Web and app developer. Coffee, beer, and running, in any order.
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.
Last week I made the Bún Trộn Tôm (Vietnamese Shrimp and Rice Noodles Salad) with Citrus and Herbs recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought it was good! I look forward to making this one again. 4 stars ★★★★☆
Last week I made Nước Chấm for the bún trộn tôm recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
We’re already familiar with nước chấm, but I like having a recipe for it on hand instead of searching the internet whenever I want to make some.