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Spicy Soba Noodles
This is a great dish for when you are in the mood for a hearty soup but want something a bit exotic. You can use either plain soba noodles or buckwheat soba noodles depending on your preference.

Spicy Soba Noodles
Soba noodles, Photo by EVANS CAGLAGE/DMN

Courtesy of Dallasnews.com

1/4 cup soy sauce
1 Tablespoon brown sugar
1 Tablespoon chopped ginger
2 Tablespoons minced garlic
One package of soba noodles (around 12 oz.)
2 scallions, chopped
2 sheets of nori, shredded
Chile powder to taste
2 Tbsp. sesame oil

Orange zest
Shiitake mushrooms
Toasted sesame seeds

Make the broth by adding the soy sauce, brown sugar, ginger, and garlic to 1 cup of water and placing over high heat.

Add the soba noodles to the broth and cook at a slow boil for 3-6 minutes, depending on the firmness of the noodles, which should be served al dente.

Transfer the noodles and broth into serving bowls, then top with chile powder, nori, scallions, and sesame oil. Garnish with orange zest, mushrooms, and sesame seeds as desired.

Serves four
Heat scale: medium

Ginger Barbecue with Kimchi
Use this marinade to season thin cuts of pork, chicken, and beef. You can adjust the amount of chile pepper according to your desired level of spiciness.

2/3 cup soy sauce
3 cloves garlic, minced
1/2 cup sliced green onions
2 Tablespoons fresh ginger, minced or grated
3 Tablespoons sesame oil
1 Tablespoon red wine vinegar
1 Tablespoon chile powder
2 Tablespoons honey

2-2 1/2 pounds of thinly sliced beef, pork or chicken

1 white onion
1 small eggplant
1 green pepper

1 bottle of kimchi

Mix all of the ingredients together in a bowl. Marinate thin slices of beef, pork, or chicken in the refrigerator for 12-24 hours. Slice the onion and eggplant into thick slices, about 1/3-1/2 inch thick. Slice the green pepper into six sections. While grilling the meat, also grill the vegetables. Grill the meat until thoroughly cooked. Grill the vegetables until they have softened. Serve both with a kimchi garnish.

Serves six
Heat scale: medium

kimchikimchi makes a wonderful side dish for Asian barbecued meat and vegetables.

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