasionally.

In the meantime, bring a large pot of water to a boil. Add 2 tablespoons salt and drizzle of olive oil. Add noodles and boil for 5-7 minutes. Drain noodles, and rinse with cold water.

In a mixing bowl, combine ricotta cheese, sour cream, egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F.

Putting It All Together

Spread a thin layer of the sauce on the bottom of a 9x13 inch baking dish. Lay down 3 noodles lengthwise over meat sauce. Spread a layer of the ricotta cheese mixture. Top with mozzarella cheese. Spoon another layer of sauce over the mozzarella and sprinkle Parmesan cheese. Repeat layers and top with remaining mozzarella and Parmesan cheese. Spray aluminum foil with cooking spray and cover the lasagna.

Bake for 45 minutes. Remove foil and broil for 1-3 minutes. Monitor the lasagna closely when broiling as broiling is quick and you can burn the top. Let it cool before serving.

Serve with garlic bread.

sunday night penne with italian turkey sausage

Ingredients

1. •2 Tablespoons extra virgin olive oil
   

2. •6 Cloves garlic, minced
   

3. •1 Medium onion, diced
   

4. •1 Red bell pepper, sliced lengthwise and cut in half
   

5. •4 Italian turkey sausage, sliced
   

6. •2 Tomatoes, diced
   

7. •1 Jar pasta sauce (1 Lb 10 Ounces)
   

8. •1 Bay leaf
   

9. •1 Tablespoon oregano
   

10. •1 Cup mushrooms, sliced
    

11. •5 Leaves basil, chopped
    

12. •1 10 Ounce jar artichoke hearts marinated in olive oil
    

13. •1 Cup parsley, chopped
    

14. •Salt and ground black pepper to taste (Approx. 1 tablespoon)
    

15. •1/2 Box penne pasta (Half of a one pound box)
    

Directions

Cook pasta according to directions. You want the pasta al dente. I usually cook it for 7-8 minutes. Drain and immediately rinse with cold water. Set aside

Heat a large pot and add olive oil. Add garlic and stir until soft. Stir in onions and red pepper and cook for 3 minutes. Add sausage and cook until brown. Add tomatoes, pasta sauce, bay leaf and oregano. Give it a quick stir and cook for 5 minutes. Stir in mushrooms, basil and artichoke hearts. Season with salt and pepper. Taste as you go. Lower heat and simmer for 10 minutes.

Take out the bay leaf. Add parsley and pasta. Give it a quick stir and let it simmer for 3 minutes.

Serve with garlic bread.