Crazy Good Quick Garlic Noodles

Ingredients

  • 3 tablespoons butter + 1 tablespoon olive oil
  • 6-8 fresh garlic cloves, minced (we always use 8)
  • 2 scallions, greens only (thinly sliced)
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons oyster sauce
  • 1 tablespoon granulated sugar
  • 1/4 cup shredded parmesan cheese
  • 8 ounces noodles (see notes)
  • fried garlic, for topping

Directions

  1. INFUSE THE BUTTER: Heat a large pot with water and allow it to come to boil, cook the noodles according to package directions, drain and set aside. While the water is boiling, grab a large, non-stick skillet and place it on medium-low heat. Add the butter, oil olive, garlic, and scallions. Let the butter infuse with the garlic for 5-7 minutes, stirring often. The garlic should barely sizzle here, you don’t want it to brown.
  2. GARLIC NOODLES: While the garlic is going, grab a small bowl and mix together the fish sauce, oyster sauce, and the sugar. When the garlic is cooked, kick the heat up to medium-high, stir in the prepared sauce; let cook for 30 seconds. Add the prepared noodles and toss with parmesan cheese (yes, parm!) Let the noodles cook for a minute so they soak up all that flavor. Top with fried garlic and serve immediately! That flavor is like NOTHING you’ll ever have.
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Weeknight Mapo Tofu with Ground Pork

Ingredients

  • 2 tablespoons vegetable oil
  • 8 ounces ground pork
  • 1 jalapeño, thinly sliced
  • 4 garlic cloves, sliced
  • 1 1½-inch piece ginger, peeled, finely chopped
  • 4 scallions, chopped, plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground Sichuan peppercorns or freshly ground black pepper
  • 2 cups low-sodium chicken broth
  • 3 tablespoons Chinese black bean garlic sauce
  • 1 tablespoon cornstarch
  • 1 pound silken tofu, drained, cut into 1-inch pieces
  • Torn basil leaves and steamed white rice (for serving)

Directions

  1. Heat oil in a small heavy pot over medium-high. Add ground pork and cook undisturbed until very well browned, about 5 minutes. Break pork up into small pieces and continue to cook, stirring occasionally, until browned all over, about 3 minutes longer. Add jalapeño, garlic, ginger, and 4 scallions and cook, stirring often, until softened and very fragrant, about 3 minutes. Add tomato paste and Sichuan peppercorns and cook, stirring constantly, until paste is slightly darkened in color, about 1 minute. Add broth and black bean garlic sauce and bring to a simmer. Mix cornstarch and 1 Tbsp. water in a small bowl to form a slurry, then stir into broth.
  2. Return to a simmer and cook just until slightly thickened, about 1 minute. Add tofu, cover pot, and let simmer gently until tofu is heated through (do not stir or tofu will break apart).
  3. Divide mapo dofu into bowls and top with basil and more chopped scallion. Serve with rice.

Grilled Cauliflower Steaks and Scallions

Ingredients

  • 1 large head cauliflower
  • 6 tablespoons vegetable oil, divided, plus more for grill
  • 1 bunch scallions, trimmed
  • Kosher salt, freshly ground pepper
  • 1 1-inch piece ginger, peeled, grated
  • 1 garlic clove
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • Gochugaru (Korean red pepper powder), toasted black sesame seeds, and sesame oil (for serving)

Teriyaki Noodles

Ingredients

  • Salt
  • 1 pound whole-wheat spaghetti
  • 3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
  • 3/4 pound flank steak, patted dry and thinly sliced on an angle
  • Coarse black pepper
  • 1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
  • 1 cup frozen shelled edamame, defrosted
  • 2 inches fresh gingerroot, peeled and grated or finely chopped
  • 3 to 4 garlic cloves, grated or chopped
  • 1/3 cup teriyaki sauce

Directions

  1. Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
  2. Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

Tofu Pad Thai

Ingredients

  • 14 oz. extra-firm tofu, drained
  • 2 tbsp. cornstarch
  • 8 oz. rice noodles
  • 1/4 c. low-sodium soy sauce
  • 2 tbsp. brown sugar
  • 2 tsp. sweet chili sauce
  • Juice of 1 lime, plus lime wedges for serving
  • 1 clove garlic, grated
  • 1 tbsp. oil
  • 1 red pepper, sliced
  • 2 c. mung bean sprouts
  • 2 scallions, thinly sliced
  • 1/4 c. Chopped peanuts

Directions

  1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
  2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.
  3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
  4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

Vegan Pad Thai

Ingredients

  • 1/2 pound dried pad Thai rice noodles (banh pho)
  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon tamarind paste (see Note)
  • 1 tablespoon Sriracha or chile-garlic sauce
  • 2 tablespoons vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 small shallots, thinly sliced
  • 2 cups julienned carrots (from about 3/4 pound carrots)
  • 4 scallions, cut into 1-inch pieces
  • 1 cup bean sprouts
  • 1/4 cup ground roasted peanuts