Sizzling Garlic Ginger Noodles


Yeah, so this all started because I stumbled across a recipe for Bang Bang noodles. (How do you NOT google something called Bang Bang after you see it? I mean, come on!)

So, they are these amazing-sounding home made noodles. I found this Youtube video with this cute kid making them at home, and the part where he is sizzling the ginger and garlic on top of the noodles just put me in to the obsessive-I-must-have-these kinda frame of mind. But, I am trying to stay away from the wheat flour. But, these noodles sound so damn good. Then I remembered, hey! I’ve got that bag of rice noodle ramens from Costco in the pantry! w00t!! Hey! I also have a bag of ho fun noodles in there! Game on, betches!

Are you ready for some amazing?

If you need supplies for this, btw, go to your local asian market – like Lee Lee. The prices on Amazon are nuckin’ futz. And, if you don’t want to grate your own ginger or press your garlic, the spendy tubes from the grocery store also work just great.

Sizzling Garlic Ginger Noodles for Two
The basic ingredients:
-Two blocks of ramen noodles, or half a 16oz package of ho fun (fat rice fettucine)
-2 Tbsp. grated fresh ginger
-2 tsp. minced or pressed garlic
-2-4 Tbsp. Korean red pepper flakes.
-¼ to ½ c. hot vegetable oil
-2 c. thinly sliced vegetables (broccoli, carrot, snap pea, celery, cabbage, whole bean sprouts, etc.), or four baby bok choy, quartered lengthwise
-Rice vinegar
-Soy sauce
Have everything chopped and ready before you start. Set out two big noodle bowls.
Boil the noodles according to the package directions. The last 30 seconds of cooking, toss in the veg and stir. If you’re doing the bok choy, do it a minute ahead. Then drain.
While the noodles are cooking, heat the vegetable oil until it is really hot – just before the smoking point.
Divide the cooked noodles/veg between the bowls, trying to keep the veg on the bottom and the noodles up top. Sprinkle the noodles with the red pepper, then put the ginger and the garlic (& the green onion, if you have those). Carefully ladle about 2-3 Tbsp. of the super hot oil on top of the ginger/garlic paste. It will sizzle and pop. (Turn off the burner for the oil – that’s done.)
Drizzle with some soy sauce and some vinegar, add any other condiments you like listed below. Stir and eat.


Suggested accoutrements:
-sesame seeds
-sliced green onion
-cilantro leaves
Chinese black vinegar
-sesame oil

This is really filling. And cheap. If you wanted to boost the protein, add some shredded chicken, or a poached egg, cubed or fried tofu, yatta yatta.

Guten apetit and noodle happiness to you.

Vanilla Strawberry Jam…..and orange scones

It’s almost spring, kind of a pre-spring really. I say this because Sprouts had quarts of strawbabies for 97 cents, and I was all over that. But…..although they were red, they were not really flavorful or sweet. So, what to do with a ton of non-optimal berries?

Then I remembered this awesome book I checked out from the library about small-batch canning, Food in Jars. I’d checked it out to read while planning a fig-onion-jam-making party, only it’s winter and the onions are all shite and not yet worthy of jam making. That mother is still totally happening, but once the onions are fat and sweet and not stringy and hot. But I digress. So, strawberry jam was now on the agenda. Last time I made it, I added some vanilla and it was awesome. So, there we go – I now had a plan.

I did this granny-style, 1:1 by weight fruit to sugar. Plus a 3″ piece of already scraped vanilla pod.

It is really yummy, but quite sweet. And a little heavy on the vanilla (I guess I was expecting a miracle and the cooking to make the berries have more berry-ness?). This is the kind of jam for crostatas, or afternoon tea, or sandwiched in a white layer cake. We had it with some orange scones (the usual recipe, with the zest of half an orange added, and just a little egg wash and sparkle sugar on top.)

This was a fun Friday morning off project, only took a couple of hours. If you’ve never canned before, I can highly recommend Marisa McClellan’s book, or The Spruce has a great visual beginner’s guide. It’s not hard, but there are some safety bits that are essential.

Ok – Here’s the recipe for Vanilla Strawberry Jammy Jams

Ingredients:
2 pounds fresh strawberries; washed, stemmed, cut in half
2 pounds sugar
3″ piece of vanilla bean pod that’s already had its seeds scraped out. (or a one-inch piece of whole pod)

In a big stock pot on a very low flame, mix the berries and sugar. Use a potato masher to smoosh it up. Toss in the vanilla bean pod. Check on it and stir it every ten minutes or so at the beginning to make sure the sugar isn’t burning. Once it’s liquidy, let it barely bubble away for about two hours, then start to stir it every 15 minutes or so, again to make sure the bottom doesn’t scorch. When it sheets on a spoon, it’s ready (What the hell does that mean? Read on, baby!) At that point you can can it in a water bath, or put it in to freezer jam jars. Or just refrigerator jars. With all that sugar, it’ll stay good for quite a long while. Take some to the neighbors – mine loved it!

I’ll post about those scones later; I tried a Nigella trick and tossed the dough in the freezer for 20 minutes before cutting the dough. THAT was amazeballs and I am definitely doing THAT again.

Ok, go make some jam. It’s easy.