I didn’t always like spicy food. As a kid, it took me a while before I could tolerate spicy. And now, I can’t get enough heat! If you’ve tasted jjamppong (spicy seafood noodle soup) before, you know what a glorious day today is .. Why, you ask? Because I’m sharing this fabulous recipe with you all and now you can make this at home!
It’s funny. . when you don’t have something around anymore, you miss it terribly. This was the case when we lived in Los Angeles and had a Korea town close by. And actually, forget Korea town, there were Korean restaurants everywhere in the Los Angeles area and surrounding cities, so you could go get your fix whenever you had a craving. Now, when we have the yearning/craving for Korean food, I have to make it here at home.
I don’t mind though because it has forced me to learn how to make some of my childhood favorites.
Nothing says comfort more than a big bowl of jjamppong. Filled with shrimp, clams, mussels, cabbage, spinach, mushrooms and onions, this soup delivers big time.
And guess what? To make this spicy seafood noodle soup even better, I made my own HOMEMADE pasta noodles!!! So, you have to head over to KitchenAid’s blog, The Kitchenthusiast to read my post and to get this recipe. Have you had jjamppong before? If so, I’d love to hear about it!!
If you’re a Korean food, Chinese food and/or seafood lover, you will LOVE this. I hope you enjoy!
Disclosure: This is a sponsored post and in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I love and use.
As a foodie and food blogger, it’s pretty much understood that good tasting food gets me excited. Like so excited I immediately start thinking of how to re-create it at home or I’m constantly thinking of new things inspired by what I just ate and how I can put my own spin on things.
I also love just opening the fridge and pantry and seeing what I can throw together. Some of my best dishes have come together this way. I had some bok choy and chinese cabbage at home and after an afternoon of cleaning out my pantry, I found some quinoa. And then this happened.
When cooking quinoa, I usually just add water or chicken broth but wanted to try something new. . something better that would take this quinoa to the next level in taste and flavor and after a delivery of this fabulous wine, I knew what needed to happen. And if there’s one thing I’ve learned when it comes to cooking with wine, it’s use a good quality wine when cooking, one that you would enjoy drinking. It really does make a difference.
Entwine Wines is the official wine of The Food Network so you know it’s good. And let me tell you, it’s good. And this Asian Quinoa might be one . . correction: this is one of the best things I’ve made here on Hip Foodie Mom. If you like quinoa and Asian flavors, you will love this. I made this three times the two weeks I was developing and testing this recipe and ate this (I’m not kidding at all) everyday for lunch for one week straight. I loved it that much.
Entwine Wines makes a Chardonnay, Merlot, Cabernet Sauvignon and this fabulous Pinot Grigio. They are all fabulous and I’m so glad I discovered these wines for the first time in Miami. It was a evening of wine and cheese. What could be better? Want to try some for yourself? Click here to find a store retailer close to you.
Note for the cook: Always rinse and drain your quinoa before cooking. And if you’re a vegetarian, simply replace the chicken broth with vegetable broth.
Author: Hip Foodie Mom
Recipe type: Main
2 tablespoons sesame oil, split
1 small onion, diced
½ teaspoon fresh grated ginger
2 garlic cloves, minced, split
½ teaspoon kosher salt
1 cup quinoa
¼ cup Entwine Wines Pinot Grigio
1 ½ cups chicken broth
2 cups bok choy, chopped
1 cup Chinese cabbage, chopped
8 oz. cremini mushrooms, sliced
2 teaspoons soy sauce
1 teaspoon crushed red pepper (optional)
Diced green onions, for garnish
Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.
Disclosure: This is a sponsored post in partnership with Entwine Wines. All opinions expressed here are 100% my own.
As we are getting ready to move into colder weather here in the Midwest and the “frozen tundra” of a winter we’re going to have. . (my friend said this). . I have to think back and remind myself the reasons why we decided to move here to Wisconsin. It was between sunny Florida and Madison, Wisconsin. . did I ever tell you that?
Anyway, our top three reasons were:
1) Better job for my husband at a more stable, established company
2) Very manageable cost of living
3) Living only 4.5 hrs away from my sister, who lives in Minnesota
So, when we made our decision and knew that Madison was going to be our new home, I called my sister and this was the advice she gave me: buy a thick winter coat, not a pretty one but one that would keep me warm. Buy a really good snow blower and learn how to use a shovel and then she proceeded to talk my head off about this store called Discount 70 (where they sell random, awesome stuff for cheap (my husband and my brother-in-law always go there every time we visit Minnesota)) and ALDI, the grocery store chain, which is apparently my sister’s favorite place to shop.
My sister is the smart shopper, the money saver. . and I mean, come on, who doesn’t like saving money?
So, we made the move and because I’m a food blogger and go grocery shopping like 3-4 times a week, I know my stores like the back of my hand now.
I like our ALDI here in Madison because it’s clean, the people who work there are really nice people, it’s smaller, and you are able to run in and out with no fuss. They also do not even have plastic shoppings bags so I love that they make you remember your re-useable grocery bags. I recently stocked up on some herbs and spices . . which, at ALDI are only 99 cents each. 99 cents each!! It’s a no brainer for me to buy my pantry staples here.
And just a few baking essentials which were half the price. . . because these days, I’m baking more than usual and when it comes to saving money, every penny counts. I can’t tell you how much pure canned pumpkin I’ve purchased since September. . and we’re not even in November yet!
And because it’s fall and I’m all about soup these days, I made some roasted red bell pepper soup. . inspired by the display of roasted red bell peppers that greeted me when I walked into ALDI.
There’s nothing better to me than a big bowl of warm roasted red bell pepper soup and a grilled cheese sandwich. It’s food like this, my friends, that will help me get through the winter. It simply has to.
I hope you enjoy . . and if you have an ALDI in your area, check it out, yo!! Mostly all of the ingredients I used for this soup (I already had salt, pepper, olive oil and cilantro at home) was purchased at my local ALDI.
This soup goes wonderfully with a grilled cheese sandwich.
Author: Hip Foodie Mom
Recipe type: Main
2 tablespoons extra-virgin olive oil
2 Russet potatoes, peeled and cubed
2 stalks celery, chopped
½ red onion, peeled and chopped
Kosher salt and freshly ground pepper
1½, 12 -ounce jars roasted red peppers, drained and rinsed
4 to 5 sun-dried tomatoes
4 cups low-sodium chicken or vegetable broth
1 cup water
½ cup heavy cream
fresh cilantro for garnish
Special equipment suggested: immersion blender
Using a large Dutch oven or other heavy bottomed pot, heat olive oil over medium-high heat. Add the potatoes, celery, onions and season with salt and pepper and cook, stirring frequently, until the potatoes begin to soften, for about 5 to 6 minutes. Add the red peppers, sun-dried tomatoes, chicken broth (or vegetable broth) and 1 cup water. Turn the heat to high and bring to a boil. Pour in the heavy cream and mix well. Cover halfway and and let simmer, until the potatoes are tender, for about 15 to 20 minutes.
Turn off the heat and using your immersion blender, puree and blend until smooth. I like to leave a little chunkiness for texture. Taste and season with more salt and pepper if needed. Divide among bowls and sprinkle with some cilantro and serve.
Have you ever met someone who’s a little different. . a little unique . . maybe not someone the world would consider normal or socially acceptable, but you are strangely attracted and drawn to them anyway?
Yes, the cheese. I’m talking about cheese. If you’ve never heard of it, which I hadn’t until I moved to Wisconsin, it’s known as the stinky cheese. The cheese you can smell a few miles away. That one.
Well, you can’t let the smell deter you. . this cheese is fabulous when eaten the right way. Like this.
Yes, I’m channeling those gooey, messy, drippy burgers from Carl’s Jr. with this one. . is Carl’s Jr. just a California thing? Anyway, this is the BIG DADDY. The take-a-bite-and-have-cheese-and-stuff-on-your-face-but-you-don’t-care sandwich. And the best part? Other than the cheese? There’s bratwurst and pickled red onions in here yo.
So, head on over to The Wisconsin Cheese Talk blog to read this one and to find out why on earth I made a sandwich like this!! I hope you enjoy!! Oh, and you need a dark beer with this one. Don’t miss this recipe!! If you’ve heard of Limburger and like it, hate it, like the sandwich . . or just have something to say, please leave me a comment on the Wisconsin Cheese Talk blog, I’d love to hear from you!
Disclosure: This is a sponsored post with Wisconsin Cheese. All opinions expressed here are 100% my own.
November 1st will mark the end of our first year here in Wisconsin. It’s only been a year but feels like a lot longer. Moving to the midwest right before our crazy long winter last year got me and kept me in the kitchen cooking. . just to keep busy.
We also soon discovered that there are hardly any options for good Asian food here . . I’m not complaining though. . at least we have an Asian market and a Korean market, so I’m happy!!
And that trip to Asian Midway Foods on Park Street made this dish possible. Now, if I can find the ingredients for this here in Madison, Wisconsin at my tiny little Asian market, you can too. And I was pleasantly surprised that my little Asian market had fresh flat rice noodles!! If you can’t find fresh, simply buy dry noodles. I’ve said this before but cooking Chinese food (or any Asian food) at home is so much better. You know exactly what’s going inside and you can tweak things to your preference.
Now, cooking it at home isn’t going to be faster than ordering take-out. . but it’s so worth it.
I have to say I am very pleased with how this Beef Chow Fun turned out. Beef Chow Fun is a staple Cantonese dish, made from stir-frying beef, hefen (wide rice noodles) and bean sprouts and is commonly found in yum charestaurants in Guangdong and Hong Kong.
And you get to say CHOW FUN. How fun is that?! I’m all about using what you have at home so I threw in lots of Chinese cabbage and some bok choy, along with my bean sprouts. LOVED this. loved this. And once you have your veggies and beef cut up, it all comes together pretty quickly! I really hope you give this one a try!
If you are using dry wide, flat rice noodles, cook before adding into the wok.
Author: Hip Foodie Mom
Recipe type: Main
3 tablespoons sesame oil; split
8 oz. boneless beef short rib, sliced into about 1 or 1½ inch pieces
1 to 2 teaspoons fresh ginger, minced
1 to 2 fresh garlic cloves, minced
4 scallions or green onions, split in half lengthwise and cut into 3 inch pieces
2 to 3 cups bok choy, chopped
1 to 2 cups Chinese cabbage, chopped
12 oz. fresh flat rice noodles (if purchasing fresh noodles, separate the noodles as much as possible before adding in)
2 teaspoons Shaoxing wine (Chinese rice wine)
4 tablespoons low sodium soy sauce
pinch of white granulated sugar
salt and pepper, to taste (if desired)
2 cups fresh mung bean sprouts
Using a large wok or skillet over high heat, pour in 1 tablespoon of sesame oil to coat the wok. Add the beef short rib and cook until browned. Remove the cooked meat from the wok and set aside.
Turn the heat down to medium-high and add 1 tablespoon of sesame oil to the wok, add the ginger and the minced garlic and let cook for about 15 to 30 seconds, then add the scallions. Mix and let cook for a minute or two and then add in the bok choy and Chinese cabbage and mix well, stir frying everything for about 4 to 5 minutes.
Turn the heat up to high and add in the flat rice noodles. Pour the shaoxing wine around the rim of the wok and add the remaining 1 tablespoon sesame oil, soy sauce, pinch of sugar, and season with a bit of salt and pepper to taste if desired (Taste the noodles before adding salt. Alternatively, you can skip the salt and pepper and add a touch more soy sauce if needed), mixing and combining everything really well. Lastly, add the cooked beef and bean sprouts, mixing everything really well for a few minutes, ensuring the noodles, veggies and beef are nicely coated with the sauce. Serve immediately and enjoy!
As much as I love a big bowl of chili or some warm, comforting soup. . nothing is more comforting to me than Korean food. This pasta dish was created after watching something on The Food Network, probably one of Giada’s shows where she was making a simple Italian spicy pasta.
I thought why not make a spicy Korean pasta?
I mean, why not right? After I made this, I decided to get more adventurous with kimchi.
And I’m so glad I did you guys. This pasta is the BOMB DIGGITY. Like, so good. If you like kimchi, I know you’re feeling me now.
I added some beef because for me, beef + kimchi + sesame oil + gochujang = perfection. You guys have to try this. I might always eat my penne pasta like this from now on. OK, don’t quote me on that. . but I will definitely be making this again and again. In fact, I ate more of this last night when I was packing . Today, I’m in Des Moines, Iowa (my first time in Iowa!) and will be attending the Cooking Experience weekend with Better Homes and Gardens. I’m super excited but obviously wasn’t thinking straight when I booked a 5:30am flight.
Ah well, it’s all good. I hope you enjoy. If you have any questions on where to purchase Korean food ingredients or brands I recommend, ask me down below in the comments section.
1 cup beef, sliced or chopped (I used boneless beef short ribs)
1 cup kimchi, chopped
1 tablespoon gochujang
green onions, diced
Add penne pasta to boiling water and cook according to package instructions; cook to al dente. Drain, rinse and set aside.
Using a large wok or skillet, heat the sesame oil over medium-high heat. Add the onions, mushrooms and chopped beef and cook until the beef is no longer pink, for about 4-5 minutes. Add the chopped kimchi and mix together. After a minute or so, add the gochujang and cooked penne pasta and mix to combine, making sure the penne gets nicely coated. Let cook for a few minutes. Remove from heat. Garnish with diced green onions and serve immediately.
Do you remember your sacked lunch as a kid? and I say sacked lunch because I rocked the brown paper bag. I seriously don’t remember the super cool lunch container boxes we have now, or the Disney or “whatever character your kid fancies at the moment” lunch box. I don’t know. Maybe they were around but my parents didn’t buy any.
Most of the time it was some kind of sandwich and when we were old enough, my mom just gave us money and we bought hot lunch at school.
As an adult, especially since I am home most of the time, I love making quick lunches or making big batches of something for dinner and saving some leftovers for lunch the following day. That’s what I do with my Baked Veggie Taquitos. I love these because they are so versatile. . you can mix and change what you put inside and make them stuffed with ground beef or go meatless or simply fill them with what’s in your fridge at the time or what’s seasonal.
We had an abundance of roasted butternut squash because it’s one of my favorite things to eat in the fall. Whether I’m simply roasting them or making lasagna, I always seem to have a couple on hand and in the house. Low in calories and packed with fiber and vitamins A and C, you can’t go wrong with butternut squash.
Truth be told, I always tend to go overboard with the cheese and stuffing my taquitos when I make these so you don’t get the thinly rolled taquitos that you’re used to. You get the somewhat bigger, fully packed with roasted butternut squash, black beans, mushrooms, swiss chard and Wisconsin Monterey Jack cheese taquitos. What does this say about me?
At least I baked these and used whole wheat tortillas. This means I can eat three.
So, head on over to the Wisconsin Cheese website, where this recipe (I’m on page 64) is featured in the latest issue of Grate. Pair. Share. Although the photos may not represent the recipe well, this is one of the best things I’ve made. And you’ll wanna take a look at the ENTIRE ISSUE because there are over 30+ recipes for fall. . and from some really fabulous bloggers!
Every Sunday was the same growing up in my house. Both mom and dad were in the kitchen cooking, sometimes good ole eggs and bacon, sometimes kimchi fried rice.
It didn’t matter. We just loved waking up to the smell of something delicious coming out of the kitchen.
We all sat down to Sunday morning breakfast before going to church as a family. The table was always filled completely with amazing food. And if we were having Korean food, my mom was sure to have several different kinds of banchan (Korean side dishes and veggies) at the table. This is how we did Sundays.
As a kid, I remember helping my mom in the kitchen and when I was old enough, she would lure me into the kitchen with promises of kimchi jjigae or soft tofu jjigae. . only thing was, I would have to make it myself. She was trying to teach me how to make Korean food.
My mother wanted me to learn my roots, to know who I was, where I came from and to celebrate and love the food that she grew up eating. I wish I could say that I embraced those times with my mother in the kitchen. . but I was a punk teenage kid who didn’t care and the kitchen was the last place I wanted to be.
It was about 10 -12 years later . . but I finally did discover my love for cooking, learning different ways in which to prepare foods and embracing my Korean heritage and now being able to feed my family the Korean food that my grandmother, mother and I grew up eating.
I’m certain this was because I had parents who were active in the kitchen and they just loved and appreciated good food. And when I would finally move out of my parent’s house and on my own for the the first time in San Francisco, CA, discovering the cookbooks (probably the only 3 or 4 Korean cookbooks published in English she could find at the time) my mom purchased and snuck into one of my moving boxes showed me just how much she loved me. And the countless phone calls we would have later. . asking for her Korean recipes that I would make for my family always bring a smile to my face.
This didn’t start with me and you’d better believe it’s not going to end with me. My kids will learn how to cook and it’s my hope that they will teach their children and this will continue . .
And with my passion for food and cooking, I now can’t look at food the same. I can’t just slap together a simple sandwich for myself .. I have to add something or make a sauce . . or even bake the bread myself. I prep our family’s weekly dinner menu over the weekend and even plan out my lunches.
This tart happened one week when I had numerous deadlines. I just made it for myself not intending this to be for the blog. . but it was so delicious and simple. I had to share this with you today. I mean, I would expect nothing less when puff pastry is involved. . . but this is REALLY good. The ingredients that really bring this tart to life are the dijon mustard + the fig jam. Oh yes, you heard me right. I hoarded this all to myself and ate this everyday for lunch for three days straight. I added some fresh arugula on top and went to town.
My mother will be here soon visiting us and I’ve already started compiling a list of things I am going to make for her while she is here. It’s not just about Korean food. She loves all foods and this tart made the list.
1 package (2 sheets) all-butter frozen puff pastry, defrosted but still cold
8 ounces thinly sliced country ham or Black Forrest ham
6 ounces cheddar cheese or gruyere cheese, freshly grated
1 large egg plus 1 to 2 teaspoons water, beaten
Position rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Combine and whole grain mustard, dijon mustard and the jam in a small bowl and mix together. Unfold or unroll one sheet of the puff pastry on a lightly floured surface. Gently roll with a rolling pin if needed and place the puff pastry sheet on the prepared baking sheet and brush on the mustard/jam mixture over the puff pastry, leaving about an inch border between the mustard and the edge of pastry. Place the ham evenly over the mustard and then evenly sprinkle the grated cheese over the ham.
Unfold and roll out the second sheet of puff pastry and gently place it on top of the ham and cheese and fold the outer edges over and together with your fingers, creating a thick crust. You can use a fork to create lines around the edge if desired. (Dip the fork in flour if it sticks to the puff pastry during pressing.) Lightly brush a layer of egg wash over the top and edges of the pie. Cut a few small slits into the top/center of the pie and bake until cooked through and golden brown, for about 30 minutes. Let cool for a few minutes before slicing and serving.
One of the great, truly rewarding things about blogging is connecting with other people. The readers, fellow bloggers, foodies, other home cooks. It’s wonderful to connect with people who share the same passion: cooking and food.
Today, I’m guest posting over at Laura’s Mess. Laura is my friend over in Perth, Australia. Her writing is lovely, her photography gorgeous and her recipes, truly amazing. If you haven’t visited her blog, you absolutely need to. You’ll leave feeling inspired. For sure. This is one of my favorite recipes from Laura and this is one of my favorite posts from her. So beautiful and touching.
Laura is currently taking the vacation of a lifetime. In July, she was in Paris, then Sweden where she made these fabulous Swedish Cinnamon Buns. Then on to big, beautiful Berlin and then to England. And she’s still going. . I told you this was the vacation of a lifetime, right?!
She is currently in Scotland, then will be road tripping for the next three weeks, then back in England, and then London before heading back home. Who wants to be her right now? Well, as Laura is traveling, I have the great pleasure of guest posting for her today.
Fall is upon us and I’m turning to filling, comforting food today. I made gnocchi! I took the skills from my one pasta making class back in Seattle and went for it. I love the feeling of dough in my hands and shaping the gnocchi.
So, I hope you grab some zucchini and try this! It’s really not hard at all. I added some roasted tomatoes because we have so many from our garden. . I also love the added flavor and color it adds to this dish.
So, head on over to Laura’s beautiful blog and check out my post and this recipe. . and tomorrow morning, I’m on a jet plane heading over to Allentown, PA to attend Big Harvest Potluck!! I’m super excited and ready to be inspired, learn and re-connect with friends and meet some new ones! Have a great weekend everyone! If you want to follow along, you know I’ll be posting photos on Instagram.
It’s funny. . whenever I think I have control of everything and am in some kind of groove, I feel like it all kinda comes crashing down. OK, I’m just being dramatic. I’ve been reminded recently that things are never fully in our control and we have to just let go sometimes and take each day as it comes.
I feel like you can know the state of my mind by looking at my house. If it’s a wreck with stuff, mail, toys and papers with my recipe scribbles everywhere, you know it’s been a busy and crazy week. And I feel the way my house looks.
My little Madeline fell off the back of our couch a week and a half ago and fell head first onto our hard wood floors. Kid’s fall right? She cried immediately, which is always a good sign, and we gave her lots of TLC and didn’t think much about it. On Monday, the next day, she told me her head was still hurting so I took her to the doctor to get checked out. They did a quick neurological exam and she was fine. Her balance was fine. She was in good, lively spirits so off we went.
Then, on Wednesday, her head swelled a little (the swelling usually happens immediately I think) so I called the doctor again asking if I should bring her in. . “Has she thrown up?” “No” “Is her balance ok?” “Yes” “Is she acting different?” “No”. . “Um, ok, she’s probably fine. Just continue to watch her.” Then, last Friday morning, I actually get a chance to feel her little head. Wednesday, she really wouldn’t let me touch it. And I feel the spot where she fell on her head. It’s like mush. Extremely squishy, like a very ripe peach, but even softer and mushier than that. Like there’s lots of liquid or blood underneath.
So, I panic. I worry. A million things are racing through my head.
I wait until 8am to call the doctor’s office to get an appointment to bring her in. I’m on the phone shaking. . worrying. . and still trying to keep a smile on my face in front of Madeline. We get to the doctor’s office and the doctor is feeling her head and feels something. Just to make sure she does not have a small fracture, in addition to the fluid, they tell us we should get an X-ray. We head down to radiology and she has to lay on a bed and put her head on a metal square. We get all the X-rays done and head back to our doctor’s office. They come in almost immediately and tell us the X-rays are good and everything is fine and there is no fracture as far as they can tell and that we should come back in a week and have her checked out again. And the fluid will just be re-absorbed . . eventually.
As I’m driving home, I say a little “thank you” prayer and breathe a big sigh of relief. Phoebe, my oldest, never fell much at Madeline’s age. . Madeline is my crazy one so I think this probably won’t be the first fall on her head.
When we get home, we’re both starved and I whipped up one of her faves for lunch. Soba noodles!! And I threw on some raw veggies so today I’m calling this. . a soba noodle salad bowl!!
I like making quick meals for lunch so I can quickly get back to working, writing or playing. . and this dish delivers.
And like I mentioned above, I left my veggies raw, with the exception of the broccoli, plus I love a little crunch and bite mixed in with my soba noodle salad. If you don’t do tofu, you can use chicken.
I hope you enjoy! And if you’re wondering about Madeline’s check-up . . it’s tomorrow. . we’ll keep you guys posted but I’m sure everything is fine!
In order to get the best results, pat your tofu dry as much as possible before using. Additionally, I left the red bell peppers and cabbage raw but you can definitely add these in for a bit when you are stir frying the tofu and broccoli.
Author: Hip Foodie Mom
Recipe type: Main
⅓ cup low sodium chicken broth
⅓ cup creamy peanut butter
1 teaspoon peeled fresh ginger, grated
1 tablespoon low-sodium soy sauce
1 teaspoon honey
1 teaspoon crushed red pepper; optional for some heat
1 garlic clove, minced
1 tablespoon sesame oil
2 cups broccoli florets
1 package, 8 oz firm tofu, drained, rinsed, patted dry and cubed
5 oz cooked soba noodles (buckwheat noodles)
1 red bell pepper, sliced lengthwise and into strips
red cabbage, sliced into strips
fresh green onions, diced
Combine ⅓ cup chicken broth, peanut butter, grated ginger, soy sauce, honey, crushed red pepper (if using), and garlic in a small bowl and whisk until smooth. Set aside.
Using a large sized wok over medium-high heat, heat the sesame oil. Add the broccoli and dry, cubed tofu and stir fry until nicely browned, for about 8 to 10 minutes. Add in the cooked soba noodles and quickly pour in the sauce mixture (reserving a little for the end) and stir together until everything is nicely coated. After a few minutes, remove from the heat and mix in the raw bell peppers and red cabbage and drizzle on the remaining dressing mixture. Garnish with the diced green onions and sesame seeds. Serve immediately.
Hello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!