Creamy Peanut Miso Ramen

Ingredients:

Broth and Noodles

• 1 tbsp vegetable oil

• 1 tbsp chili crisp

• 4 cloves of garlic

• 2 inches of fresh ginger

• 1 tsp turmeric

• 1 lime

• 6 spring onions

• 2 tbsp miso paste

• 3 tbsp smooth peanut butter

• 3 tbsp tahini

• 400ml coconut milk

• 1 ½ liter vegetable stock

• salt and pepper to taste

• 4 - packs ramen noodles

Tofu Crumbles

• 2 tbsp vegetable oil

• 1 block of smoked tofu

• 1 tbsp soy sauce

• 1 tsp liquid smoke

• 1 tsp chili oil

To Garnish

• chili crisp

• toasted sesame seeds

• fresh coriander leaves

Instructions:

Prepare the ingredients

1. Peel and grate the garlic and ginger

2. Zest the lime and cut into 4 wedges

3. Trim and finely slice the spring onions - separate the green and white parts

4. Open and drain the block of tofu

Prepare the broth

1. Warm the vegetable oil and chili crisp in the pan over medium heat

2. Add the garlic, ginger, turmeric, lime zest and white parts of the spring onions to the pan and fry for 5 Minutes

3. Add the miso, peanut butter, tahini to the pan and stir to combine

4. Add the coconut milk, stir to combine and bring to a gentle simmer

5. Pour the vegetable stock into the pan, reduce the heat and leave to simmer while you prepare the rest

Prepare the tofu crumbles

1. Warm the vegetable oil in the frying pan over medium high heat

2. Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy

3. Splash the soy sauce, liquid smoke and chili oil into the pan and stir to coat the tofu pieces

4. Turn the heat right down and leave to stay warm

Cook the noodles

1. Open the packs of noodles and keep any flavor pouches that might have been included for another dish

2. Turn the heat of the broth up to get the liquid bubbling

3. Add the noodles to the pan, making sure they’re submerged and cook according to packet instructions (approx. 3-4 minutes)

Time to dress and serve

1. Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles

2. Drizzle over a little chili oil, sprinkle over the reserved green spring onion, some coriander leaves and a few toasted sesame seeds

3. Top each bowl with a nice sprinkle of tofu crumble and the lime wedges and serve immediately with broth spoons and chopsticks

• Recipe Source

• Turn you volume on for ingredients and directions

Sesame Miso Crunch Salad

Ingredients:

Tofu

• ½ block (225g) firm tofu

• 2 tsp sesame oil

• 2 tsp soy sauce

Dressing

• 3 tbsp white miso paste

• 2 tbsp tahini

• 2 tbsp sesame oil

• 2 tbsp maple syrup

• ¼ cup rice wine vinegar

Salad

• 1 cup (100g) green cabbage, thinly sliced

• 1 cup (40g) kale, very finely sliced

• 1 cucumber, halved and thinly sliced

• 4 stalks green onions, thinly sliced

• 1 cup (150g) frozen shelled edamame

Crunch Topping

• 2 tbsp roasted peanuts

• 2 tbsp fried shallots

• 1 tbsp toasted white sesame seeds

• 1 tbsp black sesame seeds

Instructions:

1. Remove your tofu from your packaging and drain any excess liquid. Use a paper towel or clean tea towel to gently absorb any excess liquid from the tofu as well. Cut in half then cut one of the halves into bite sized cubes. Add into a bowl and toss well with the sesame oil and soy sauce. Air fry at 180°C for 15 minutes or until golden and crispy.

2. In the meantime, bring a small pot of water to the boil. Once boiling, add in your edamame and blanch for 1-2 minutes. Drain, rinse with cold water and drain again. Add into a large bowl with the prepped veggies.

3. Add all the dressing ingredients into a small bowl and whisk well.

4. Add all the crunchy toppings into a bowl and mix together.

5. Once tofu is ready, combine all of the ingredients and pour on the dressing. Toss well to combine and enjoy!

Turn the volume on for ingredients and instructions.

Sticky Orange Chicken Traybake

Serves 4

• Source recipe

Ingredients:

• 3 Red Chillies

• 2 Onions

• 150g Smooth Peanut Butter

• 3 Oranges

• 3 Tbsp Fish Sauce

• 1 Tbsp Apple Cider Vinegar

• 5 Tbsp Soy Sauce

• 4 Tbsp Brown Sugar

• 1 Tsp Ground Cumin

• 4cm Knob of Ginger

• 4 Cloves of Garlic

• 1kg Chicken Thighs

• A Small Handful of Coriander

• 20g Roasted Peanuts

Directions:

1. Preheat your oven to 180°C/356°F.

2. Finely chop two of the red chillies and roughly chop the onions.

3. In a large bowl combine the peanut butter, juice and zest two oranges, fish sauce, apple cider vinegar, soy sauce, brown sugar, ground cumin and red chillies. Grate in the ginger and garlic. Add in the chicken and onions and mix well.

4. Slice the remaining orange.

5. Pour the chicken with the sauce onto a baking tray and push in the slices of orange.

6. Bake for 35 mins until the chicken has cooked through, basting with the sauce halfway through.

7. Meanwhile, finely slice the last red chilli as well as your coriander and peanuts.

8. Finish the chicken with the red chilli, coriander and peanuts. Serve with freshly steamed rice and enjoy.

Tahini Noodles with Smacked Cucumbers

Ingredients:

FOR THE CUCUMBERS:

• 2 Cucumbers

• 2 Large Cloves of Garlic

• 2 Red Chillies

• 2 Tbsp Soy Sauce

• 1 Tbsp Chinese Black Vinegar or Rice Vinegar

• 2 Tsp Toasted Sesame Oil

• 2 Tsp Sugar

FOR THE NOODLES:

• 2 Cloves of Garlic

• 100g Tahini

• 4 Tbsp Soy Sauce

• 2 Tbsp Toasted Sesame Oil

• 2 Tbsp Chinese Black Vinegar or Rice Vinegar

• 2 Tbsp Sugar

• 2 Tbsp Toasted Sesame Seeds

• 1 Tbsp Chilli Oil

Directions:

1. Trim the ends of the cucumbers. Using the flat blade of your knife or a rolling pin, gently smack the cucumbers until they split then slice into small chunks.

2. Transfer to a sieve placed over a bowl. Sprinkle with salt and toss well to coat. Leave to sit for 10 minutes to release some of the cucumber water.

3. Meanwhile, mince the garlic and red chilli.

4. Transfer to a mixing bowl and add the soy sauce, black vinegar, toasted sesame oil and sugar.

5. Add the cucumbers, toss well to coat and set aside.

6. For the Noodles: Mince the garlic. Place the tahini in a large mixing bowl with the garlic, soy sauce, black vinegar, toasted sesame oil, sugar, toasted sesame seeds, chilli oil and 50ml water. Whisk until smooth.

7. Bring a large pot of water to the boil. Season with salt, add the soba noodles and cook according to the packet instructions.

8. Drain, rinse with cold water and drain again.

9. Add the noodles to the tahini sauce, along with the smacked cucumbers, juices included. Toss to combine, ensuring the noodles are saucy and well-coated.

10. Transfer to a large plate, top with more sesame seeds then tuck in and enjoy.

• Recipe source

Poulet au Vinaigre

• Source: Food & Wine

Ingredients:

• 3 tablespoon clarified unsalted butter

• 4 unpeeled garlic cloves

• 1 (2 1/2- to 3-pound) whole chicken, cut into 10 pieces

• Kosher salt

• Freshly ground black pepper

• 1/2 cup mild white wine vinegar or rice vinegar

• 3/4 pound very ripe red tomatoes, peeled, cored, seeded, and cut into 1/4-inch pieces (about 1 1/2 cups)

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoon unsalted butter

Directions:

1. Preheat oven to 200°F.

2. Heat clarified butter and garlic in a large, heavy-bottomed skillet over medium-high. (The skillet should be large enough to hold all the chicken pieces in 1 layer.)

3. Cook until the sound of sizzling butter has faded, about 3 minutes.

4. Add chicken pieces, and cook until pieces are lightly browned, 5 to 7 minutes, flipping once after 3 minutes.

5. Sprinkle liberally with salt and pepper.

6. Add vinegar, and bring mixture to a brisk boil over medium-high; top chicken with tomatoes and parsley.

7. Reduce heat to low; cover and cook until chicken is cooked through, about 15 minutes, flipping chicken pieces after 7 minutes.

8. Transfer chicken to a baking dish, and keep warm in preheated oven.

9. Using a spoon, skim and discard fat from surface of vinegar mixture in skillet.

10. Continue to cook over low, undisturbed, until reduced by one-third, 3 to 4 minutes.

11. Remove garlic cloves; peel cloves, and mash garlic pulp into sauce with a wooden spoon until blended.

12. Add salt to taste.

13. Whisk in 2 tablespoons butter until creamy.

14. Transfer chicken to a platter; pour sauce over chicken, and serve immediately.

Author's notes: They use white wine vinegar here--I always use a high quality red wine vinegar when I make it. I like the flavor better and it looks nice. If you don't feel like clarifying butter, you can buy ghee from an Indian grocery store and it will work the same--basically you just don't want the milk proteins from the butter in the sauce. But clarifying butter is pretty easy and I do it in the microwave!

*Edit: formatting

RECIPE https://www.woocancook.com/broccoli-beef

INGREDIENTS

• 1 lb top cut angus sirloin (or flank steak)

• 2 large heads broccoli

• 4 cloves garlic

• 1 tbsp (about 1 inch) ginger

• 1/4 cup stock

• sesame seed

• peanut oil

INGREDIENTS (marinade)

• 1/4 tsp baking soda + 1/4 cup water

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp brown sugar

• 1/2 tsp white pepper

• 1/2 tsp corn starch

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 2 tbsp dark soy sauce

• 2 tbsp oyster sauce

• 2 tbsp black vinegar

• 1 tbsp doubanjiang

• 2 tbsp lao gan ma

• 1 tbsp shaoxing wine

• 2 tbsp corn starch + water

PREP

• COMBINE baking soda and water into slurry, set aside

• THINLY SLICE the steak, then add baking soda slurry and let sit for 30 minutes

• DRAIN excess baking soda liquid, then add all marinade ingredients and let marinate for an additional 30 minutes

• CRUSH and mince the garlic, set aside

• FINE MINCE the ginger, set aside

• SLICE the broccoli into thin spears, set aside

• COMBINE all sauce ingredients except corn starch, set aside

• COMBINE corn starch + water into a slurry in a separate bowl, set aside

ON THE STOVE

• HEAT a wok as hot as possible, then add 4 tbsp of peanut oil and long yao

• ADD the steak to the wok flat side down, one piece at a time, and sear undisturbed for 2 full minutes, then toss for an additional minute, remove from heat, and set aside

• DEGLAZE with 1/4 stock, then add sauce mixture and corn starch slurry, stir to combine, and remove from heat

• WIPE down the wok, reheat, add an additional 4 tbsp of peanut oil and long yao

• ADD the broccoli and saute for 2 minutes

• SHIFT the broccoli to one side, add an additional 1 tbsp of peanut oil, then add the garlic and ginger and saute until fragrant for about 10 seconds

• TOSS to combine, then add the broccoli and sauce back to the wok and toss again

• FINISH with sesame seeds

RECIPE:

https://woocancook.com/ginger-chicken-broccoli

INGREDIENTS

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 3 green onions

• 2 medium chicken thighs

• 1 head broccoli

• corn starch slurry (2 tbsp corn starch dissolved in water)

• peanut oil

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1/2 tsp white pepper

• 1/2 tsp corn starch

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp shaoxing wine

• 1 tbsp rice vinegar

• 2 tbsp hoisin sauce

• 1 tbsp doubanjiang

PREP

• CRUSH and mince the garlic, set aside

• FINE MINCE the ginger, set aside

• SEPARATE the whites and greens of the green onions, then slice thinly, set aside

• SLICE the chicken into half inch pieces, then combine with marinade ingredients and let marinate for 30 minutes

• COMBINE all sauce ingredients, set aside

ON THE STOVE (steamed version)

• SLICE the broccoli into short and wide florets, set aside

• HEAT a wok as hot as possible, then add 2 tbsp peanut oil and long yao

• ADD the broccoli and saute for 1-2 minutes

• ADD 1/4 cup water, cover, and steam for 3-5 minutes until fork tender, then remove, reheat, add an additional 4 tbsp peanut oil and long yao

• ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

• TOSS the wok and tilt toward the open flame to ignite for wok hei, then remove

• DEGLAZE the remaining fond with the sauce mixture plus 1/4 cup water, then let reduce for 1-2 minutes, and remove

• REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

• ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

• ADD the chicken, broccoli, and sauce back to the wok, and toss to combine

• ADD the corn starch slurry to the wok and toss until a thick sauce forms

• FINISH with reserved greens of green onions

ON THE STOVE (flash fried version)

• SLICE the broccoli into long/thin spears, set aside

• HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao

• ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

• TOSS the wok and tilt toward the open flame to ignite for wok hei

• SHIFT the chicken to one side of the wok, then add the garlic, ginger and whites of green onions, making contact with the wok surface

• SAUTE for 15 seconds until fragrant, then toss to combine and remove

• REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

• ADD the broccoli and saute for 1-2 minutes

• ADD the chicken and sauce back to the wok, and toss to combine

• ADD the corn starch slurry to the wok and toss until a thick sauce forms

• FINISH with reserved greens of green onions

Basic Chicken Soup Recipe

Ingredients:

• 1 tablespoon olive oil

• 1 yellow onion, peeled and diced

• 3 ribs celery, trimmed and diced

• 4 cloves garlic, peeled and minced

• 4 bone-in, skin-on chicken thighs

• 6 cups chicken broth or water, plus more if needed

• 1 pound gold potatoes, scrubbed and large-diced

• 1 cup pearl couscous

• 1 lemon, juiced

• ¼ cup parsley, minced

• Aleppo pepper or red pepper flakes to taste

• Salt and pepper to taste

Directions:

Sauté the aromatics:

1. Heat the oil in a large pot over medium-high. Once hot, add the onion and celery. Cook, stirring occasionally, for 5–7 minutes until they just begin to soften.

2. Add the garlic and sauté for 1 minute.

Simmer the chicken:

1. Season the chicken all over with salt and pepper. Transfer the thighs to the pot and pour in the water or broth. Bring to a boil and add the potatoes. Boil for 1–2 minutes. Reduce heat and simmer, partially covered, for 40–50 minutes.

2. Taste the broth and adjust the seasonings to your preference.

Shred the chicken:

1. Remove the chicken from the pot and transfer to a bowl. Once it’s cool enough to handle, shred the meat. Discard the skin and bones or reserve the bones to make stock later.

Finish the soup:

1. Return the broth to a boil. Add the pearl couscous. Stir in the shredded chicken. Reduce heat and simmer for 15 minutes or until the pearl couscous is tender.

2. Stir in the lemon juice, parsley, and red pepper flakes. Simmer 5 minutes. Taste and adjust the seasonings once more. Turn off the heat.

To serve:

1. Ladle the soup into bowls. Serve with more red pepper flakes on top. Enjoy!

Easy and Wholesome Baked Orange Chicken

Ingredients

• 1 lbs chicken breast, diced into bite-sized pieces

• 2 eggs, beaten

• 1 cup panko bread crumbs

• 3 cups broccoli florets

• 3 green onions, greens sliced thin

• salt

• fresh cracked black pepper

• sesame seeds, optional, for topping

• crushed red pepper flakes, optional, for topping

• olive oil

• spray oil

For Sauce:

• 2 navel oranges -  zest one orange, juice both oranges
• ¼ cup honey
• ¼ cup soy sauce
• 1 tbsp freshly minced garlic
• 2 tsp fresh grated ginger, or sub 1/2 tsp ground ginger
• 2 tbsp rice vinegar
• 2 tbsp cornstarch
• sriracha sauce, optional: mild – 1 tsp; med – 2 tsp; hot – 3+ tsp

Instructions 

1. Begin preheating the oven to 425° F and spray a large rimmed baking sheet with oil.

2. Season the chicken pieces with salt and fresh cracked black pepper and pour the panko out onto a wide plate. Working in batches, coat the chicken in the beaten egg then press into the panko to coat. Arrange on the prepared baking sheet as spaced out as possible.

3. Spray the tops of the chicken pieces with oil. Place the chicken into the preheated oven and bake for 10 minutes. After 10 minutes, flip each piece and rotate the pan when you place it back into the oven. Bake for another 7-10 minutes until the chicken is crispy and cooked through.

4. Meanwhile, on a separate baking sheet, toss the broccoli with a drizzle of oil, salt, and pepper. Roast in the oven for about 10 minutes, tossing halfway through, until crisp and charred in a few spots. OR, pan fry broccoli in a swirl of olive oil over medium heat for 2-3 minutes.

5. While the chicken cooks, make the sauce. Combine the soy sauce and cornstarch in a small bowl and whisk until fully combined. Pour into a small saucepan, then add the rest of the ingredients for the sauce and mix well. Bring to a boil over high heat, then reduce heat and simmer until a thick sauce forms, about 5 minutes.

6. Transfer the cooked chicken into a large mixing bowl, drizzle the sauce over the chicken and toss to coat (you may not want to use all of the sauce, so add it in steps until the chicken is coated to your liking). Add in the broccoli and toss to combine. Serve immediately topped with green onion, sesame seeds, and crushed red pepper. Great on a bed of white rice!

*Note- there’s probably enough sauce here to scale up to about 1.5 lbs of chicken if desired!

• Original recipe: Easy and Wholesome Baked Orange Chicken

Creamy Kimchi Pasta

Ingredients

• Pasta of choice

• ½ a yellow onion, diced

• 4 cloves garlic, minced

• 200g King oyster mushrooms

• ¼ tsp salt

• ¼ tsp paprika powder

• 1 cup kimchi, finely chopped

• 1 tsp chili flakes

• 1 tbsp soy sauce

• 1 tsp sugar

• 300g silken tofu

• 2 scallions, to garnish

Instructions

1. Cook the pasta according to package instructions.

2. Thinly slice the king oyster mushrooms, then fry them until golden brown on both sides. Season with salt and paprika powder.

3. Remove the mushrooms from the pan, then add the diced onion and minced garlic. Stir fry for 1 minute until fragrant.

4. Add the chopped kimchi and stir fry for 1 minute or until the sauce has evaporated.

5. Blend the silken tofu, then add it to the pan with water to thin out. Bring the sauce to a gentle simmer.

6. Add chili flakes, soy sauce, sugar, and season to taste.

7. Mix the sauce with the cooked pasta, ensuring it is well coated.

8. Garnish with sliced scallions before serving.

• Source

• Source

Honey Garlic Butter Shrimp

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Ingredients:

▢ ¼ cup unsalted butter

▢ ¼ cup honey

▢ 4 cloves garlic large, minced

▢ 1-2 tablespoons lemon juice freshly squeezed

▢ 1 tablespoon olive oil divided

▢ 21 ounces shrimp or prawns, tails on or off

▢ 1 pinch salt to season

▢ 1 pinch pepper to season

▢ 4 lemon slices to serve

▢ 1 tablespoon fresh parsley chopped

Instructions:

1. Melt butter in a non stick pan or skillet over medium-high heat. Add the honey, lemon juice and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.

2. Pour out just over half of the honey garlic butter from the pan, leaving 2 tablespoons in the pan; reserve the rest for later.

3. Add 2 teaspoons of the oil into the same pan and sear half of the shrimp for about 2 minutes each side, or until just cooked through and opaque. Transfer to a plate; set aside. Wipe pan over with paper towel and repeat with remaining oil and shrimp.

4. Throw the cooked shrimp back into the pan and pour in the remaining honey garlic butter sauce, stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.

Notes:

Tip: You can swap out parsley for rosemary or thyme to add a completely different flavour profile to this incredible Honey Garlic Butter!

• Source recipe

Cheesy Garlic Zucchini Bites

Total Time: 50 minutes

Yield: 30 bites

Ingredients:

• 2 cups shredded and patted dry zucchini (from about 2 medium-sized zucchini)

• 1 ¼ cup plain panko bread crumbs

• 1 cup shredded cheddar cheese

• 1 large egg

• ½ cup finely chopped green onion

• 2 tablespoons chopped dill

• 1 teaspoon Kosher salt, or to taste

• 1 teaspoon garlic powder

• Ranch, for serving

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, stir together the zucchini, panko bread crumbs, cheddar cheese, egg, green onion, dill, and seasonings until well-combined.

3. One tablespoon at a time, press the zucchini mixture into small balls. Place onto the baking sheet and repeat until all of the zucchini mixture has been used up.

4. Bake until browned and crisp, about 30 minutes, flipping halfway through.

5. Serve warm with ranch, for dipping, if desired.

Source: Host the Toast

Source: https://www.woocancook.com/dakgangjeong

INGREDIENTS

4 cloves garlic

1 inch (about 1 tbsp) ginger

3 green onions

24 chicken wings

Tian Jin peppers

64 oz fryer oil

peanut oil

INGREDIENTS (batter)

1/2 cup corn starch

1/2 cup potato starch

1/2 tsp dashi powder

1/2 tsp baking soda

INGREDIENTS (glaze)

4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

1/4 cup honey

1/4 cup sweet chili sauce

2 tbsp rice vinegar

2 tbsp mirin

PREP

CRUSH and mince the garlic, set aside

FINE MINCE the ginger, set aside

SEPARATE the whites and greens of the green onions, then slice thinly, set aside

COMBINE all glaze ingredients, set aside

COMBINE all batter ingredients, then add the chicken wings and toss to coat

ON THE STOVE

HEAT the fryer to 350F, then add the wings 10-12 at a time and fry for 2-3 minutes until lightly golden

REMOVE the wings to a dry rack and let cool for 5 minutes

REHEAT the fryer to 350F, then add the wings back to the fryer and fry for 5 minutes until golden brown

REMOVE the fryer oil, then heat the wok over medium heat, add 4 tbsp peanut oil and long yao

ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

ADD the glaze mixture plus 1/4 cup water followed by Tian Jin peppers, then let reduce for 2-4 minutes until a syrupy consistency forms

REMOVE the wok from heat, then add the chicken and toss to combine

FINISH with greens of green onions