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--- sti_f_y_ecipes [2026/01/15 08:37] – created waylongold307
+++ sti_f_y_ecipes [2026/01/20 14:52] (aktuell) – created alejandrinamoult
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-The second great thing about making dan dan noodles—it's an exceedingly simple dish to make. Once you've put together your roasted chile vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together.
+Leafy greens like bok choy, gai lan, and Chinese spinach have a fresh, vegetal flavor that can easily be overshadowed. Cooking them quickly and simply is the best way to preserve that flavor—here, we use a handful of aromatics and subtle seasonings to highlight the bok choy.
-This recipe is a true hybrid. It starts with a traditional French mirepoix base of onions, carrots, and celery cooked down in extra virgin olive oil, but then gets a bare hint of flavors with a curry bent—ginger, garlic, hot chili, a touch of coriander and cumin and a jar of coconut milk. An unconventional gremolata topping turns a run-of-the-mill wacky lentil soup into something downright fancy tasting.
+The pork is the odd man out in the traditional recipe. Fortunately, much like with the beef in Sichuan mapo tofu, the pork is not the star player of the dish. Its role is mainly textural, adding a bit of meaty, bouncy chew that clings to the slippery noodles as you slurp them up. Having already addressed an identical issue when finding a suitable replacement for ground beef in my vegan mapo tofu recipe, I knew what I had to do here: I chopped up a bunch of mushrooms in a food processor, then employed the Chinese technique of dry-frying—cooking them slowly in oil—until they were mostly dehydrated, lightly shriveled, and deeply browned. The resulting little nuggets have great texture and a flavor that is not really pork-like, but savory and rich in its own unique way.
-Yes, these are derivative of jalapeño poppers, but jalapeños are great, refried beans are great,  [[https://Noodleinsight.com/|Noodleinsight.Com]] and golden brown and crunchy is great, so why not stick them all together? Crisp on the outside and creamy in the middle, they come out of the fryer super hot, so make sure you've got plenty of cold beer on-hand.
-Dried and fresh Thai chiles, sugar, fish sauce, and lime juice make a bold and delicious dressing for this Isan-style salad. Toss the dressing with tomatoes, bean sprouts, and pork rinds that soak up the flavorful dressing.
+This is a light, virtuous version of takeout lo mein that starts with a simple rainbow of vegetables: carrots, snow peas, Napa cabbage, shiitake mushrooms, and green onions. You can cut these up however you want (you can even buy shredded carrots for ease), but in my version I use a vegetable peeler to cut strips of the carrots, cut the snow peas into matchsticks by hand (the only fiddly part—you could just halve them), and shred up the cabbage, mushrooms, and green onions.
-Tailgating staple, vegan-style, with Vegetarian Bean Chili served on top of fritos with Pickled Red Onions , jalapeños, and avocado. A sprinkle of fresh cilantro, a scattering of sliced scallions, and a squeeze of lime all add freshness.
+One of the problems with ordering dan dan noodles at a Chinese restaurant is that you never know exactly what you'll get. Are they gonna deliver the hardcore Sichuan version swimming in red-hot chile oil and laced with pickled zha cai (mustard root) and mouth-numbing Sichuan peppercorns? Or can you expect the equally delicious but totally different Chinese-American version with more pork, a vinegary soy-based sauce, perhaps some greens, and a sprinkling of peanuts?
-The remaining aromatics are simple. A few tablespoons of chopped preserved Sichuan mustard root, some garlic, and a splash of Shaoxing wine to deglaze the skillet once it's all been stir-fried together.
+Every cook seems to have a certain piece of cookware that they keep coming back to, day after day. It could be a trusty stainless steel skillet , a well-seasoned carbon steel pan , or an enameled cast iron Dutch oven , but for many of us at Serious Eats,  [[https://noodleinsight.com/|global noodle news|https://Noodleinsight.com/]] it's unquestionably a wok—one of the most important tools in our kitchens.
-This dish takes the flavors of Italian asparagus alla Milanese and gives them a Korean twist. We thinly slice the asparagus before stir-frying it with kimchi and spam. The finished product is topped with a fried egg, grated Parmigiano-Reggiano cheese, and finely grated Spanish chorizo. Make sure to freeze your chorizo for easy grating.
+Here's another recipe in my quest to take the cute and cuddly animals out of all of my favorite foods in a no-BS, as-delicious-as-the-real-thing, good-enough-for-anyone kind of way. I'm particularly happy with this one, which makes sense, as it's a logical extension of my vegan mapo tofu recipe. I'm talking about the other great pillar of cheap-and-easy Sichuan cuisine: dan dan noodles.
 The prototypical street food, dan dan noodles are an ultra-simple dish of cold or warm noodles placed in a bowl with a ladleful of highly seasoned sauce poured on top. Flavored with minced pork, preserved pickled mustard, black vinegar, fermented broad beans, garlic, and plenty of chili oil, the dish is eaten by swirling the slick noodles through the oily sauce, picking up bits of meat and pickles as they go.
-"When pairing with Chinese food, you're looking for wines that are spicy, soft, and on the richer side. Chinese food is a generous cuisine, bringing expressive and muscular wines is important. For Mapo tofu, you're looking for spice and energy to match the dish. Red wines from the Douro in Portugal would play well with this dish. Mushu pork has a crunchy and fresh tone. Cabernet Francs from the Loire Valley, Cote de Beaune Reds, and Austrian Blaufrankisch would be a good fit, offering bright fruit and a fresh nature. Peking duck needs some richness and sweetness. Try rich and bold California Cabernets or Grenaches from the Languedoc Roussillon. Experience this dish with a mature Maury (fortified wine from Roussillon)—a great combination."— Adrien Falcon, Bouley (NYC)
+While the most traditional versions don't include a sesame product, I've recently taken to adding a touch of tahini to my sauce, after having tasted it in Chichi's vermicelli with chili oil recipe. Not enough to bring a distinct sesame flavor to the dish, but just enough to lightly bind the sauce and add a touch of creaminess to help it cling to the noodles a little bit better.
-Return pot of water to a hard boil and add noodles. Cook, stirring regularly to prevent noodles from sticking to each other or the bottom, until barely cooked through with a springy bite, about 4 minutes. Drain, reserving 3/4 cup of cooking liquid. Add cooking liquid to bowl with sauce and stir to combine.
+Traditionally served for Lunar New Year, Buddha's Delight is a vegetarian stir-fry packed with flavorful, filling ingredients. It contains plenty of veggies, but also soy- and wheat-based components that give it extra heft: tofu puffs, bean curd sticks, and Chinese braised gluten. If you don't live near a good Asian grocery, some of those might be less accessible, but you can find them all online.
-Fish sauce adds saltiness and umami depth, and dried red chiles add spice to these garlicky, crowd-pleasing grilled chicken wings. Plan ahead—they need to marinate for 12 hours before hitting the hot grill.
+Good, homemade stock is the backbone to many a soup, and this one is no exception. With a ton of veggies and potatoes and a touch of cornstarch to give it body, this is a soup to get you through the rest of winter.
-This is the spicy slaw everyone at the picnic or cookout will love. Cabbage, red onion, cilantro, Thai bird chiles, lime juice, and salt combine for a side dish with a kick for grilled meats, fish, or vegetables.
+There's nothing wrong with packing your fried rice full of other ingredients, but we typically prefer to keep the focus on the rice itself. That means going easy on the mix-ins (in this case, peas, carrot, onion, and scallion) and seasoning with just a teaspoon each of soy sauce and sesame oil. Despite what you might have heard, you don't necessarily need to use day-old rice; fresh rice fries up just fine.
-The most famous ding in America is almost certainly kung pao chicken—you'll find it on pretty much any Chinese takeout menu in the country. Our version is made with bell peppers, celery, peanuts, and a mild sauce thickened with cornstarch. We use thigh meat for the diced chicken, which stands up to the heat of the wok better than white meat.
-Spring rolls are great, as are the flavors of bánh mì, so why not stick 'em together? These rolls are stuffed with pickled carrots and daikon radish, cucumber, jalapeño, and cilantro. The sauce is made with a mixture of homemade vegan mayonnaise and spicy chili-garlic sauce. Creamy, spicy, crispy, tangy, and a little greasy, they hit all the notes you want in a game time snack.
 Vicky Wasik
 Turkish hot pepper paste, found in Turkish markets or online, adds heat to an emulsified sauce made with tomato, anchovy filets, egg, capers, tuna, Dijon, and oil. Pour it over the freshest in-season tomatoes you can get your hands on and garnish with basil leaves for a cool. spicy, summery salad.
+Grind a combination of beef and smoky, spicy Cajun andouille sausage for burger patties. Grill, then top with blue cheese and a sauce of mayo, ketchup, hot sauce, mustard, parsley, lemon juice, cayenne, horseradish, and garlic for the most spicy and flavorful burgers.