Pork, Pineapple & Water Chestnut Noodle Stir-Fry

These past weeks have been so busy and with not that much time to cook, stir-fry dishes are always a savior. We are extending our apartment and the building was supposed to have been finished in October, but now it looks like it is going to be finished around the beginning of January. This kinda sucks since we were looking forward to celebrating our first Christmas in our new finished house. Our living room and kitchen have been full of boxes since we moved in, but hopefully it will all be done soon.

Going back to the stir-fry, I made it with minced pork. But if you would like to keep it vegetarian, it would also go well with soya mince or any vegetable that would like.

This recipe serves 3.

Ingredients:

300gr of minced pork

1 ½ cup of diced fresh pineapple

1 sweet pepper, finely chopped

250gr of water chestnuts, finely chopped (I used frozen ones, thawed)

1 tablespoon of vegetable oil

2 cloves of garlic, minced

1 tablespoon of fresh ginger, minced

½ teaspoon of Sichuan pepper powder

2 tablespoons of chili bean sauce

4 tablespoons of soy sauce

2 tablespoons of sesame oil

3 tablespoons of hoisin sauce

2 tablespoons of oyster sauce

75grs of bean sprouts

3 spring onions

325grs of rice noodles

Extras:

Sesame seeds

Spring onion

 

First prep and chop all of your ingredients. Then cook the rice noodles as instructed on the package.

Place one tablespoon of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced pork and Sichuan pepper powder. Cook for about 3 minutes while stirring until it gets browned. Then add the garlic, ginger and chili bean sauce. Cook for an extra minute while stirring.

Then add the pineapple, sweet pepper and water chestnuts. Cook for 2 minutes. Add the soy sauce, sesame oil, hoisin, oyster sauce, bean sprouts and spring onions. Mix well and then add the cooked noodles. Stir-fry till the noodles are well coated in the sauce.

Serve straight away with extra spring onions and sesame seeds. Enjoy!

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Korean-Style Pork Meatballs with Stir-fried Noodles

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This is an Asian version of spaghetti and meatballs. Juicy meatballs are coated in a sauce made with Korean chili paste, grated pear and other Asian ingredients. Because of the thick sauce for the meatballs, I kept the stir-fried noodles very simple.

This recipe makes about 19 meatballs and serves 3.

Ingredients:

For the meatballs:

500gr of minced pork

1 spring onion, finely sliced

1 tablespoon of minced ginger

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of sesame oil

¾ cup of panko

Salt

1 tablespoon of vegetable oil

For the Korean-style sauce:

1 tablespoon of Korean chili paste (Gochujang)

1 pear, peeled & shredded

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 tablespoon of minced ginger

2 tablespoons of sesame oil

1 tablespoon of hoisin

Juice of ½ a lime

Pinch of salt

For the stir-fried noodles:

200gr of noodles of your choice (I used glass noodles)

3 ½ tablespoons of oyster sauce

3 tablespoons of soy sauce

2 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of ginger syrup (if you can’t find it, you can use some minced ginger and some honey, or make a simple syrup infused with fresh ginger)

Extras:

Chopped chives

Sesame seeds

 

Start by making the meatballs. In a bowl, mix the minced pork with the spring onion, ginger, garlic powder, onion powder, sesame oil, panko and salt. Then using your hands, shape the mixture into meatballs. This will make about 19 meatballs; just don’t make them too big otherwise they will take longer to cook.

Place 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Once the oil is hot, brown the meatballs. Try to brown them evenly.  Then transfer them to a plate and set them aside. Don’t clean the pan.

Blend all of the ingredients for the Korean-style sauce until smooth. Pour the sauce in the same pan where you browned the meatballs over medium heat. Add the meatballs and cook for about 5 minutes, stirring carefully so each meatball is evenly coated in the sauce.

Cook the noodles as instructed on the package. Heat up a pan or wok over medium heat. Once it is hot add the oyster sauce, soy sauce, sesame oil, spring onion and ginger syrup. Stir to mix it and then add the noodles. Stir-fry it for 1 to 2 minutes.

Divide the noodles among 3 plates. Then add the meatballs and the sauce. Finish it with some chopped chives and sesame seeds. Enjoy!

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Breakfast Ramen with Kimchi & Avocado

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I made this ramen with a very simple pork stock but you can adjust it to your liking. If you want a creamier consistency, you can add chopped pigs trotters. I prepared the stock the night before so for breakfast there was not much to be done. I love avocado on tortilla soup so why not on ramen? I topped it with wasabi Furikake to keep the Asian flavors going.

This recipe serves 2.

Ingredients:

250grs of ramen noodles

1 avocado, thinly sliced

½ cup of kimchi

1 egg

For the pork stock:

1 kilo of pigs ribs, chopped into chunks

2 cloves of garlic, peeled and smashed

1 piece of ginger, about the size of your thumb

1 white onion, peeled and cut in half

1 medium carrot, chopped

2 litters of boiling water

1 tablespoon of vegetable oil

To serve:

Wasabi Furikake

Chopped chives

Black sesame seeds

Sesame oil

Soy sauce

Chili oil

Lime wedges (optional)

 

Place the vegetable oil in a large saucepan over medium heat. Add the pig’s bones and brown them. Then add the garlic, onion, ginger, carrot. Stir for 1 minute and then add the boiling water. Let it simmer for about 1 hour, removing the foam from time to time. Strain the stock and discard of the solids. Let it cool down before covering it and placing it in the fridge overnight.

The next morning, remove the stock from the fridge. I like to scoop out the fat from the top and discard of it. Then heat up the stock in a saucepan.

Cook the ramen noodles as instructed on the package. Then drain them.

Place the egg in a saucepan over medium heat and add boiling water. Boil it for 7 minutes. Remove the shell and slice it in half.

To plate up, divide the ramen noodles in between two bowls. Add the stock, avocado, kimchi and egg. Sprinkle some wasabi Furikake over the avocado, and some black sesame seeds and chopped chives over the soup. I like to serve it with sesame oil, soy sauce, chili oil and a wedge of lime on the side.

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Sesame & Peanut Ramen with Ketjap Marinated Chicken

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If you have never heard of Ketjap, it is a sweet Indonesian soy sauce. It is very popular here and you can find it at any supermarket. For this recipe you need to marinate the chicken for at least 30 minutes in the fridge but the rest is done very quickly. The chicken caramelizes very nicely in the pan and it is still juicy inside. I love the creamy sesame and peanut sauce, and it makes a filling dish.

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This recipe serves 3.

Ingredients:

For the chicken:

700gr of boneless and skinless chicken thighs

1/3 cup of Ketjap manis

1 ½ tablespoons of ginger syrup

2 tablespoon of white vinegar

1 tablespoon of sesame oil

½ teaspoon of onion powder

½ a teaspoon of garlic powder

1 tablespoon of chili oil

A good pinch of salt

Pepper

For the sesame and peanut sauce:

4 tablespoons of sesame oil

1/3 cup of smooth peanut butter

2 tablespoons of soy sauce

Juice of 1 lime

1 teaspoon of chili oil

1 tablespoon of ginger syrup

1 tablespoon of water

1 tablespoon of white vinegar

2 spring onions, thinly chopped

1 tablespoon of black sesame seeds

1 tablespoon of white sesame seeds

3 tablespoons of freshly chopped coriander

Extras:

300gr of ramen noodles, or the noodles of your choice

A handful of chopped toasted peanuts (optional)

 

Place the chicken along with the rest of the ingredients for the marinade in a medium bowl. Cover it with plastic wrap and let it sit in the fridge for 30 minutes.

To make the sesame and peanut sauce, just whisk all the ingredients together in large bowl. Set it aside.

Once the 30 minutes for the chicken are up, heat up a large pan over medium heat. Once the pan is hot, add the chicken in batches, be careful because it will splatter. Let it cook for about 3 minutes per side until they are cooked through and caramelized.  Repeat for the rest of the chicken. Finally slice the chicken and taste for salt.

Cook the noodles as instructed in the package. Then drain them and toss them in the sesame and peanut sauce.

Divide the noodles among 3 bowls, add the sliced chicken and if you want top it with tasted peanuts. I only realized I forgot to add the peanuts after I had taken all the pictures so I added them later. Enjoy!

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Zoodle Pad Thai with Tamarind Roasted Chickpeas (Vegetarian)

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This is not your traditional pad Thai recipe. This version is a bit lighter because of the zucchini noodles. And instead of using animal protein; I roasted some chickpeas with a tamarind sauce. They turned out to be quiet addictive. Sweet and sour goodness.

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This recipe serves 2.

Ingredients:

4 zucchinis

3 tablespoons of vegetable oil

1 cup of chopped peanuts, I used unsalted

2 bird’s eye chilies, finely chopped (more if you like it spicy)

3 sweet peppers, thinly sliced (I used yellow, orange and red. You can also use bell peppers)

2 cloves of garlic, minced

1 red onion, thinly sliced

1 medium carrot, shredded

2 spring onions, chopped

1 cup of bean sprouts

A handful of fresh coriander leaves

Lime wedges for serving

For the sauce:

2 tablespoons of tamarind paste

3 tablespoons of brown sugar

1 tablespoon of white vinegar

2 tablespoons of fish sauce

For the tamarind roasted chickpeas:

130grs of canned chickpeas, drained

1 tablespoon of tamarind paste

2 tablespoons of brown sugar

1 tablespoon of olive oil

1 tablespoon of honey

Pinch of salt

Pinch of Pepper

 

Start by roasting the chickpeas. Preheat your oven to 160C/320F and line a baking sheet with parchment paper. Mix the chickpeas with the tamarind paste, brown sugar, olive oil, honey, salt and pepper. Spread them on the prepared baking sheet. Roast them for 15 minutes. Then stir and raise the temperature to 180C/350F. Roast them for an extra 15 minutes.

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

To make the tamarind sauce for the zoodles, just mix all of the ingredients in a small bowl.

Pour the vegetable oil into a large pan over medium heat. Add the chopped peanuts and chilies. Cook for about 2 minutes until the peanuts start to get toasted. Then add the garlic, sweet peppers, and onion. Cook for another 2 minutes while stirring.  Then add the sauce, zoodles, spring onions, carrot, bean sprouts and coriander. Cook for about 1 minute, just until everything is well combined.

Serve right away with some of the tamarind roasted chickpeas and lime wedges.

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