Cantonese Wonton Noodle Soup

8 oz. ground pork (225g)
3/4 teaspoon salt (plus more to taste)
3/4 teaspoon sugar
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1 tablespoon shaoxing wine
2 teaspoons oil
1 tablespoon water
1/2 teaspoon cornstarch
6 oz. shrimp (170g, chopped)
1/2 pack wonton wrappers (the square-shaped egg wonton skins)
12 oz. wonton egg noodles (340g, see photo above)
8 cups high quality, low sodium chicken broth (1.9 liters)

Start by making the filling. Add the pork, 3/4 teaspoon salt, sugar, sesame oil, white pepper, wine, oil, water, and cornstarch to a bowl and whip everything together by hand for 15 minutes, or in a food processor for 5 minutes. You want the pork to look like a paste. Mix in the chopped shrimp.

To make the wontons, take a wrapper, and add only about a teaspoon of filling. Use your finger to coat the edges with water (this helps the two sides seal together), and fold in half so you have a triangle shape. Bring together the two outer corners, and press to seal. Continue assembling until you’ve used up the filling (this recipe should make about 3 dozen wontons).

To assemble the dish, heat up the chicken broth in a medium pot. Adjust seasoning by adding salt, to taste.

Bring a large pot of water to a boil and boil the noodles just until al dente. Divide among 6 bowls. Add the wontons and boil for about 4-5 minutes until they float and the filling is cooked through. Divide wontons among the bowls, and cover with hot broth. Serve!

If you want your soup a little more flavorful, you can also add a couple drops of sesame oil, chopped scallion, and white pepper over the top!

Quick Yang Chun Noodles in Broth

1 serving thin noodles (dry or fresh)
3 cups chicken broth (ideally, homemade)
1 tablespoon pork lard
2 tablespoons light soy sauce
1/4 teaspoon dark soy sauce
1/4 teaspoon sugar
1 tablespoon finely chopped scallions
Salt to taste

Cook one serving of thin noodles according to the package instructions.

While the noodles are cooking, bring 2 ½ to 3 cups of stock to a boil. Then add pork lard, light soy sauce, dark soy sauce and sugar to your noodle bowl. Stir in the hot stock.

Once the noodles are cooked, drain them, and add them to the bowl. Sprinkle with chopped scallions, and salt to taste. Serve immediately!

Campfire Curry Ramen

1 tablespoon vegetable oil
1/4 cup onion (thinly sliced)
1/4 cup beef jerky (roughly chopped, optional)
2 teaspoons curry powder
2 1/2 cups water
1 packet beef-flavored instant ramen

In a medium pot over medium high heat, add the vegetable oil, onion, and beef jerky (if using). Sauté until the onion is slightly softened, and add the curry powder. Cook for another 30 seconds, until fragrant.

Add the water and bring to a boil. Add the seasoning packet from the instant ramen package and then add the noodles. Simmer for 2-3 minutes, until the noodles are cooked but still al dente. Serve immediately!

Campfire Pho Ramen

1 tablespoon oil
1/4 red onion (thinly sliced and divided into two portions––one large and one small)
1/4 cup sliced beef jerky
Enough water to cook the noodles per package instructions
1 packet beef-flavored instant ramen
1 handful of any kind of leafy green vegetables
Juice of half a lime (feel free to add more or less to taste)

Put your pot over the flame, and add the oil.

When the oil in the pot is hot (you can add a test piece of onion to check it out), add the large portion of your sliced onions. Stir for a minute, letting them caramelize. Add the beef jerky and cook for 2-4 minutes.

Add enough water to the pot to meet your soup preferences, and bring to a boil. Add in the ramen seasoning packet, ramen noodles, and vegetables and cook per package instructions. When the noodles are cooked through, sprinkle the raw onion over the

Chicken Udon Soup

2 cups low sodium chicken broth
2 cups dashi stock (can also substitute more chicken stock)
5 slices ginger
1 tablespoon soy sauce (plus 1 teaspoon, divided)
2 tablespoons oil (plus 1 teaspoon, divided)
3 cloves garlic (smashed)
2 boneless skinless chicken thighs (cut into bite-sized pieces)
salt and pepper
1 teaspoon cornstarch
1 tablespoon mirin
8 oz. fresh or frozen udon noodles (frozen preferred; 225g)
1 scallion (julienned)

Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.

Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.

Stir in the mirin and 1 teaspoon soy sauce and cook for another minute.

Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken. Garnish with scallions.

Quick Chicken Pho

2 quarts chicken broth (1.9 liters)
8 slices ginger
2 red chilies (sliced)
1/4 cup fish sauce
1 tablespoon sugar
2 boneless skinless chicken thighs or breasts (thinly sliced)
salt and pepper
2 tablespoons oil
12 oz. dried pho noodles
1 cup fresh bean sprouts
2/3 cup fresh mint
2/3 cup fresh cilantro
2/3 cup Thai basil
Lime wedges

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.

While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.

Squeeze over some lime juice, and add more fish sauce, if desired.

Pressure Cooker Chicken Pho (Pho Ga)

2 tablespoons vegetable oil
2 medium yellow onions, halved
1 2″ (5cm) piece ginger, sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1?4 cup (60ml) fish sauce
1 tablespoon raw sugar
2 quarts (2L) low-sodium chicken broth 2 pounds (1kg) chicken legs

To serve
4 servings prepared pho noodles
1 small white onion, thinly sliced
2 green onions, thinly sliced

Suggested garnishes
2 cups mixed herbs (cilantro, basil, mint)
2 cups bean sprouts
Thinly sliced Thai chilies (may substitute Serrano peppers) Lime wedges
Hoisin sauce, sriracha sauce

Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes.

Add the cilantro, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken broth and stir to combine.

Add the chicken legs.

Select PRESSURE COOK or SLOW COOK SOUP.

When cooking has completed, transfer chicken legs to a plate. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with fish sauce and sugar.

Place prepared noodles in individual bowls and top with chicken legs, onions and green onions. Pour hot broth over and top with desired garnishes

Shanghai Fried Udon Noodles

6 oz. lean pork, sliced into 1/4-inch strips (or omit for a vegetarian version)
3/4 teaspoon cornstarch
1/2 teaspoon light soy sauce
1/8 teaspoon dark soy sauce
1 teaspoon shaoxing wine
1/8 teaspoon sugar

FOR THE REST OF THE DISH:

3 tablespoons oil(divided)
1 pound Japanese-style udon noodles (450g)
2 1/2 teaspoons dark soy sauce
2 1/2 teaspoons soy sauce
1/4 teaspoon sugar
1 bunch choy sum or baby bok choy (washed and trimmed)

Mix together the pork and marinade ingredients and set aside for 5-10 minutes while you prepare the other ingredients.

Heat a tablespoon of oil in a wok over high heat. Add the pork stir-fry until browned. Turn down the heat, remove the pork from the wok and set aside. Add a couple more tablespoons of oil. Break up the noodles gently with your hands and add them to the wok.

Add the soy sauces and sugar. Stir-fry everything together until the noodles get an even, deep brown color. If you’re not seeing the color you want, add a little more dark soy sauce.

Add the leafy greens now and mix in with the noodles until wilted. Serve hot! Some people like to add a few drops of Chinese black vinegar right before eating—totally up to you.