Asian noodles

Image credit: cookingwithlane

Fusion chow mein with soba noodles 

https://mycookingspot.com/soba-noodle-chow-mein/

Panda Express chow mein sauce

4 cup soy sauce

• ▢ 1 tablespoon brown sugar
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon fresh ginger grated
• ▢ ground black pepper to taste
• ▢ 2-3 tablespoons vegetable oil
• ▢ 3 5.6 oz packages refrigerated Yaki Soba noodles or Chinese Egg Noodles (Found in the produce section of the grocery store. Usually the 3 packages are sold together in one 17oz. pack)
• ▢ 2/3 cup chopped celery chopped diagonally
• ▢ 1 medium-sized onion thinly sliced
• ▢ 2 cups chopped cabbage

From https://www.favfamilyrecipes.com/our-version-of-panda-express-chow-mein/

Others

IngredientsSauce
3 tbsp soy sauce
1 tsp sugar
(optional) 1 tsp peanut or canola oil
Noodles and veggies
4-6 ounces uncooked wheat soba noodles or Barilla protein-plus spaghetti
1 tbsp peanut or canola oil
3 green onions, chopped (separate green parts from white parts – you’ll use both separately), or one small white/yellow/brown onion chopped
2-3 cups julienne cut or chopped vegetables like carrots, red peppers, cabbage, bok choy, mushrooms, or broccoli
(optional) 1-2 tablespoons mirin

Directions
Put sauce ingredients in a bowl together.
Cook the noodles according to package directions. Drain and add sauce.
Cook onions in oil for a couple minutes until lightly brown, then add other vegetables. Stir fry until fork-tender, about 3 minutes.
Add the mirin to loosen the browned bits up off the bottom of the pan.
Mix veggies and noodles. Serve hot or cold topped with green part of green onion if desired. For a different spin, top with cilantro, red pepper, and/or chopped peanuts.

Inspired by: https://pinchofyum.com/lo-mein

Less successful salad inspired by https://www.wellplated.com/asian-noodle-salad/ and https://www.epicurious.com/recipes/food/views/asian-rice-noodle-salad








Making in the Instant Pot, using the following instructions for Barilla Protein Plus spaghetti




"Instant Pots® are another great tool for cooking sauces and dishes that will be paired with pasta. You can also use your Instant Pot® to cook pasta, however, there is no way to ensure it will come out perfectly al dente. Using the low-pressure setting and the right timing can help you get close.




To cook only pasta in an Instant Pot®, follow these instructions:

Place the dried pasta in the pot and add water until it is just barely covering the pasta-about half an inch above, at most. Depending on the size of the box of pasta you are using, this is generally around 4 cups of water. The key is to make sure all of the pasta is covered with water.

Then, shut the lid, seal the valve and manually set the pot to cook the pasta at low pressure for half the time recommended on the box. If the cooking time is an odd number, just halve it and round down to the nearest minute (so, 9 minutes would become 4 minutes). Keep in mind that the Instant Pot® will spend about 10-11 minutes heating up before it begins to pressure-cook, so if you set it for 4 minutes, the whole process will take about 15 minutes.
Ingredients



Inspired by

cookingwithmanali, which uses this list of ingredients
Sauce
1/4 cup dark soy sauce 60 ml
▢2 tablespoons vegetarian oyster sauce 30 ml
▢1 tablespoon hot sauce 15 ml, like sriracha, or add more to taste
▢3 tablespoon brown sugar
▢2 tablespoons rice vinegar 30 ml
2 tablespoons oil 30 ml, like avocado oil
Main
▢5-6 large garlic cloves finely chopped
▢1 inch ginger finely chopped
▢1 thai green chili sliced, or add more to taste
▢1 medium yellow onion diced
▢2-3 stalks scallions chopped in 1-inch pieces
▢1 large red pepper sliced
▢1 large carrot cut into rounds
▢7-8 baby corn sliced in two, I used canned
▢1/3 cup chopped Thai Basil + more to add later
▢1.5 cups vegetable broth or you can use water
▢8 oz wide rice noodles I used Taste of Thai Wide Rice Noodles (Straight Cut)
▢1 cup broccoli florets small florets
Noted implementations

2021-06-06. Made in instant pot. Was a bit soupy. Not sure how to measure the pasta. I used about half a package. The veggies got real soft cooking with the pasta. Too soft. Also not too flavorful overall but still good.

Pad Thai

Tamarind is a thing. https://hot-thai-kitchen.com/tamarind-everything-you-need-to-know/

So is (vegan) fish sauce https://minimalistbaker.com/5-ingredient-vegetarian-fish-sauce/#wprm-recipe-container-41622

Sauce

For the Pad Thai sauce:

▢3 Tablespoons fish sauce

▢1 Tablespoon low-sodium soy sauce

▢5 Tablespoons light brown sugar

▢2 Tablespoons rice vinegar , or Tamarind Paste*

▢1 Tablespoon Sriracha hot sauce , or more, to taste

▢2 Tablespoons creamy peanut butter* (optional)

https://tastesbetterfromscratch.com/pad-thai/