Aloha From Spokane

  Cake Noodles Recipe Noodle Ingredients 1 pound fresh saimin/ramen noodles 4 tablespoons oil Noodle Directions 1. Place the noodles in a large pot of boiling water for 2-3 minutes.  2. Drain the noodles in a colander.  3. Heat a large, nonstick frying pan on medium-high. Add 4 tablespoons of oil. 4. Add the drained noodles and spread evenly in a thin layer covering the bottom of the pan.  5. Cook the noodles until golden brown. Flip the noodle cake over to crisp the other side. You may need to add more oil to nicely crisp the second side.   6. Remove noodle cake to a cutting board and cut into desired size and shape.  Sauce Ingredients 3 cups chicken stock 3 tablespoons oyster sauce 2 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons kosher salt 1 teaspoon sugar 1/2 teaspoon white pepper cornstarch slurry = 6 tablespoons cornstarch with 1 cup water Sauce Directions Make the cornstarch slurry by mixing the cornstarch and water together in a sepa...

 Spam Musubi  Ingredients 1 can of spam 2 tablespoons shoyu (soy sauce) 2 tablespoons sugar 1 tablespoon mirin 3 cups of white rice, uncooked Nori (dried seaweed sheets) Furikake (optional) Directions Cook the rice. Once cooked, allow to slightly cool and set aside.  Cut spam into 9 slices.  Add shoyu, mirin, and sugar to a pan on medium heat and stir while heating up to dissolve sugar.   Place 1 layer of spam on the pan. Flip each piece of spam over to cook the other side once it is nicely browned and caramelized. Remove from heat and cook the remaining slices.  Cut the nori sheet in half along the longer side. Place one half, shiny side down, on a flat surface. Place the spam musubi mold on the nori.  Add a layer of rice, press down with the other piece of the mold. Optional: add a sprinkle of furikake.  Add a slice of cooked spam. Optional: add another sprinkle of furikake.  Add another layer of rice and press down.  Remove the o...

Thai Basil Eggplant Stirfry Ingredients 4 tablespoons cooking oil 2 cloves garlic, minced 2 medium Chinese or Japanese eggplant (or 1 large Italian eggplant), sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 white onion, sliced optional for protein: 14 oz firm tofu, pork, chicken 1/2 cup Thai basil leaves, roughly chopped Sauce:  2.5 tablespoons maple syrup 3 tablespoons shoyu (soy sauce) 2 tablespoons rice vinegar 1-2 tablespoons sriracha, 1 teaspoon toasted sesame oil 1 pinch coriander 1 pinch cinnamon powder 1/3 cup water Cornstarch slurry: 2 teaspoons cornstarch 2 tablespoons water Directions: 1. Prepare the sauce by blending all sauce ingredients together and set aside.  2. Prepare the cornstarch slurry and set aside. 3. Cut top and bottom ends off eggplant. 4. Slice into 3/4-inch pieces. 5. Heat 2-3 tablespoons cooking oil on medium heat. 6. Add sliced eggplant to the pan and toss to coat in oil. Add a little water, turn the hea...