guiltyred (guiltyred) wrote in and_cupcakes, @ 2009-01-17 17:58:00 |
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Sometimes I wonder: do I keep coming back for him, or for the food?
Watching him in the kitchen, tossing ingredients together seemingly at random with an almost bored expression… I have to think that either he’s done this so many times it’s become second nature – or he’s winging it.
Yohji’s a little more awake than I am, probably thanks to a cup of coffee that’s now perched on the edge of the counter next to him. Either that or the cigarette, dangling from his lip; either way, he still looks half asleep. His pants ride so low on his hips one good tug or a vague misstep could send them to the floor.
And what am I fantasizing about?
Noodles.
“What’s so funny?” he asks, the words bent around his cigarette.
“Skewed priorities.”
Fried noodles with ham and cabbage
8 oz. Chinese noodles
1/2 head bok choy
1/2 pound cooked ham
6 green onions
1 cup chicken broth
1 tablespoon soy sauce
5 teaspoons cornstarch
2 teaspoons grated ginger
6 tablespoons cooking oil (split up)
Boil noodles till tender, set aside. Thinly slice bok choy and ham. Slice green onions into itty-bitty bits. Set all this stuff aside for later.
Combine chicken broth, soy sauce, and cornstarch; set aside.
Heat wok over high heat. Add 2 tablespoons cooking oil and the grated ginger; stir-fry for 30 seconds. Add green onions and cook for a minute, then toss in ham and cabbage. Stir-fry for 2 minutes. Stir the broth mixture and add it to the wok. Cook, stirring often, until thickened and bubbly. Set aside, covered to keep warm.
In 10-inch skillet, heat 2 tablespoons cooking oil over medium heat. Add the noodles and cook for 4-5 minutes or till bottom of noodlecake is lightly browned. The next step is a little tricky…
Yohji’s method: Toss the noodlecake and flip in midair, catching it back in the pan on the flipside for browning; drizzle a little more oil around the edges and swirl the noodles in it to prevent sticking.
For the less adventurous: Slide the noodles onto a plate. Add 2 tablespoons oil back to the pan and flip the noodles back in to cook the other side.
To serve, place noodles on plate, pour ham mixture over the top, and attack vigorously with well-worn chopsticks (or a fork, if you absolutely must).
(measurements taken from an ancient Better Homes and Gardens Chinese cookbook)