Caramelized Kimchi & Sriracha Stir-fry Ramen with Char Siu Aubergine

The other day I was so busy with meetings that I didn’t have time to have lunch. So I quickly stopped by my Asian store on my way home to grab an instant ramen soup. They sold some with with kimchi so I thought of making something similar but in stir-fry form. I love Chinese BBQ pork but I wanted to make a vegetarian version of it, so I made it with aubergine instead. I caramelized the kimchi for extra depth of flavor and added some sriracha for some heat.

This recipe serves 2.

Ingredients:

For the aubergines:

2 medium aubergines, chopped into small cubes

1/4 cup of char siu sauce (Chinese bbq sauce)

2 tablespoons of soy sauce

2 tablespoon of sesame oil

1 teaspoon of Chinese five spice powder

1 tablespoon of white vinegar

For the ramen:

2 tablespoons of sesame oil

½ a red onion, finely chopped

1/2 cup of kimchi, finely chopped

2 tablespoons of finely chopped ginger

2 cloves of garlic, minced

2 tablespoons of hoisin

2 tablespoons of soy sauce

1 tablespoon of oyster sauce

1 tablespoon of sriracha (or more to taste)

Extras:

300grs of ramen noodles

2 eggs

Sesame seeds

Chopped chives

 

For the Char siu aubergine: Mix the chopped aubergine with the char siu sauce, soy sauce, sesame oil, Chinese five spice powder and vinegar. Place it on a large pan (preferably non-stick pan) over medium heat. Cook for about 14 minutes. Stirring from time to time. You want it to caramelize, so flatten it with a spatula to get them in a single layer. This way they will get nicely browned. Set it aside.

For the 7 minute eggs: Place the eggs in a saucepan over medium heat and add boiling water. Boil them for 7 minutes. Remove the shells and slice them in half.

For the ramen: Place the sesame oil, onion, kimchi and ginger in a large pan over medium-low heat. Let it caramelize for about 6 minutes, stir constantly so it doesn’t burn. Then add the garlic cloves and stir-fry for another minute. Remove it from the heat.

Boil the ramen noodles as instructed on the package. Drain them.

Once the noodles are cooked; add the hoisin, soy sauce, oyster sauce and sriracha to the pan with the kimchi. Mix well over medium heat. Then add the noodles and mix until they are coated in the sauce.

Serve the ramen with the char siu aubergine and soft boiled egg. Sprinkle some chives and sesame seeds.

I also served them with some pickled daikon that I made the night before (I juts pickled it in white vinegar with salt, sugar and chopped chili).

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Char Siu Cauliflower Tacos with Cabbage, Carrot & Green Papaya Slaw

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I love Char siu bao and the Char Siu sauce that you can find at any Asian store. My mom would use it often for chicken wings on the bbq while I was growing up. We would dip them in a mixture of lime juice, salt and Chinese five spice. It was great to balance out the sweetness of the sauce. So I thought why not make a veggie version? I love cauliflower and the result is crunchy caramelized goodness. For the slaw, I kept the Asian vibes going but with a more Thai-style slaw.

This recipe makes 12 small tacos. You’ll have enough slaw to eat on the side or you can also make a second batch of cauliflower.

Ingredients:

For the Cabbage, Carrot & Green Papaya Slaw:

3 cups of finely shredded purple cabbage

1 ½ cups of shredded carrot

3 cups of shredded green papaya

1 bunch of coriander, chopped

For the dressing:

1 tablespoon of minced ginger

Juice of 1 lime

1/3 cup of olive oil

1/3 cup of white vinegar

1 tablespoon of sesame oil

1 tablespoon of soy sauce

1 teaspoon of fish sauce

2 tablespoons of honey

Pinch of garlic powder

1 small red eye chili, finely chopped

1 teaspoon of brown sugar

1 tablespoon of ginger syrup (if you can’t find it just add an extra tablespoon of honey)

For the cauliflower:

1 medium cauliflower chopped into small florets (about 6 cups)

1/2 cups of Chinese BBQ sauce (Char siu sauce)

1 tablespoon of chili bean sauce

¼ cup of soy sauce

1 tablespoon of sesame oil

1 tablespoon of honey

Extra:

1 tablespoon of vegetable oil for the pan

1 tablespoon of sesame seeds

1 tablespoon of chopped chives

12 small tortillas

 

To make the slaw, just shred the green papaya, carrot and purple cabbage. Place them in a large bowl along with the chopped coriander.

To make the dressing for the slaw, just place all of the ingredients in a jar with a lid. And shake it till it emulsifies. Pour the dressing over the slaw and mix well. Keep it in the fridge until ready to serve.

To make the char siu cauliflower, first mix the Chinese BBQ sauce, chili bean sauce, soy sauce, sesame oil and honey in a large bowl. Then add the cauliflower florets and mix until they are evenly coated.

Place one tablespoon of vegetable oil in a large pan or wok over medium heat. Once the pan is hot, add the cauliflower and cook for about 5 to 7 minutes till it caramelizes. Toss it or stir from time to time so it doesn’t burn.

Warm up the tortillas in a pan. To assemble the tacos, just place some of the slaw and then the char siu cauliflower. Finish it by sprinkling some sesame seeds and chopped chives. Enjoy!

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