All About Food · Chinese Food · Recipes

Chinese Broccoli and Noodles

I recently posted a blog with a recipe for Dan Dan Noodles.  It was a delicious meal and a big hit here in the Simmons household.  I am really still learning about the many and different types of noodles, so when I went to the Asian market and saw a package labelled “DANDAN NOODLES” I knew I must have been on the right track.  My Dan Dan Noodle recipe didn’t call for a lot of noodles but I knew I could always find different uses for the left over noodles.

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I have started liking noodles more than I like rice.  I feel like I am having an affair on my rice with all these new and tasty noodles.  But given food is an inanimate object with no feelings…I will continue to have as many food affairs as I see fit.  

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I went to Ranch 99 (local Asian market) the other day to pick up some pork butt for what is going to be known as “LEG-N-WAIT FOR IT-DARY” (you get this if you are a How I Met Your Mother fan) pulled pork sandwiches, thanks to inspiration from my friend Mei.  I, of course, will blog about that later.  Okay, back to my story.  I was at Ranch 99 and saw that Chinese broccoli (also known as kai-lan in Cantonese) was on sale so I grabbed a bag.  If you have ever gone to dim sum you have probably had this.  If you have gone to a Chinese restaurant you have probably had this.  Chinese broccoli is much different than what us Westerners are used to.  Instead of florets there are big, floppy green leaves.  Sometimes hidden you will find a couple small florets.  It’s stalk should be very firm and can be eaten (usually we chop this part off our brocoli).  Chinese broccoli takes on just about any flavor it comes in contact with which makes it great for stir-fry dishes.

With my left over Dan Dan Noodles and my Chinese broccoli in hand I created a simple but tasty dish/snack for any day or any meal of the week.

What you will need (for one serving)

Dan Dan Noodles, or substitute with another white noodle

Chinese broccoli, washed, ends trimmed and chopped into three’s (about 5-7 stalks)

1 T light soy sauce

1 T rice vinegar

2 cloves garlic, minced (or 1/2 tsp garlic powder)

1/4 to 1/2 tsp sugar

2 T water

1/2 tsp oil for cooking

What you will do:

1.  In a pot, bring cold water to the boil and cook noodles according to package instructions.

2.  In a wok, heat oil and garlic (if using fresh).  When garlic is fragrant, add Chinese broccoli and seasonings.  Stir-fry until cooked and add water.

3.  Add cooked noodles and toss to incorporate flavors.  Transfer to serving bowl and enjoy!

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I have made this dish as a breakfast and lunch.  If you are making this dish for lunch or dinner I would strongly recommend adding a protein to make it a more filling meal.  It is a quick and tasty recipe and a great way for me to use up extra noodles.

Cheers and happy eating!

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7 thoughts on “Chinese Broccoli and Noodles

    1. Hi cookingwgabi!

      Thank you so much for your comment. I would love to be able to ramble off 101 uses for kimchi sauce, however, I myself am just learning all the different Korean food/ingredient applications. You see, I was adopted as an infant and not raised with kimchi sauce as a cupboard staple. I do, however, love kimchi and beef together and enjoy eating kimchi fried rice. The kimchi sauce would taste amazing after marinating with some beef or adding it to a vegetable stir-fry. I will look for some uses so check back for future blogs! Cheers and happy eating!

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