Archive for the ‘33000 Noodle’ Category

12/30/2010 Bellpepper Stir-Fry Chapche

Monday, February 14th, 2011

Ingredients: 4 servings

  • 80 g Dry Harusame Noodles (Japanese Starch Noodles)
  • Hot water
  • ————–
  • 100 g - 160 g beef
  • 1 TBSP soy sauce
  • 1 TBSP sake
  • 2 tsp sugar
  • 2 tsp Mirin
  • 1/2 tsp garlic powder
  • —————————–
  • 6 Asian Size Green Bell Peppers
  • 2 Asian Size Red Bell Peppers
  • —————————
  • 1 TBSP sesame oil
  • salt
  • pepper
  • ———————
  • 1 TBSP roasted sesame, ground


  1. Place Harusame Noodles in hot water and boil for 2 – 4 min.  Wash in cold water, drain and cut into shorter lengths.
  2. Slice beef thin and place in a clear clean plastic bag.  Add soy sauce, sake, sugar, Mirin, and garlic powder, and shake and rub.
  3. Remove the seeds and hard parts from the bell peppers and slice lengthwise into 5 – 6mm thick pieces.
  4. Heat the sesame oil in a skillet and stir fry the beef until the color changes.
  5. Add bell peppers, sprinkle salt and pepper, and  stir fry.
  6. Add Harusame Noodles, sprinkle salt and pepper, and stir fry.
  7. Place on a serving plate and sprinkle sesame.


Based on: ピーマンの炒めチャプチェ、コウ静子、キューピー3分クッキング、2010年6月12日、

Korean Recipe.

12/29/2010 Chicken Miso Noodle

Monday, February 14th, 2011

Ingredients: 2 – 4 servings

  • 4 oz (114 g) Chinese Dried Noodles (I used Dragon Chicken Soba, Asian Style Noodles)
  • Boiled water
  • Bok-Choy leaves, cut to 5 cm length with stems chopped small
  • ————————-
  • 1 packet, Chicken Flavor Instant Ramen Noodle Seasoning package
  • 1 Cup (240 cc) water
  • ———————-
  • Chicken Niku Miso
  • ————————
  • green onions, chopped


  1. Boil the water in a large pan, drop Noodles and start cooking. (Set timer for 3 – 4 min).
  2. Cut the Bok-Choy stems into small pieces and drop in the hot water above.  Cut Bok-Choy leaves in about 5 cm length, drop it in the hot water above.
  3. When noodles and Bok-Choy are cooked, drain and place the noodles and Bok-Choy in each serving bowl.
  4. MW Chicken Flavor Instant Noodle Seasoning and 1 Cup water until hot.
  5. Chop green onions.  Warm Niku Miso with MW oven (don’t overcook.)
  6. On the noodles in the bowl, drop some Chicken Niku Miso and green onions.  Pour some chicken soup (#4) .

12/06/2010 Harusame Soup

Saturday, January 15th, 2011


  • Leftover Pork Kakuni Soup (Juice/Soup in which Pork Kakuni was cooked)
  • onions, sliced
  • Fresh Shiitake Mushroom, sliced, stem, chopped
  • carrots, julienne cut
  • water
  • Harusame Noodle (cellophane noodle, 春雨), washed quickly and drained
  • green onions, chopped
  • Ramen Noodle Oriental Flavor Seasoning (the leftover seasoning package that comes with Ramen Noodles)
  • salt
  • pepper
  • MSG (optional)


  1. Pour the leftover soup from Pork Kakuni in an 8 Cup Pyrex Measuring Cup.
  2. Add onions, mushroom, carrots, and water.
  3. MW until vegetables are cooked well.
  4. Add Harusame Noodles and green onions.
  5. MW slightly more until the noodles are cooked.
  6. Season with Ramen Noodle Seasoning, salt, pepper and MSG.


Inspired by: 中華風豚の角煮, 圧力鍋の栞、平和アルミ製作所

12/04/2010 Yakisoba

Saturday, January 15th, 2011

Ingredients: 2- 3 servings

  • Pork, thinly sliced and cut small
  • cabbage, sliced
  • carrots, Julienne cut
  • bell pepper, sliced
  • vegetable oil
  • ———————–
  • 320 g Chinese Fresh Noodle (yellow colored noodle)
  • 100 cc water
  • ———————————–
  • Yakisoba Sauce (Otahuku Brand)


  1. Heat vegetable oil in a skillet, stir-fry meat and vegetables with high heat.
  2. Add Noodles and water.  Cook and mix well.
  3. Remove from the heat, season with Yakisoba Sauce.

01/08/2011 Roast Beef and Mizuna Udon Noodles

Saturday, January 8th, 2011

Ingredients: 2 servings


  1. Microwave Roast Beef, soy sauce, and sugar in a small container, mix well.
  2. Place Udon and Soup in each serving bowl, and MW until very hot.
  3. Top with seasoned roast beef and mizuna.
  4. Sprinkle with  ground red pepper.

01/06/2011 Chicken and Inari Nabeyaki Style Udon

Thursday, January 6th, 2011

Ingredients: 2 servings

  • 1 bundle (100 g)  Dried Japanese Sanuki Udon Noodle (讃岐うどん乾麺)
  • 1 L or more water
  • —————————
  • 40 – 80 g chicken thigh, cut into small sizes
  • some Sake
  • some Soy Sauce
  • ————————————
  • (Soup A)
    • 300 cc water
    • some Dashi No Moto
    • 1/2 TBSP Mirin
    • 1TBSP + 3/4 tsp soy sauce
    • 1/8 tsp salt
    • (optional) MSG
  • ————–
  • 1 piece (5 g) Inari Age
  • Boiled Water
  • (Sauce B)
    • 50 cc water
    • some Dashi No Moto
    • 1/2 TBSP Mirin
    • 3/4 tsp soy sauce
    • 3/4 tsp sugar
  • —————————–
  • some  green onions, chopped
  • ————————–
  • 2 eggs
  • water
  • ———-
  • some Spinach, MWP, cut into 3 – 4 cm lengths


(Boil Noodles)

  1. Boil 1 L or more water in the large pan.  Add Udon Noodle and let it boil again.  Reduce the heat and simmer for 13 min. 
  2. Drain, wash in cold water, drain.


  1. Mix Chicken and some Sake and Soy Sauce and rest for at least 15 min.
  2. Dip Inari Age in boiled water to remove some fat, drain, squeeze water off with handss, cut it into halves. 
  3. MW Inari Age and Sauce B in a small Pyrex container until Inari Age is cooked. 
  4. Stir-fry Chicken and Green Onions (without oil ) in a skillet, very well.
  5. Cook eggs in water until soft-boiled.  Remove shells, cut into halves.
  6. MW the Soup A and Udon Noodle until very hot.
  7. Transfer the soup and noodles into each serving bowl.
  8. Top with chicken/green onions, eggs, spinach, and Inari-Age with its sauce.


Based on: 鍋焼きうどん、Book24、Bibliography

11/28/2010 Wonton

Sunday, December 19th, 2010

Ingredients: (2-3 servings)30 Wonton Skins


  • 200g All-Purpose Flour
  • 95cc water


  • 150g ground pork
  • Seasonings:
    • 1TBSP Sake
    • 1/2tsp ginger powder
    • 1+1/2TBSP soy sauce
    • 1/2TBSP vegetable oil
    • 1/2TBSP sesame oil
  • 1/2 stalk green onion, chopped

(Soup) for 2 people

  • (1TBSP x 2) Swiss Chard (Sprinkle Salt and press in a Japanese Tsukemono Spring Press, squeeze off water, chop.)
  • (1/2 TBSP x2) soy sauce
  • some pepper
  • (1tsp x2) sesame oil



  1. FP Flour and add water in 4 – 5 divided portions.  Pinch the dough with  fingers and make sure that the dough can stick together, but not sticky.  Wrap with plastic wrap.  Rest 30 min at room temperature.


  1. FP ground pork, add seasoning one by one running the FP after each addition, until all seasoning is added.
  2. Transfer to a bowl, add green onions and mix.


  1. Knead the dough with your palms until smooth and shiny.
  2. Shape it into a rectangle and cut into 5 equal portions.  Place the cut cross surface facing up.   Roll out each piece of dough into 5 mm thick rectangles.
  3. Roll out each piece of dough with a Pasta Machine, starting with the widest setting.  One by one, roll through thinner settings until the thinnest setting is reached. (You may manually roll out the dough to 1.5 mm thickness.  In such a case, cut the dough into 30 portions and roll out each piece into individual round skins.)
  4. Cut the dough into 30 equilateral triangles with a length of 10 cm (height 8.67 cm) on each side.

(Wrap filling)

  1. Place the filling in the center of the skin.
  2. Fold three vertices towards the center and press with fingers to glue the skin together.
  3. Place each Wonton on a floured plate so that they don’t stick together.


  1. For each serving bowl, drop 1 TBSP of chard, 1/2 TBSP soy sauce, some pepper and 1 tsp sesame oil.
  2. Boil 2.5L of water in a large pan.  Drop in the wontons and let boil again.  When the wonton start to rise to the top, push them down with a ladle and cook for 3- 4 min until the skins gets transparent and the filling expands.
  3. Use a slotted ladle to transfer the wontons to a serving dish (#1).  Adjust (dilute) the taste by adding a little of the hot water that the wontons were just cooked in (#2).



The original recipe called for  冬菜(小松菜)の漬け物 (salt pickled Komatuna); however, any green leaves that are pickled with salt for 30 min will do.

The original recipe used only 80 cc of water, which was too little: so I added 15 cc more water.

The original recipe included Nori and Cilantro for toppings.

The soup is too light:chicken stock should have been added.

I don’t like this recipe very much.

I bought a pasta machine and tried this recipe, resulting in returning the machine.  There is no need to buy a pasta machine for any fresh pasta/noodle.  It takes less time to roll with a rolling pin and the resulting noodle is softer.  Pasta machine made noodles gets tougher than rolling pin noodles; but softer than ready made dried pasta.

The pasta machine, if you definitely need it, must be made in Italy.  No matter what, as it gets old, the rollers start to become not parallel.  The rollers may shift towards the edges and scrape against the side; causing the chrome or nickel coating to scratch off and contaminate the pasta.  It will be a disposable tool, sooner or later.  Do not buy a used machine, even though the seller says “used only once.”

There is no need to buy an electric pasta machine.  A manual pasta machine does not need two people as some claim.  Even a 6 year old girl can use a manual pasta machine by herself.

For me, a rolling pin and knife does a much better and faster job than using a pasta machine with cutters.

12/17/2010 Chicken Dan Dan Mian

Friday, December 17th, 2010

Ingredients: 3- 4 servings

  • 4 oz (113.5 g) Some Dried Chinese Noodles (I used Dragon Chuka Soba Asian Style Noodles.)
  • Some water
  • ———————————————-
  • 200 g chicken, cut into tiny pieces
  • 2 tsp ginger powder
  • ———————–
  • 1TBSP Shaohsing Wine
  • 1.5 TBSP soy sauce
  • 1-2 TBSP vegetable oil
  • —————-
  • Homemade Mongolian Fire Oil
    • 1 TBSP ground red pepper
    • 1/2 TBSP water
    • 2 TBSP sesame oil
  • ———————
  • 2 TBSP roasted sesame, ground
  • 2 TBSP soy sauce
  • some green onions, chopped, emerse in cold water, drain
  • some Mizuna Leaves, fresh ones, cut, MW(covered) 15 sec, chill in cold water, drain
  • ————–
  • Boiled water


  1. Mix ground red pepper, water and sesame oil in a medium Pyrex bowl.  MW  uncovered very little time, stop and stir frequently until it boils. (Homemade Mongolian Fire Oil Done.)
  2. In a small container, mix meat and ginger powder, and rest for 5 – 6 min.
  3. In a skillet, heat the oil and stir fry meat at high heat until the meat is well-done.
  4. Add Shaoshing Wine, stir, add soy sauce, stir. Set aside.
  5. In another small container, mix Homemade Mongolian Fire Oil (#1), 2 TBSP sesame, 2TBSP soy sauce, and set aside.
  6. Boil the water in a large pan.  Cook the noodles for 3 – 4 min.  Pour the noodles through a strainer to drain water.  (Keep the drained hot water in another container.)
  7. When serving, place the drained noodles in a serving bowl.  Serve with the homemade fire sauce (#5), chopped green onions, the cooked ginger flavored meat (#4), and the hot water from boiling the noodles (#6).  (Everyone is supposed to mix noodles, sauce, green onions, Mizuna, meat, and hot water by themselves to fit their taste.)


Inspired by: タンタン麺、ウー・ウェン、北京小麦粉料理、高橋書店

I changed the Dan Dan Mian recipe tried on Aug 26, 2010 to use chicken instead of pork, and substitued the homemade noodles with the dried noodles sold at Asian Grocery Store, everywhere. 

The noodles can be any Chinese Style Noodles, either homemade or readymade, either fresh or dried.

I added Mizuna fresh from our garden to boost the nutritional value of thie recipe.  Mizuna can be eaten fresh or cooked.  If cooked, very little heating is needed.

Hot sauce is very hot: you need only a tiny little bit.

Serve with hot water to dilute the sauce, and cold water in a glass to cool the fire in the mouth.

09/18/2010 Instant Ramen Noodle Extraordinaire

Sunday, September 26th, 2010


  • Instant Ramen Noodle (I used Maruchan Oriental Flavor)
  • water
  • 100 cc WATER
  • 1/2 package seasoning packet that come with the noodle.
  • ——————–
  • carrot glace
  • carrot top namuru
  • roast beef or ham, sliced
  • green onions, chopped


  1. MW ramen noodle with plenty of water for 5 min until boil.
  2. Drain water, using a strainer.  Discard water.
  3. In a serving bowl, place the drained noodles.
  4. Microwave 100 cc of water in a Pyrex measuring cup, and pour over the noodles.
  5. Sprinkle only 1/2 of the seasoning packet, and mix well.  The remainder can be used in the future for other recipes.
  6. Top with carrot glace, carrot top numuru, roast beef, and green onions.

09/01/2010 Healthy Ramen Noodle

Saturday, September 4th, 2010

Ingredients: for 1 – 2 servings


  1. Prepare Carrot Glace and Carrot Top Namuru referring to the Tetra-Color Rice recipe.
  2. Place sliced sausage in a Pyrex bowl, fill with enough water for MW until boiling, discard water, fill the bowl with water, and repeat cooking followed by discarding water 2 more times.  (The purpose is to discard all fat and preservatives contained in the processed meat.)  After draining the liquid, set the cooked sausage aside.
  3. Open the package of Instant Ramen Noodles.  In a medium pyrex bowl, place the noodles, fill with room temperature water so that noodles are completely submerged.  MW (1.6 kw) uncovered for 5 minutes until just before Al Dente.
  4. In the mean time measure out exactly half of the contents of seasoning package, and set aside.  (The remaining half of the seasoning package can be stored and used in the future: the seasoning that comes with Ramen Noodle can be used for any other creative recipes or soups.)
  5. When Ramen Noodle is cooked, pour it through a strainer and drain all liquid (the liquid must be discarded since it includes unwanted fat and preservatives).  Place the drained noodles in a serving bowl.
  6. Place Carrot Glace, Carrot Top Namuru, and Sausage on top of the noodles.
  7. Microwave 1 cup (240 cc) of water for 2 min 30 sec, add half of the contents of the seasoning package, and mix well.  Pour it over the Ramen Noodles and toppings.
  8. Sprinkle ground sesame seeds and some Mongolian Fire Oil.