Have You Eaten Yet? Here’s a new recipes from my kitchen to yours that I hope you’ll love! For more recipes, you can pre-order my next cookbook, Chinese Enough, or purchase Mooncakes and Milk Bread for all things Chinese Baking!
Hello hello!
I have been working full steam ahead getting ready for book launch (October 1 is coming too fast), planning a pre-release party this weekend, and both mentally/physically preparing for my book tour. My head is swirling quite a bit but I was able to take a breather and host a small Mid-Autumn Festival dinner on Tuesday and enjoy a night at home with friends. Most of the menu came out of Chinese Enough, like the Shacha Roast Chicken (phenomenal), Toisan-style Fun See, and Radish & Kohlrabi Salad with Chili Crunch. I also cooking up some sweet potato leaves that I have growing in the garden and made a taro sago!
I hope you were able to gaze up at the full harvest moon!
One big thing on my to-do list is to shoot and develop a few more recipes to share on here while I’m away on tour. I’ll be on the road for a few weeks, so I apologize in advance if I miss a newsletter or two in October, I’ll make it up to you!
This week I’m excited to share with you one of my favorite and most easily riff-able noodle dishes. Noodles that taste like dumplings, which are actually simply stir-fried noodles with ground pork and cabbage. It has all the components and flavor of a classic and juicy dumpling but without the pleating. I used to make a version of these noodles a lot at the height of my virtual cooking classes and I was teaching a dumpling class every other week. By the end of class I was wiped and sometimes couldn’t muster up the energy to pleat another dumpling. So I made these noodles instead.
I would pan fry the leftover dumpling filling and toss it with noodles, either prepackaged noodles or I would roll out the leftover dumpling dough until it was really thin and slice them up. For each class I made a slight variation on the dumpling filling by changing the protein and/or vegetable and seasonings, so the final noodles were always changing too, which kept things exciting! This final recipe is more or less the same, except I don’t mix the cabbage into the filling before I cook it. I like to cook and lightly char the cabbage first because cabbage tastes best with a little color.
A few ways you can make these noodles your own.
Swap the protein | while pork is classic, you can absolutely change this to ground chicken, beef, turkey, or even use crumbled firm tofu.
Sub the brassica | Instead of cabbage, I think chopped up bok choy, gai lan, kale, even shredded Brussels sprouts would be lovely. You don’t have to stick to the brassica family, but I do love how they caramelize and sweeten up in the pan and lean on the heartier side.
Pick Your Noodle | I’ve been using these Taiwanese Knife-cut noodles lately and love their thick and chewy texture. I find them in the frozen section right by the udon, but if you can’t find these noodles, don’t sweat it. Use udon instead or any wheat based noodle, dried noodles are fine too!
Enjoy your noodles and let me know if you try any exciting variations!
Stir-Fried Noodles with Pork and Cabbage
serves 4
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