Udon is thick Japanese noodles made from wheat flour. It's great in both soups and stir-frys. I would occasionally swap out my regular Banh Canh noodles, made from mostly tapioca flour, with Udon noodles because it's heartier with better texture. Udon in stir-fry is also great because the thick udon noodles absorb stir fry sauce nicely.
Read MoreI had a jar of kimchi that’s been sitting in my fridge for some time. It’s quite sour to eat on its own but instead of tossing it, I made kimchi fried rice. The frying and the ridiculous amount of butter calm down the fermented tart taste. To finish it off, I fried a couple of eggs and placed them on top. Mmm…mmmm….delicious.
Read MoreTomatoes and beef go together nicely. They are often found in stir fries in many Asian countries, and there are many variations of the recipe. Like all stir fries, this Vietnamese Beef and Tomato Stir Fry recipe, or Thit Bo Xao Ca, cooks up quickly and is pretty much fool-proof. You are basically throwing everything together in a wok. What's more simple than that?
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