Web and app developer. Coffee, beer, and running, in any order.
A couple of weeks ago I made J. Kenji Lopez-Alt’s Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce from The Wok cookbook.
I thought these noodles were good and had a good amount of vegetables in them. 4 stars ★★★★☆
Last week I made J. Kenji Lopez-Alt’s Chinese-Style Lo Mein with Oyster Sauce, Lettuce, and Butter from his The Wok cookbook.
I thought it was good. Megan wanted it to have more going on. My mom and brother both tried it too and said it was good. 4 stars ★★★★☆
Last week I made J. Kenji Lopez-Alt’s Chinese American Stir-Fried Lo Mein with Shiitake, Chives, and Charred Cabbage recipe from The Wok cookbook.
It was just okay. 3 stars ★★★☆☆
Thursday I made the Hiyashi Chūka recipe from J. Kenji Lopez-Alt’s The Wok cookbook. It’s a cold ramen noodle dish topped with veggies and a salty-sweet sauce.
I liked it. Megan said it was “better than expected,” and, again, I’m taking that as approval. 4 stars ★★★★☆
Hiyashi chūka from J. Kenji Lopez-Alt’s The Wok: cold ramen noodles topped with scallions, cucumbers, pea shoots, tomatoes, radish, slivered omelet, and corn.
Sauce is a mix of dashi, ginger, soy sauce, rice vinegar, sugar, roasted sesame oil, chile oil, and toasted sesame seeds.