Posts tagged ‘noodles’

May 7, 2014

Sweet Potato Vermicelli

Potato Vermicelli

So tonight I made some noodles. The usual thing with our family is that if someone isn’t home when dinner is being prepared, then no dinner for the latecomer! At least that’s how it is for me — if I don’t show, then no food. That works for me, because that makes me more independent: don’t wait for me! I can cook food myself. So I do.

I took a look in the fridge upstairs, then downstairs, then the freezer. Nothing really appealed. Then I took a look at the table and saw some noodles that my mom had bought. Of course, if anything is different from the norm, nobody will touch it, except me. I’ve never made potato vermicelli before, so I picked up the package and took it with me upstairs. I just read the instructions, and there I went, making dinner and way too much of it. I ended up eating all of it because I was scared it wasn’t going to be all that good the next day. Anyway, the result turned out great! Minus the food baby.


  • Half of a 400 g package of potato vermicelli (this will feed 2-3 people, or one reallllly hungry person, so for one person, maybe use a 1/3 of the package). I’ll attach a picture at the bottom.
  • 1 chicken thigh, sliced
  • 1 tbsp light soy sauce
  • Half of a carrot, grated
  • Half of a cucumber, sliced however you like
  • 1/3 of a medium red onion (this one had been sitting in the fridge a while, so what would be 1/3 of a fresh onion was really only 1/4 all fridge-dried and stuff)

Sauce portion:

  • 4 tbsp light soy sauce (estimated)
  • 1 tsp ground black pepper (estimated)
  • 1 tbsp sesame oil (estimated)
  • 3 pinches of white sugar


Heat up a pan with a little bit of cooking oil, and cook the chicken slices until half way done. Add some soy sauce (1 tbsp) and then continue to cook the chicken until done. Set aside.

Boil the noodles for about 5 minutes. Taste a bit of noodle to make sure it is soft enough. These noodles should be like jelly and soft all the way through, not al dente like pasta. Yuck. Rinse with cold water and set aside.

While that’s boiling, using the same pan as the chicken on medium heat, add a little bit of oil again, then saute the onions and carrots. When they’re soft, add the cucumber. Toss a few times, let the cucumber soften. Set aside.

Now, the sauce: To save on dishwashing, use that same pan again and throw in all the sauce ingredients. Let it simmer on low heat so the sugar dissolves instead of burning. Once that’s done, add the noodles and toss to coat the noodles. Then add the chicken and vegetables. You can turn up the heat to medium again so to warm up the whole dish. I’ve always liked my noodles warm.


Potato Vermicelli package

I also realize that I have a strong lack of descriptors for every post I’ve written so far. I can say that this dish tastes… Asian?

November 26, 2013

Beef Pad Thai

Beef Pad Thai

So this is the second time I have made this in two weeks and I love it! It took me about 40-45 minutes. First introduced by my mom, and I wanted to make it again. I haven’t gone out for Thai food for a while, so I can’t compare this to restaurant quality, but it sure still tastes pretty damn good! Original recipe from The Chew.

Serves 4-5.


For the noodles:

  • 8 ounces of pad thai rice noodles
  • slices of beef (or what ever meat you’d like, or leave out)
  • 4 cloves of garlic, minced
  • 1/4 of carrots, julienned
  • 1/4 red pepper, julienned
  • a lot of beansprouts (2-3 cups?)

For the sauce:

  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/4 tablespoon fresh lime juice
  • 1/4 cup smooth peanut butter
  • 1 1/2 teaspoons Franks hot sauce (I accidentally added this instead of Worcestershire sauce)
  • 1 1/2 teaspoons Worcestershire sauce (ended up adding this anyway!)
  • 3 tablespoons soy sauce
  • 4 cloves of garlic, minced
  • 1/4 teaspoon Thai chili sauce or Sambal (I added this the first time I made it, but forgot it the second time. I couldn’t taste the difference at 1/4 tsp, but I’m sure it’ll make a difference if you add more)



Boil a large pot of water. Cook the noodles until the desired tenderness. Remove from heat and drain the water through a colander, and set aside.

In a large pan (or the pot that the noodles were in), heat some oil on medium high heat. Once heated, saute the garlic until lightly browned. Then add the meat slices until fully cooked. Add the carrots and red peppers and heat until desired tenderness. Add the bean sprouts. At this time, the bean sprouts will be raw, so put a lid on the pan and let it sit for a few minutes, letting the water coming out of the sprouts to turn to steam and cook the veggies. Once done, turn off the heat.

In a small pot, place all of the ingredients for the sauce except the Sambal sauce, and heat medium high. Make sure to keep stirring every so often or it will burn, and also to make sure that the sauce ingredients mix fully, or there will be lumps of peanut butter. Turn the heat off once the solution is emulsified and boiling. Add the Sambal sauce now and mix.

By now, the noodles are probably all stuck together in a big lump. Put it back into the big pot with the veggies and pour the sauce over the noodles, and mix it in.

Deliciousness at a much cheaper price.

The website also states at the bottom that in the sauce portion, the brown sugar and lime juice make up for the tamarind, and the Worcestershire sauce replaces the fish sauce. I’ll have to try this again with the “real” ingredients, which I’m sure I have floating in the cupboards somewhere.

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December 14, 2012

Teriyaki Udon (without the Teriyaki)

Teriyaki Udon - Without the Teriyaki

So first of all, let me make this clear: this is not a teriyaki udon recipe. I didn’t have any teriyaki sauce at home, so I used other things. I do make this more often than other foods I’ve made just because it’s so easy and so delicious!

As a side note, I will not be doing in depth restaurant reviews. I’m not sure if I should be doing them at all because of my career path as a health inspector..

Anyway, on with the udon! (Haha! So clever!)


  • Two packages of udon noodles
  • A handful of bean sprouts, washed
  • One medium sized carrot, peeled and grated
  • Half of a small onion, diced
  • 5 white mushrooms, washed and sliced
  • Pepper to taste
  • 1 tbsp oyster sauce (instead of the teriyaki sauce!)


Bring a pot of water to a boil and throw in the udon. Boil until it becomes the consistency that you like. Remove from heat and drain.

Heat up a pan with a bit of oil. How I tell if it is hot enough is if the oil starts to run around the pan freely when tilting the pan or by throwing in a piece of onion. If it sizzles a lot, it’s good to go. Throw in the rest of the onions and saute until starting to brown. Throw in the mushrooms. Saute until desired softness (I like mine relatively soft with little crunch to it). Set aside.

With the same hot pan, throw in the carrots and bean sprouts. The water that comes off of the bean sprouts should sizzle and jump — this is fine. You can add a few tablespoons of water and cover it for  2-3 minutes, or just stand there and toss like I did.

Throw the onions and mushrooms back in to heat them back up, then add the udon. Mix thoroughly. Add oyster sauce. Mix thoroughly.

Put into two bowls.


Serves 2.