Tag Archives: cucumbers

Chinese takeout-style sesame noodles: $1.30/serving

In my second attempt this week to prove that takeout-style Chinese food is easy enough to make at home, I present these noodles. I admit I’ve never actually had them myself as takeout, but they do exist as such, and certainly taste takeout-quality. The key to truly satisfying that Chinese-noodle craving is to cook the noodles just to the point where they’re still slightly chewy and springy but not yet soft. Something about that texture and the creaminess of the sweet-spicy peanut-sesame sauce really hits the spot. They’re also really quick and simple to make, pretty much eliminating your last excuse for wanting to eat out.

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Khao pad moo (Thai fried rice with pork): 67 cents/serving

We finally made it to the giant Asian supermarket yesterday, so be forewarned this week’s dishes will more than likely revolve around the things we found there—some common (lemongrass, dried mushrooms), some not so common (sawtooth herb, white fungus).

This recipe, adapted from “Hot Sour Salty Sweet” by Jeffrey Alford and Naomi Duguid, makes use of some leftover rice from last night’s beef stir-fry. This dish is served all over the place in Thailand, although all the times I saw it there, it had egg in it. If you want to go all the way and add one, be my guest. Our chickens are still refusing to lay.

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