Jap Chae Noodles

Ingredients:

8 oz noodles
4 oz spinach
1 1/2 tablespoons oil
2 cloves garlic, minced
1/2 small onion, thinly sliced
3 to 4 dried shiitake mushrooms, soaked in warm water, stem removed and sliced
1 small carrot, cut into thin strips
1 stalk scallion, cut into 1-inch lengths
1/2 tablespoon sesame oil
1/2 tbsp salt to taste
1 heaping teaspoon toasted white sesame

Sauce:

4 tablespoons soy sauce
2 1/2 tablespoons sugar


Cooking Instructions:

1. Cook the sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6-inch lengths. Set aside.

2. Heat up a pot of water and bring it to boil. Blanch the spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water.

3. Cut the spinach ball into half.
Heat up the oil in a skillet or wok and add the garlic, onion, mushroom, and carrot and cook for about two minutes. Add the scallion and stir-fry for another minute.
4. Turn the heat to low and add the noodles and spinach into the skillet or wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and served at room temperature.

Hoisin Pork Stir-Fry

Ingredients:

1/2 kilo boneless pork, cut into bite-sized chunks
4 pcs Chinese dried mushrooms
2 scallions (green onions, spring onions), green parts only
2 tablespoons oil for stir-frying, or as needed
5 cloves garlic, minced
1/2 teaspoon sesame oil, or to taste
Marinade/Sauce
1/4 cup hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons rice vinegar
2 tablespoons water
1/2 teaspoon chilli sauce, or to taste

Cooking Instructions:


1. Wash the dried mushrooms and soak in warm water to soften. Squeeze out any excess moisture. Cut off the stems and thinly slice.

2. While the dried mushrooms are softening, prepare the marinade/sauce and pork. Combine the hoisin sauce, dark soy sauce, light soy sauce, rice vinegar, water and chilli sauce. Marinate the pork in half of the hoisin sauce mixture for 15 minutes. Reserve the other half for the sauce.

3. Wash the scallions and cut on the diagonal into 1-inch pieces.

4. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry briefly until aromatic (10 – 15 seconds). Add the pork. Stir-fry until it is no longer pink and is nearly cooked through.

5. Add the dried mushroom pieces. Stir-fry for 2 minutes, until softened. Push the pork and vegetables up to the sides of the wok. Add the reserved sauce and bring to a boil. Cook for 2 – 3 minutes to heat through. Stir in the scallions. Remove from the heat and stir in the sesame oil.