Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

These noodles are something else, I tell you. I made a big batch, which I finished in just a few days. Now I’m plotting to make more. These were quickly whipped up in order to clean up the fridge and I accidentally ended up with a fantastic dish. Excuse me while I run to the store to get more pork.

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INGREDIENTS:

(Yields 4 servings / 1.08 EUR per serving / 4.32 EUR for all)

For the meat:

2 cups ground pork (2.00 EUR)

1 tbsp fish sauce (0.27 EUR)

1 tbsp soy sauce (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 tbsp sunflower seed oil (0.05 EUR)

For the stir-fry:

2 squares of ramen noodles (0.40 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

1 cup shredded carrots (0.40 EUR)

5 garlic cloves, minced (0.17 EUR)

1 tbsp Gochujang – Korean chili paste (0.13 EUR)

3 cups shredded cabbage (0.20 EUR)

1 tsp fish sauce (0.13 EUR)

2 tbsp soy sauce (0.27 EUR)

1 tsp toasted sesame oil (0.13 EUR)

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METHOD:

Toss the pork together with fish sauce, soy sauce, salt and pepper. Allow to rest for a few minutes. Meanwhile, cook the noodles according to package instructions to al dente. Rinse under cold water, drain and set aside.

Place wok on high heat to get thoroughly warmed up. Add two tablespoons of sunflower seed oil and half of the pork. Cook for about five minutes, until crispy and dark brown. Remove pork, add two more tablespoons of oil and repeat with the remaining meat. Remove all of the meat from wok and set aside.

If necessary, add another tablespoon of oil to the wok and dump in shredded carrots. The carrots are gonna release some water, so that’s going to help you to deglaze the pan. Stir well, then throw in minced garlic and Gochujang. You can also use chili flakes or fresh minced chili instead of Gochujang. Give a good stir and cook for about 30 seconds so the flavors release from spices before adding in shredded cabbage. Stir-fry the cabbage until it slightly wilts down, for about 3-5 minutes. Return the pork to the wok, add in noodles and season with fish sauce, soy sauce and sesame oil. Give a good final stir and serve immediately.

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Ovi rezanci su nešto ekstra, kažem vam. Bila sam si skuhala veću količinu koju sam slistila u samo par dana, pa sada sve nekako kalkuliram da napravim još. Kombinacija sastojaka je rezultat toga što sam morala počistiti ostatke iz frižidera, a sasvim sam slučajno završila sa mrak jelom. Sada me ispričajte dok skoknem do dućana po još svinjetine.

SASTOJCI:

(Za 4 porcije / 8,10 kn po porciji / 32,41 kn za sve)

Za meso:

2 šalice mljevene svinjetine (15,00 kn)

1 žlica ribljeg umaka (2,00 kn)

1 žlica soja sosa (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

4 žlice suncokretovog ulja (0,40 kn)

Za wok:

2 kocke ramen tjestenine (3,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

1 šalica ribane mrkve (3,00 kn)

5 češnjeva češnjaka, sitno sjeckanog (1,25 kn)

1 žlica Gochujanga – korejske chili paste (1,00 kn)

3 šalice ribanog kupusa (1,50 kn)

1 žličica ribljeg umaka (1,00 kn)

2 žlice soja sosa (2,00 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

PRIPREMA:

Pomiješajte meso sa ribljim umakom, soja sosom, solju i paprom. Pustite da odstoji nekoliko minuta. U međuvremenu skuhajte rezance al dente prema uputama na pakiranju. Isperite pod mlazom hladne vode, ocijedite i stavite na stranu.

Stavite wok na jaku vatru da se dobro ugrije. Dodajte dvije žlice suncokretovog ulja i pola mesa. Kuhajte oko pet minuta, dok se meso ne zahrska i ne dobije boju. Maknite meso, dodajte još dvije žlice ulja i ponovite sa preostalom svinjetinom. Maknite svo meso iz woka i stavite na stranu.

Po potrebi, dodajte u wok još žlicu ulja i ubacite ribanu mrkvu. Mrkva će otpustiti vodu i od nje će se iz woka otpustiti sve mrvice od prženja mesa. Dobro promiješajte pa ubacite sjeckani češnjak i Gochujang. Promiješajte i kuhajte tridesetak sekundi da se iz začina otpuste arome prije nego dodate zelje. Kuhajte zelje uz povremeno miješanje dok malo ne povene, oko 3-5 minuta. Vratite u wok meso, dodajte rezance, te sve začinite sa ribljim umakom, soja sosom i sezamovim uljem. Za kraj još jednom promiješajte i odmah poslužite.

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Pork and Cabbage Spicy Noodle Stir-Fry / Prženi pikantni rezanci sa piletinom i kupusom

Quick Chicken Ramen / Brzi pileći ramen

I cooked up a large batch of chicken stock the other day and decided to throw together a simple and quick ramen dish. The meat I used in my ramen bowls was chicken from the broth, which means that nothing went to waste and that this dish was super inexpensive. You can make similar ramen bowls with any other odds and ends you have in your fridge, but definitely be sure to splash it all with some soy sauce, fish sauce and throw in a bit of chili paste or powder.

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INGREDIENTS:

(Yields 1 serving)

1 square of ramen noodles

1 ½ cup of chicken stock

2-3 Portobello mushrooms

1 small carrot

1 spring onion – green parts only

Small handful of cooked chicken

Small handful of bean sprouts

1 tsp soy sauce

1 tsp fish sauce

1 tsp Gochujang – Korean chili paste

½ tsp toasted sesame oil

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METHOD:

Cook the ramen according to package instructions, drain and set aside. While the noodles are cooking, bring chicken broth to a boil in a separate pot. Meanwhile, wash and super thinly slice mushrooms, carrot and green part of onion, then shred the chicken.

When everything is prepared, assemble the ramen bowl. Place the veggies and chicken on top of cooked noodles and pour boiling broth on top. Allow to rest for about 5 minutes. The heat from the broth will cook up the mushroom and carrot slices to al dente. Season with soy sauce, fish sauce, Gochujang and sesame oil. Serve immediately.

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Neki sam dan skuhala ogromnu količinu pilećeg temeljca, pa sam odlučila i nabrzinu smutiti jednostavni ramen. Meso koje sam ubacila u zdjelicu s ramenom je kokoš iz temeljca, što znači da se ništa nije bacilo i da je ovo jelo bilo jako jeftino. Slične zdjelice ramena možete iskombinirati sa raznim drugim ostacima koji vam se vuku po frižideru, ali svakako na kraju dodajte malo soja sosa, ribljeg umaka i malo chili paste ili chilija u prahu.

SASTOJCI:

(Za 1 porciju)

1 kocka ramen rezanaca

1 ½ šalica pilećeg temeljca

2-3 šampinjona

1 mala mrkva

1 mladi luk – samo zeleni dio

Malo kuhane piletine

Malo sojinih klica

1 žličica soja sosa

1 žličica ribljeg umaka

1 žličica Gochujanga – korejske chili paste

½ žličice tostiranog sezamovog ulja

PRIPREMA:

Skuhajte tjesteninu prema uputama na pakiranju, ocijedite i stavite na stranu. Dok se tjestenina kuha u drugom loncu zavrijte pileći temeljac. U međuvremenu operite i što je tanje moguće nasjeckajte gljive, mrkvu i zeleni dio luka, pa na komadiće narežite piletinu.

Kada vam je sve spremno složite zdjelice ramena. Na kuhanu tjesteninu stavite povrće i piletinu te zalijte sve kipućim temeljcem. Ostavite da miruje oko 5 minuta. Za to će vrijeme vrućina iz temeljca skuhati komadiće gljiva i mrkve na al dente. Začinite sa soja sosom, ribljim umakom, Gochujangom i sezamovim uljem. Poslužite odmah.

Quick Chicken Ramen / Brzi pileći ramen

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom

I’m currently on a kick where I try to utilize my oven to do the most for me. Mostly because I’m a lazy bum, there are no other reasons. This dish fits my vision perfectly.

INGREDIENTS:

(Yields 4 generous servings / 2.03 EUR per serving / 8.10 EUR for all)

For the chicken:

½ tsp salt (0.01 EUR)

1 tbsp corn starch (0.03 EUR)

1 tbsp sweet smoked paprika (0.13 EUR)

½ tsp cayenne pepper (0.01 EUR)

½ tsp ground black pepper (0.01 EUR)

1 large boneless, skinless chicken breast, cut into thin strips (2.00 EUR)

1 large purple onion, cut into half-moons (0.10 EUR)

1 of each red, yellow and green bell pepper, cut into strips (2.13 EUR)

1 chili pepper, finely diced (0.07 EUR)

For noodles:

4 squares of ramen (1.60 EUR)

Two handfuls of dried mushrooms, I used shii-take and mu-er mix (1.33 EUR)

1 tbsp sunflower seed oil (0.01 EUR)

2 large carrots, peeled and cut into thin strips (0.07 EUR)

3 tbsp soy sauce (0.20 EUR)

2 tbsp toasted sesame oil (0.27 EUR)

Sriracha sauce for topping (0.13 EUR)

IMGP2751METHOD:

Preheat oven to 220°C. In a small mixing bowl combine together salt, corn starch, smoked paprika, cayenne and black pepper. In a large baking dish combine chicken, onion, peppers and chili. Sprinkle with the spice mixture and combine everything well, best with your hands so you can rub the spices into everything. Bake for around 30-40 minutes, until things get crispy around the edges, mixing everything once halfway through baking.

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Meanwhile, boil a large pot of water. Turn off the heat and put ramen and dried mushrooms in to soak. Drain after 10 minutes and cut mushrooms into thin strips. Put wok on high heat until it warms thoroughly, for 3-4 minutes. Add sunflower oil and carrots and toss around for a minute or two. Toss in the mushrooms. After a couple of minutes add dried noodles, soy sauce and sesame oil. Stir fry for a couple of minutes. IMGP2756

In small bowls top noodles with chicken mixture. Drizzle with sriracha and extra soy sauce if needed. I wish I had some fresh spring onions for sprinkling, as those would fit in perfectly. Serve with a bowl of preserves like pickles or mixed veggies.

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Trenutno sam u fazi kada pokušavam sve što mogu strpati u pećnicu. Uglavnom zato što sam ljenguza, a ne iz nekog boljeg razloga. Ovo jelo uklapa se savršeno u moju viziju.

SASTOJCI:

(Za 4 izdašne porcije / 15,20 kn po porciji / 60,81 kn za sve)

Za piletinu:

½ žličice soli (0,01 kn)

1 žlica kukuruznog škroba (0,25 kn)

1 žlica slatke dimljene paprike (1,00 kn)

½ žličice kajenskog papra (0,10 kn)

½ žličice mljevenog crnog papra (0,10 kn)

1 velika otkoštena pileća prsa bez kože, narezana na tanke trakice (15,00 kn)

1 veliki ljubičasti luk, narezan na polumjesece (0,75 kn)

Po 1 crvena, žuta i crvena paprika, narezana na tanke trakice (16,00 kn)

1 čili papričica, sitno narezana (0,50 kn)

Za rezance:

4 kocke ramena (12,00 kn)

Dva pregršta suhih gljiva, ja sam uzela shii-take i mu-er miks (10,00 kn)

1 žlica suncokretovog ulja (0,10 kn)

2 velike mrkve, oguljene i narezane na tanke trakice (0,50 kn)

3 žlice soja sosa (1,50 kn)

2 žlice tostiranog sezamovog ulja (2,00 kn)

Sriracha sos sa pokapati po vrhu (1,00 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. U maloj zdjelici pomiješajte sol, kukuruzni škrob, dimljenu papriku, kajenski i crni papar. U većem protvanu za pečenje pomiješajte piletinu, luk, paprike i čili. Posipajte smjesom začina i onda prstima utrljajte začine u sve. Pecite oko 30-40 minuta, dok rubovi ne postanu lijepo hrskavi, a jednom promiješajte na pola pečenja.

U međuvremenu zakuhajte veliki lonac vode. Maknite s vatre i stavite unutra ramen i suhe gljive da se namaču. Ocijedite nakon 10 minuta i gljive narežite na tanke trakice. Stavite wok na jaku vatru da se dobro ugrije, na 3-4 minute. Onda dodajte ulje i mrkve, pa miješajte minutu-dvije, pa ubacite i gljive. Nakon par minuta dodajte ocijeđeni ramen, soja sos i sezamovo ulje. Kuhajte miješajući koju minutu.

U maloj zdjelici raspodjelite piletinu po rezancima. Pokapajte sa srirachom i ekstra soja sosom po potrebi. Šteta što nisam imala malo mladog luka da i njega posipam na kraju jer bi se savršeno uklopio. Poslužite sa ukiseljenim povrćem ili kiselim krastavcima.

Lazy Spicy Chicken Noodles / Lijeni ljutkasti rezanci sa piletinom