Vegetarian Yakisoba

Noodles are something that is loved all over the world, East or West. There are so many varieties of noodles, both in Eastern and Western cuisine. I love to try out noodles in any form, wherever it comes from. Among the Japanese noodles that I have tried out, this is my favorite.
Recipe source:Food.com
Ingredients:
8 ounces soba noodles
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 tsp sambal paste or 2 teaspoons other hot chili paste
1/2 tablespoon sugar
1 teaspoons sesame oil
1 1/2 tablespoons vegetable oil
1 small onions,sliced
4 garlic cloves, minced
1 big carrot, peeled and julienned
1/4 head cabbage, cored and shredded
4 scallion tops, chopped
1 tablespoon toasted sesame seeds (optional)
1 tsp ginger paste
Method:
Bring a medium pot of water to a boil.Cook the soba noodles in the boiling water for about 2 minutes or until they are al dente.(cooking any longer will cause the noodles to clump together.).
Drain the noodles, rinse lightly with cold water and drain again. (This is important so the noodles won't stick.).
Combine the soy sauce, Worcestershire sauce, chili paste, sugar, and sesame oil in a small bowl and set aside.Heat the vegetable oil in a large skillet or wok over medium-high heat.
When hot, add the onions, garlic,ginger and carrots, saute for about a minute now add cabbage. Cook stirring frequently, until the vegetables  are mostly tender
Add the soba noodles and the soy sauce mixture and cook just long enough to reheat the noodles and thoroughly coat them in the sauce.
Serve garnished with the chopped scallions and toasted sesame seeds.

Ja Jiang Mein

This is an original recipe of Martin Yan, our Chinese cooking guru, slightly modified to suit our taste. As per the chef, Chinese men cook this easy dish when they invites dates over. As today was a very tiring day for me, I was not in a mood to cook.  Jai wanted to impress me with his culinary skills and went over some recipes he had saved to try. He made this in under 15 minutes.. And he did a fairly good job of impressing me with this easy and delicious dish
Ingredient:
For the Sauce:
1/2 cup chicken or vegetable broth
1/2 cup sweet bean paste
1 tbsp chile garlic sauce
1 tbsp soy sauce
1 tsp oil

Rest of the ingredients:
10 oz. dried wheat noodles
2 tbsp cooking oil
1 tbsp minced garlic
1 cup diced onion
1 cup soy granules, soaked and drained (or ground meat)
2 cup chopped spinach

Method:
Make a sauce by combining all the ingredients listed under sauce. Cook the noodles as per the package directions, rinse with cold water and drain.
In a hot wok, add oil, swirl to coat the sides, add the garlic and cook stirring for about 10 sec. Add the onion, stir-fry until almost translucent. Add the soy granules and cook for about 1 min. Add the spinach along with the sauce and cook until the sauce boils and thickens slightly. Now toss the noodles with the sauce.
Serving suggestion:
Serve with  thinnely julienned cucumber and carrots.

Kaw Soi Dok -Burmese Noodle Salad

What I love about California other than the wonderful climate is the fact that its a melting pot of different cultures. Because of this I am able to get authentic recipes from all around the globe. A few days back a friend of my friend shared this recipe from her native Myanmar. This is the first time I am trying Burmese cuisine, though Myanmar is a neighboring country of India.
This noodle salad tastes good either hot or cold.
Ingredients:
1 tablespoon oil
1 onion sliced and fried in oil till crispy
1/2 tsp turmeric powder
3 cloves of garlic
1 cube taste maker or  (1 tsp dried shrimps, pounded into floss)
1 limes, quartered
2 tbs tamarind pulp or to taste
1/4 cup cilantro, chopped
2 tbs red chilli paste(sambal paste)or dried chilli flakes
2 tbs soysauce or fish sauce
4 hard boiled eggs
shredded cabbage,sliced deep fried tofu,scallion and bean sprouts (optional)
Method:
 Boil  fresh  or dried Chinese noodles as per instruction.Heat oil add the crushed garlic cloves  along with turmeric.Add the noodles along with all the sauces and mix well. Add a teaspoon of crispy onions,some sliced boiled eggs and cilantro.  Finally sprinkle chilli flakes and squeeze some lime juice, and mix well. It should be salty, sour and spicy. To add more zing you can add shredded cabbage,sliced  deep fried tofu,scallion and bean sprouts.

Spicy Kishimen Noodles

What I love about this noodle preparation is that this tastes so refreshing. It is just right for spring or summer and can be prepared ahead with things that are in your kitchen.
This is great for pot-lucks as it tastes good hot or cold and goes well with grilled items.
Ingredients:
Dried kishimen noodles - 8 oz. (can be substituted with Soba or Udon noodles)
Cabbage - 2 cup, sliced
Sesame oil - 1/2 tsp
Sliced ginger - 1/4 cup
Fresh cilantro - 2 tbs chopped
Green onions - 2, julienned

Dressing :
Vegetable oil - 2 tbs
Fresh lemon juice - 2 tbs
Soy sauce - 2 tsp
Sweet chilli sauce - 1 1/2 tsp
Ground turmeric - 1 tsp
Grated ginger - 1 tsp

Method:
Heat a pan to medium heat; add the sesame oil, sliced ginger; after 30 seconds add cabbage and cook till 3/4 done. Set this aside.
Cook noodles per package directions; drain and rinse with cold water and then drain again. Mix it with the cooked cabbage.
In a bowl, mix all the ingredients for the dressing together and pour this over the noodle mixture. Add the cilantro and green onions and toss to coat evenly. Serve immediately or cover and refrigerate to serve later.