Cuisine Eric

You could use many types of noodle for this. I like the chewy consistency of sweet potato noodles, popular in Korea.  Here I used purple sweet potato fettuccini. You could also use rice noodles. This combo is fragrant and flavorful, sure to please the shrimp Asian bowl crowd.  And it looks so dang great! 1/3 lb (150 g) purple sweet potato noodle 1/2 lb large shrimp (31-44/lb), shelled, deveined 1 crown broccoli, cut into flowerets (about 2 cups) 1 cup matchstick carrots 1 red Fresno (or a Jalapeño) pepper, seeded and sliced 2 cloves garlic, minced 1/2-inch fresh ginger, finely minced (or grated) Sauce: 2 Tbsp hoisin sauce 1 Tbsp soy sauce 1 tsp sesame oil 2 Tbsp pale dry sherry 1 Tbsp seasoned rice vinegar (I used Marukan) 1 Tbsp maple syrup Dash (1/4 tsp or to taste) crushed red pepper flakes Garnish: 2 sliced green onions dash toasted sesame seeds Whisk sauce ingredients together in a small bowl. Cook noodles in well-salted boiling water about 7 minutes, until just al dente....

Ramen noodles are a staple in my pantry. They're a quick go-to dish when you need something fast but delicious. Here I pair spinach noodles with mixed veggies and Korean flavorings. Topping with a sunny-side-up egg (or two!) is the bee's knees. The runny yoke glazes the noodles and makes for an enriched sauciness.  1 serving dried ramen noodles (I used spinach flavored) 1/4 cup mixed veggies (I used frozen) 2 tsp Korean Gochujang chili bean paste   1 Tbsp soy sauce 1/2 tsp sesame oil 1 egg Korean red chili flakes for garnish Bring 2 cups water to boil in a small pot.   Add veggies and noodles.   Keep on a low boil, coaxing the noodles apart with a fork from time to time. While the noodles are cooking, fry an egg with a dash of oil and water.   Cover and cook only until the white is just cooked through. Season with salt and pepper to taste and garnish with chili flakes When the noodles are al dente, strain them and tip into a bowl.   Add the soy sauce, gochu...

Laksa is an aromatic coconut and noodle-based dish from Southeast Asia, typically with shrimp and tofu, and has many renditions. Here is a recent version from my kitchen, which you can riff off of in many different ways to make it your own. 2-inch piece of fresh ginger, peeled and quartered 2 cloves garlic, peeled 2 shallots, peeled and quartered 1 stalk lemongrass, quartered 2 tsp turmeric 1 quart fish stock (or chicken stock) 2 cups water 1 large chicken breast (about 1 lb), cut in thirds 8 oz mushrooms, diced1/2-inch 8 oz rice noodles (1/4-inch) 2 Tbsp Thai red curry paste 1 Tbsp chili garlic sauce 2 Tbsp fish sauce 1 can coconut milk 1/2 lb jumbo shrimp, peeled (shells reserved) 14 oz extra-firm tofu, drained and cut into 1-inch cubes Chopped pistachios or peanuts for garnish (optional) fresh cilantro leaves for garnish lime wedges Place ginger, garlic, shallots and lemongrass in a small food processor.   Pulse to mince well.    Add reserved shrimp shells into a soup ...

As many of us move to a more plant-based diet, we still yearn for flavorful and fulfilling meals.  Though many complain that tofu is so much of a blank flavor canvas, the trick is to know how to flavor and texture it. This lo mein sauce has loads of umami flavor.  The tofu itself is seasoned with garlic and onion and its surface is crisped up by tossing with just a dash of cornstarch before stir frying.  The textures of the tofu, crisply stir fried veggies and toothy fresh noodles all complement the rich sauce that unites the dish. 1/2 lb fresh lo mein noodles Sauce: 1/4 cup hoisin sauce 1/4 cup pale dry sherry 2 Tbsp soy sauce 2 Tbsp honey 1 Tbsp sesame oil 1 tsp chili paste with garlic 1 orange pepper, sliced 1 onion, sliced 1 doz baby bak choy, halved 2 cloves garlic, minced 1/2-inch fresh ginger, peeled and minced 8 oz mushrooms, sliced 14 oz block extra firm tofu 2 Tbsp corn starch 1/2 tsp garlic powder 1/2 tsp oni...

This is a delicious shrimp dish inspired by Jamie Oliver's TV show "5 Ingredients".  I caught it from the sidelines at the gym where I work out, and I reverse engineered it as best as I could remember.  He didn't use noodles, but I could not resist.  It turned out just great! Shrimp shells: 12-18 shrimp, depending on size - serving for 4 1 Tbsp olive oil plus 1 Tbsp butter 1/2 lb shrimp, shells removed and reserved 1/2 cup pale dry sherry or dry white wine 1/3 lb favorite Asian noodles (most Italian will work as well) 3 cloves garlic, peeled and thinly sliced 1/2 lb grape tomatoes, sliced in half, lengthwise 1/2-inch fresh ginger, minced 1/2 tsp dried thyme leaves (or equivalent fresh) 1/2 tsp smokey Spanish pimentos paprika 1 tsp curry powder 2 Tbsp Mango Chutney (or apricot preserves) 1/4 tsp crushed red pepper flakes palmful fresh parsley, minced Peel the shrimp, reserving the shells and setting the shrimp bodies aside...

Noodle bowls and rice bowls are all the rage.  Here is a quick Raman bowl with nicely flavored tofu and veggies for a healthful, protein-rich vegetarian meal. 1 tub extra-firm tofu, cut into 1/2-inch pieces Marinade: 2 Tbsp good soy sauce 1 Tbsp sesame oil 1 Tbsp coconut aminos (I used Trader Joe’s) 1/2 Tbsp fish sauce (I used Red Boat) 2 Tbsp almond butter (I used Trader Joe’s Crunchy) 2 cloves garlic, minced 1-inch fresh ginger, minced 1/4 tsp crushed red pepper flakes, or to taste 1 tsp black toasted sesame seeds 2 packages favorite Ramen noodles, slightly cracked (flavor packet reserved for another use) 1/2 red pepper, diced 1/2 orange pepper, diced 1/2 jalapeno pepper, diced 1-1/2 cups small broccoli flowerets 2 green onions, sliced 1 tsp sesame oil fresh mint for garnish Whisk marinade together in a bowl and fold in tofu.   Allow to marinate at least an hour, or overnight, covered in the refrigerator. ...

This is a generic master recipe which can be used with many different noodles and vegetables.  Tofu (soy) combined with whole wheat or buckwheat noodles, for example, can provide quite a bit of complete protein, making this a hearty flexetarian meal. A fun, flavorful, healthful mean for somebody's birthday. You can certainly use vegetable broth or water, if you prefer a complete vegetarian affair. 1/2 lb whole wheat vermicelli (or angel hair) pasta, cut in half, or other favorite Asian noodles 1 Tbsp butter plus 1 Tbsp olive oil 1/2 yellow onion, sliced 1/2 lb mushrooms, slightly chopped (I used organic Maitake from California) 2 cloves garlic, minced 1/2-inch fresh ginger, minced 1 tub firm tofu cubed 2 Tbsp hoisin sauce 2 Tbsp soy sauce 1 Tbsp sesame oil 2 Tbsp red miso 1 qt beef broth 4 baby boy chow, quartered lengthwise 1/3 cup shredded carrots garnish: toasted sesame seeds crushed red pepper flakes a few leaves fresh ci...

My old Chinese cooking teacher would be proud of this rich dish.  Delicious Asian eggplants and shrimp cooked in a flavorful sauce on a noodle bed, all cooked in my 30 year old wok, which I bought in NYC Chinatown, during a field trip of our cooking class.  I keep it meticulously well seasoned just for dishes like this. 2 purple Asian eggplants, cut into 3-inch wedges 1/2 orange pepper, sliced 1/2 yellow pepper, sliced 2 shallots, sliced (or 1/4 cup sliced onion) 2 cloves garlic, peeled and minced 1/2 inch fresh ginger, peeled and minced 1 12-oz package cooked lo-mein noodles 1 lb shrimp, peeled and deveined Sauce: 1/4 cup hoisin sauce 1 Tbsp sesame oil 2 Tbsp soy or Trader Joe’s Coconut Aminos (or soy sauce) 1-2 tsp chili paste with garlic, or 1/4 tsp crushed red chili flakes, or to taste 1 Tbsp seasoned rice vinegar 2 Tbsp pale dry sherry Mix together the sauce ingredients in a small bowl.  Get all ingredients ready and nearb...

You can make this lo mean with whatever you want - tofu, chicken or pork, for example.  If using meat, just be sure to stir fry the meat separately before you add the sauce and noodles to be sure it cooks through well enough. Sauce: 1 Tbsp Gochujang 1 Tbsp hoisin sauce 1 Tbsp sesame oil 1 Tbsp seasoned rice vinegar 1 Tbsp soy sauce 1 Tbsp pale dry sherry 1 lb fresh lo mein noodles 1 crown broccoli cut into flowerets 2 large yellow sweet onion, sliced 2 cups cabbage, chopped 1 carrot, peeled and chopped coarsely 2 cloves garlic 1/2-inch fresh ginger, minced 18 medium shrimp, peeled, deveined and cut in half at the waist Bring 2 quarts water to a boil for the noodles.  Salt generously.  Cook for about 3-5 minutes, until just al-dente, stirring often.  Drain in a colander and rinse with cold water. Drain well. Meanwhile, stir fry the broccoli onion cabbage and carrot in a dash of canola oil over high heat in a wok or lar...