New Asian Cuisine
| Welcoming Spring with Fast Simple Asian Recipes |
Directions:
1. Soak the rice noodles in a bowl of cold water.
2. In a pot, bring the water (if using Miso & Easy)
or broth (if using regular miso paste) to a simmer.
Add in the vegetables, mushrooms and the seafood.
Cook for 2-3 minutes or until the seafood is almost
cooked through.
3. Drain the rice noodles and add to the simmering
broth. Cook for 30 seconds then turn off the heat.
4. Stir in the Miso & Easy or miso paste.
5. Divide into bowls and garnish with green onions.
1. Soak the rice noodles in a bowl of cold water.
2. In a pot, bring the water (if using Miso & Easy)
or broth (if using regular miso paste) to a simmer.
Add in the vegetables, mushrooms and the seafood.
Cook for 2-3 minutes or until the seafood is almost
cooked through.
3. Drain the rice noodles and add to the simmering
broth. Cook for 30 seconds then turn off the heat.
4. Stir in the Miso & Easy or miso paste.
5. Divide into bowls and garnish with green onions.
Chicken Wings with Momofuku Octo
Vinaigrette
Courtesy of Jaden Hair, SteamyKitchen.com
From David Chang‘s cookbook Momofuku
The recipe for the Octo Vinaigrette (all of the
ingredients minus the wings) is straight from book.
Really take the time to chop the garlic and ginger
finely and evenly. Don’t buy the jarred, paste or
puree ginger and garlic, just go for the real stuff.
Also make sure you use a good quality light soy
sauce. I like using low-sodium version. If all you
can find is regular soy sauce, I’d recommend cutting
Vinaigrette
Courtesy of Jaden Hair, SteamyKitchen.com
From David Chang‘s cookbook Momofuku
The recipe for the Octo Vinaigrette (all of the
ingredients minus the wings) is straight from book.
Really take the time to chop the garlic and ginger
finely and evenly. Don’t buy the jarred, paste or
puree ginger and garlic, just go for the real stuff.
Also make sure you use a good quality light soy
sauce. I like using low-sodium version. If all you
can find is regular soy sauce, I’d recommend cutting
Seafood Miso Noodle Soup
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
4 ounces dried rice noodles
3 ounces fresh mushrooms
2 bok choy, leaves separated
8-10 ounces assorted seafood (fish, shrimp,
scallops)
1 stalk green onion, sliced
If using Miso & Easy:
4 cups water
2 tablespoons Miso & Easy
If using regular Miso paste:
4 cups vegetable or chicken broth
2 tablespoons miso paste
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
4 ounces dried rice noodles
3 ounces fresh mushrooms
2 bok choy, leaves separated
8-10 ounces assorted seafood (fish, shrimp,
scallops)
1 stalk green onion, sliced
If using Miso & Easy:
4 cups water
2 tablespoons Miso & Easy
If using regular Miso paste:
4 cups vegetable or chicken broth
2 tablespoons miso paste
the soy sauce to 3 tablespoons and adding 1 tablespoon of water. If you love fresh cilantro, you can add
1 tablespoon of minced fresh cilantro to the vinaigrette as well. You can use any type of chili pepper
you want (or omit) and I’ve used small, skinny bird’s eye chili with the seeds discarded. Feel free to use
jalapeno, serrano or even the big banana chili peppers for less heat.
Instead of frying the wings, I like baking them instead as it’s easier and less messy. I dare not mention
“baking is healthier too!” as wings are fattening no matter how you cook ‘em. I buy the chicken wings
whole, cut them apart and freeze the tips for stock.
serves 4 as appetizer or snack
3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1. Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking
spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning
the chicken wings over halfway during cooking process.
2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large
bowl (large enough to fit all of the wings)
3. Toss the chicken wings in the vinaigrette to coat.
1 tablespoon of minced fresh cilantro to the vinaigrette as well. You can use any type of chili pepper
you want (or omit) and I’ve used small, skinny bird’s eye chili with the seeds discarded. Feel free to use
jalapeno, serrano or even the big banana chili peppers for less heat.
Instead of frying the wings, I like baking them instead as it’s easier and less messy. I dare not mention
“baking is healthier too!” as wings are fattening no matter how you cook ‘em. I buy the chicken wings
whole, cut them apart and freeze the tips for stock.
serves 4 as appetizer or snack
3 pounds chicken wings, tips saved for another use
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1/4 teaspoon finely chopped fresh chili pepper
1/4 cup rice wine vinegar
1/4 cup light soy sauce
2 tablespoons canola, vegetable or grapeseed oil
1/4 teaspoon Asian sesame oil
1 1/2 tablespoons sugar
freshly ground black pepper
1. Preheat oven to 425F. Line a baking pan with parchment paper (or spray the pan with cooking
spray). Place the chicken wings on the parchment paper in single layer. Bake for 20-25 minutes, turning
the chicken wings over halfway during cooking process.
2. While chicken is baking, make the vinaigrette. Combine together the remaining ingredients in a large
bowl (large enough to fit all of the wings)
3. Toss the chicken wings in the vinaigrette to coat.