food & things with Christy Wang
This simple chow mein (fried noodle) is super easy to whip up for a weeknight meal, especially when you’re using frozen udon — something I always have stocked in my freezer. Shanghainese chow mein typically has a darker color thanks to the dark soy sauce, …
Rabokki is a Korean dish that combines two of my favorite things – ramen + tteokbokki! Other times I’ve made this, I’ve started off with a traditional Korean anchovy stock as the base and wouldn’t use the ramen seasoning packet at all. Then, I saw …
This is my take on suan la fen, or sour and hot noodles. The dish is from Sichuan and typically made with sweet potato starch noodles, which you may recognize from other dishes like japchae. The spiciness of the dish can be adjusted based on …
I missed these garlic noodles when I was on the east coast! They’re inspired by SF-style Vietnamese American garlic noodles that I love eating at restaurants like Perilla and Chubby Noodle. The OG ones are supposedly from Thanh Long, which I’ve yet to try myself! …
Spicy glass noodles with pork is more traditionally known as “ants climbing a tree” (ma yi shang shu – 蚂蚁上树); this spicy Sichuan noodle dish is so aptly named because the minced pork cling to the mung bean vermicelli, resembling ants climbing on a tree, …
Hangover food or kindergarten food? Cheesy sriracha noodles are arguably both. This recipe is for 2 servings of noodles. Ingredients: 1 tbsp soy sauce 1 tbsp sriracha 1 tbsp ketchup 1 tsp rice vinegar 1/2 tsp sesame oil 1/4 tsp sugar 2 cloves garlic, thinly …