Summer Potato Salad with Bacon and Scallions

Salt
5 pounds new potatoes, creamers or other small (1-inch to 1 1/2-inch diameter) potatoes
6 scallions, thinly sliced into rings
2 tablespoons garlic-infused oil
10 slices ( 1/2 pound) bacon
2 tablespoons yellow mustard seeds
1/4 cup good-quality white wine vinegar

Bring a large wide pan of salted water to a boil, and add potatoes. Boil until tender, about 20 minutes. Drain potatoes, cut in two, and place in a large bowl. Add scallions, and toss gently to mix.

Return dry potato pan to medium heat, and add garlic oil and bacon. Cook bacon until very crisp, and transfer to paper towels.

Add mustard seeds to bacon fat in pan. After a few moments, they will begin to pop. Immediately turn off heat, and add vinegar and potato mixture. Toss together, then transfer back into bowl.

Cover salad with plastic wrap, and allow to rest at room temperature for about an hour. To serve, transfer to a serving bowl, and crumble crispy bacon on top.

Miso Glazed Grilled Duck Breasts with Mango and Greens

4 large duck breasts (about 2 pounds)
Salt and pepper
4 tablespoons red miso
2 tablespoons light soy sauce or tamari
1 tablespoon sake or mirin
1 tablespoon grated orange zest
1 tablespoon grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tablespoon toasted sesame oil
4 tablespoons freshly squeezed orange juice
6 ounces small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tablespoons chopped scallions

Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.

Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil. Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside. Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.

Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated. Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.

Prepare a bed of medium-hot coals in a grill, or heat a stovetop grill or cast-iron pan to medium hot. Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely colored. (See note.) Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 125 degrees. Remove from heat and let rest at least 10 minutes.

Meanwhile, bring a pot of well-salted water to a boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.

Slice duck crosswise about 1/8-inch thick. Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using. Drizzle reserved dressing over everything, sprinkle with scallions and serve.

Green Beans and Cucumbers with Miso Dressing

3 Persian cucumbers or 1/2 English hothouse cucumber
Kosher salt
1 pound green beans, trimmed
1 1-1/2 inch piece ginger, peeled, finely grated
1 serrano or Fresno chile, finely grated
1 garlic clove, finely grated
1/3 cup unseasoned rice vinegar
1/4 cup white miso
1/4 cup olive oil
1/2 teaspoon toasted sesame oil
Toasted sesame seeds and sliced scallions (for serving)

Lightly smash cucumbers with a rolling pin, then tear into bite-size pieces. Toss with a pinch of salt in a medium bowl. Let sit to allow salt to penetrate.

Meanwhile, place green beans in a large resealable plastic bag, seal, and smash with rolling pin until most of the beans are split open and bruised. Whisk ginger, chile, garlic, vinegar, miso, olive oil, and sesame oil in a medium bowl until smooth. Add dressing to beans and toss around in bag to coat; season with salt.

Drain cucumbers and add to bag with beans. Shake gently to combine. Transfer salad to a platter and top with sesame seeds and scallions.

Soba Noodle Salad with Cucumber and Mango

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. DO AHEAD: Can be prepared 6 hours ahead. Cover and refrigerate.

Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. DO AHEAD: Can be made 2 hours ahead. Cover and let stand at room temperature.

Cold Udon Noodles with Chicken

1 8-ounce skinless, boneless chicken breast
Kosher salt
9 ounces udon noodles
3 tablespoons tahini (sesame seed paste)
2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1/4 teaspoon dried crushed red pepper, optional
2 carrots, peeled, very thinly sliced
1 cucumber, thinly sliced
2 scallions, thinly sliced, whites and greens separated
1/2 teaspoon toasted sesame seeds

Simmer the chicken breast in a medium pot of salted water until cooked through, 10–15 minutes. Transfer to a plate to cool. Shred into bite-sized pieces.

Meanwhile, cook udon noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain; rinse under cold water.

Whisk tahini, vinegar, soy sauce, crushed red pepper flakes, and 1/4 cup water in a large bowl until smooth; season with salt. Add carrots, cucumber, scallion whites, shredded chicken, and udon noodles and toss to coat. Garnish with scallion greens and sesame seeds.

Cold Sesame Soba Noodles with Mixed Greens and Bok Choy

1/2 cup fresh orange juice
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated orange peel
1 tablespoon soy sauce
2 garlic cloves, peeled
1 1/2 teaspoons finely grated lime peel
2 teaspoons dried crushed red pepper, divided
1/3 cup canola oil
8 ounces soba noodles
1 teaspoon Asian sesame oil
3 cups (loosely packed) mixed baby greens
2 heads of baby bok choy, cored, thinly sliced crosswise
1 English hothouse cucumber, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/3 cup chopped fresh cilantro plus sprigs for garnish
2 tablespoons chopped fresh mint
Salted roasted peanuts

Puree first 9 and 1 teaspoon red pepper in blender until smooth. With machine running, gradually add canola oil through opening in lid. Season dressing to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Cook soba noodles in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Using kitchen shears, cut noodles crosswise in 2 to 3 places. Drizzle noodles in strainer with sesame oil and toss to coat.

Place greens, bok choy, cucumber, green onions, chopped cilantro, and mint in large bowl. Add 1 teaspoon red pepper, dressing, and noodles; toss to coat. Season to taste with salt and pepper. Garnish with cilantro sprigs and peanuts and serve.

Cold Noodles with Chicken and Chili-Scallion Oil

2 scallions, thinly sliced
2 garlic cloves, thinly sliced
2 star anise pods
2 tablespoons crushed red pepper flakes
1 tablespoon chopped fresh ginger
1 teaspoon Sichuan peppercorns
1/2 cup vegetable oil
6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons sugar
1 teaspoon toasted sesame oil
2 cups shredded cooked chicken
2 scallions, thinly sliced
1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
4 radishes, trimmed, thinly sliced
1 cup cilantro leaves or any sprout

Chile-scallion oil: Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.

DO AHEAD: Chile oil can be made 4 days ahead. Cover and chill.

Noodles and assembly: Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.

Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat.

Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

DO AHEAD: Noodles can be cooked the night before. Toss with 1 tsp. oil; cover and chill. Store noodles with chicken; store vegetables and dressing separately.

Cold Rice Noodles with Chicken and Nuoc Cham

1 1/2 pounds skin-on, bone-in chicken breasts (about 2)
Kosher salt
1 large shallot, thinly sliced crosswise, separated into rings
1/2 cup vegetable oil
8 ounces rice vermicelli noodles
1 Fresno chile or red jalapeño, with seeds, finely chopped
1 small garlic clove, finely grated
1/3 cup fresh lime juice
1/4 cup fish sauce (such as nam pla or nuoc nam)
2 tablespoons light brown sugar
4 baby white turnips, trimmed, thinly sliced into rounds
4 radishes, trimmed, thinly sliced into rounds
1 1/2 cups fresh Thai or sweet basil leaves, divided

Prepare grill for medium heat. Season chicken with salt and grill, turning often and moving away from direct heat if needed, until cooked through and an instant-read thermometer inserted into the center registers 165°, 20–25 minutes.
Transfer chicken to a plate. Let cool slightly, then shred meat, discarding skin and bones. Set aside.

Cook shallot in oil in a small sauce- pan over medium heat, stirring occasionally, until shallot is golden brown and crisp, 8–10 minutes (reserve shallot oil and use to make vinaigrettes). Using a slotted spoon, transfer shallot rings to a paper towel–lined plate and season with salt. Set aside.

Meanwhile, place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 5–10 minutes; drain. Rinse under cold water and drain well.

Mix chile, garlic, lime juice, fish sauce, and brown sugar in a large bowl to combine. Add noodles, turnips, radishes, half of basil, and reserved shredded chicken, and toss to combine. Top with reserved fried shallot rings and remaining basil.

DO AHEAD: Shallot rings can be fried 3 days in advance. Store airtight at room temperature. Dressing can be made 2 days ahead.

Cold Sesame Noodles with Chili Oil and Scallions

4 scallions, whites and greens separated, thinly sliced
1/2 cup vegetable oil
1 tablespoon crushed red pepper flakes
2 teaspoons sesame seeds
2 teaspoons Sichuan pepper, coarsely chopped
12 ounces thin ramen noodles or spaghettini
Kosher salt
1/4 cup tahini
1/4 cup unseasoned rice vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar

Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes; let chili oil cool in saucepan.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

Cold Rice Noodles with Lemongrass Shrimp

1 pound medium shrimp, peeled, tails intact, deveined
1/2 lemongrass stalk, tough outer layer removed, lightly smashed, finely chopped
1 Fresno chile, with seeds, finely chopped
2 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon sugar
8 oz. rice vermicelli noodles
Vegetable oil (for grilling)
1/2 cucumber, peeled, cut into thin strips
1 medium carrot, peeled, cut into thin strips
1/2 cup salted, roasted peanuts, coarsely chopped

Thai basil, mint, and/or cilantro sprigs, and pickled shallots for serving
Nuoc Cham for serving

Toss shrimp, lemongrass, chile, garlic, salt, and sugar in a medium bowl. Cover and chill at least 1 hour.

Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; set aside.

Prepare grill for medium-high heat; oil grill grate. Grill shrimp until cooked through, about 2 minutes per side.

Top noodles with shrimp, cucumber, carrot, peanuts, herbs, and Pickled Whole Shallots, and serve with Nuoc Cham.

DO AHEAD: Shrimp can be marinated 12 hours ahead. Cover and chill.

Cold Bean Thread Noodles with Quick Pickles

6 ounces wide bean thread noodles
1 small garlic clove, finely grated
1/4 cup fish sauce (such as nam pla or nuoc nam)
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar
1 tablespoon sugar
2 teaspoons finely grated peeled ginger
1/4 teaspoon freshly ground black pepper
1 large daikon (Japanese white radish; about 1 pound), julienned
1 English hothouse cucumber, thinly sliced
2 large carrots, peeled, julienned
1/4 cup vegetable oil
1 cup torn fresh cilantro, divided
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided

Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.

Whisk garlic, fish sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add daikon, cucumber, and carrots; toss to combine. Let sit 10 minutes.

Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with remaining cilantro and peanuts.

DO AHEAD: Vegetables can be pickled 2 days ahead. Cover and chill.

Cold Sesame Soba Noodles

1 package soba noodles
1 tablespoon toasted sesame oil
1 tablespoon minced ginger
1 tablespoon minced garlic
1 1/2 tablespoons sambal olek
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons lime juice
2 tablespoons sesame oil
1 tablespoon sesame seeds
3 scallions

Treat your soba noodles as you would any pasta. Cook the noodles in a pot of salted, boiling water until tender, about five minutes. Strain noodles and transfer to medium-large bowl. Drizzle in about one tablespoon of sesame oil until you notice that the noodles give off an oily sheen from being well-coated. Pop that bowl in the refrigerator and forget about it until the noodles have chilled out.

While those soba noodles are chilling, combine about 1 tablespoon of ginger and 1 tablespoon of garlic in a small to medium-sized bowl. Add Indonesian hot sauce sambal oelek to that (about 1½ tablespoons) along with around two tablespoons soy sauce, two tablespoons mirin, two tablespoons lime juice, two tablespoons sesame oil, one tablespoon sesame seeds, and the sliced crunchy white-green bottoms of two or three scallions (save the green parts for the next step). Whisk to combine.

Remove the chilled soba noodles from the refrigerator and add half of the freshly whisked sauce and toss. Add the other half, along with the sliced green-only tops of two to three scallions. Make sure the noodles are generously coated in the spicy-sweet-salty-nutty dressing, and serve with sesame seeds and a sprinkle of whatever remaining scallion slices you have left.

Japanese Pickled Cucumbers with Seaweed

2 English hothouse or 8 Persian cucumbers, sliced crosswise 1/4″ thick
1 tbsp kosher salt
1/3 cup Pacific Arame seaweed
3 tablespoons seasoned rice vinegar
1 tbsp agave syrup (nectar)
1 tsp Shaoxing or other rice wine or sake
2 tablespoons toasted sesame seeds

Toss cucumbers and salt in a medium bowl; let stand 10 minutes. Drain, rinse under cold water, then squeeze well to remove as much excess moisture as possible.

Meanwhile, place seaweed in a small bowl and add warm water to cover. Let soak until softened, about 5 minutes; drain and squeeze out excess moisture.

Whisk vinegar, agave, and wine in a medium bowl. Add cucumbers, seaweed, and sesame seeds and toss to coat.

DO AHEAD: Cucumbers can be salted and rinsed 5 days ahead. Cover and chill.

Smashed Cucumber Salad

2 long, preferably seedless cucumbers (about 1 to 1½ lbs.)
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic, finely chopped
1-2 teaspoons chili oil (optional – click the link and scroll down for a recipe)
2 teaspoons toasted sesame seeds
a small handful of chopped cilantro

Note: if you prefer to omit the chili oil, heat up a tablespoon of oil in a pan and drizzle it over the cucumber. Seems weird, but in Chinese cooking, uncooked vs. cooked oil have different flavors and are treated as such!

Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil (or cooked plain oil), and toss it well. Serve, garnished with sesame seeds and cilantro.

Ramen Salad with Steak

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1 1/2 easpoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
1/2 cup vegetable oil
1 1/2 teaspoons toasted sesame oil
8 ounces dried ramen noodles (flavor packet discarded)
Kosher salt
12 ounces thinly sliced cooked boneless steak (such as New York strip steak)
1 small kohlrabi, peeled, cut into matchsticks
3 scallions, thinly sliced
2 cups thinly sliced Napa cabbage
1 cup cilantro leaves with tender stems
1/4 cup crushed salted, roasted cashews
1 tablespoon crushed Sichuan peppercorns

Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified; set aside.

Cook noodles in a large saucepan of boiling salted water according to package instructions until al dente. Drain; rinse under cold water, then drain again.

Toss noodles, steak, kohlrabi, scallions, cabbage, and cilantro in a large bowl with three-quarters of reserved dressing to combine and evenly coat; season with salt. Top with cashews and Sichuan peppercorns and drizzle remaining dressing over.
Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Southwest Roasted Potato Salad

2 lbs baby red potatoes, halved
1 corn on the cob, husk on
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
1/2 teaspoon cumin
1/4 teaspoon ancho chili pepper powder
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon fresh dill, minced + extra roughly chopped to garnish
Green onion, thinly sliced to garnish
3 tablespoons olive oil

Preheat oven to 400?F.

Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.

Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.

While vegetables continue to cook, remove the husk from the corn and slice off the kernels.

When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

Potato Salad with Miso, Yogurt, and Wax Beans

1 pound small red potatoes or new potatoes, washed
1/2 pound yellow wax beans, trimmed
1/2 cup roughly chopped Italian parsley
3 shallots, peeled and sliced
3 tablespoons miso paste, softened at room temperature
3/4 cup whole milk yogurt
3 tablespoons olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper to taste

Cut the potatoes into quarters. Fill a large pot with about 2 inches of water, and bring to a boil. Insert a steamer basket and fill the basket with the potato quarters. Cover the pot, and simmer for 10 to 15 minutes. When the potatoes are tender, remove the potatoes and rinse the basket. Put the wax beans in, cover, and steam for about 6 minutes or until crisp-tender. Remove and toss with the potatoes, parsley, and shallots.

For the dressing, whisk the miso with the yogurt, olive oil, and red wine vinegar. Taste and adjust seasonings with salt and pepper to taste. Toss with the vegetables. Let sit at room temperature for at least half an hour before serving, or let it sit overnight in the fridge.

Watercress Salad with Raw Beets and Radishes

1 raw medium red beet, peeled
1 raw medium golden beet, peeled
Salt and pepper
4 tablespoons lemon juice
2 teaspoons lemon zest
1/2 cup crème fraîche
2 tablespoons grated horseradish
6 ounces watercress, trimmed and cleaned
4 red radishes or a 3-inch length of daikon radish, thinly sliced
3 or 4 hard-cooked eggs (8 minutes)

Season the beets: Slice red beet as thinly as possible with a mandoline or sharp knife and place in a small bowl. Slice golden beet and place in a separate bowl. Season each bowl with salt and pepper, 1 tablespoon lemon juice and 1/2 teaspoon lemon zest. Toss and leave to marinate for at least 10 minutes.

Make the horseradish cream: Put crème fraîche in a small serving bowl. Add horseradish, 2 tablespoons lemon juice and 1 teaspoon lemon zest. Season to taste with salt and pepper and set aside.

Make the salad: Place watercress in a low salad bowl or serving platter. Arrange seasoned beet slices over the cress and drizzle with any remaining lemon juice. Scatter radish slices over the salad and garnish with quartered or halved eggs.

Sprinkle salad very lightly with salt. Serve the horseradish cream separately and add a spoonful to each serving.

Rose’s Luxury Lychee Salad

Coconut-Chile Sauce:
1/2habanero chile, seeds removed
1 13.5-oz. can coconut milk
1 tablespoon Champagne vinegar or white wine vinegar
1 teaspoon sugar
Kosher salt

Sausage:
6 garlic cloves, thinly sliced
1/2cup vegetable oil
Kosher salt
12 oz. ground pork, preferably shoulder
3/4 teaspoon crushed red pepper flakes
Freshly ground black pepper

Assembly:
1/3 cup fresh basil leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
1/3 cup salted, roasted peanuts
3/4 teaspoon shichimi togarashi
3 tablespoons fresh lime juice
1 20-oz. can lychees, drained, halved
1/4 small red onion, thinly sliced

Coconut-chile sauce:
Bring chile and coconut milk to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until reduced by half, 10–15 minutes. Remove from heat; discard chile. Add vinegar and sugar, stirring until sugar dissolves; season with salt. Let cool.

Sausage:
Cook garlic and oil in a medium skillet over medium heat, stirring often, until garlic is golden brown, about 5 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; season with salt.

Increase heat to medium-high. Add pork and red pepper flakes to skillet; season with salt and pepper. Cook, breaking up pork and pressing firmly to help brown, until cooked through and crisped in spots, 6–8 minutes.

Assembly:
Spoon sauce into bowls and top with garlic, basil, cilantro, mint, peanuts, and shichimi togarashi. Spoon pork along with some pan drippings over; drizzle with lime juice. Top with lychees and onion.

Green Bean and Roasted Red Pepper Salad

5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry vinegar
Salt
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 1/2 pounds green beans
1 pound cherry tomatoes, halved
2 tablespoons chopped mint
2 tablespoons chopped parsley
1/2 cup roasted almonds, chopped

Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.

In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.

In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.