Cantonese Supreme Soy Sauce Pan-Fried Noodles

1 1/2 cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 tablespoon shaoxing wine
1/4 teaspoon freshly ground white pepper
8 ozs fresh thin Hong Kong Style Egg Noodles (like they have at Wegman’s, for pan-frying, not to be mistaken for wonton noodles)
3 tablespoons oil

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain.

Julienne the scallions.

Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely.

Set aside these noodles on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously (don’t stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key
requirement for this dish.

Plate and serve!

Pan-fried Noodles

1 package Hong Kong Style Pan-Fried Noodles (the kind they have at Wegman’s)
Soy sauce
Sesame oil
Lao Gan Ma spicy black bean sauce
Vegetable oil, for cooking

Bring a large pot of water to a boil. Drop in the noodles and boil for one minute. Drain.

Heat a couple tablespoons of vegetable oil in a non-stick pan over medium-high heat. Take about a quarter of the noodles and spread them evenly in the pan.

Let them cook until golden brown on both sides. Slide onto a serving plate and toss with about two teaspoons of soy sauce, a teaspoon of sesame oil, and some hot sauce.

Supreme Soy Sauce

2 teaspoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon vegetable or canola oil
1 teaspoon oyster sauce

Put everything in a small saucepan over medium heat.

Stir to dissolve the sugar. Once the sauce starts to boil, turn off the heat, and it’s done.

Let it cool completely before storing it in an air-tight container.

Banquet Fried Rice

3 cups cooked rice
Oil
2 eggs, beaten
handful of chopped carrot
handful of chopped onion
handful of chopped ham
1/2 cup frozen peas
salt and white pepper
2 teaspoons soy sauce
1 scallion, chopped

Heat a splash of oil in your wok over medium high heat.

Scramble your eggs and set aside.

Add a bit more oil to the pan and cook your onions and carrots for about 2 minutes, or until slightly soft.

Add your ham and stir-fry for an additional 2 minutes.

Add peas and rice. Stir-fry to warm everything through.

Season with salt, white pepper, and soy sauce. Stir in scallions.

Continue to stir fry for another 3 minutes. Serve!

Egg Fried Rice

5 cups cooked rice
5 large eggs (divided)
1/4 teaspoon paprika
1/4 teaspoon turmeric
3 tablespoons oil (divided)
1 medium onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup frozen peas, thawed
1 1/2 teaspoons salt
1/4 teaspoon sugar
1/4 teaspoon black pepper
2 scallions, chopped

Use a fork to fluff up the rice and break it apart. If you’re using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.

Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.

Heat a wok over medium high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.

Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes.

Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps.

Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.

Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.

If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!

Supreme Soy Sauce Fried Rice

For the soy sauce mixture:
2 teaspoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon vegetable or canola oil
1 teaspoon oyster sauce

For the fried rice:
3 eggs, beaten
1 teaspoon Shaoxing wine
Salt, to taste
3 tablespoons oil, divided
6 cups of cooked rice, cooled
Your Soy Sauce mixture (see above)
3 scallions, finely chopped

First, make the soy sauce mixture. Put all the sauce ingredients in a small saucepan over medium heat. Stir to dissolve the sugar.

Once the sauce starts to boil, turn off the heat, and it’s done. It’s ready to use for the fried rice, or you can let it cool completely before storing it in an air-tight container. To clarify, the amount of sauce here is just enough for this recipe. If you’re making more, double or triple, as needed.

To your beaten eggs, add 1 teaspoon Shaoxing wine and a pinch of salt. Heat 1 tablespoon of oil in your wok over high heat. Quickly scramble the eggs, and transfer to a dish. Set aside.

Now turn the heat down to medium, and add 2 tablespoons of oil to the wok. Add the rice, stir for a couple of minutes to make sure the rice is heated through.

Now add the soy sauce mixture and the scrambled egg. Stir fry everything until combined. Pause for a taste test to see if additional salt is necessary. Lastly, toss in the chopped scallion, stir fry to combine, and serve!

Chendu-Style Sichuan Fried Rice

5 ounces Jinhua ham or any standard Asian salt cured ham
5 tablespoons oil
1 packet of suimi ya cai (2.8 oz./80g)
6 scallions, chopped
7 cups cooked jasmine rice
1/4 teaspoon white pepper
1 tablespoon Shaoxing wine
4 eggs, beaten

Place the jinhua ham in a heatproof bowl or plate. Heat up your choice of steaming device (e.g., an actual steamer pot, a wok with water and a metal rack, etc.), and steam the ham for 15 minutes.

Remove from the steamer and cool. Chop up the ham and then mince it finely.

Next, heat 5 tablespoons of oil in the the wok over high heat. Add the ham and stir fry until it’s lightly crisped at the edges. Add the suimi ya cai and stir fry for 2 minutes until fragrant. Add the scallions and stir-fry until the scallions get lightly blistered.

Add the rice to the wok and stir fry to distribute the ingredients evenly. Spread the rice out in one layer and let “fry” for 2 minutes. Add the white pepper and Shaoxing wine. Stir the rice to combine.

Spread out again and let the rice fry for another 2 minutes. Stir to combine, and spread it out and let it fry again. Next, drizzle the beaten eggs over the rice. Stir fry the rice, allowing the egg to cook and distribute throughout. Serve!

Ideas for Egg Lunches: Magic Sauce

2 tablespoons sesame oil
2 tablespoons freshly squeezed lime juice (lemon juice may be substituted, but lime is better)
2 tablespoons fish sauce, a.k.a. nuoc mam or nam pla in its respective Vietnamese and Thai incarnations (look for it at Asian markets)
Optional additions:
2 tablespoons all-natural smooth peanut butter
chili sauce, to taste
one clove garlic, finely minced or pressed

Serves 2 to 3. Can be scaled up or down as needed.

In a small bowl, combine all the ingredients. Whisk to emulsify, then drizzle just before serving over raw or cooked vegetables, fish or shellfish, or meat.

Note: Because fish sauce is fairly salty, make sure you go easy on the salt content of the basic dish.

Ideas for Egg Lunches: Thai Peanut Sauce

1/2 cup creamy peanut butter
1/4 cup hot water
2 tablespoons Thai red curry paste
2 tablespoons palm sugar or light brown sugar
2 tablespoons Sriracha
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly squeezed lime juice from 1 lime
1 teaspoon finely minced garlic
1/2 teaspoon red pepper flakes
2 scallions, thinly sliced
Kosher salt, to taste

In a medium bowl, whisk together peanut butter and hot water.

Stir in curry paste, sugar, Sriracha, soy sauce, vinegar, lime juice, garlic, red pepper flakes, and scallions. Season with salt to taste. Use immediately or store in an airtight container in refrigerator for up to two weeks.

Ideas for Egg Lunches: Yunnanese Chili Paste

1 cup Thai dried red chiles
1 cup boiling water
1 1/2 teaspoons salt
1 teaspoon sugar
1 1/2 tablespoons peanut oil
1/2 teaspoons cumin seeds, roughly crushed in a mortar
1/3 cup minced shallots
1 1/2 teaspoons black rice vinegar, or substitute cider vinegar

Rinse the chiles and place them in a medium bowl. Pour the boiling water over and stir to wet all the chiles. Place a lid or small plate just slightly smaller than the diameter of the bowl on the chiles to keep them immersed. Let soak for at least 20 minutes or as long as 2 hours.

Transfer the chiles and soaking water to a food processor or blender and puree. Add the salt and sugar and process briefly to blend. Transfer back to the bowl and set aside.

Place a wok or heavy skillet over medium-high heat. When it is hot, add the oil and swirl it around, then add the crushed cumin seeds and cook about 30 seconds, stirring to prevent scorching. Toss in the shallots and cook over medium heat, stirring frequently, until softened and translucent, about 4 minutes. Add the pureed chile mixture (be careful of spattering as it hits the hot pan) and bring to a boil, then cook, stirring frequently, for about 5 minutes, until the sauce thickens slightly. Remove from the heat and stir in the vinegar.

Transfer to a clean bowl to cool, then store in a sterile, well-sealed glass container in the refrigerator.

Ideas for Egg Lunches: Piperade

3 plum tomatoes, peeled and roughly chopped, about 2 cups
3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped
1/2 teaspoon salt
4 cloves garlic, minced
1 teaspoon sugar
1/2 teaspoon piment d’Espelette (or substitute hot paprika)

Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.

In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.

Stir in tomatoes, sugar and piment d’Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.

Ideas for Egg Lunches: Thai Coconut Curry Sauce

6 tablespoons coconut milk
1 tablespoon Thai red curry paste
2 1/2 teaspoons fresh juice from 1 lime
2 teaspoons soy sauce
2 teaspoons Asian fish sauce
2 teaspoons honey
1 teaspoon grated fresh peeled ginger
Procedures

Combine coconut milk and curry paste in a small saucepan over medium heat and bring to a simmer. Cook, stirring, until slightly thickened and fragrant, about 30 seconds. Remove from heat and set aside.

Meanwhile, combine lime juice, soy sauce, fish sauce, honey, and ginger in a small bowl. Add coconut-curry mixture and stir thoroughly to combine. Serve.

Ideas for Egg Lunches: Gado Gado Sauce

Peanut Sauce:
1 1/2 cups roasted unsalted peanuts
1 1/2 tsp. Indonesian shrimp paste
1/4 cup grated palm or dark brown sugar
2 cloves garlic, peeled
1 Holland chile, chopped
3/4 cup unsweetened coconut milk
1 tbsp. palm or rice vinegar
Kosher salt, to taste
Peanut oil, for frying

Heat a 12? nonstick skillet over medium heat. Cook peanuts until golden, 8–10 minutes; let cool. Transfer to a food processor; pulse until ground.

Return skillet to medium-high heat. In a piece of aluminum foil, wrap shrimp paste into a flat package; cook, flipping once, until toasted and fragrant, 2–4 minutes. Let cool, unwrap, and transfer to food processor.

Add sugar, garlic, and chile; purée into a paste. Transfer paste to skillet and add coconut milk; cook over medium heat, stirring constantly, until mixture begins to separate, 5–7 minutes.
Stir in vinegar, salt, and 1/2 cup water; simmer until sauce is thickened, 2–3 minutes.

Ideas for Egg Lunches: Tamarind Dressing

3 ounces tamarind pulp (3-by-3-by-3/4- inch block)
2 teaspoons kosher salt
2 teaspoons sriracha, or to taste
5 cloves garlic, grated
1/4 teaspoon MSG (optional)
2 teaspoons fish sauce, or to taste
4 teaspoons sugar, or to taste

In a small saucepan over medium heat, combine the tamarind pulp and 1 1/2 cups water. Break up the tamarind with a spoon; cook until the chunks are all broken up and the liquid looks thick and syrupy. Pass the mixture through a strainer.

Combine the tamarind liquid with the salt, sriracha, grated garlic, MSG, fish sauce and sugar. Adjust with more fish sauce, sugar, sriracha or water to taste. Extra dressing keeps for 1 month in the refrigerator.

Ideas for Egg Lunches: Odd Flavor Sauce

Makes about 1/2 cup

3 T soy sauce
2 T tahini or almond or peanut butter
1 T Chinkiang vinegar (preferable!) or red-wine vinegar
1 T sesame oil
2 t sugar
1/4 t kosher salt
3 T neutral oil
1 small scallion, finely chopped (about 1 T)
1 T minced fresh ginger
1 large garlic clove, finely chopped (about 1 t)
1/2 t chili flakes (or more to taste)
1/2 t crushed Sichuan peppercorns

Combine the soy sauce, tahini, vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and the tahini is well incorporated. (It might not be perfectly dissolved. That’s okay.)

In a small skillet over medium heat, add the neutral oil, swirl, and heat until shimmering. Toss in the scallion, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and the mixture is very aromatic. Pour the contents of the pan into the liquid seasonings, whisking until well blended. Once cool, this sauce will keep in the fridge for a day or two.

Good with any warm white proteins—your chicken, fish, pork, and tofu—and can generally bring life to any bland food straight out of the fridge. Salt-and-pepper one of those proteins and heat through until it’s cooked (in a pan, in the toaster oven, whatever), slice it up, douse it in the Odd Flavor, and (with a little rice) dinner is done.

Ideas for Egg Lunches: Kerala Egg Gravy

11/2 tablespoon vegetable or canola oil
1 medium onion, finely chopped (about 1 cup)
1 tablespoon ginger-garlic paste (see note)
1 cup tomato puree
10 curry leaves
2 teaspoons toasted and powdered fennel seeds
2 teaspoons toasted and powdered cumin seeds
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
2 green bird chilis split lengthwise
Kosher salt
1/4 cup water
2 tablespoon chopped fresh cilantro leaves (divided)
4 eggs

Heat oil in a medium non-stick saucepan over medium-high heat until shimmering. Add onions. Cook, stirring, until softened but not browned, about 4 minutes. Add ginger-garlic paste and cook, stirring, until fragrant, about 1 minute. Add the tomato puree and stir until mixed through with the onions, about 1 minute.

Increase heat to high. Add curry leaves, fennel, cumin, chilli, turmeric, and coriander powder and stir vigorously until amalgamated and fragrant and the oil separates from the mixture and mixture dries up a bit, about 5 minutes. Season with salt.

Reduce heat to medium. Add water and one tablespoon cuilantro. Stir through to mix well. Remove 1/4 cup of sauce and reserve. Gently break eggs into the pan and spoon the reserved sauce partly over the eggs. Cover with lid and allow the eggs to cook until cooked to desired level of doneness. Serve with any soft bread of your liking or as a side to any Indian meal with rice or roti.

Note: You can also use boiled eggs in this recipe. Either put them in directly after de-shelling them or de-shell and shallow fry them till they get a crisp golden brown coating and then add them to the gravy.

Ideas for Egg Lunches: Nam Prik Num

4 to 5 fresh yellow chilies or Anaheim chilies, about 5 to 6 inches long (about 1/4 pound)
1/4 pound shallots, halved, or if large, quartered
6 to 8 garlic cloves, halved if large
1/2 pound vine-ripened cherry tomatoes
2 to 3 tablespoons packed fresh coriander leaves, washed well and spun dry, and coarsely torn
2 tablespoons Asian fish sauce (preferably naam pla)
2 tablespoons fresh lemon juice

Heat a dry cast-iron skillet over high heat until hot. Add chilies and reduce heat to moderately high. Dry-fry chilies, pressing down gently on chilies and turning with tongs, until blackened on all sides, 8 to 10 minutes, and transfer to a cutting board. Add shallots and garlic and reduce heat to moderately high. Dry-fry shallots and garlic, turning once, until softened and blackened, 8 to 10 minutes. Transfer shallots and garlic to a bowl to cool slightly. Dry-fry tomatoes in same manner.

Wearing rubber gloves, cut off stem ends of chilies. Slice chilies lengthwise, discarding seeds (unless you want a very hot salsa). Finely chop chilies, shallots, and garlic and transfer to a ceramic or glass bowl. Discard tomato stems and skins. Finely chop tomatoes and add with any juices to chili mixture.

Add coriander to taste, fish sauce, and lime juice and stir until combined (salsa will be chunky and a little soupy). Alternatively, all ingredients may be chopped together in a food processor, but the salsa has a more traditional coarse texture when chopped by hand. Let salsa stand, covered, 30 minutes to blend and mellow flavors. Salsa keeps, covered and chilled, 5 days.

Ideas for Egg Lunches: Nam Prik Kaeng Kari

15 dried Chilies, chopped
2 tsp Cumin Seeds
2 tsp Coriander Seeds
1 tsp Ground Cinnamon
2 tsp Salt
1 tsp Ground Cloves
2 tbs chopped Lemon Grass
4 tbs chopped Shallots
2 tbs chopped Garlic
2 tbs Yellow Curry Powder
1 tbs Oil

Place the chopped chillies in a little warm water and soak for 10 minutes. Meanwhile, place the cumin and coriander seeds in a saucepan without adding any oil and dry-fry them over medium heat for 2 minutes, stirring all the time, until they give off a roasted aroma. Drain the chilies and place in a mortar together with the remaining ingredients and pound together to form a smooth paste. Serve at room temperature.

Ideas for Egg Lunches: Nam Prik Pao

3/4 cup Thai dried red chiles
Generous 1/2 cup shallots, unpeeled
Scant 1/2 a cup garlic cloves, unpeeled
1/4 cup peanut or vegetable oil
1 teaspoon Thai fish sauce, or substitute scant 1/2 teaspoon salt for a vegetarian version

Place a large heavy skillet over medium-low heat, add the chiles, and dry-roast them, moving them around with a spatula as necessary to prevent burning, for 4 to 5 minutes; they’ll darken and become brittle. Remove from the heat and set aside to cool.

Meantime, slice the unpeeled shallots lengthwise in half, or quarters if they’re very large. Place a second heavy skillet over medium heat, add the shallots and garlic cloves, and dry-roast until well browned on one side; then turn them over and dry-roast on the other side. When they’re well softened and roasted, 5 to 8 minutes, remove from the heat and set aside. Alternatively, you can also use a charcoal or gas grill to roast the chiles, shallots, and garlic; in village Thailand, grilling is usually done over a small wood fire.

Break off the chile stems and discard them, then break up the chiles (they’ll break easily) and place in a food processor or large mortar. Some recipes call for discarding the chile seeds, but it seems a pity to waste their heat and flavor, so we suggest you keep them. Peel the shallots and garlic, coarsely chop, and toss into the processor or mortar. Process or pound to a smooth paste (the chile seeds will still be whole). You may have to scrape down the sides of the bowl or mortar several times as you work. Processing is very quick; using a mortar “is more traditional and will take about 10 minutes or more, depending on the type of mortar and your energy.

Place a heavy skillet over medium heat. Add the oil, and when it is hot, add the paste. Stir gently with a wooden spatula as the paste heats in the oil and absorbs it. After 4 to 5 minutes, it will have darkened slightly and will give off a wonderful slightly sweet roasted chile aroma. Remove from the heat, stir in the fish sauce, and let cool to room temperature.
Transfer to a glass jar and store, well sealed, in the refrigerator.