Spaghetti Squash Chow Mein

Spaghetti Squash Chow Mein

This squash isn’t just for special diets

Once at a store, when I asked for a recommendation on an accompanying sauce for my spaghetti squash, the overly helpful clerk asked me many questions,

“Are you a vegetarian?”

“Are you a vegan?”

“Are you gluten sensitive?”

“No.” I replied. “I am just eating it for variety and fun!”

Although spaghetti squash is vegetarian and gluten-free, do you really need a reason to eat it other than its good taste?

An Asian taste with a gluten-free option

We often cook spaghetti squash with cheese and marinara sauce, but I decided to give it an Asian fried noodle taste. Having tested several versions (with and without meat), I am delighted by the basic chow mein style.  Also, I have added products that can possibly create a gluten-free version.

Under 200 Calories per serving – your could want seconds!

Like a sponge, the strands of the spaghetti squash soak up the umami from sesame oil, ponzu and soba noodle sauce and transfer them to your taste buds. You will truly ask for more. Yet, since spaghetti squash is so low in calories, you can wholeheartedly eat more of it if you like.

Cooking Spaghetti Squash in MicrowaveExtracting Strands from Spaghetti SquashSeasoning Wok for Spaghetti Squash Chow MeinAdding Spaghetti Squash into Wok

Spaghetti Squash Chow Mein
 
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You can eat spaghetti squash with cheese and marinara sauce, but I decided to give it an Asian taste. Having tested several versions, I am delighted by this basic Chinese chow mein style.
Author:
Recipe type: Vegetarian Chow Mein
Cuisine: Chinese
Serves: 8
Ingredients
  • 4 pounds spaghetti squash
  • 2 Tablespoon canola oil
  • 8 ounce shredded carrot
  • 4 ounce green onion, separate green and white parts, lightly smash white parts, julienne green parts
  • 3 cloves garlic
  • 2 ounce dried shiitake mushrooms, rehydrated, cap removed, cut into long strips
  • Cilantro for garnish
Seasoning mix
  • 2 Tablespoon sesame oil
  • 2 Tablespoon ponzu sauce, for gluten-free, use 4 Tablespoon gluten-free ponzu sauce
  • 4 Tablespoon soba noodle sauce, for gluten-free, skip this sauce
  • 2 Tablespoon shao hsing wine, or dry sherry
Instructions
  1. To safely microwave the spaghetti squash and remove the strands, you MUST watch this video from Wonders How To: How to cook spaghetti squash in your microwave (about 5 minutes per pound)
  2. Heat up oil in a wok
  3. Stir fry carrot, white parts of green onion, garlic, and shiitake mushroom for 30 seconds
  4. Add seasoning mix, and continue stir frying for 1 minute.
  5. Fold in spaghetti squash strands and green parts of green onion.
  6. Stir fry for about 2 to 3 minutes more.
  7. Add salt or a little soy sauce to taste.
  8. Garnish with cilantro.
Notes
For a gluten-free option, use gluten-free ponzu sauce and skip the soba noodle dipping sauce.

To intensify the umami, let the spaghetti squash cool in a casserole for a few minute after removing from the wok and let the strands soak up the marinate.

The spaghetti strands can be removed from the squash ahead of time and stored in refrigerator for a few days before cooking.

The dish is cholesterol-free, and very high in Vitamin A. However, it may be high in sodium. If you wish to reduce sodium, try replacing soba dipping sauce with low-sodium soy sauce.
Nutrition Information
Serving size: 363g Calories: 174 Fat: 8.3g/ 13%DV Saturated fat: 1g/ 5%DV Carbohydrates: 24.6g/ 8%DV Sugar: 4.0g Sodium: 581mg/ 24%DV Fiber: 1.2g/ 5%DV Protein: 2.6g Cholesterol: 0mg

 

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Watermelon, Strawberry, Ginger, Soup

Watermelon, Strawberry and Ginger Soup

First taste of watermelon soup

Strawberries - CutGinger - CutWatermelon - CutDuring my vacation this summer, I tasted my first watermelon soup at a pizzeria at Lake Tahoe.  From what I was told, it was an one-time offering only.  Since I had never made any soup from watermelon, I wanted to taste it.

Displeased but determined to improve

I was disappointed.  It was runny. I could taste the flavors, but they were not infused together to give me a sense of richness.  I was confused as to whether I was eating a soup or drinking watermelon juice.  That left me wondering if there was a way to enhance it without cooking.  I thought it was necessary to make a cold emulsion.  After having experimented with pounds of watermelon, I decided to add olive oil into the mix.  The result was surprisingly satisfying.

Watermelon, Strawberry, Ginger, SoupThe final taste

The new version tastes richer. The presence of olive oil pulls together the freshness of watermelon, tartness of strawberry and spiciness of ginger. It holds the trio with finesse to give an invigorating taste.

Watermelon, Strawberry and Ginger Soup
 
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Combine watermelon, strawberries and ginger. Blend and you have a cold soup.
Author:
Recipe type: Soup
Serves: 3 to 4
Ingredients
  • 1 ounce Ginger, peeled and roughly cut into large pieces
  • 8 ounce strawberries, green tops removed
  • 1 Tablespoon agave syrup
  • 3 teaspoon extra virgin olive oil
  • ¼ teaspoon salt
  • 1 pound seedless watermelon meat
Instructions
  1. In a food processor, add ginger, strawberries, agave syrup, olive oil and salt.
  2. Process until ginger and strawberries are finely chopped (about 10 seconds).
  3. Add watermelon. Pulsate until creamy and soupy while retaining some watermelon chunks (about 20 pulses).
  4. Chill the soup for at least one hour or overnight. Doing so will infuse the flavors.
Notes
1. The flavor of the soup develops as it is left in the refrigerator. Therefore, if possible, leaving it overnight will improve the flavor.
2. Before serving, if you can, pulse the soup a few more times in a blender. Doing so will open up the flavors before you serve.
Nutrition Information
Calories: 123 Fat: 4.2g Saturated fat: 0.7g Carbohydrates: 22.1g Sugar: 10g Sodium: 155mg Fiber: 2.5g Protein: 1.7g Cholesterol: 0mg

 

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Tan Tan Linguine Noodles with Spicy Peanut Sauce

The micro greens sparked this noodle recipe

Farmer's Market Micro GreensLinguine on iceNoodles and Sides WMI came up with this noodle idea by looking at the micro greens at a farmer’s market, imagining them sprouting through the noodles, just like a spring garden.  One thing led to another, I borrowed the tan tan noodles idea,  and packed in an abundance of nutrients and colors from a broad variety of condiments including tofu, mung bean sprouts, and microgreens.  I also switch the original oily chili sauce with a creamier peanut sauce. Many of the ingredients are used right out of the package and can be stored in the refrigerator to fit my work schedule.

Simple noodles, complex flavors

Plated with Side WMAlthough the dish can be made in a flash, its taste is undeniably complex. Begin enjoying the dish by looking at the noodles, anticipate the tenderness and resistance for a satisfying bite.  Observe the micro greens sprouting out from the bowl with nutrients and a light snap.  Then taste the crunch of the vegetables that interplays with that al dente linguine.  Continue to enrich your senses as you savor the creaminess of the peanut butter and sesame oil that is punctuated by the sharpness of the vinegar and the bold spiciness of sriracha.

Tan Tan Linguine Noodles with Spicy Peanut Sauce
 
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Author:
Recipe type: Noodles
Cuisine: Asian
Serves: 4 to 6
Ingredients
  • 32 ounce low sodium chicken stock
  • 1 ounce dry shiitake mushrooms
  • 6 ounce marinated tofu, julienned
  • 8 ounce linguine
  • ½ ounce micro greens, giant pepper greens
  • 4 ounce mung bean sprouts
  • 4 ounce kimchi
  • 4 ounce pickled mustard greens
    Spicy Peanut Sauce
  • 2 Tablespoon creamy peanut butter
  • 1 Tablespoon sesame oil
  • 2 Tablespoon rice vinegar
  • ½ teaspoon agave syrup
  • 3 teaspoon low-sodium soy sauce
  • 2 teaspoon sriracha sauce
Instructions
  1. Heat chicken stock
  2. Wash shiitake mushroom and poach in stock
  3. As stock comes to a boil, lower heat and poach tofu for 3 minutes
  4. Remove tofu, add linguine
  5. Cook linguine to al dente according to package instructions
  6. Transfer linguine into a large bowl that is pre-filled with ice and water to cool
  7. Remove shiitake mushrooms, remove stems and julienne
  8. In a Magic Bullet or similar compact blender, add peanut butter, sesame oil, vinegar, agave, soy sauce, sriracha and enough pasta stock to make 2 cups
  9. Blend for 30 seconds
  10. Transfer the cooled pasta to a dry mixing bowl and stir freshly made peanut sauce in it.
  11. To make a condiment tray, neatly lay down mushrooms, tofu, micro greens, mung bean sprouts, kimchi and mustard greens
  12. To serve, simply pair condiments and pasta side-by-side or add condiments onto a bed of pasta
  13. Add a little more soy sauce to taste if necessary
Nutrition Information
Calories: 203 Fat: 7g Saturated fat: 1.2g Carbohydrates: 25.9g Sugar: 1g Sodium: 489mg Protein: 8g Cholesterol: 29mg

 

Want to learn more about cooking noodles?


Download Noodles Everyday from Amazon!  In this book, Corinne Trang takes you around Asia to show you as many noodle dishes as you can make everyday. Besides noodles, my personal favorite is the section that teaches basic stocks and seasoning sauces.

Tips on this recipe

  • As a street food, tan tan noodle is usually made up of a spicy sauce poured over noodles and then topped with ground pork and preserved vegetables.
  • WebMD reported that micro greens can pack up to 40 times the nutrients compared to their mature plants.  Also, it’s tiny size may entice kids to garnish their foods with them.
  • If you don’t have much time, cook the linguine and make the peanut sauce in advance.  They can be refrigerated and remain stable for up to 4 days.
  • Keep the microgreens alive by keeping them in their own soil.  Don’t let the soil dry out.  They should stay fresh for up to one week.
  • You can also variate the condiments as you wish according to what’s available in the market.
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Korean Pancake Canned Tuna Stack

Korean Pancake with Canned Tuna

Carrot Onion MixKorean Pancake BatterKorean Pancake on PanKorean Pancake Canned TunaHow do you consume canned tuna?

Canned tuna is inexpensive and nutritious.  It is a great protein source in our diet. Nevertheless, when asked about what to do with it, my answer usually consists only of making a sandwich or adding it to a salad.

What else can I do with it?

The other day, as I was watching a Korean travel show, I learned about the very popular Korean pancake.  In Korea, these pancakes are a street food made on a sizzling iron plate.  Street vendors show off their skills by frying the vegetable-packed batter the size of a pizza and flipping it.  As the aroma fills the air, customers await, usually with drinks in hands, to devour these street side snacks.  Determined to bring this street food into my kitchen, I decided to use canned tuna in making these Korean pancakes.  I think you will find this method fundamentally different, but irresistible.

Getting my pancake style

I bought a bag of pancake mix and started developing this recipe.  In Korean restaurants, they usually make their pancake as large as 10 to 12 inches.  After making a few batches, I decided to make mine no bigger than 4 to 5 inches.  At home, I noticed smaller pancakes are simple to flip, faster to cook, and easier to make crunchy on the outside and slightly chewy on the inside. So, you get the perfect texture and roasty flavor too.

Try it! Pair them with traditional Korean banchan, and have yourself a remarkable lunch.

Korean Pancake with Canned Tuna
 
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Author:
Recipe type: Seafood and Vegetable
Cuisine: Korean
Serves: 6
Ingredients
  • 2 Tablespoon canola oil
  • 2 cup green onion, cut into 1-inch length
  • 2 cup shredded carrot
  • 1 cup canned tuna, drained, save liquid
  • 1 cup Korean pancake mix
  • Dash of salt
  • About 1 cup of water
  • Ponzu sauce
  • Sriracha sauce, optional
Instructions
  1. Heat pan with 1 Tablespoon canola oil
  2. Saute green onion for 1 minute
  3. Transfer green onion into a mixing bowl
  4. Add carrot, tuna, pancake mix, salt and mix together
  5. Combine liquid from tuna and water to make 1 cup
  6. Add liquid to vegetables
  7. Mix well to form a batter
  8. Reheat pan with 1 Tablespoon canola oil
  9. For each pancake, drop ¼ cup batter onto pan
  10. Spread out batter to about 4 to 5 inches
  11. Cook each side for 3 to 4 minutes
  12. Dip pancake into ponzu sauce and/or sriracha to add zing
Nutrition Information
Serving size: 154g Calories: 157 Fat: 7.2g Saturated fat: 0.8g Carbohydrates: 13.6g Sugar: 2.5g Sodium: 160mg Fiber: 2.2g Protein: 9.8g Cholesterol: 9mg

 

Shopping corner

The Korean pancake mix is very useful in turning otherwise boring ingredients into irresistible snacks.  If you do not have access to it nearby, below is a link to order.

Things you may want to know about this recipe

To avoid making a soggy pancake, make sure to dry the ingredients as much as you can before mixing them.

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Sparkling Green Tea

Sparkling Green Tea

Disappointed by store-bought green tea, I am making my own.

When I was researching for the article Be Smart About Energy Drink, I discovered that as an energy drink, green tea is loaded with health benefits.  These days, there is a huge selection of green tea drinks you can choose from. I tried quite a few of them, but none of them delighted me.  The reason: all of the drinks were flat, and they just didn’t taste right to me.  I was looking for sparkling iced green tea.

Getting the formula right

Because of my disappointment, I began developing my own ultimate sparkling green tea drink.  Having tested many brands of tea. I found one recipe that I like.  This green tea drink is refreshing.  As you drink it, it stimulates you with refreshing lime carbonation, and a brisk aftertaste.  Also, It is simply brewed in the bottle.

Sparkling Green Tea
 
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Author:
Recipe type: Drinks
Serves: 6 to 8
Ingredients
  • 2 liter diet lime soda in bottle
  • 8 green tea teabags
Instructions
  1. Pour off about ¼ to ½ cup of soda.
  2. Slowly drop teabags into bottle, have a towel ready as the soda may bubble up. Leave the tags hanging outside the bottle.
  3. Close bottle and leave it in the refrigerator for at least 1 to 2 hours.
  4. After brewing, remove the tea bags.
Nutrition Information
Serving size: 240 ml Calories: 0 Fat: 0 Sugar: 0 Sodium: 10 mg Protein: 0

 

Things you may want to know

My two favorite green tea bags for this drink

Instead of diet lime soda, you may also use unsweetened sparkling water, a great crisp taste, especially for warm weather.

Shopping Corner

After testing a few containers to brew this tea, I have to say the Aladdin drinking bottle does the job best.  After the tea is brewed, the bottle has a wide opening that allows you remove the teabags with no fuss.  This bottle can also be used to prepare real-fruit water to take to work, making cleanup very easy.  Try it!

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Turkey Pot Pie Mashed Cauliflower

Turkey Pot Pie with Mashed Cauliflower

Turkey Pot Pie CauliflowerFrozen turkey makes a perfect pie

Every year, we freeze holiday leftovers for a reason – to make something yummy later. Christmas is right around the corner now, and there will be even more leftovers to freeze.  Wait no more.  This pot pie will give your frozen turkey a new life. All you needs is a toaster oven.

Since you have been busy preparing for the holidays – shopping, decorating or baking. Take a break and bring out that frozen turkey and stock to make this heart warming pot pie.

As you enjoy the turkey’s tenderness, let your taste buds be surprised by the refreshingly light cauliflower crust. Yes, cauliflower – not potatoes. This crust does not weigh you down, so you can reach for seconds.  Enjoy – Merry Christmas!

Turkey Pot Pie with Mashed Cauliflower
 
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Author:
Recipe type: Poultry
Serves: 4
Ingredients
  • 1 pound cauliflower, florets and core, chopped
  • ½ cup shredded parmesan cheese
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ cup celery, leaves and stalk, roughly chopped
  • ½ cups onion, chopped
  • 1 cup turkey meat, roughly chopped, large pieces are fine
  • ½ frozen green peas
  • 1 cup low sodium turkey stock
  • 1 can low sodium cream of chicken soup
Instructions
  1. Steam cauliflower for 10 minutes, remove if folk-tender.
  2. In a large mixing bowl, mash cauliflower.
  3. Cream ⅓ can cream of chicken soup and parmesan cheese into the cauliflower until it has the consistency of rich mashed potatoes, and set aside.
  4. In a skillet, heat olive oil.
  5. Saute garlic, celery, onion for 5 minutes on medium heat.
  6. Add turkey, continue to saute for 5 minutes
  7. Slowly add turkey stock, stir continuously, scraping the bottom
  8. Stir in cream of chicken soup.
  9. Transfer the turkey mix into a 9 x 12 inch baking dish.
  10. Spread mashed cauliflower evenly on top of the turkey mix.
  11. Gently run a large fork over the cauliflower to create ridges.
  12. Place the turkey pie into the oven and bake for 20 minutes
  13. If you like a brown pie top, broil the pie for 5 minutes, be sure to watch the color change at this stage.
  14. Remove the pie and rest for 5 minutes.
Notes
* %DV based on 2000Cal diet
Nutrition Information
Serving size: 344g Calories: 212 Fat: 8.4g, 13%* Saturated fat: 2.7g, 13%* Carbohydrates: 16.2g, 5%* Sugar: 5.4g Sodium: 530mg, 22%* Fiber: 4.3g, 17%* Protein: 18.2g Cholesterol: 35mg, 12%*

Shopping Corner

Did you know that this pie is made in a toaster oven?  There are a number of recipes that can be made with it.  Check out The Gourmet Toaster Oven. In this book, Lynn Alley shows you energy-efficient ways to make delicious meals from breakfast to dinner using a toaster oven. Add this cookbook to your collection and explore.

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Turmeric Coconut Yellow Rice

Turmeric Yellow Rice Cooked in Coconut Water

Turmeric Coconut Yellow RiceWhy yellow rice?

Forget white rice – eat yellow rice! Rice cooking has been evolving. Growing up, I was given pure white rice. Nowadays, people say mixed-grains are healthier. But secretly, I badly want a breakthrough in my rice.

This rice is easy to make and the taste is phenomenal

For inspiration, I picked up this book – Classic Asian Rice by Lee Geok Boi. It is dedicated entirely to cooking rice. Among her recipes, this Southeast Asian celebratory rice caught my attention. It looks complicated, but actually it is extremely easy to make. Just put everything in a rice cooker.

Experience this! As the rice is being cooked, the aroma from the cooker begins to heighten your hunger. When you open the rice cooker, the vibrant yellow color is cheering and bright. Take one bite – let your taste buds be enticed by the richness and sweetness of the coconut. As your senses reach a crescendo , suddenly you realize that it is not your everyday rice! It’s celebratory rice.

Pair it with something from my other recipes

To top it all off, pair it up with my other recipes such as  Pepper, Sausage and Rice. The result – a flavor-packed rice lunch.

Turmeric Yellow Rice Cooked in Coconut Water
 
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Author:
Recipe type: Rice
Cuisine: Southeast Asian
Serves: 8
Ingredients
  • 3 cloves garlic
  • 1 cup white jasmine rice
  • 1 cup brown jasmine rice
  • 1 teaspoon ground turmeric powder
  • 1 teaspoon salt
  • 2 cup coconut water, more may be needed depending on your rice cooker
  • 2 tablespoon chopped green onion
Instructions
  1. Wash rice, then place it in a rice cooker.
  2. Peel garlic, add salt, then crush it by pounding it in a mortar.
  3. Transfer garlic into rice.
  4. Add turmeric, then coconut water up to the 2-cup mark in the rice cooker.
  5. Gently stir together all ingredients until a uniform yellow mixture is formed.
  6. Turn on the rice cooker and let it do its job.
  7. While the rice cooker is cooking your rice, make Pepper and Sausage recipe.
  8. To serve, combine Turmeric Yellow Rice and Pepper and Sausage, then sprinkle chopped green onion on top.
Notes
To make 8 servings, be sure to double ingredients of Pepper, Sausage and Rice recipe.
Nutrition facts listed are for rice only.
Cook time may vary depending your rice cooker.
I deviated from the classic recipe by replacing the coconut cream with coconut water.
Nutrition Information
Serving size: 171.6g Calories: 197 Fat: 1.1g Saturated fat: 0.3g Carbohydrates: 39.4g Sugar: 3.2g Sodium: 419mg Fiber: 2.4g Protein: 4.2g Cholesterol: 0mg

 

Shopping Corner

Before I discovered Classic Asian Rice, I had no idea that there were so many ways to cook rice.  If like me, you are bored with your everyday rice, let Classic Asian Rice reframe your mind! After reading this cookbook, I am sure you will enjoy learning all the creative dishes from this book. It’s an eye-opening experience.

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Pumpkin Apple Corn Soup

Cream of Pumpkin Apple and Corn Soup – Your Last-minute Harvest Soup

Pumpkin, Apple, Corn SoupIn charge of a Thanksgiving dish? Opt for this last-minute soup!

Each Thanksgiving, when we divide up the meal, one person is in charge of the first course, the Thanksgiving soup. Here is a last-minute soup you can make. Amaze your guests at the Thanksgiving table with this hearty soup.

How does the soup taste?

As you savor this soup, catch every note played by the ingredients. Start with the smoky bass of the bacon augmented by the earthiness of the pumpkin. This is then joined by the sweetness of the corn and finally contrasted by the tartness of Granny Smith apples. All consummated with the delectable finish in a satisfyingly creamy bowl of soup.

Cream of Pumpkin Apple and Corn Soup - A Harvest Soup
 
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Author:
Recipe type: Soup
Cuisine: American
Serves: 8
Ingredients
  • 2 ounces bacon, chopped
  • ½ medium onions, diced
  • ½ cup flour
  • 2 cups turkey broth
  • 2 cups unsweetened soy milk
  • 15 ounce canned pumpkin puree
  • 1 pound Granny Smith apples, diced
  • Granny Smith Apples
  • 2 cups yellow sweet corn kernel
  • 1 teaspoon curry powder
  • Dash of salt
  • 2 ounces parsley, finely chopped
Instructions
  1. In a soup pot, heat the bacon on medium heat for 3 minutes.
  2. Add the onion, saute it in the bacon fat for 5 minutes.
  3. Add corn, then flour to create a roux.
  4. Add turkey broth in portions while deglazing the pot.
  5. Add soy milk, pumpkin puree, curry powder, half of the apple and cook on medium for 10 minutes.
  6. Add the other half of the apple and cook for another 10 minutes.
  7. Add salt to taste
  8. When served, garnish with parsley.
Nutrition Information
Serving size: 292g Calories: 185 Fat: 4.5g Saturated fat: 1.2g Carbohydrates: 30.8g Sugar: 12.2g Sodium: 448mg Fiber: 5.1g Protein: 7.7g Cholesterol: 8mg

Shopping Corner

Whether you are preparing your first Thanksgiving party or refining your customary dishes, download Thanksgiving 101 – the Kindle edition.  This book covers subjects from buying to preparing food, to explaining dishes you are unclear about.  It contains easy step-by-step instructions on classic Thanksgiving dishes as well as suggestions on variating traditional ones. Give it a try!

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Follow my blog via RSS is easy. Simply click here. If you prefer to get an email update on my blog, just enter your email address to the right and click the subscribe button. Also, follow me on Facebook/LunchSmart.

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Ramen Noodles with Hot Dog Fingers

Halloween Ramen Noodles “Hawker Noodles” with Hot Dog Fingers

Ramen Noodles with Hot Dog FingersWhat are hawker noodles?

Creative ramen noodles are also known as “Hawker noodles”. They are a very popular street food in Southeast Asia such as Singapore, Penang and Hong Kong. They are served by first combining noodles and hot soup. Then the noodle hawkers add a variety of side ingredients. At lunch time, you will see busy noodle makers barely keeping up with swamps of customers, serving up bowl after bowl, while hungry eaters eagerly slurp them all up.

How to make hawker noodles at home?

To make hawker noodles at home, you need some ramen noodles and add-on ingredients. Traditionally, they include vegetables and mushrooms, then Spam and all kinds of meat balls, as well as some frightening organ meats. Anything goes. The choices are limitless.

My hawker noodles for the Halloween

For this Halloween, I added severed hot dog fingers to mine. When done, let your inner monster come out by slurping up the noodles and gnawing on the fingers – Happy Halloween – awooooo!

Halloween Ramen Noodles "Hawker Noodles" with Hot Dog Fingers
 
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Bring out the inner monster of you by slurping up these noodles and gnawing on the hot dog fingers.
Author:
Recipe type: Ramen Noodles
Cuisine: Asian
Serves: 2
Ingredients
  • Ingredients for Ramen Noodles and Hot Dog Fingers
  • 6 cups water
  • 2 packs ramen noodles
  • 5 hot dogs
  • 4 ounces Enoki mushrooms
  • 8 ounces napa cabbage
  • 8 ounces tofu
  • ½ teaspoon sesame oil
  • 1 tablespoon sukiyaki sauce
Instructions
  1. Set water to boil
  2. As the water is heating up, break each hot dog in half by hand (various lengths are fine).
  3. Make three shallow cuts in the middle of each hot dog piece, then use a melon-baller to make a semi-circular cut at the pointed end that resembles a fingernail, set aside.The Making of Hot Dog Fingers
  4. Wash napa cabbage, then separate the leafier parts from the stalks.
  5. Cut tofu into bite sizes.
  6. Cook ramen noodles without flavor packs for 3 minutes.
  7. Lift cooked noodles out of water, toss with sesame oil and set aside.
  8. Add flavor packs into water, then cook hot dogs and tofu for 3 minutes.
  9. Poach napa cabbage for 3 minutes, remove the softer parts at about mid-point.
  10. Poach Enoki mushrooms for 1 minute.
  11. To assemble, place noodles at the center of a noodle bowl. Layer cabbage, mushrooms, tofu, hot dog fingers on top. Serve each bowl with up to five fingers.
Notes
Pre-packed ramen noodles are notorious of their high sodium content. To lower it, I increased the water to 6 cups. Then I only used ¾ cup of hot soup per bowl. By doing so, I dropped the sodium content from 830mg to just 207.5mg per serving. I guarantee you are not losing any flavors.

To feed the hotter side of you and add some "blood stains" onto the noodles, decorate the bowl with some red Sriracha.
Nutrition Information
Serving size: 1196.1g Calories: 537 Fat: 28.2g Saturated fat: 9.3g Trans fat: 0.1g Carbohydrates: 39.4g Sugar: 6.4g Sodium: 207.5mg Fiber: 4.7g Protein: 33.5g Cholesterol: 69mg

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Beef Tri Tip

Beer Tri Tip Steak

How did tri tip steak and beer come together as a dish?

This recipe was inspired by a trip to Costco. What do you make when you have purchased a Food Saver, a four-pound bag of tri tip steak, and a 12-pack of beer?

How about a rustic ploughman’s lunch served with beer tri tip and romaine salad. This dish wakes up your senses as you enjoy the salt-crusted, meaty tri tip infused with beer and wrapped in crunchy romaine leaves. It’s best served casually on a carving board – caveman style!

Beer Tri Tip Steak
 
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When life gives you tri tip, you grill it! Wake up your senses with this rustic ploughman’s lunch with some meaty tri tip infused with beer and wrapped in crunchy romaine leaves. Let me show you how...
Author:
Recipe type: Barbecue
Serves: 6
Ingredients
The marinade
  • 1 ⅓ pound tri tip beef ( I carved my four-pound tri tip into three portions, sealed them with Food Saver, and froze them. Then I used them one portion at a time )
  • 2 twelve-ounce bottles beer, your favorite
The dry rub
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 2 teaspoons ground rosemary
Instructions
Marinating the beef
  1. Place tri tip onto a baking dish.
  2. Pour beer over the beef.
  3. Cover the baking dish with food wrap and leave it in the refrigerator.
  4. Let it marinate overnight.
  5. Cover the beef with dry rub before grilling.
Grilling the beef
  1. For a gas grill, barbecue the beef over medium-high heat for 8 to 10 minutes, flip the beef about midpoint. Then continue to grill at medium for 8 to 10 minutes.
  2. For a charcoal grill, grill the meat in direct medium heat for 8 to 10 minutes, flip at midpoint, then use indirect medium heat to continue grilling for 8 to 10 minutes.
  3. As the meat reaches 145ºF to 160ºF, remove beef from grill.
  4. Cover beef with aluminum foil and let it rest for 10 minutes.
  5. While the meat is grilling, prepare a romaine lettuce salad.
  6. Stack salad leaves on a carving board.
  7. Cut the beef across the grain in thin slices
  8. Layer the carved meat over the salad.
Notes
This recipe requires marinating ranging from 3 to 24 hours.
Nutrition Information
Serving size: 82g Calories: 153 Fat: 7.5g Saturated fat: 2.7g Carbohydrates: 4.4g Sugar: 1.5g Sodium: 430mg Fiber: 0.7g Protein: 16.1g Cholesterol: 54mg

Tips, tricks and links

  • For this recipe, I use the Food Saver to vacuum seal the extra tri tip steak before freezing. It is one of the money-saving tools you can buy from My Healthy Lunch Ideas Store. I like this nifty machine because it prolongs the freshness of my steak by retaining its moisture and by preventing freezer burn on the beef. Used or new – I recommend you get one.
  • I marinated the beef in beer overnight. However, if time is limited, be sure to marinate for at least 3 hours.
  • When serving the tri tip, be sure you cut the meat across the grain.

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