food & things with Christy Wang
I’ve been on a real soba kick lately!! Which is funny bc if you’d asked me a year ago, soba would be p low on my stack-ranking of noodles. I’ve loved eating it with a light dashi broth, dressed in peanut sauce, and as cold …
Every time I look at a recipe for DanDanMian or TanTanMen (the Japanese take on the Sichuanese noodle dish), I feel a little overwhelmed! Many recipes include making your own chili oil, and most of them involve ground meat, which I rarely have on hand. …
Rainy days are for beef noodle soup!! I never make this *quite* the same way, but this is the basic riff off of. I’ve made this without the onion on a day I didn’t have any and couldn’t be bothered to go to the store. …
The pasta gives me slightly puttanesca vibes in the use of pantry staples, aliums, and umami-rich protein, but like.. Chinese. It relies on three Chinese pantry staples: lap cheong, tobandjan, and dried shiitake. Lap cheong aka xiang tsang is a cured, slightly sweet and savory …
I’m not a big meal prep person in the sense that I don’t often make full meals in advance. I do ingredient prep though — which often means blanching veggies and soft-boiling eggs to have on hand for meals during the week. Sometimes this just …
A few weekends ago, I finally ate at Udon Mugizo in San Francisco and tried their creamy mentai udon and omg, I was mindblown by how good it was!! I immediately knew I had to try to recreate and in all humility.. I think I …