Ifod

Hokkien noodle stir-fry❤️❤️

-Quick, fresh, and loaded with healthy vegetables.

Ingredients:

2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon chilli flakes, plus extra to serve
1/2 onion, diced
1 garlic clove, crushed
1cm piece of ginger, grated
1 bok choy, finely sliced
1 head of broccoli, cut into florets
2 carrots, finely sliced
8 baby corn cobs, chopped into bite-sized pieces
1/2 red capsicum, finely sliced
5 button mushrooms, cleaned and quartered
1/4� red cabbage, shredded
250g hokkien noodles
2 tablespoons coriander leaves

Directions:

-To make the dressing, in a small bowl, mix 1 tablespoon of the sesame oil with the soy sauce, oyster sauce and chilli flakes. Set aside.

-Heat the remaining sesame oil in a wok or large saucepan over high heat, add the onion, garlic and ginger and cook for 2minutes, or until the onion is softened. Throw in all the veggies and stir-fry for 10–15minutes, until tender.

-Cook the noodles according to the packet instructions, drain and add to the veggies. Toss through the dressing and cook for 2minutes to allow the noodles to soak up the flavour.

-Divide the stir-fry between serving bowls, scatter over the coriander and more chilli flakes if you like it spicy.

JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)❤️❤️

-You'll never have better jajangmyeon than this. The thick udon noodles in our rich and delectable Korean-Chinese noodles with black bean sauce are covered and combined in a silky smooth, savory black bean sauce with sliced pork, zucchini, and onion.

Ingredients:

pork marinade:

3/4 pound diced (boneless) pork shoulder
1 tablespoon mirin
1 teaspoon minced ginger
1/2 teaspoon salt
1/8 teaspoon black pepper

toasted jajang:

2 tablespoons neutral oil
1/2 cup chunjang (Korean black bean paste)
1 tablespoon sugar

rest of the dish:

2 tablespoons neutral oil
1/4 pound peeled, deveined and chopped large shrimp (about 6)
1 diced yellow onion
2 diced zucchini
1 cup water
1 1/2 tablespoons cornstarch (combined with 3 tablespoons water)
24 ounces fresh udon/jajangmyeon noodles

Directions:

-Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.

-Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.

-Pour mixture into a small bowl and set aside.

-Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.

-Add shrimp and continue to sauté for 2 minutes.

-Transfer pork and shrimp mixture to a plate and set aside.

-Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes

-Add zucchini and continue to sauté for an additional 2 to 3 minutes.

-Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.

-Stir toasted black bean paste into meat and vegetable mixture until evenly coated.

-Stir water into skillet mixture until sauce is smooth and simmering.

-Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.

-Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.

-Divide noodles into bowls and top each with ladles of sauce. Mix together.

Sesame Soba Noodles

THAI SHRIMP WITH GARLICKY NOODLES