Web and app developer. Coffee, beer, and running, in any order.
A few weeks ago I made the Yakisoba (Japanese Fried Noodles) recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
We enjoyed this one. I think it had enough going on for Megan to like it, too. She definitely helped eat the leftovers. 4 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 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.