Web and app developer. Coffee, beer, and running, in any order.
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 Spicy Shirataki and Cucumber Salad recipe from J. Kenji Lopez-Alt’s The Wok.
We thought it was fine. Megan continues to not care for cold noodles. 3 stars ★★★☆☆
Made J. Kenji Lopez-Alt’s Spicy Shirataki and Cucumber Salad tonight. The recipe says “serves 2 as an appetizer,” so I served it with chicken katsu.
I’ve been confused about the lack of availability of fresh Chinese noodles in metro Atlanta. I’ve spent some time hunting, and here’s what I’ve found so far.