Today, I bring you two new recipes!

Monday Night. I was quite the ravenous one. I decided to make two of my favorite dishes, molding my own recipe from tastes in China, in restaurants here in the States, and from the delicious/savory meals cooked by my father. I mentioned Chinatown Express in DC and their famous duck noodle soup in a post (read it here) back in the end of May. When my parents came to visit, they bought some smoked pork (or was it roast pork?) + duck for me. I ate some at the time and froze the rest. Last night, I figured I should go ahead and use those items. Cook two meals at once 🙂  Note that the two dishes call for overlapping ingredients 🙂

Duck Noodle Soup (Serving size: 1)

  • Freshly Pulled Noodles. I bought mine from the Asian supermarket. You could use any sort of noodle you want: udon, sphaghetti (though I would stay away from this one), angel hair, vermicelli, glass noodles, ramen noodles. Anything!
  • 4-5 pieces of duck breast/leg – already cooked/chopped
  • 1 stalk bok choy peeled & washed
  • ~ 1 tbsp chopped green onions (or scallions)
  • ~1 tbsp of ginger slices
  • 2 cups of chicken broth
  • ~2 tsp soy sauce
  • 1 tsp of black vinegar
  • a pinch of white pepper
  • a pinch of salt
  • oil (see below)

Spicy Pork & Tomato Noodles (serving size: 1)

  • Sphaghetti – Again, any sort of noodles will work. I usually use freshly pulled noodles or soba noodles. But this time, I had leftover sphaghetti in my fridge
  • Chinese Roast Pork Belly (store-bought, already cooked) – cut into slices , about 1/4 cup
  • 1 stalk bok choy peeled & washed
  • 1 tbsp crushed red pepper
  • 1/4 cup of cherry tomato  halves
  • 1 egg
  • 1 tbsp chopped green onions (scallions)
  • 1 tbsp of ginger slices
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • pinch of salt
  • pinch of white pepper
  • 3 tsp of “Lao Gan Ma” Chili in Oil
  • 2 tbsp oil (any kind)
  • 2 tbsp kimchi (optional)

photo 2 (8) photo 3 (7)
photo 4 (5) photo 1 (7)

Spicy Pork & Tomato Noodles

  1. Boil the spaghetti (add some salt for taste), rinse with cold water, and drain. Place in serving bowl.
  2. Preheat oven to 350 degrees. Place the roast pork on a baking pan/sheet in the oven for 10 minutes.
  3. While the pork is baking, bring a pot of water to a boil and dunk the bok choy in the water for about 1-2 minutes. Remove from the pot and place in your serving bowl on top of the spaghetti/noodles.
  4. Remove pork from over and cut into small slices or chunks.
  5. In a frying/sautee pan on high heat, add crushed red pepper and ginger and sautee until you see the pepper become absorbed into the oil
  6. Add the pork and sautee for about 3-4 minutes
  7. Now add the cherry tomatoes and kimchi if you would like a kick and sautee for 1 minute
  8. Crack an egg directly into the pan (or you can beat the egg first if you prefer) and mix/scramble that into the pork mixture.
  9. Mix in the soy sauce, black vinegar, and sesame oil.
  10. Place pork & tomato mixture on top of the spaghetti/bok choy and garnish with the green onions/scallions.
  11. NOMNOMNOM.

photo 2 (6) photo 1 (9)

photo 3 (5)

Prettay Egg.

photo 4 (4)

Packed away for lunch 🙂

photo 1 (8)

Duck Noodle Soup

  1. Preheat oven to 350 degrees. Place the duck on a baking pan/sheet in the oven for 10 minutes.
  2. Remove duck and set aside.
  3. Take the oil drippings and place in pan and sautee with ginger on high heat.
  4. Add in chicken broth/chicken stock.
  5. Add in the noodles and cook for a few minutes (Depending on which type of noodles you chose)
  6. Add in the bok choy and cook for 1 more minute and remove pan from heat.
  7. Add in the duck and serve in bowl, garnish with green onions/scallions
  8. NOMNOMNOM
photo 3 (6)

Duck Noodle Soup 🙂

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5 thoughts on “Today, I bring you two new recipes!

  1. Pingback: Today, I share with you this weekend’s nomnomnom’s! | todaycommai

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