Crispy Spicy Salmon Bowls from Hungry Happens

crispy spicy salmon bowls

servings: 4

prep time: 15 mins

cook time: 15 mins

total time: 25 mins

ingredients 

rice:

• 1 cup sushi rice, uncooked
• 2 tbs unseasoned rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

salmon:

• 2 lbs salmon
• salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
• 1/4 cup sesame oil (divided)

spicy mayo:

• 1/2 cup kewpie mayo
• 2 tbs Sriracha sauce- can substitute Sambal Olek
• 1 tbs honey

assembly:

• 1 large avocado, sliced
• 1 large carrot, juliened
• 3 persian cucumbers, sliced
• 2 scallions, diced
• 4 oz salmon caviar- did not use
• 1 nori sheet, sliced thin strips
• 1 tbs black sesame seeds

instructions

rice:

• Cook your rice according to package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil and then remove from the burner. Transfer your COOKED rice to a platter, evenly pour the mixture on top and fluff with a fork.

salmon:

• Remove the skin from your salmon. Pat dry the fish with a paper towel. Cube the salmon into 1.5 inch chunks. Season the pieces with the seasonings - generously. Toss them to spread it all over the pieces. 
• In a large skillet, working in 2 batches, heat 2 tbs sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.

spicy mayo:

• Whisk all of the ingredients together until smooth. 

notes

You can use any rice you have on hand. You can also skip the vinegar mixture step. Dish will still be delicious.

You can sub in any cooking oil for the sesame oil. 

https://hungryhappens.net/easy-spicy-salmon-bowls/

© 2022 Hungry Happens

Chicken Khao Soi- Chang Mai Thailand regional dish

Chicken Khao Soi

Ingredients

• 1 pound chicken tenders or breasts or wings
• 2 green onions, finely, chopped, plus more for serving
• 1 inch fresh ginger, grated- or powdered ginger to taste
• 1 clove garlic, minced or grated
• black pepper
• 2 tablespoons extra-virgin olive oil
• 1 bunch kale, chopped
• 1/4 cup Thai red curry paste
• 2 (14-ounce) cans full-fat coconut milk
• 3 cups low-sodium chicken broth
• 3 tablespoons fish sauce (or low sodium soy sauce)
• 1 tablespoon honey
• 1/4 cup each fresh cilantro and Thai or regular basil, chopped, plus more for serving
• 8 ounces egg or rice noodles (Chinese Stir Fry egg noodles)- Fry about 1/4 of them in hot oil to serve on top of sauce. 
• sliced limes and thinly sliced red onion, for serving
• chili oil, for serving

Instructions

     

1. Cook the chicken in 1 tablespoons olive oil.  Sprinkle with garlic salt.  Remove from pan.

2. To the same pan, add the remaining 1 tablespoon oil, and the curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, chicken broth, fish sauce, and honey. Slide the chicken, kale and green onions into the sauce.  Simmer over medium heat.  Stir in the herbs.

3. Meanwhile, cook noodles according to package directions.  Fry 1/4 of them in hot oil.  

4. Divide the noodles between bowls and ladle the soup over. Top each bowl as desired with basil, green onions, red onions, cilantro, lime juice, fried egg noodles and chili oil.

Adapted from Half Baked Harvest

Korean Spicy Noodles- from Carlsbad Cravings

Korean Spicy Noodles Korean Spicy Noodles are a glass noodle stir fry loaded with tender beef, mushrooms, carrots, onions and bell peppers all bathed in a spicy soy, ginger, garlic sesame sauce.  It is a symphony of tantalizing flavors and textures and one of my favorite recipes to date – you don’t want to miss this one!     Most of the work for these Korean Spicy Noodles is is slicing your steak/veggies beforehand, so when its “go” time you can have dinner on the table in less than 15 minutes.    CuisineAsian Servings Prep Time 6 20minutes Cook Time 12minutes Servings Prep Time 6 20minutes Cook Time 12minutes

Ingredients Stir Fry 1pound flank steakcut across the grain into thin slices then cut into 2” length pieces  sesame oil 8oz. Korean sweet potato starch noodles (dangmyeon)see notes 1 yellow onionthinly sliced, then cut into 1” lengths 3.5oz. shiitake mushroomssliced 1cup carrots, cut into matchsticksfrom about 3 medium carrots 1 red bell peppersliced 2cups baby spinachabout 2 oz. Marinade/Sauce 1/3cup low sodium soy sauce 3tablespoons brown sugar 2tablespoons rice wine (NOT VINEGAR)may substitute dry sherry (see notes) 2tablespoons Gochujang or more if desired* I just used Siracha to taste 1/2teaspoon pepper 3 garlic clovesminced 1tablespoon freshly ground ginger(may substitute 1 teaspoon ground) 1tablespoon cornstarch Add later: 1 1/2teaspoons beef bouillon Garnish 3 green onionschopped 1tablespoon sesame seed

Instructions Whisk together marinade/sauce ingredients in a medium bowl (not beef bouillon). Add 1/4 cup marinade to a freezer bag/glass dish then whisk in 1 tablespoon sesame oil. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours (longer the better). To the remaining reserved Sauce, whisk in 1 1/2 teaspoons beef bouillon. Cover Sauce and refrigerate until ready to use.  Cook the noodles according to package directions just until al dente, taking care not to overcook. Rinse noodles several times in cold water. Snip noodles with kitchen shears into manageable lengths.  Heat 1 ½ teaspoons sesame oil in a large nonstick skillet over high heat until hot and sizzling. Add half of the beef to the skillet in a single layer, cook without stirring for 1 minute, then flip beef over and sear just until browned, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat with remaining beef.  Wipe out pan. To the now empty pan, heat 2 teaspoons sesame oil over medium high heat. Add the onions, mushrooms, and carrots and sauté for 3 minutes. Add the bell peppers and stir-fry until crisp tender, about 2 additional minutes.  Add the noodles, beef and reserved sauce and cook while stirring until noodles are warmed through and sauce has thickened slightly. Add spinach and cook and stir one minute, or just until spinach begins to wilt.  Taste and add additional gochuchang if desired for more heat. Garnish with green onions and sesame seeds.

Recipe Notes

Where Can I Buy Korean Noodles?

• You can buy Korean Noodles on Amazon or in any Asian specialty store but take care you are purchasing the correct glass noodles.
• I purchased my Korean Noodles on Amazon and they were called, “Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch.”
• Glass noodles come in a few different varieties.  Non-Korean glass noodles are often made with mung bean starch or green pea starch.  They can also have different shapes from thin noodles to wide, flat noodles resembling brownish, clear fettuccine.  We are looking for the thicker, round grey Korean noodles made from sweet potato starch.   If you aren’t sure if the noodles are correct, check the ingredient list for sweet potato starch.

TIPS AND TRICKS

• Gochuchang. Gochuchang is a Korean BBQ Sauce that’s the perfect blend of savory, sweet and spicy.  I use Annie Chun’s Sweet and Spicy Gochujang Sauce located in the Asian section of my grocery store, but you can also easily buy it on Amazon.
• Rice Wine. Rice wine is NOT rice vinegar- DO NOT switch them out.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it.  I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry.
• Freeze beef. The easiest way to thinly slice beef is while it is partially frozen.  Wrap beef in plastic wrap or place in a freezer bag and freeze 1-2 hours until it is firm enough to hold shape but still soft enough to slice.  I like to cut the beef in half and place one half in the freezer until I am finished slicing the first half so it doesn’t start to defrost on the cutting board.
• Cut beef across the grain. You can see the “grain” running through the meat in one direction. The grain is essentially the muscle fibers running through the meat.  You want to cut perpendicular to the muscle fibers so they become as short as possible as opposed to long muscle fibers. Long muscle fibers will give you chewy, rubbery tough meat – so cut AGAINST the grain.
• Use a hot skillet. Your pan should be hot enough so that the meat sizzles as soon as it touches the pan. We want the outside of our meat to develop a nice sear while the inside remains tender, this ensures juicy steak.
• Don’t overcrowd your pan. Cook your steak in 2 batches so you don’t overcrowd your skillet which will steam instead of sear your beef.
• Mushrooms.  Purchase fresh shiitake mushrooms.  If you purchase dried mushrooms you will have to soak them in water before using them.   You may also substitute another variety of mushroom.
• Carrots.  If you don’t cut your own matchstick carrots, then store-bought matchstick carrots will be much thinner.  Add store-bought matchstick carrots to the skillet with the bell peppers and NOT the onions/mushrooms.
• Customize.  Feel to customize the veggie and use your favorites.
• Heat. Start with less than 2 tablespoons Gochuchang if you know you don’t like much heat.  Add more Gochuchang to taste at the end for spicier Korean Spicy Noodles.

Grilled Beef Banh Mi

I found this recipe at Bakersroyal.  Soo yummy!

GRILLED BEEF BANH MI

YIELD: Serves 4

Ingredients:

Beef

• 1 lb. well-marbled tri-tip, sliced against the grain to  1/4-inch thickness
• 2 large garlic gloves
• 1 shallot
• 1 tablespoon dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon Mirin
• 1 tablespoon light soy sauce
• 2 tablespoon canola oil
• Sandwich
• 4 La Brea Reserve Sourdough Demi-Baguette
• 1/4 cup Sriracha mayonnaise (**recipe follows)
• 1 cup pickled Vietnamese slaw (**recipe follows)
• 6 to 8 cilantro sprigs
• 4 jalapeños, sliced

We also served it with lettuce and tomatoes, cucumbers and red onions.  Also- I just cooked it in a pan on the stove cause we were in a hurry.

Directions:

To make the beef: In a mortar and pestle crush the garlic and and shallots to a paste. Transfer to medium size bowl and add in brown sugar, Mirin, soy sauce and canola oil. Whisk to combine. Add the beef and make sure each slice is well coated. Cover with plastic wrap and marinate for at least an hour or overnight.

Thread beef on a pre-soaked skewer for easy grilling. Grill beef over medium high heat for 5-7 minutes or until beef is slightly charred, make sure to turn skewers frequently.

To assemble sandwich: Split bread length-wise. Spread about 2 tablespoons (or more to taste) of Sriracha mayonnaise on one side. Fill sandwich with beef, pickled slaw, cilantro and jalapeños. Serve immediately.

**To make the Sriracha mayonnaise. In a bowl, stir together 1/2 cup mayonnaise with 1 tablespoon (or more according to taste) Sriracha.

**To make the pickled slaw: In a large a medium sauce pan, over high heat, bring 1/4 cup distilled vinegar, 1/4 sweet rice vinegar, 1/4 sugar and 1/2 cup water to a boil. Transfer to a large shallow bowl and add in 1/2 cup julienned match-like strips of carrots and daikon with 1 teaspoon kosher salt. Stir to blend. Set aside for 30 minutes then drain.

Teriyaki Chicken Salad

Teriyaki Chicken
8 large chicken breasts

Marinade:

2 cups soy sauce

1 1/3 cup sugar

1 cup Asian sweet chili sauce- like Mae Ploy

1 cup cider vinegar

2 tsp salt

1 tsp black pepper

4 Tbl. minced garlic or 1 tsp garlic powder

2 tsp ground ginger

8 tsp cornstarch

1 cup olive oil 

Garnish:

green onions

sesame seeds

 Asian chili sauce

Reserve about half of marinade to put thicken on stove and put over chicken after grilling.  Marinate one hour or overnight  (overnight is best).  Grill

Salad

1 small head romaine lettuce, chopped

1/2 red cabbage, thinly sliced

1 cup pineapple,  bite size chopped

1 cup matchstick carrots

1 red bell pepper- julienned then cut into thirds

1 cup snow peas- julienned then cut in to thirds

5 green onions, thinly sliced

1 cup macadamia nuts, toasted

1/2 cup sweetened coconut flakes, toasted

Pineapple Sesame Vinaigrette

 1 cup chopped fresh pineapple

3 Tbl honey

1/4 cup cider vinegar

1 1/2  tsp toasted sesame oil

1 garlic clove, peeled

1 1/2 tsp freshly grated ginger

1/4 tsp salt

1 Tbl Mayo- optional for creamier

1/2 cup canola oil

1 Tbl  sesame seeds

Sweet Chili Teriyaki Chicken

8 large chicken breasts

Marinade:

2 cups soy sauce

1 1/3 cup sugar

1 cup Asian sweet chili sauce- like Mae Ploy

1 cup cider vinegar

2 tsp salt

1 tsp black pepper

4 Tbl. minced garlic or 1 tsp garlic powder

2 tsp ground ginger

8 tsp cornstarch

1 cup olive oil 

Garnish:

green onions

sesame seeds

 Asian chili sauce

Reserve about half of marinade to put thicken on stove and put over chicken after grilling.  Marinate one hour or overnight  (overnight is best).  Grill

Recipe from Carlsbad Cravings