Chinese Noodle Salad

Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.

What you’ll need:

12 ounces uncooked, dried linguine or other flat noodle

8 ounce package of stringless sugar snap peas

2 teaspoons of peanut oil

1 package of firm tofu, drained and cubed

1 cup cherry tomatoes, halved

1/2 cup drained, sliced water chestnuts

1/2 cup thinly sliced green onions

1 tablespoon seasoned rice vinegar

1 teaspoon chili garlic sauce

5 tablespoons of original yakitori sauce

toasted sesame seeds to taste

What you’ll do:

Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.

While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.

Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.

They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.

Obaachan Sauce Yakitori Chinese Noodle Salad

Obaachan Sauce Yakitori Chinese Noodle Salad

These Drum Sticks Can’t Be Beat!

You can’t make music with these drum sticks but you will enjoy eating them. All you will need are some drum sticks, in this case we had eight of them, one third of a cup of yakitori sauce (we used spicy), and two tablespoons of chili garlic sauce, and a little olive oil.

Here is what we did:

• pre-heat oven to 400 degrees

• wash the drum sticks (we left the skin on) and pat dry

• lightly oil the drum sticks and place in a baking pan lined with heavy duty aluminum foil. make sure drum sticks are not touching

• place in oven for 40 minutes, then remove and coat with yakitori sauce mixture (drizzle the remaining sauce over each drum stick) and return for 15 more minutes to caramelize the sauce mixture

Remove and Enjoy!

yummy, spicy drum sticks with Obaachan Sauce Company spicy yakitori sauce

yummy, spicy drum sticks with Obaachan Sauce Company spicy yakitori sauce

Kalbi-style Flanken Beef Short Ribs

Here is a real easy, very tasty meal with little prep time. These ribs will come out similar to what you would get at a Korean restaurant if you ordered kalbi-style ribs.

Here’s what you’ll need:

2 pounds of flanken beef short ribs, ask your butcher to cut these for you, not too thick around 3/8″ (I was cooking for three, so adjust accordingly)

3/4 cup of spicy yakitori sauce

2 tablespoons of chili garlic sauce (optional, for more spice, I used it)

What you’ll do:

Measure out 3/4 cup of yakitori sauce and add the 2 tablespoons of chili garlic sauce and mix well. Pour a little into a ziplock bag then place a rib in the zip lock, add more sauce, then another rib and repeat until all are in the bag. Press out as much air as possible and gently massage in the marinade. Place in refrigerator overnight (24 hrs. or more) and rotate the next morning. Heat your grill on high until hot, spray with cooking spray or rub grates with oil, place ribs on hot grill and cook three and a half to four minutes per side depending on the doneness you prefer. Remove and serve with steamed rice and your choice of vegetable. Note: if you are serving four, I’d go with 3 pounds of ribs and use one cup of yakitori sauce along with the chili garlic sauce. (Use your judgement, enough to coat all the ribs well.) I even drizzled a little of the marinade on the ribs when I placed them on the grill.

Obaachan Sauce Company spicy yakitori kalbi-style short ribs

Obaachan Sauce Company spicy yakitori kalbi-style short ribs

Spicy Tofu and Noodles with an Asian Flair

This takes about 10-15 minutes of prep up front and then everything goes pretty quick.

What’s needed:

8 ounces of fettuccine rigate noodles (or similar flat noodle)

8 ounces of sugar snap peas

1 package of firm tofu, cubed

1 pint of cherry or grape tomatoes, halved

4 ounces of water chestnuts, sliced

1/2 cup of green onion, sliced thinly

1/2 cup of yakitori sauce

1 tablespoon of vegetable oil

1 tablespoon of chili garlic sauce (optional)

toasted sesame seeds

What you’ll do:

After all the prep work, start to boil a large pot of water then cook noodles as directed on package. While the water is starting to boil, in another pan, over medium-high heat, pour one tablespoon of vegetable oil and brown the tofu (7-10 minutes). When the noodles are just about done add in the snow peas to the boiling water for a minute or two, then drain, rinse, and return to the pot. Add the tofu, the halved tomatoes, sliced water chestnuts, sliced green onions, and yakitori sauce. Mix well and serve. You may sprinkle the toasted sesame seeds over the plated noodles as desired. Note: there are three options for the sauce, original yakitori (for no spice), spicy yakitori (for a little kick), and the spicy yakitori with the chili garlic sauce (for more heat).

Spicy Tofu and Noodles

Spicy Tofu and Noodles

Baked Chicken Wings for the BIG Game!

Here is a wing recipe even my wife liked! Plus, it’s easy clean-up. About 15 minutes of prep time, and about an hour total cook time. Items needed; sharp knife, cutting board, zip-lock bag, mixing bowl, oven pan, and heavy-duty aluminum foil. Ingredients; 4.5 – 5 pounds of chicken wings, bottle of spicy yakitori sauce, chili garlic sauce (for hotter batch), and 2 tablespoons of oil.

Pre-heat oven to 425 degrees. Then, wash and cut chicken wings into drumette and wing, discard wing tips. Starting out with 4.5 pounds of wings gave me approximately 15 of each piece for a total of 30 “wings.” Place drumettes and wings into a zip-lock bag and add 2 tablespoons of oil and mix well to coat. Next, line oven pan with heavy-duty aluminum foil and place wings onto foil and spread out evenly. You may lightly salt and pepper if you prefer.

oil coated wings spread on heavy-duty aluminum foiled pan

Place into oven at 425 degrees for 30 minutes. At the end of 30 minutes remove from oven, take half of the wings and place in large bowl.

mix wings in spicy yakitori sauce to coat well

Pour in a half cup of spicy yakitori sauce over the wings and coat well. Place wings back onto foil and pour remaining sauce over the wings evenly. Next, for those of you that like it spicier, place the other half of the wings into the same bowl. Mix one half cup of spicy yakitori with 2 tablespoons of chili garlic sauce and pour over wings.  Mix well, return to pan, and pour remaining mixture over wings to coat.

wings coated with spicy and extra spicy mixture ready to be caramelized

Return wings to the oven at 425 degrees for another 15 minutes to caramelize the sauce to the wings. Remove and enjoy! We sure did.

finished wings, nicely caramelized and ready to eat!

plated wings in front of the two main ingredients used to make this dish

a great game time snack!