#vinegar

FRIED BUCKWHEAT NOODLES (Fried Soba Noodles)

(From M/FoMT)

https://www.pccmarkets.com/recipe/soba-noodle-stir-fry/

Ingredients:

• 1 (9 ½-ounce) package soba noodles
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon molasses
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• ½ teaspoon white pepper (optional)
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons high-heat oil
• 1 (10-ounce) package firm tofu, cubed
• 2 (10-ounce) packages frozen stir-fry vegetable mix OR 4 cups fresh vegetables of choice (onions, bok choy, carrots, broccoli, peppers)

Directions:

1. Boil 2 quarts water in large pot. Cook noodles until al dente, about 4 minutes. Strain and set aside.
2. In a small bowl, combine soy sauce, sesame oil, molasses, mirin, rice vinegar, salt, ginger, garlic, white pepper and red pepper flakes.
3. Heat wok over high heat; add oil. Add tofu cubes and stir-fry until browned. Add vegetables and cover for 3 minutes. Add cooked noodles and sauce mixture to vegetables and tofu. Stir until coated evenly by sauce. Serve hot or cold.

ROASTED RICE CAKES

(From M/FoMT)

https://www.seriouseats.com/recipes/2010/12/roasted-rice-cake-recipe.html

Ingredients:

For the roasted onions:

• 1 teaspoon canola oil
• 1 medium white onion, thinly sliced
• Kosher salt

For the roasted rice cakes:

• ¼ cup mirin
• ¼ cup chicken broth
• 2 tablespoons canola oil
• 1 pound rice cake sticks
• 1 tablespoon sesame seeds
• 2 scallions, ends trimmed, green parts thinly sliced

For the Korean Red Dragon Sauce:

• ¼ cup water
• ¼ cup sugar
• ⅓ cup ssamjang (fermented bean and chile sauce)
• 1 tablespoon light soy sauce
• ½ teaspoon sherry vinegar
• ½ teaspoon sesame oil

Directions:

1. Heat oil in 12-inch cast-ion skillet over medium-high heat until lightly smoking. Add onions and cook, stirring occasionally until onions begin to brown, about 10 minutes. Season with salt and reduce heat to medium-low. Continue cooking, stirring occasionally until richly caramelized, about 30 minutes longer. Adjust heat as needed to prevent burning. Transfer cooked onions to bowl.
2. Meanwhile, make the dragon sauce. Combine water and sugar in medium saucepan and bring to a boil over high heat. Stir constantly until sugar is dissolved then remove from heat. Let cool for one minute, then stir in ssamjang until dissolved. Add soy, sherry vinegar, and sesame oil.
3. For the rice cakes, pour mirin and broth into a large heavy-bottomed saucepan and bring to a boil over high heat. Reduce to medium-high and cook until lightly thickened, about two minutes. Add red dragon sauce, reduce heat to medium, and cook until glossy and thick, about six minutes. Add roasted onions and stir well.
4. Meanwhile, clean out iron skillet, and return to stove. Add two tablespoons canola oil and heat over medium-high heat until just starting to smoke. Add rice cakes and reduce heat to medium. Cook until light brown on all sides, about 3 minutes per side.
5. Toss rice cakes with sauce. Garnish with sesame seeds and scallions.

SOBA NOODLES (Buckwheat noodles)

(From M/FoMT)

https://sweetandsavorymeals.com/soba-noodles-recipe/

Ingredients:

• 10 ounces soba noodles dry
• 3 tablespoons rice wine vinegar
• 1/3 cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• ¼ teaspoon red pepper flakes
• 2 tablespoons canola oil or peanut oil
• ¼ cup green onions thinly sliced

Garnish:

• Green onions
• 1 teaspoon sesame seeds
• Chopped peanuts

Directions:

1. In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water, drain and set aside.
2. In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, brown sugar, garlic, red pepper flakes, and ginger.
3. Place a large skillet over medium-high heat. Add the canola oil and heat until shimmering, once hot, add the chopped green onions. Cook, stirring, for about 30 seconds or until just softened.
4. Add the soy sauce mixture and cook for 30 seconds.
5. Add the noodles and toss until heated through.
6. Garnish with the sesame seeds, green onions and chopped peanuts.

DIY Marbled Easter Eggs with Oil and Vinegar

If you want to take your Easter egg dyeing activity to a whole new level this year, get ready for some fun with oil and vinegar science!  If you have a science enthusiast on your hands,  you need to learn how to make marbleized Easter eggs with oil and vinegar.

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