Molly Cookie

Korean Style Chicken or Pork Noodle Bowls

Aug 22, 2010 Uncategorized

When it comes to cooking, I would have to say my biggest weakness is cooking asian food. For some reason I can never really get it exactly right. Nothing ever tastes fantastic, whether it be because I can’t find a good recipe or I’m doing something terribly wrong, it just never turns out to be worth the effort. I rarely make asian food. I’m usually pretty happy sticking with Mexican or pasta dishes.

I’m always on the lookout though for good asian dishes that work. Rachel Ray led me straight to this one. Over the past few months, I’ve really started to appreciate Rachel Ray more and more. I think she has some pretty good recipes that are easy and get people cooking things they may not have tried before. I found myself recommending one of her cookbooks to a newly married friend of mine who is at a loss for where to start with cooking for her husband. Rachel has some great and simple recipes for cooks who want to learn. My mom got me a subscription to her magazine for Christmas last year and I’ve made at least one recipe every month and it’s always been great. This one was no different.

It wasn’t very spicy at all, so if you like it a little spicy I would recommend using a touch more sriracha in the sauce, but you can always add more to your bowl after you’ve served it. I added about a teaspoon to my bowl and it gave it a light kick, but improved the flavor a lot.

Korean-Style Chicken or Pork Noodle Bowls (I used chicken)
Recipe from Everyday with Rachel Ray Magazine

Serves 4

Ingredients
Salt and pepper
1 pound whole wheat spaghetti (I used regular thin spaghetti. I’m sure whole wheat would be great but I used what I had at home)
One 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
About 1/4 cup tamari (dark soy sauce)
About 3 Tablespoons honey or agave syrup
2 tablespoons tomato paste (I forgot to buy this at the store so I left it out. I didn’t miss it)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce, such as sriracha, plus more to pass around the table
2 tablespoons vegetable oil
1 pound skinless, boneless, chicken thigh meat, chicken breast meat, or thin-cut boneless pork chops, cut into thin strips (I used chicken thigh meat)
1/4 small cabbage, very thinly shredded
1/2 red bell pepper, thinly sliced or chopped
1 bunch scallions thinly sliced on the diagonal
Toasted sesame seeds, for garnish (I left these out)

Directions
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, tamari, honey, tomato paste, vinegar, sesame oil, and hot sauce until smooth.

Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stir-fry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute. Pour over drained noodles and top with the sesame seeds. Pass more hot sauce around the table.