Crispy rice with spicy tuna (Nobu copycat)

Ingredients

• 1 avocado , cut into small thin slices (or make avocado sauce)
• 15 jalapeño slices , thin, optional garnish
• 1/2 tsp black sesame seeds , for garnish

Nobu spicy tuna (raw):

• 225g / 7oz sashimi grade tuna , or salmon (Note 1)
• 1 tbsp sriracha , adjust spiciness to taste (Note 2)
• 4 tsp kewpie mayonnaise (Note 3)
• 1 tsp sesame oil
• 1/4 tsp cooking salt
• 2 tbsp finely chopped green onion
• 1 tsp white sesame seeds
• 1/2 tsp black sesame seeds , divided

Creamy spicy canned tuna topping:

• 360g/12oz canned tuna in oil , drained (Note 4)
• 3 tbsp sriracha (Note 2)
• 4 tbsp kewpie mayonnaise (Note 3)
• 1 tbsp lemon juice (sub rice vinegar)
• 1 tsp sesame oil
• 1/2 tsp cooking/kosher salt
• 1/4 cup finely chopped green onion
• 2 tsp white sesame seeds , optional
• 1 1/2 tsp black sesame seeds , divided

Instructions
Make crispy rice (need minimum 4hrs; 6+ hrs preferred)

Nobu spicy tuna topping:

1. Freeze to firm - Place tuna in the freezer for 30 minutes to partially freeze - it's much easier to finely chop when slightly firm.
2. Cut into 0.5cm / 1/2" cubes - the smaller the better! Place into a bowl and let it de-chill for 20 minutes (not as nice ice-cold).
3. Mix - Add everything into the tuna and mix until combined.

Creamy canned tuna (sushi-roll filling style):

1. Place tuna in a bowl and use a fork to mash it up really finely. Add everything else and mix well.

From: https://www.recipetineats.com/spicy-tuna-crispy-rice-nobu/

Sushi Bake

INGREDIENTS

Sushi Rice

• 1.5 cups sushi rice (was 2C, try less rice)
• ¼ cup rice wine vinegar
• 1 tbsp sesame oil

Bake Salmon

• 0.6lb (9oz) salmon
• salt and pepper
  

Sushi Bake

• 1 cup imitation crab meat shredded
• 8oz cream cheese 1 block, softened at room temperature
• ¼ cup mayonnaise
• 2 tbsp sriracha sauce
• roasted seaweeds

Toppings

• 2 small avocado sliced
• sriracha sauce
• kewpie mayonnaise
• Furikake seasoning

INSTRUCTIONS

1. Wash and rinse the sushi rice for 3-5 times until the water is clear. Cook in a rice cooker. Once the rice is cooked, season with rice wine vinegar and sesame oil. It may look wet so keep stirring, it will dry out when it cools. Transfer in a baking tray and set aside.
2. On a baking tray, place the salmon and season with salt and pepper. Put a little bit of oil so it won't stick on the tray. Bake for 8-10 minutes at 400°F. Once cooked, shred the salmon using a fork and set aside.
3. Using an electric mixer, beat the cream cheese until soft and fluffy.
4. In a large bowl, combine the salmon, imitation crab meat, cream cheese, mayonnaise and sriracha sauce. Mix until well combined. Put on top of the cooked sushi rice and spread evenly. Bake for 17 minutes at 350°F until the top is lightly browned.
5. Remove from the oven, arrange the sliced avocado, drizzle sriracha sauce and kewpie mayonnaise on top and sprinkle some Furikake seasoning.
6. To serve, scoop a tablespoon of sushi bake, place it on top of a roasted seaweed, wrap and eat! Enjoy

Alternative to try - use rice crackers instead of rice

Kewpie mayonnaise substitute: 1/4C mayo, 1/8t Dijon mustard, 3/8T rice vinegar, 1/8t sugar

Main recipe based on: https://www.pagkaingpinoytv.com/sushi-bake/

Spicy Peanut Soba Noodle Salad Recipe

INGREDIENTS

For the Spicy Peanut Sauce:

• 5 tablespoons peanut butter
• 5 tablespoons chicken broth from poaching chicken (or water)
• 4 tablespoons soy sauce, or tamari for gluten free (reduced from 5)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• juice of 1 lime
• 1 teaspoon minced garlic
• 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance; or added later)
• 1/2 cup peanuts

For the Salad:

• 1 lb. chicken breast
• lettuce
• 2 bundles of soba noodles (around 7oz)
• fresh cilantro or basil to taste
• crushed peanuts for topping

INSTRUCTIONS

1. Poach the chicken until cooked through. Set aside to cool before shredding.
2. Puree all of the peanut sauce ingredients together up to garlic. Add peanuts after pureeing. Sriracha can be added afterward by individuals.
3. Cook the noodles according to package directions (usually just boiling for a few minutes).
4. Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Based on: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

Vietnamese Spring Rolls with Crispy Tofu

Servings 8

Ingredients
SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

PEANUT BUTTER DIPPING SAUCE

• 1/3 cup salted peanut butter
• 1 Tbsp reduced sodium soy sauce
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp peanut butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare peanut butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (could add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently. Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total
10. Serve with peanut butter sauce and sriracha or hot sauce of choice.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

Based on: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/

Vietnamese Spring Rolls with Crispy Tofu

Ingredients

SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

ALMOND BUTTER DIPPING SAUCE

• 1/3 cup salted creamy almond butter
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp almond butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
10. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

From: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/#_a5y_p=2042949

Sukju Namul (Mung Bean Sprouts)

Ingredients

• 1 pound sukju namul mung bean sprouts (or soybean sprouts)
• 1 scallion finely chopped
• 1 teaspoon garlic
• 2 tablespoon sesame oil
• 2 teaspoon sesame seeds
• salt to taste If using fine salt, start with 1/2 and add more as needed.

Instructions

1. Rinse the bean sprouts twice in cold water. Boil 4 cups of water, in a medium size pot, along with a teaspoon of salt. Drop in the sprouts and cover. Blanch the sprouts until slightly softened, about 1 minute.
2. Drain quickly. When cool enough to handle, gently squeeze out the excess water.
3. Toss well with the remaining ingredients. Sample and add more salt to your taste if needed.

Adapted from: https://www.koreanbapsang.com/sukju-namul-seasoned-mung-bean-sprouts/

Bibimbap

Servings: 4

Ingredients
For the bibimbap toppings:

• 8 ounces beef rib eye or sirloin (substitute shiitake mushrooms for a vegetarian dish)
• 2 cups boiled gosari* 고사리 (fernbrake)
• 16 ounces soybean sprouts 콩나물 (or mung bean sprouts, 숙주)
• 1 bunch spinach
• 3 Persian cucumbers
• 2 medium carrots
• 5 teaspoons minced garlic
• 2 or 3 scallions chopped
• soy sauce
• sesame oil
• roasted sesame seeds
• salt and pepper
• vegetable or canola oil
• 4 eggs

For the bibimbap sauce

• 4 tablespoons of Korean red chili pepper paste gochujang, 고추장
• 1 tablespoon of sugar
• 1 tablespoon of sesame oil
• 3 tablespoons of water

Instructions
For the rice:
Cook the rice in a rice cooker or following package directions, using a little less water than called for. The rice for bibimbap should be a little drier than usual for best results.
For the bibimbap bowl toppings:

1. Beef: Cut into thin 2-inch long strips. Mix in 1 tablespoon of soy sauce, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of rice wine, 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1/2 sesame seeds and a pinch of pepper. Marinate for 20 minutes. Sauté in a skillet for 2 - 3 minutes over high heat.
2. Gosari (Fern brake): Cut into 3-inch lengths. Season with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon of sesame seeds, and a pinch of pepper. Let stand for 10 minutes. Sauté in a skillet with 1 tablespoon of vegetable/canola oil for about 5 minutes over medium heat. 
3. Soybean sprouts: Bring 1 cup of water to a boil with a teaspoon of salt. Add the bean sprouts and boil for 3 minutes. Drain quickly and shock in cold water to stop cooking. Drain again. Toss with 1 teaspoon of minced garlic, 2 teaspoons of sesame oil, 1/2 teaspoon of sesame seeds, and salt and pepper to taste.
4. Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.
5. Cucumbers: Cut the cucumbers in half lengthwise and then thinly slice crosswise. Generously sprinkle salt over sliced cucumbers and set aside for 10 - 15 minutes. Squeeze out excess liquid. Toss with 2 tablespoon of chopped scallion, 1 teaspoon minced garlic, 2 teaspoon sesame oil and 1 teaspoon of sesame seeds.
6. Carrots: Julienne the carrots into matchsticks. Sauté in a lightly oiled skillet for 1 - 2 minutes over medium-high heat, sprinkling salt and pepper to taste.

For the bibimbap sauce:

1. Combine all of the sauce ingredients in a small bowl and mix thoroughly.

For assembling:

1. Place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.) Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the sauce.

From: https://www.koreanbapsang.com/bibimbap/

Korean Sesame Broccoli

Ingredients

• 1 pound broccoli
• 1 teaspoon salt for blanching
• 1 tablespoon sesame seeds, roasted and crushed (see note)
• 1 tablespoon sesame oil
• 1/2 teaspoon minced garlic
• salt to taste about 1/4 teaspoon

Instructions

1. Cut the broccoli head from the stem. Cut the head into small florets. Peel the stems and cut into small pieces.
2. Bring a large pot of water to a boil. Add a teaspoon of salt and broccoli, and cook for 1 to 2 minutes, or until it reaches the desired tenderness.
3. Drain, and immediately shock in cold water to stop cooking. Drain well.
4. Combine the broccoli with the remaining ingredients, and toss well to evenly distribute the seasoning.

Notes
*In a pan, roast sesame seeds over medium low heat for 4 to 5 minutes. Stir occasionally. Then, crush the seeds in a blender or grounder by pulsing them a couple of times.

From: https://www.koreanbapsang.com/sesame-broccoli/

BULGOGI (KOREAN BBQ BEEF)

Ingredients
MAIN

• 1.75lbs ribeye or top sirloin (or any tender prime beef cut), thinly sliced, 2mm to 3mm (1/8 inch) thickness
• 1 onion (130 g / 4.6 ounces), optional, peeled & thinly sliced
• 2 stalks green onion (55 g / 2 ounces), optional, thinly sliced
• 1/2 carrot (55 g / 2 ounces), optional, peeled & thinly sliced
• 1 Tbsp toasted sesame oil
• 1 Tbsp toasted sesame seeds
• 1 Tbsp cooking oil 

BULGOGI MARINADE

• 6 Tbsp soy sauce
• 3 Tbsp brown sugar
• 2 Tbsp rice wine (mirin)
• 1 red apple or asian pear (155 g / 5.5 ounces)
• 1/2 onion (80 g / 2.8 ounces)
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1/8 tsp ground black pepper

Instructions

1. Blend the marinade ingredients in a mixer or food processor until smooth. Set aside.
2. Place the thinly sliced meat in a mixing bowl and pour the marinade over it. Mix them well together while gently massaging the meat with your hands. (Wearing a food prep glove is very handy here!)
3. Add the sesame oil and mix it into the meat. (I prefer adding the sesame oil separately as opposed to mixing it in the marinade sauce. I read somewhere that the oil can prevent the other sauce getting absorbed effectively into the meat.)
4. Cover the bowl with cling wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for at least 4 hours in the fridge. (If you have more time, you can also marinate it overnight to deepen the flavour even more).
5. Preheat a skillet / bbq grill on medium high heat until well heated. Add the cooking oil and spread it well. Add the meat (and vegetables) and cook it on medium high to high heat for 3 to 5 mins (until the meat and vegetables cook to your desired doneness). Toss in the sesame seeds and stir them quickly.
6. Serve the bulgogi with steamed rice and other Korean side dishes. (refer above for more tips)

From: https://mykoreankitchen.com/bulgogi-korean-bbq-beef/

Toasted Sesame Asian Salad Dressing

Servings: 8

Ingredients

• 3 tbs soy sauce
• 3 tbsp sesame oil
• 1/4 rice wine vinegar
• 1/4 cup olive oil
• 1 1/2 tbsp honey
• 1 tsp. fresh grated ginger
• 1 Tbsp. toasted sesame seeds

Instructions

1. Add everything to a wide mouth jar and blend with an immersion blender. Store refrigerated. 

Taiwanese 3 Cup Chicken

Ingredients

• 1/4 cup Asian sesame oil
• One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
• 12-15 medium garlic cloves, peeled
• 1-2 fresh Thai red chilis, stemmed and halved
• 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
• 1/2 cup rice wine
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 cups fresh Thai basil leaves (from 1 large bunch)

Directions
1. Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.

2. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

3. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

From: https://www.seriouseats.com/recipes/2014/04/taiwanese-three-cup-chicken-san-bei-gi-recipe.html

KALE, QUINOA & BERRY SALAD

SERVES 8

INGREDIENTS

• 1 1/2 C vegetable stock
• 3/4C quinoa
• 1 tablespoon safflower oil
• 4 tablespoons flaked almonds
• 2 tablespoons sunflower seeds
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 4cm (1 1/2 inch) piece root ginger, peeled, coarsely grated
• 2 teaspoons maple syrup
• Freshly ground black pepper

TO FINISH: Spinach leaves, Shredded kale, raspberries, blueberries


METHOD

1. Add the vegetable stock to a saucepan and bring to the boil, add the quinoa and cook for 10-12 minutes or until the grains are just beginning to separate. Drain off most of the stock to leave just enough to keep the grains moist.
2. Meanwhile, heat the sunflower or rice bran oil in a frying pan, add the almonds and sunflower seeds and fry over a medium heat until just beginning to brown. Take off the heat and stir in the soy sauce, sesame oil, syrup, and ginger. Leave to cool.
3. When cool. Add the nuts and seeds and quinoa to the spinach, kale and berries. 

Based on: http://www.houseandgarden.co.uk/recipes/salads/kale-quinoa-and-berry-salad

Celery and Carrot Tossed with Sesame

Instead of the sesame oil, use chile oil or go neutral with canola or vegetable oil. This is a recipe that can easily be doubled.

Yield: 2 servings as a nibble or side

• 4 large ribs celery, cut on the diagonal into thin pieces, each a generous 1/8 inch thick and 3 inches long
• 3 inches carrot, halved lengthwise and cut into thin piece, about half the thickness of the celery
• ¼ teaspoon salt
• ¼ teaspoon sugar
• 1 teaspoon sesame oil
• 2 pinches ground, toasted Sichuan peppercorns

Instructions

1. Put the celery and carrot into a bowl. Bring half a kettle of water to a boil, turn off the heat. After the boiling subsides, pour enough water over the vegetables to cover. Set aside for 2 minutes, until you can bend a piece of celery so the ends nearly touch.
2. Drain the vegetables, flush with cold water, and set aside to drain. Wipe the bowl dry, then stir together the salt, sugar and sesame oil in the bowl; don’t worry about dissolving the sugar and salt. Shake excess water from the vegetables before adding them to the bowl. Stir to coat. Set aside for a couple of minutes to develop the flavor. Taste and add extra salt or sugar.
3. Transfer to a plate and sprinkle on the Sichuan peppercorn. Serve.

From: http://www.vietworldkitchen.com/blog/2012/07/celery-and-carrot-tossed-with-sesame-recipe.html

Tofu Strip Salad

Add some celery & carrot strips

Shred a package of dried tofu sheets into very fine noodle-like strips. You may have to peel the strips apart. Then cut half a clove of garlic into minute dice; mix it with 3 tablespoons of sesame oil, 1 tablespoon of sugar, 1 tablespoon of vinegar, 2 tablespoons of soy sauce and 1 or more tablespoons of (homemade) chili oil to your liking. 

Add cilantro

Ching's Midnight Dan Dan Noodles

TOTAL TIME: 30 min (Prep: 15 min; Inactive Prep: -- Cook: 15 min)

 

YIELD: 6 servings

ingredients

NOODLES:

• 1 pound flat wide wheat-flour noodles ( udon)
• Pinch sea salt

• 1 teaspoon toasted sesame oil

TOPPINGS:

• 2 tablespoons peanut oil
• 1 tablespoon finely grated freshly peeled ginger root
• 3 red Fresno chiles, stemmed, seeded and finely chopped
• 2 cloves garlic, finely minced
• 9 ounces ground beef
• 1/2 cup finely diced cornichons or sweet gherkins

• 1 tablespoon Chinese sesame paste
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoshing rice wine or dry sherry
• 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar
• 1 teaspoon ground Sichuan peppercorns
• Freshly ground white pepper

GARNISH:

• 1/4 cup chili oil
• 1/4cup toasted sesame oil
• 1/4 cup light soy sauce
• 1 tablespoon ground Sichuan peppercorns
• 3 red Fresno chiles, stemmed, seeded and finely diced

• 2 large scallions, finely chopped
• 1 small handful fresh cilantro, leaves and stems, finely chopped
• 3 to 4 cups low-sodium chicken stock, very hot
• Cook's Note: Sesame paste can be substituted with an equal amount of tahini mixed with 1 teaspoon toasted sesame oil.

Directions

For the noodles: Bring a large pot of water to boil over high heat. Add the noodles and salt, stir, and cook until al dente, about 4 minutes. Drain in a colander and rinse with cold water, and then shake out any excess water and transfer to a bowl. Pour the sesame oil over the noodles and toss well to coat.For the toppings: Heat a wok over high heat until smoking and pour in the peanut oil. Add the ginger, chiles and garlic and stir-fry for 30 seconds, and then add the ground beef and cook, breaking up the meat with a spatula, until browned, 2 to 3 minutes.
Stir in the cornichons, sesame paste, soy sauce, rice wine, vinegar and peppercorns and cook until the beef begins to crisp. Season with white pepper and remove from the heat.
For the garnish: Mix together the chili oil, sesame oil, soy, peppercorns and chiles in a small bowl.
To serve, divide the noodles among 6 deep soup bowls and sprinkle the meat topping evenly over each. Pour the hot stock evenly over the noodles, and serve with the chili oil mixture, scallions and cilantro alongside at the table for garnishing.

Recipe courtesy Ching-He Huang 
From: http://www.cookingchanneltv.com/recipes/ching-he-huang/chings-midnight-dan-dan-noodles.html

Green Bean Fries

Ingredients

• 2 teaspoons canola oil
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt, divided
• 1/2 pound fresh green beans, trimmed
• 1 1/2 cups panko bread crumb
• 2 eggs, lightly beaten
• 2 tablespoons toasted sesame oil

Make It

1. Preheat oven to 450 degrees F. Coat a 15x10x1-inch baking pan with the 2 teaspoons oil; set aside.
2. In a large bowl combine the flour and 1/8 teaspoon of the salt. Add green beans and toss to coat.
3. In a shallow dish combine the panko and remaining 1/8 teaspoon salt. In another shallow dish place the eggs. A few at a time, dip green beans in the eggs to coat, then roll in panko to coat (tip: to prevent the crumbs from getting to wet, work with half of the panko at a time).
4. Arrange beans in a single layer in the prepared pan. Drizzle with sesame oil. Bake for 10 to 12 minutes or until golden.

Nutrition Facts

Servings Per Recipe 6, cal.(kcal)158, Fat, total(g)8, chol.(mg)62, sat. fat(g)1, carb.(g)16,  Monosaturated fat(g)3, Polyunsaturated fat(g)3, fiber(g)1, sugar(g)2, pro.(g)5, vit. A(IU)340, vit. C(mg)5, Thiamin(mg)0, Riboflavin(mg)0, Niacin(mg)1, Pyridoxine (Vit. B6)(mg)0, Folate(µg)28, Cobalamin (Vit. B12)(µg)0, sodium(mg)168, Potassium(mg)108, calcium(mg)20, iron(mg)1

From: Parents Magazine

Clear (non spicey) Beef Noodle Soup

Serves 4

Stock Ingredients (8 servings)

4 litres (8.4 pt) water
1 large beef bone
1/2 large onion
1/2 large carrot
1/2 large daikon radish
1 stalk of scallion
1 large slice ginger
1 star anise
2 tablespoons rice wine
1/2 teaspoon salt

Stock Method
    Boil water in large pot.
    Wash bone.
    Peel and wash carrot and radish, and cut into halves.
    Peel onion, cut in half.
    Add all ingredients to pot.
    Cover and simmer for 1-1/2 hours.
    Filter stock. Put stock solids aside.

Noodle Soup Ingredients
400 g (14 oz) (dry) white, round noodles
400 g (14 oz) boneless beef shank*
2 litres (4.2 pt) stock
4 slices ginger
1/2 teaspoon salt
1 stalk scallion, chopped finely
1/4 teaspoon sesame oil

Noodle Soup Method
    Wash, blanch beef.
    Throw out water and clean pot.
    Put stock, beef, ginger and salt in pot and bring to a boil. Cover and simmer for 1 hour.
    Remove beef from soup and allow to cool.
    Bring a pot of water to boil, add noodles, bring to boil again and simmer according to package instructions.
    Cut beef in 1/2 cm (0.2 in) thick slices across muscle.
    Drain noodles and place equal portions in 4 large bowls.
    Place beef on noodles.
    Add soup
    Garnish each bowl with a drop of sesame oil and a sprinkle of spring onions.

Notes:
*Boneless beef shank (牛腱肉) appears to be a Chinese cut of meat. When cooked it balls up to resemble some sort of internal organ. Other beef cuts with a bit of fat and plenty of connective tissue (the sight of tendon is a good sign when it comes to this dish), like rib meat, shank or chuck are fine too. Cut into small chunks and cook for 2 hours. Most plain-flavoured Chinese noodles are suitable, but thin, round noodles are most common for this dish in Taiwan. The vegetables from the stock can be eaten separately. 

Shredded Tofu Noodle Salad

Ingredients:

• 1 packet shredded tofu noodles
• About 1 cup julienned carro
• About 1 cup julienned celery
• About 1 cup garlic (Chinese) chives, cut into strips

Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• Pinch of sugar
• Chili oil
• 1 tbsp sesame oil

In a large bowl, mix ingredients for dressing.

In another bowl, pour hot water over shredded tofu to loosen. Rinse with cold water. Drain well.
Add tofu, carrot and garlic chives to dressing. Toss well and taste for seasoning, adding more soy or vinegar as you see fit.

Note: Can be made ahead and left to marinate in the fridge overnight for a delicious cold noodle salad.

From Limecake: http://limecake.net/2010/11/10/shredded-tofu-noodle-salad/