Hong Kong Breakfast Noodles

INGREDIENTS
Ingredients:
7 ounces bean sprouts
salt
6½ ounces dried egg noodles
2 tablespoons vegetable oil (divided)
2 ginger slices (peeled and smashed)
1 medium shallot (peeled and cut into quarters)
3 green onions (cut into 1½-inch pieces)
1 teaspoon ginger (minced)
1 green onion (finely chopped)
sesame seeds

Sauce:
¼ cup, plus 3 tablespoons water
¼ cup dark soy sauce
¼ cup sugar
1 tablespoon, plus 1 teaspoon soy sauce

INSTRUCTIONS

  1. For the bean sprouts, remove the roots and leaves with fingers or scissors. Rinse the sprouts under water and drain. Set aside.
  2. Bring a large pot of water to a boil. Add the dried egg noodles. With a pair of chopsticks, loosen the noodles while cooking. As soon as the noodles have separated and softened, drain and rinse under cold water until cool. Set aside.
  3. In a small bowl, combine the sauce ingredients. Mix well.
  4. In a large pan or wok over high heat, warm the pan and add 1 tablespoon oil. Add 2 ginger slices and cook for a minute. Add the shallot and green onion pieces. Stir and cook for another minute. Add the bean sprouts and a pinch of salt. Stir and cook for about 2 minutes. Transfer to a fine mesh sieve and drain. Remove the ginger slices and shallot.
  5. In the same pan or wok, quickly clean with paper towel. Over medium-high heat, add 1 tablespoon oil. Add the minced ginger and cook until fragrant. Add the noodles. Stir for a minute and add half of the sauce. Mix well and cook until the sauce has been absorbed mostly. Add the bean sprouts and stir to mix well. Taste and adjust with a few more tablespoons of sauce if needed. The finished noodles should not be completely dried. There should be a little sauce at the bottom of the pan. Transfer the noodles to serving plates. Top with the finely chopped green onion and sprinkle with sesame seeds. Serve immediately.

Notes
Dried egg noodles can be bought from Chinese supermarkets, like 99 Ranch Market (https://www.99ranch.com) or from Amazon (https://amzn.com/B00B5HMH4E).
Dark soy sauce is very different from regular soy sauce. It is darker and sweeter. You can also get it from Chinese supermarkets or Amazon (https://amzn.com/B0001EJ4CU).
If you like spicy food, you can serve the noodles with Sriracha sauce.
These noodles make great leftovers.

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Vegetarian Pad Thai

Ingredients
Recipe courtesy Nongkran Daks

Pad Thai:

4 tablespoons vegetable oil, plus extra as needed
1 teaspoon chopped garlic
1 tablespoon (shredded) preserved radish
1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
Water
5 tablespoons Pad Thai sauce, recipe follows
2 large eggs
1/2 teaspoon ground hot chiles, or more to taste
2 tablespoons ground roasted peanuts
1/2 cup sliced garlic chives or green onion
2 cups bean sprouts, rinsed, plus more for garnish
1 wedge lime

Pat Thai Sauce:

1 cup tamarind juice
1 cup palm sugar plus 3 tablespoons
1 cup water
1/2 cup vegetarian fish sauce
2 teaspoons salt

Vegetarian Fish Sauce:

¼ cup water
2 Tbsp. raw turbinado sugar (or brown sugar)
¼ cup pineapple juice
2 Tbsp. light soy sauce or tamari

DIRECTIONS:

Pad Thai:

Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.

Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.

Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.

Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Pat Thai Sauce:

Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.

Cook’s Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

Vegetarian Fish Sauce:

Stir the water and sugar together in a bowl until sugar dissolves. Add the pineapple juice and light soy sauce and mix well.

Refrigerate in a glass container or jar with a lid for an hour or so. This can last up to 3-4 days.

Thai Noodles (No Measurements)

Thai Noodles Recipe

Note: This recipe has no measurements.  Just add as much or as little of the ingredients as you like.  Turns out super yummy 🙂

Ingredients:

rice noodles
tamarind juice
salt
thai garlic chili paste
swad sweet and hot sauce (optional)
soy sauce (optional)
rice vinegar (optional)
sesame oil
onions
broccoli
peppers
other veggies you may like
green onions

Pour 1 can tamarind juice, 1/2 tsp salt, 1 tsp thai garlic chili paste and some water (if needed) into big wok. Let boil. Add rice noodles. Let cool to al dente.

In separate container, add sesame oil and heat till warm. Add onions and peppers. Cool.

Boil broccoli in microwave till cooked. Add to oil and peppers. Mix well. Add to rice noodles. Mix well. Let cook a little.

Serve with chopped green onions.