Posted by: Thursday on: September 30, 2008
14oz dried udon noodles
2 tablespoons sunflower oil
1 bunch green onions, roughly chopped
1 head bok choy, sliced
1 8oz box sliced mushrooms
4 teaspoons dried green seaweed, soaked in hot water and drained
1 package bonito dashi
powdered ginger
minced garlic
4 tablespoons Japanese or light soy sauce
freshly ground black pepper to taste
Bring water to the boil, add the noodles and cook [...]
Posted by: Thursday on: September 10, 2008
The menu is found on page 230 of the September 2004 Cooking Light and includes the title recipe along with a recipe for Coconut-Almond Couscous, which was fantastic. Did everything in both recipes as it said. I used Indian cumin/cilantro curry paste instead of say, Thai. The whole menu was hard to place ethnically. It [...]
Posted by: Thursday on: September 10, 2008
Page 128 of the September 2008 Cooking Light, right next to the last one. Again, used a bit more of everything. And also we didn’t fry stuff in batches. Instead doing pork first and then pretty much everything else. Also, the sauce was a little bland, so soy sauce was added, along with garlic for [...]
Posted by: Thursday on: September 10, 2008
Page 128 of the September 2008 Cooking Light. This is very easy to make and the only thing I did different was used more of most of the ingredients. It has a slightly sweet flavor, so a pinot grigio or something similar works well. It’s more of a stir-fry than fried rice really.
