Drunken Rice Noodles

I have been trying really hard to widen the foods I can make at home. I would gladly spend a bunch of money to have this dish delivered to my home, so being able to make this at home, brings a little joy to my heart.

Ingredients

8 ounces of dried rice noodles
1/4 cup of canola oil
4 garlic cloves, chopped
2 Thai chiles
2 boneless pork chops, thinly sliced and marinated in soy sauce for 5 minutes
2 tbs of sweet soy sauce
2 tbs of soy sauce
1 tbs of Thai fish sauce
1 tbs of oyster sauce
2 tbs of sugar
1 tsp of white pepper
1/2 cup of water
1 red bell pepper, seeded and cut into thin strips
1 cup of snow peas, trimmed and cut in half
1 cup of basil leaves

Directions
Soak noodles in warm water for 20 minutes, then drain
Heat a 14 inch cast iron wok over medium high heat.
Add the oil, and wait until hot before adding garlic and chiles.

After the mixture is fragrant, add pork and cook through.
Add noodles, both soy sauces, fish sauce, sugar, pepper and water, and cook until noodles are soft.
Stir in peppers and snow peas until tender.
Turn off heat and stir in basil.

Changes I Made!
I had to make this without chiles, and my store only has one type of soy sauce.
I also made this in a regular cast iron skillet, not a wok.

This recipe comes from Cast Iron Nation.

Comments

"A Farewell to Arms" Mac N Cheese

I love reading, so when I was given The Book Lovers Cook Book it was a dream come true. I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me. Ingredients 2 cups of uncooked macaroni 1/4 cup of butter 2 tbs of flour 2 cups of milk 8 oz of cream cheese, softened 2 tsp of Dijon mustard 1/2 tsp of salt 1/2 tsp of pepper 8 oz of mild cheddar, grated Chives Directions Cook macaroni until tender, drain and set aside. Melt butter in a sauce pan until it sizzles. Stir in flour, and cook for at least 1 minute. Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

Baked Potato Soup

Baked potato soup is one of the first soups I learned how to make, and this recipe is my go to recipe, especially in the middle of winter, because most of the ingredients I have on hand at all times. Ingredients 2 medium potatoes, bakes and cooled 1 can of chicken broth 2 tbs of sour cream 1/8 tsp of pepper 1/4 cup of shredded cheddar cheese Directions Peel potatoes and cut into 1/2 inch cubes. Place 1/2 of the potato in a blender and with chicken broth. Pour mix into sauce pan and add remaining potato, sour cream and pepper. Cook over low heat until heated through. Garnish with shredded cheddar cheese, and whatever else you want. Changes I made! I do not mess with this recipe except what I add on top when I eat. This recipe is from Taste of Home.

Stuffed portobello

This is a dish I always heard about, but have never actually had, until I made it myself for this blog. I love mushrooms, but if there's one thing this recipe introduced to me is a love for white bean puree. Overall, very good and hearty vegetarian dish. Ingredients 1 15 ounce can of drained white kidney or cannellini beans, rinsed and drained 2 tbs of olive oil, divided 1 tbs of water 1 tsp dried rosemary 1 garlic clove, crushed 1/4 tsp of salt 1/4 tsp pepper 4 large portobello mushrooms, stems removed 1 medium sweet red pepper, finely chopped 1 medium red onion, finely chopped 1 medium zucchini, finely chopped. 1/2 cup of shredded pepper jack cheese Directions In a food processor, combine beans, one tbs of oil, water, rosemary, garlic, salt and...

By the Cookbooks

Search This Blog