Stirfried Japanese Noodles

This was a hit! This was the first time that I used these Japanese udon noodles in a stirfry. As usual, I found this a really easy and simple meal. First I marinated minced pork with soya sauce, ground white pepper, sesamee oil and a little sugar. Next I sauteed some minced garlic in a large non-stick pan or wok.

Once golden, I put in the Japanese udon noodles and cook it till it starts to loosen. Push the noodles to one side of the pan and add the pork and fry till pink is almost gone before adding washed bak choy. This time I used both bak choy and yau choy because I didn't have enough of one kind of veg. So I decided to mix it.

Then I just tossed everything together well till the veggies are wilted. Finally I added finely sliced bird's eye chilli and some dark soya sauce. I might have added a little more light soya sauce making sure that the noodles are well seasoned. Reno Man must have had 3 helpings. Another keeper.

Montreal Spiced Pork Tenderloin with mixed veg and rice

Ever go to Costo and wonder if any of their marinated meats are any good? Well, I took a chance on this Montreal Spiced Pork Tenderloin and it was yummy! And oh so easy. Just pop into the oven till just cooked. It comes out so juicy and tasty. Great with any sides. Here I paired it up with steamed rice and stir fried mix veg of asparagus, red pepper, broccoli, cauliflower and brown mushrooms. Was a great combination. Check out how juicy the pork turned out when it came out of the oven.

Asian Concoction

Here's one of my own recipes. I often throw a few ingredients together and hope for the best! I used something that is unusual to North America but more common in ... Oriental cooking. I marinated a pork tenderloin that I cut into thin strips with soya sauce, Chinese cooking wine, sesamee oil, a little sugar and 2 tsp of cornflour. I sauteed some minced garlic till golden in some canola oil and added the pork. I cooked it till is was nicely browned. Then I added chopped yau choy and stir till wilted. Then I added preserved green mustard stem in chili oil that have been cut into strips and oil removed. Here's what the preserved green mustard stem in chili oil looks like in a bottle. Then I threw in about 500g of Hokkein noodles. I tossed it till well mixed and heated through. Then I added a little more Chinese cooking wine and soya sauce to taste. Serve hot with sliced chili. My hunny, Renovation Man thought this was a good flavour combo.

Char Siew Meen

I finally found some time to cook again this week. This is meal is a variation of a traditional hawker stlye noodle found in Malaysia. I used ...
1 portion of fresh shrimp egg noodle (you could probably get this from an oriental grocer)
1 portion of Chinese BBQ pork sliced
1 handful of cut and washed Bak Choy

Bring to boil a pot of water. When boiling, add bak choy and cook till prefered tenderness. Remove and set aside. In the same pot of water, cook the needles till prefered tenderness. Meanwhile, prepare the sauce for the noodles. Mix together,

1 tbsp of cooked onion oil (you can do this yourself by cooking thinly sliced shallots in oil. when the onions turn golden , remove from oil and use it as garnish.)
1 tbsp of think sweet soya sauce
1/2 tbsp of regular soya sauce
1 tsp of fish sauce
1/2 tsp sugar

When noodles are cooked, drain well and addd to the sauce and toss till evenly coated. Plate as seen in the photo above with bak choy and sliced BBQ pork and golden fried shallots. This recipe serves one. Do try it if you are adventureous. Let me know if you have any questions. Sure was yummy to me! Pity my hunny wasn't here to enjoy it with me. This is something I would love to serve my very good friends Chocolate girl and LivingSword.

Check out livingsword's website at http://www.lifeontheblade.blogspot.com/