Another un-fancy, yet yummy recipe you can easily memorize. It requires only a few ingredients, it’s no fuzz to make and it’s hearty and filling. Best served over rice.
I made this these days for dinner. It’s easy and fast enough for a workday evening and it’s yummy as hell. And I will really have to work on my presentation 🙂 Here’s what you want to do:
I like asian food, especially noodles and whenever I stumble upon a recipe that catches my eye, I try to reproduce it. So here is today’s shot at “Basic Udon Soup” that I discovered on this guy’s very well made Youtube channel that I’ve been following for years now. This is not an overly savoury or particularly filling soup, rather some light meal. Watch the video or read on here how to make it:
Improvised glass noodle stir fry with mushrooms, vegetables and chow mein seasoning sauce (actually, you can throw in whatever ingredients you like). Cobbled together in minutes and actually very tasty. Here’s how:
That sauce does really taste exactly like the stuff that I always had in the japanese noodle restaurant close to my workplace! So here’s the (stolen and) “Farcyde-approved” 🙂 recipe:
60 g yellow rock sugar
150 ml soy sauce
300 ml Chinkiang black vinegar
150 ml red vinegar (optional, otherwise just use 450 ml Chinkiang)
I was forbidden to eat for two days due to a medical examination that I had to take. Thereafter, I was not so much starving (I weigh 100 kg – I’m sure I won’t starve that soon), but I was craving. I had an enormous appetite for noodles, so I grabbed all the remainders I had in the fridge and made my “personal Udon”. Easy, yummy and (any possible asian readers please forgive me) not in any way traditional:
I took the bacon out of the drying box today and did a little taste-test. It tastes absolutely great, though absolutely nothing like the bacon the classically skilled western european ist used to. It is very dry on the outside, yet juicy and soft enough on the inside to be yummy.
Turns out, the marinade for the chinese bacon experiment is a legit hammer-stir-fry-sauce: I didn’t want to pour it away because it smelled so aromatic, decent and savoury. So I boiled it up to kill off any probably existing bacteria from marinating.
Then I stored it in the fridge and used it as a sauce for my evening dinner stir fry (just as you would use teriyaki sauce or similar). Recommendation!
Monthly Top 3:
I’m (somewhat) social too!