Category Archives: asian inspired

Rice Noodles with Asian Fish Sauce

I haven’t posted in about a week, maybe more, so I have some catching up to do. This was my second time specifically making a meal in order to create leftovers. This dish created 6 portions total. The recipe is from a book called Good Housekeeping Fast Weeknight Favorites. I’ll probably be making a bunch of things from here and posting them.

This was really quite easy to put together. I really liked the subtle taste of the fish sauce. A little bit goes a very long way. I would definitely recommend using the fish sauce because it really makes the dish. The book does note that say sauce can be used as a substitute.

The book noted that this recipe should take about 25 minutes total, but it took about 30 minutes- with two people working.


1- 8 oz package rice noodles

2- 1 tablespoon vegetable oil

3- 4 garlic cloves, thinly sliced

4- 1 medium onion, thinly sliced

5- 12 ounces ground beef (we used ground turkey)

6- 1/2 cup chicken broth

7- 3 tablespoons Asian fish sauce (nam pla or nuoc nam)

8- 1 teaspoon sugar

9- 3/4 teaspoon crushed red pepper

To garnish:

10- chopped fresh cilantro

11- beansprouts

12- peanuts

13- cucumber, thinly sliced


1- Bring a pot of water to a boil. Turn off the heat and soak the noodles for about 5 minutes. They cook up very fast.

2- Heat oil in a skillet over medium heat. Add the onion and garlic and cook until golden. Add the beef or turkey and cook, breaking it up, until browned and cooked through.

3- Stir in broth, fish sauce, sugar, and crushed red pepper. Simmer uncovered until thickened slightly, about 5 minutes.

4- Add the drained noodles and use tongs to combine all ingredients.

5- Put noodles into bowl and garnish with above ingredients as desired.



Sweet and Sour Pork

You know how when you go to some Chinese restaurants the vegetables are soggy and gross, like they’ve been sitting in their sauce all day long? I love this recipe because the vegetables are fresh and still have that crunch, Also, you can control the amount of sodium that goes in. If you want to stretch this dish even further, serve it on a bed of brown rice.

I’m pretty sure this recipe came from Food Network magazine. I made note of any omissions or changes that I made in parentheses.


11 lb pork tenderloin, cut into 1/2 inch pieces (I used 3/4 lb)

2 1/2 tablespoons balsamic vinegar

Kosher salt

2 teaspoons low sodium soy sauce

1 tablespoon corn starch

3 tablespoons ketchup (I hate ketchup, so this was left out)

1/3 cup water

3 tablespoons sugar, plus a pinch

3 tablespoons peanut or vegetable oil (I used vegetable)

3 cloves garlic, minced

2 carrots, sliced thinly (I used three and sliced them coarsely)

3 scallions, cut into 1/2 inch pieces (I used 3)

3 cups snow peas, cut in half (I probably used 2 cups)


1- In a bowl, toss the pork with 1/2 tablespoon vinegar and a pinch of salt.

2- Whisk the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablesponns sugar, 1/3 cup water, and 1/2 teaspoon salt in another bowl.

3- Heat 2 tablespoons oil in skillet or wok on high heat. Add the pork and slowly stir until it turns mostly opaque. Remove and transfer to a plate. Get rid of the oil and wipe the skillet.

4- Heat the remaining oil and stir fry the garlic with a pinch of salt and sugar, about 15 seconds. Add the carrots and scallions and stir fry until crisp tender. Now, add the pork, snow peas, and soy sauce mixture. Stir until pork is cooked through and the sauce is thickened.