Archive for April, 2013

April 24, 2013

Ants up a Tree 螞蟻上樹: Spicy Pork Noodles

Mmmm…spicy. Super fast Sichuan Chinese noodle dish. Screen Shot 2013-04-24 at 9.50.16 PM

A note on mung bean noodles: they come in different sizes and shapes, not unlike Italian pastas. I ran out of the thin skinny kind, which is traditionally used in this recipe. Personally, I rather like the thicker, more al dente texture of the thicker noodles. Random cultural lesson: in Taiwan, they call this chewy bite “Q”. Like mochi is Q. Or gummy bears are Q. Insert extra Q for added f.o.b factor: “these noodles are so QQ!”

Anyway. Mung bean noodles are awesome because they are made out of beans. And therefore gluten free! It’s got a brittle dry texture pre-soak. Stiff and slightly slimy post-soak. Wonderfully Q when cooked. Stole a picture of the thin kind from google:

Screen Shot 2013-04-24 at 10.02.27 PM

On to our recipe! Not including soak/marinating time, take 10 minutes max to cook. I heart me some fast stir fry.

INGREDIENTS: Screen Shot 2013-04-24 at 9.47.20 PM

  • 3 batches of mung bean noodles
  • 1/4 lb ground pork
  • 1 tsp hot bean sauce
  • soy sauce
  • 1 slice fresh ginger, julienned  (or 1/2 tsp ground)
  • 2 stalks green onion, chopped finely
  • 2 cloves garlic, minced
  • corn starch
  • cooking oil


  1. Soak mung bean noodles in cold water for 1 hour+. Drain and set aside. 
  2. Marinate pork in 1/2 tsp corn starch dissolved in 1 tbs soy sauce and ginger for 30min-1 hour. Discard ginger.
  3. Dissolve ~1 tsp+ corn starch in 1 cup of cold water and set aside.
  4. Heat 1 tbs oil in wok/large saute pan on high. When pan is smoking hot (smoKING), add meat. Using the edge of the spatula, break up the meat as small as you can. When evenly brown and cooked through, remove from heat and set aside. NOTE: I used a sharp pair of kitchen scissors to cut meat up even smaller after cooking.
  5. In remaining oil over medium high heat, fry garlic and green onion until fragrant ~ 1-2 min. Add ~3 more tbs soy sauce, HALF the corn starch mixture, and stir. When mixture starts to bubble, add meat back in and stir evenly.
  6. Add noodles. COVER and let it steam for 3-5 min. If not enough liquid to steam noodles, add more corn starch mixture. (this is not meant to be a soupy dish, just enough liquid to cook the noodles is fine). Remove from heat.
  7. Top with fresh chopped scallions and serve.

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April 24, 2013

They love me! They really LOVE me!!

oysters in NOLA

Look, Ma! I’ve got a tiny following on the interwebs!

Alright, perhaps “love” is too strong a word. I feel rather guilty for neglecting this baby of mine (189 posts and counting!). But after a longggg four years, with one blog hiatus after another (and a boot from yelp elite due to inactivity), I finally got my doctorate degree in eyeballs. I suppose this means from here on out, I’ll either have a LOT more time for this food obsession of mine, or a lot less…

On to my residency in New York City! Many more epicurean adventures await.

*Almost as excited as I was eating giant oysters in New Orleans :O –>

April 24, 2013

Lemon Thyme Meatballs 2.0

Citrus-y meatballs, TAKE TWO! This time I managed to take photos before total consumption… lemon thyme meatball1

INGREDIENTS: (makes 16-17 meatballs)

  • 3/4 lb ground pork
  • 1/2 lb ground beef
  • 1 egg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan or other hard, sharp cheese
  • ~1 tsp dry sage
  • ~1 tsp dried thyme
  • ~1 tsp parsley
  • 1/2 medium onion, minced
  • 1 Meyer lemon
  • salt/pepper
  • 3/4 cup dry white wine
  • 1 cup chicken stock
  • 1 tbs butter
  • <1 tsp corn starch


  1. Preheat oven to 375F
  2. Heat 1 tbs oil over high heat. Saute onions until just brown (5 min). Salt generously. Set aside to cool.
  3. In a large mixing bowl, mix meat, panko, cheese, cooled onions, seasoning, ~1.5-2 tsp kosher salt, several cranks of black pepper, zest from 1 lemon, and 1 egg. Mix with hands until just combined. Roll into racket ball sized meatballs.
  4. Bake meatballs in oven on a greased aluminum lined pan ~ 15 min or until cooked through. It’ll be browning slightly on the top.
  5. SAUCE: Melt butter in small sauce pan over medium heat. When completely melted, slowly add 1 tsp corn starch/flour. Stir continuously until evenly incorporated. Add white wine and reduce on med/high heat. When wine is mostly cooked off (you can smell it cook out) and 1/2 cup chicken stock slowly. Continue to stir and reduce liquid by half. Add a pinch more thyme and sage. Stir in more chicken stock if necessary to reach consistency of your liking. Reduce heat.
  6. Add meatballs into sauce. Toss to cover, serve.

photo 3