I Am... Scallion Noodles
Scallion noodles are probably the quickest, easiest, and most delicious noodle dish you can make with pantry items and green onions. They're super simple, but full of flavor. On their own they’re vegan, but you can easily add protein and vegetables for a complete balanced noodle bowl meal.
What are scallion noodles?
Originally from Shanghai, scallion noodles is a simple dish of scallion oil, noodles, soy sauce, and a touch of sweetness. The noodles can be served for breakfast, lunch, dinner, and as a snack. These noodles are a study in less is more and how to coax complex flavors out of simple ones. Scallion oil noodles are known as cong yu ban mian 葱油拌面 and are also called spring onion oil noodles, green onion oil noodles, and any other combination of scallion/green onion/spring onion and oil and noodles. Whatever you want to call them, they are delicious!Ingredients
- scallions/green onions - when you cook green onions they become incredibly delicious. They have a more mellow onion flavor that is completely different from the sharpness and freshness of raw, uncooked green onions.
- neutral oil - you want an oil that is flavorless so that the aroma of the green onions really shine through. Fat is a vehicle for flavor, in this case, the mellow, light umami flavor of the onions.
- light soy sauce - light soy sauce is going to add umami and saltiness. Go for a naturally brewed soy sauce. We like Lee Kum Kee or Pearl River Bridge, both available on amazon.
- dark soy sauce - this is a thicker, darker soy sauce that’s not as salty as light soy sauce and it’s used mostly to add a beautiful color to your noodles, but it also has a caramel note too it.
- sugar - we’re going to add a touch of sugar to really highlight the umami of the soy sauces.
Which noodles to use
You can use any sort of noodles for scallion noodles. I’ve used instant ramen noodles, udon, ramen, rice noodles, egg noodles, even macaroni. Seriously, anything tastes amazing with this sauce. If you’re not interested in noodles, this scallion sauce tastes amazing on rice or protein as well! Here I’m using knife cut Chinese shanxi planed ribbon noodles or dao xiao mian (刀削面). They sell them at Asian grocery stores or you can buy them online. They’re essentially a wheat noodle with frilly edges that have a wonderfully silky chewy texture that holds up well to sauce.How to make scallion noodles
- Heat up scallions and oil over low heat until the scallions get brown and crisp and infuse the oil with the most incredible aromatic smells.
- Scoop out the crispy scallions and set them aside.
- Stir in soy sauce (two kinds!) and a touch of sugar into the oil.
- Cook your noodles and drain well.
- Toss the noodles with the oil and top with the crispy scallions.
- Devour!
Toppings for scallion noodles
Typical toppings for scallion noodles are the crispy scallions - they’re really the best bit! You can also top them with:- a fried egg
- chili crisp
- toasted sesame seeds
- cucumbers
- cilantro
- sliced green onions
- crispy shallots
Sides
These noodles go great with: I hope you give these quick and easy noodles a try! xoxo stephScallion Noodles
The quickest, easiest, and most delicious noodle dish you can make.
- 1 bunch green onions
- 1/4 cup neutral oil
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tsp sugar
- 2 portions noodles (of choice (6 ounces dried or 12 ounces fresh))
Cut the scallions into whites and greens, then shred/julienne.
In a small pot, heat up the whites and oil over low heat until the whites start to get brown and crisp and infuse the oil, about 10-15 minutes. Stir occasionally and make sure the onions don’t burn.
Add in the greens and fry for another 5 minutes until the greens start to become crispy.
Scoop out the crispy scallions and set them aside.
Remove the oil from the heat and let cool slightly. While it’s cooling, cook your noodles and drain well.
Stir in the soy sauce and sugar into the cooled oil.
Toss the noodles with 2-3 tbsp of the oil and top with crispy scallions. Enjoy!
I Am... Southwest Ramen
This southwest ramen is inspired by the flavors of the Sonora desert, by way of chicago. We had an amazing bowl of Mexican soup with vermicelli at Chef Rick Bayless’s excellent Xoco grill in Chicago many years ago and were so enamored of it that we re-created it right when we got back home. Over the years our version has changed so much that it doesn’t really resemble the original anymore, but in our hearts it’s still an homage to the Xoco version. It’s the combination of the fresh and canned smoked peppers that forms the base of this soup’s incredible flavor. If you don’t have access to Fresno peppers or find them too spicy, you can substitute any red pepper, including red bell peppers; the roasting process is still the same. This is an excerpt from our upcoming book That Noodle Life, launching April 12, 2022 wherever fine books are sold. If you preorder before launch and register here, you can get this awesome NOODLES NOODLES NOODLES tote:
Southwest Ramen
Ramen inspired by the Sonora desert
- 1 lb potatoes (baby/nugget potatoes preferred)
- 2 medium zucchini (cubed)
- 5 medium Fresno chiles (or chile of choice)
- 2 tbsp neutral oil
- salt (to taste)
- 1 lb pork belly
- 7 oz chipotle peppers in adobo (1 can)
- 2 limes (juice only)
- 2 tbsp sugar
- 1 tbsp soy sauce
- 2 cloves garlic (peeled and crushed)
- 24 oz fresh ramen noodles
- 2 quarts beef stock (sodium free preferred)
- baby arugula (for serving)
Preheat your oven to 425°F. Line two rimmed baking sheets with aluminum foil. Place a wire rack on one of the baking sheets for the pork belly.
Combine the potatoes, zucchini, and Fresno chiles in a large bowl. Add 1 tablespoon of the oil and a pinch of salt and toss to coat, then spread in a single layer on the lined baking sheet. Rub the pork belly with the remaining 1 tablespoon of oil and season on both sides with salt. Place it on the wire rack. Roast the vegetables and pork belly in the oven until the pork belly is cooked through and tender, about 45 minutes, tossing the vegetables at the halfway mark.
Meanwhile, combine the chipotles and their sauce, the lime juice, 5 teaspoons of sugar, and the soy sauce in a blender and blend until smooth. Transfer to a small bowl and set aside. No need to wash the blender.
When the skin of the Fresno chiles has blackened and charred, about 25 minutes, remove them from the oven (return the remaining vegetables to the oven to continue roasting with the pork belly) and transfer to a ziplock bag. Seal the bag and allow the chiles to steam until their skins have loosened, about 10 minutes. Remove and discard the skins and stems (you may want to wear gloves to protect your hands), and transfer the chile flesh to the blender, along with the garlic, the remaining 1 teaspoon of sugar, 1 teaspoon of salt, and ½ cup of water. Blend until smooth, then transfer to a small bowl, cover, and set aside.
When the pork belly and vegetables are done, remove them from the oven and let rest. Bring a large pot of water to a boil over high heat. Add the noodles and cook according to the package directions; drain well. Bring the beef stock to a simmer in a medium pot over low heat and hold. Slice the pork belly into ½-inch-thick slices.
Place 1 tablespoon of the chipotle mixture and 1 teaspoon of the Fresno mixture into each of four warmed bowls, then ladle 2 cups of beef broth into each. Divide the noodles among the bowls and top each with a few slices of the pork belly and some of the vegetables. Serve piping hot, with the arugula in a bowl and the remaining chipotle and Fresno mixtures alongside as condiments.
Top with thinly sliced onion and fresh cilantro leaves if desired.
If you live the Southwest and it’s the right season, switching out the red chiles for local greens (such as Hatch or Big Jim) will take this to a whole new level.
Try torching the chiles with a kitchen blowtorch instead of roasting them. It’s a little more hands on, but you’ll be rewarded with a far deeper, smokier flavor.
I Am... Pumpkin Sage Mac and Cheese
This cozy mac and cheese is all about classic fall flavors: earthy pumpkin and crispy sage. Bonus: It’s almost as fast to make as the boxed stuff. Cooking the pasta in milk, without draining it, emulsifies the pasta starch and sauce together, resulting in a smooth cheese sauce. The sauce starts out looking quite thin, but after you stir in the cheese and let it rest, it thickens up to the perfect consistency. It’s an easy recipe to riff from—if you want a more traditional stovetop mac and cheese, leave out the pumpkin. This is an excerpt from our upcoming book That Noodle Life, launching April 12, 2022 wherever fine books are sold. If you preorder before launch and register here, you can get this awesome NOODLES NOODLES NOODLES tote:
Pumpkin Sage Mac and Cheese
This cozy mac and cheese is all about classic fall flavors.
- 4 tbsp unsalted butter (1/2 stick)
- 20-25 leaves sage
- 2 cups milk (whole preferred)
- 1 tsp garlic powder
- 1/2 tsp dry mustard powder
- 1/2 tsp onion powder
- 8 oz ziti (or macaroni noodle of choice)
- 2 1/4 cups cheddar (grated)
- 3/4 cup canned pure pumpkin puree
- salt and freshly ground pepper
Melt the butter in a large sauté pan or pot over medium heat. Add the sage leaves, being careful not to crowd the pan, and fry until crisp, 5 to 15 seconds, depending on the size of the leaves. Remove the crisp leaves to a paper towel to drain. Set aside.
Whisk the flour into the melted butter and cook, whisking constantly, until the flour is a blond color and the mixture is smooth, 1 to 2 minutes. Slowly whisk in 1 cup of the milk in a thin stream, continuing to whisk until any lumps are gone and the sauce is smooth and quite thick, 1 to 2 minutes.
Add the remaining 1 cup of milk along with 2½ cups of water, as well as the garlic, mustard, and onion powders. Add the uncooked ziti and stir until wisps of steam come up, 2 to 3 minutes. Reduce the heat to medium low. Let cook, gently bubbling, until the ziti is tender and the sauce starts to thicken, 9 to 10 minutes. (It will still be quite saucy at this point—adding the cheese will thicken it up.)
Remove the pan from the heat and stir in the cheese and pumpkin puree. Season to taste with salt and pepper and let stand for a couple of minutes; the sauce will thicken as it rests. Crumble the crispy sage leaves on top, and serve hot.
Top with freshly grated nutmeg and finely grated Parmigiano-Reggiano cheese.
I Am... Biang Biang Noodles
If you’ve eaten at Xi’an Famous Foods in New York, you know what biang biang noodles are: handmade thick, wide, chewy noodle goodness.
Biang Biang Noodles
The actual birthplace of biang biang noodles is in central China, in Shaanxi province. They used to be more of a peasant-type noodle, but now they’re pretty much ubiquitous in Shaanxi and especially in Xi’an, the capital. There are a bunch of theories on the name—that it comes from the sound the noodles make when you bang them on the table or the sound that people make when they eat the noodles—and even more theories on why the Chinese character for biang is so complex (it’s made up of 58 strokes). But really, all you need to know about biang biang noodles is that they’re good. They’re hearty and hold up well when fried, tossed, and added to soups. We even like to go a little crazy and use them where you’d typically use pasta. This is an excerpt from our upcoming book That Noodle Life, launching April 12, 2022 wherever fine books are sold. If you preorder before launch and register here, you can get this awesome NOODLES NOODLES NOODLES tote:Biang Biang Noodles
So-called because of the sound they make!
- 10 oz all purpose flour (about 2⅓ cups)
- 1/4 tsp salt
- neutral oil (as needed)
Use a pair of chopsticks to stir together the flour and salt in a large bowl. Slowly add ½ cup of water, stirring until the mixture comes together into a shaggy dough. Turn the dough out onto a clean work surface and knead until the dough is smooth, elastic, and not at all sticky, about 20 minutes. If the dough is too dry, add water, a teaspoon at a time. Alternatively, you can use a dough hook and a stand mixer on low speed.
Form the dough into a ball and wrap it in lightly oiled plastic wrap. Let it rest at room temperature for at least 2 hours and up to 24 hours. (It’s best if you can make this the day before and let it rest overnight—the dough will have lots of hands-off time to develop gluten, making the noodles thick and chewy.)
When you’re ready to pull the noodles, lightly oil the dough and divide it into halves. Cover one portion with plastic wrap while you work with the other one. Lightly oil your work surface and a tray. Place the dough on the work surface and roll it into a rectangle about ¼ inch thick. Use a knife to cut it into 1-inch-wide strips. Cover the strips with plastic wrap.
Working with one dough strip at a time, use the heel of your hand to flatten it into a very wide, long strip, then take hold of both ends of the strip and bang it against the oiled work surface, pulling your hands apart slowly so that you’re stretching the dough. There’s no trick to pulling the noodles—as long as your dough has rested enough and you slowly stretch out your hands, the dough will comply. Pull until the noodle is 20 to 24 inches long and about ⅛ inch thick. Lay the noodle on your prepared tray (you may need to snake the noodle to fit) and cover with plastic wrap so it doesn’t dry out. Repeat with the remaining dough until it is used up.
Bring a large pot of water to a boil over high heat. Add the noodles and stir gently so they don’t stick to each other or the bottom of the pot. Cook until tender, chewy, and cooked through, 4 to 5 minutes. Drain well.
To serve, toss the noodles with the sauce of your choice, and enjoy.
Tip: Keep a small bowl of oil around to dip your hands into while you’re shaping the noodles.
If you want to skip the hand-pulling, you can just roll out the dough to your desired thickness and cut it into your desired noodle width with a sharp knife.
I Am... Coconut Cloud Smoothie
I made the viral Erewhon Coconut Cloud Smoothie and I loved it! I have an obsession with cafe at home TikTok accounts. They are so incredibly calming, with the pours of coffee, fluffy milks, and pretty swirls of syrup. So when I kept seeing a smoothie that looked like pretty blue sky complete with clouds come up over and over again on my for you page, I had to make it for myself.
What is the coconut cloud smoothie?
The coconut cloud smoothie is a gorgeous blue and white swirled smoothie from LA’s organic, local, sustainable grocery store Erewhon. Think of Whole Foods but fancier, and even more luxurious. It’s the kind of grocery store where you go to be seen, if you know what I mean. Anyway, they partnered up with influencer Marianna Hewitt and made this insanely popular coconut cloud smoothie that goes for $17. It’s expensive and kind of a status symbol smoothie if you can believe that such a thing exists. What a world we live in!How does it taste?
It actually tastes amazing! It’s creamy, fruity, filling, and not too sweet with a hint of vanilla. If you love smoothies, you’ll love this one. It’s full of collagen and spirulina for health. Collagen helps with joints and skin and spirulina helps stimulate the immune system and boosts energy. This smoothie is a thick one and I am here for it.What is in the coconut cloud smoothie?
When you go to Erewhon there’s a sign that tells you exactly what is in the coconut cloud smoothie:- MALK vanilla almond milk. They use MALK brand vanilla almond milk at Erewhon but you can use any almond milk you like.
- Coconut cream. Thick coconut cream is key here, placing it in the fridge overnight helps it whip up thick and creamy. Make sure you get coconut cream, not coconut milk.
- Avocado. Frozen avocado adds healthy fats and creaminess.
- Almond butter. Almond butter adds a hint of nuttiness and protein.
- Banana. Essential in all smoothies to add sweetness and heft. Make sure you freeze your banana!
- Blue Majik spirulina. Spirulina is what makes this smoothie so amazingly blue. It’s a superfood that you’ve probably seen green before but the blue version is beautiful. A little goes a long way!
- Pineapple. Frozen pineapple chunks are amazing, they add tartness and sweetness.
- Vanilla collagen. Collagen will help with your joints and skin. Available online.
- Vanilla stevia. You can use regular sweetener, but this will add an extra bit of vanilla flavor. If you don’t have vanilla stevia, just go with your sweetener of choice plus vanilla extract.
How to make the coconut cloud smoothie
- Prep. You’ll want to pop your coconut cream in the fridge overnight and make sure to freeze your avocado, banana, and pineapple. Cutting, then freezing the fruit will make sure that your smoothie is thick and creamy without using ice.
- Whip. The next day, whip up the coconut cream until fluffy. You can use a whisk or a coffee frother. Spoon a bit of the coconut cream into the bottom of your glass and reserve a bit for topping off your smoothie.
- Streak. Add a generous sprinkle of blue majik siprulina around the inside of the glass and set aside.
- Blend. To a blender, add the almond milk and the remaining coconut cream along with the frozen avocado, banana, pineapple, almond butter, collagen, vanilla extract, blue majik, and sweetener to taste. Blend until thick and smooth.
- Pour. Pour the smoothie into the prepared glass then top with the remaining coconut cream. Enjoy!
Ingredient substitutes
- Almond milk: can be substituted for any milk or milk alternative.
- Coconut cream: You can use vanilla coconut yogurt and not whip it.
- Almond butter: any nut butter can be substituted.
- Vanilla collagen: if you’re not looking for the heath benefits of collagen you can leave this out.
- Blue spirulina: unfortunately there’s no substitute for this, if you want the coconut cloud smoothie, this is a must buy. The package is tiny but you really only need a tiny bit. If you go to a heath food store, they might sell tiny individual packages too.
Coconut Cloud Smoothie
A gorgeous blue and white swirled smoothie
- blender
- 1/4 cup coconut cream (cold)
- 1/3 cup vanilla almond milk
- 1/2 avocado (frozen)
- 1/2 banana (frozen)
- 1/4 cup pineapple (frozen)
- 2 tsp almond butter
- 1 scoop vanilla collagen powder
- 1 tsp vanilla
- 1 tsp blue majik spirulina (plus extra)
- vanilla stevia (or other sweetener, to taste)
Use a whisk or frother to whip up the coconut cream until light and fluffy.
Add a 1/4 of the coconut cream to the bottom of a glass and reserve 2 tbsp for the top of the smoothie.
Sprinkle blue majik onto the sides of the glass and set aside.
Place the almond milk, coconut cream, avocado, banana, pineapple, almond butter, collagen powder, vanilla, blue majik, and sweetener in a blender and blend until smooth and thick.
Pour the smoothie into the glass and top with the reserved coconut cream. Enjoy!
I Am... TikTok Crinkle Cake Recipe
If you love sweet and crispy layers and layers of pastry, this Tiktok Crinkle Cake is going to be perfect for you! I’m always looking for new recipes to try to keep me interested in the food world and when I saw this phyllo crinkle cake I was sold. It’s definitely going to be on our list of Easter bakes! If you haven’t seen or heard about it, TikTok crinkle is crunchy, crispy layers of folded over phyllo with pillowy soft custard bread pudding insides. It’s sweet and vanilla-y and full of deliciousness!
What is Tiktok crinkle cake?
Crinkle is a crispy, flaky, custard-y pastry made from phyllo dough, melted butter, and custard. It bakes up in three parts, first to crisp up the layers, then to add butter, then again to set with custard. According to TikToker @ramena this crinkle recipe is the corner stone of her baking business. It’s based off of a dessert called muakacha, from the Middle East. Muakacha means wrinkled in Arabic and it makes total sense when you see how crinkly and wrinkly this phyllo pastry dessert is. Traditional muakacha has pistachios and rose water but the Tiktok version is vanilla. Crinkle is super customizable so you can make it your own. The best part of this crinkle recipe is that it comes together so easily.Crinkle cake ingredients
- phyllo dough - this is a pastry dough that you can find in the freezer section of any grocery store near the frozen pie crust and puff pastry. Phyllo dough is usually used for making dishes like spanakopita and baklava. It’s super easy to use, just defrost it in the fridge overnight, then open the package and unroll and it’s ready to go.
- butter - the butter is going to add richness and depth to the crinkle
- sugar - everyone needs a little bit of sweetness in their life. We’re going to use the sugar in two ways: to make a custard and to make a thick simple syrup.
- milk, eggs, vanilla - these three ingredients, plus some sugar combine into a custard liquid that will fill up the pockets of phyllo and bake up creamy and sweet.
How to make Tiktok crinkle cake
This recipe has a multi bake technique, which means that it has all the textures: crispy, crunchy, and soft and custard-y. It’s like a fluffy croissant-like bread pudding that has a caramelized top. Here’s how to make it.- Crinkle: Grab 2 sheets of phyllo dough by the corners and then fold them in an accordion crinkle, scrunching in about 1 inch thickness.
- Arrange: Place the crinkle in a parchment pan lined 13x9 baking sheet with the folds facing up and repeat until the pan is full.
- Bake: Bake for 10 minutes at 350°F.
- Butter: After the crinkle bakes for 10 minutes, drizzle on 1 cup of melted butter over the folds and bake for another 10 minutes.
- Custard: While the crinkle is baking, whisk together 1 cup milk, 2 eggs, 1 cup sugar, and 2 tsp vanilla until evenly combined.
- Bake: Take the crinkle out of the oven and pour the custard on evenly and then bake again until golden and crispy, for another 30-40 minutes.
- Syrup: While the crinkle is doing it’s last bake, make a simple syrup but combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Reduce until it’s a thick simple syrup so it doesn’t soak into the cake too much.
- Enjoy: When the crinkle is ready, drizzle the syrup on top then let it cool before slicing and enjoying!
What is phyllo dough?
Phyllo dough is paper thin, translucent sheets of unleavened pastry used for making layered sweet and savory baked treats. Phyllo dough consists of flour, water, and a tiny bit of oil. You can make it at home but it’s super labour intensive and most people just buy it. Phyllo doesn’t puff when it bakes, it just gets feather light, crispy, and shatters. It comes frozen at the grocery store, near the puff pastry and ready made pie crusts.Tips and tricks
- Thaw the phyllo dough, in the package, in the fridge overnight.
- When you unwrap it, keep it covered with a damp paper or kitchen towel and plastic wrap so it doesn’t dry out.
- Make sure you use 2 sheets of phyllo per crinkle.
- Don’t forget to line your pan with parchment paper for easy release
- You can use aluminum foil trays if you’re making this as a gift for someone
Crinkle cake recipe variations
- Cinnamon crinkle: add 2 teaspoons of cinnamon to the custard and 1 tsp to the simple syrup.
- Chocolate crinkle: sprinkle on 1.5 cups of chocolate chips on the crinkle, tucking some of the chips into the folds.
- Fruit crinkle: serve the crinkle with fresh fruit and softly whipped cream.
- Brown butter crinkle: Brown the butter before pouring it on in the second bake.
Crinkle Cake Recipe
If you love sweet and crispy layers and layers of pastry, this crunchy, crispy Tiktok Crinkle Cake is going to be perfect for you!
- 1 package phyllo dough (defrosted)
- 2 sticks butter (melted, 1 cup)
- 1 cup milk
- 2 large eggs
- 2 cups sugar (divided)
- 2 tsp vanilla extract
- 1/2 cup water
Heat the oven to 350°F and line a 13x9 inch baking sheet with parchment paper. Separate the phyllo dough and grab 2 sheets of phyllo dough by the corners. Fold them in an accordion crinkle, scrunching in about 1 inch thickness.
Place the crinkle in a parchment pan lined 13x9 baking sheet with the folds facing up and repeat until the pan is full. Bake for 10 minutes.
Drizzle on the melted butter bake for another 10 minutes.
While the crinkle is baking, whisk together 1 cup milk, 2 eggs, 1 cup sugar, and 2 tsp vanilla until evenly combined.
Take the crinkle out of the oven and pour the custard on evenly and then bake again until golden and crispy, for another 30-40 minutes.
While the crinkle is doing its last bake, make a simple syrup but combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Reduce until it’s a thick simple syrup, about 10 to 12 minutes. Finish by drizzling the syrup on top then letting it cool before slicing and enjoying!
I Am... Sesame Oil
Nutty, deeply fragrant, and aromatic, a good quality toasted sesame oil can enhance all kinds of dishes with a delicious roasted flavor. I LOVE toasted sesame oil. It’s my number one finishing and flavoring oil. I fell in love with it when I was just a little girl. My favorite pack of instant ramen, Nissan sesame noodles, came with a tiny little package of it that you add to the soup right before you eat. It was so amazing, that little packet of flavor started my life long affair with this stuff. It's now is one of my top must have pantry items.
What is toasted sesame oil
Toasted sesame oil is a super nutty, aromatic finishing oil pressed from toasted sesame seeds. The aroma and nuttiness of the sesame is more intense and noticeable because of the toasted seeds.What is the difference between regular sesame oil and toasted sesame oil?
There are two types of oil and they don’t taste the same at all!- Untoasted: pressed from raw sesame seeds has a very light blonde color, no flavor, and no scent. It has a high smoke point, making it a good cooking oil.
- Toasted: pressed from toasted sesame seeds is a deep amber and intensely toasty with a nutty flavor and aroma. It has a low smoke point so it’s typically drizzled on at the end of cooking as a finishing and flavoring oil.
Where to buy
You’ll probably be able to find it in the Asian aisle at your local grocery store. Otherwise, it’s available at all Asian grocery stores and online. Our favorite brand is Kadoya, a Japanese brand that has been around forever.How to use
It's perfect for adding a toasted nutty flavor to:- noodles: adding a little to your noodles will bring them to another level
- stir fries: finish your stir fries with a dash for extra flavor
- grains: add a drizzle to your rice, quinoa, farro, popcorn
- salad dressings: add 1-2 tsp to your favorite salad dressing recipes for a hit of nuttiness
- glazes: for meats, fish, or tofu. It's an essential ingredient in our Korean fried chicken.
- sauces: for vegetables
Can I cook with toasted sesame oil?
Truthfully, it's more of a finishing oil, but you can use it when you’re cooking too! Just like when you add a bit of oil when cooking with butter to prevent burning, you can add a bit of neutral oil (like canola or sunflower) with your toasted sesame oil, then you can easily use it with heat.Homemade version
You can even make it at home! It won't come out as dark or nutty as the commercial version but it's still pretty sesame-y. All you need is:- 1/2 cup toasted sesame seeds
- 1 cup neutral oil
- Add the seeds and oil to a pan and gently heat for 2-5 minutes, stirring or swirling constantly so that the seeds don’t burn.
- When the oil is aromatic, remove from the heat and strain out the seeds.
Toasted sesame oil substitute
It’s super easy to buy the real deal these days but if you’re looking for a substitute, you can try sesame paste - either Chinese or, in a pinch, tahini - are both good options.Chinese sesame paste
Made from toasted sesame seeds, this basically has the exact same flavor. Chinese sesame paste is essentially toasted sesame seeds ground into a paste, much like tahini. You can scoop a bit out of the jar and thin it out with a neutral oil.Recipes that use sesame oil
In case you end up with extra you don't know what to do with:Toasted Sesame Oil Recipe
Nutty, deeply fragrant, and aromatic
- 1/2 cup toasted sesame seeds
- 1 cup neutral oil
Add the toasted sesame seeds and oil to a small pan and heat over very low heat, swirling and stirring, for 2-5 minutes.
Remove from the heat and strain out the sesame seeds.
If you don’t have toasted sesame seeds, you can toast un-toasted sesame seeds in a dry pan over very low heat, stirring, until they become toasted and fragrant.
I Am... The Easiest Dan Dan Noodles
These are the super easy dan dan noodles you’re going to be making over and over again when you want a fast, easy, flavorful meal that takes just under ten minutes.
Dan dan noodles for the win!
This is my go to meal when I don’t know what to eat but I want something fast and quick and flavorful. Technically it isn’t dan dan mian/dan dan noodles but it technically is too. See, dan dan noodles are one of those dishes, the kind where there are a thousand variations, even in Sichuan, where they’re from. They can come in soup, they can come more dry, they can have pork, they can be vegetarian, they can be whatever you want, really. The beauty of these noodles is: if you can boil noodles and mix sauce in a bowl, you can make these super satisfying spicy noodles.What do these dan dan noodles taste like?
These noodles are spicy, savory, and nutty with a little hint of malty vinegar. They’re full of flavor and so good.How to make dan dan noodles
- Mix. In a large bowl, mix together all the the sauce ingredients.
- Cook. Add the noodles to boiling water and cook according to the package directions. Save 1/4 cup of the cooking water then drain the noodles.
- Toss. Toss the noodles with the sauce until coated and glossy, loosening with extra hot noodle water if too thick.
- Eat. Enjoy immediately topped with toasted sesame seeds and extra chili crisp if desired.
Ingredients for dan dan noodles
Chinese sesame paste
This is similar to tahini but really different. Just by looking at it, you can tell that Chinese sesame paste is a lot darker and thicker. That’s because it’s made from toasted un-hulled sesame seeds whereas tahini is make from untoasted hulled sesame seeds. Chinese sesame paste is nuttier, deeper, and more toasty tasting. If you love sesame, you’ll love it. It’s super thick, so give it a good stir (just like natural almond butter) before using. They sell sesame paste at Asian grocery stores and online. Whangzhihe is probably the most common sesame paste sauce you’ll see.Chili crisp
Our go-to brand, along with the rest of the world is Lao Gan Ma. It’s a chili oil that’s deeply savory, not too spicy, and has little bits of crispy crunchy bits that are incredibly addictive. The crunchy bits are chili peppers, garlic, and roasted soy beans. It’s seriously amazing. You can buy it at Asian grocery stores or online. You can even make your own at home!Soy sauce
There are so, so many soy sauces out there. I could write a whole blog post on soy sauce! Most good Asian grocery stores devote a whole aisle to the hundreds of different types. Obviously the best one is the one in your pantry, but if you’re running out or want to expand your soy sauce collection, make sure you go for naturally brewed. There are two main types of soy sauces commercially available: naturally brewed/fermented and chemically produced. Get the naturally brewed or fermented for its complex deep aroma and flavor. We like both Amoy and Lee Kum Kee. In this case, you’re looking for light soy sauce. Even better if you get first extract/first press soy sauce.Chinese black vinegar
Black vinegar, also known as Zhenjiang or Chinkiang vinegar is a black sticky rice based vinegar that is fruity, slightly sweet, malty, and just the bit reminiscent of balsamic. It has a deep flavor and just a hint of smoke. It adds acidity and sweetness and is a backbone in Chinese cooking. It’s perfect for balancing out rich flavors like sesame. Chinese black vinegar can be found at Asian grocery stores and online.Sugar
Just a touch of sugar balances out the spice and tang of the chili crisp and vinegar. The hint of sweetness contrasts the savory flavors and makes everything sing.Garlic
Raw garlic adds a huge punch of garlicky spiciness. Make sure your finely mince, or better yet, use a garlic press.Noodles
You can use any type of noodles for this recipe but I love using knife cut noodles, known as dao xiao mian (刀削面) or Chinese shanxi planed noodles. They’re noodle ribbons with a ruffled, frilly edge that have an amazing texture. The center of the noodle is thicker and chewier and the frills are thinner and more supple. Sometimes they’re referred to as non-fried noodles because they’re steamed before they’re dried, unlike a lot of other dried noodles. They sell them at Asian grocery stores and online. They don’t sell the ones we buy online but these look pretty similar, you just need to use the noodles and discard the sauce packets.Ingredient substitutes
This an easy noodle bowl, so don’t worry too much about the ingredients. If you need to substitute ingredients, go for it!- Chinese sesame paste substitute: You can use natural, unsweetened peanut butter or tahini mixed with 1 teaspoon toasted sesame oil
- Chili crisp substitute: If you don’t have chili crisp but you have crushed red peppers, you can make a quick substitute by heating up a bit of oil until shimmery and pouring them over the crushed red peppers.
- Black vinegar substitute: The top choice to substitute is balsamic vinegar because it will have the same sweet notes. If you don’t have balsamic you can use rice vinegar, apple cider vinegar, or white vinegar with a 1 tsp of brown sugar mixed in.
Dan Dan Noodles
When you want a fast, easy, flavorful meal that takes just under ten minutes.
- 2 tbsp Chinese sesame paste
- 2 tbsp chili oil (or to taste)
- 2 tbsp soy sauce
- 2 tsp black vinegar
- 2 tsp sugar
- 1-2 cloves garlic (finely minced)
- 2 servings noodles (of choice)
- toasted sesame seeds (if desired)
In a large bowl, mix together the sesame paste with the the chili oil, soy sauce, vinegar, sugar, and garlic.
Cook the noodles according to the package instructions. Save 1/4 cup of the cooking water, then drain well.
Toss the noodles with the sauce, loosening with hot noodle water if too thick.
Enjoy topped with toasted sesame seeds and extra chili oil.
Estimated nutrition doesn't include your noodles of choice.
I Am... Mochi Cookies
If you love cookies and you love mochi, let me introduce you to the most epic cookie you will ever eat: mochi stuffed chocolate chip cookies. Yes, mochi and chocolate chip cookies, together forever!
What is a mochi cookie?
Before we get into it, maybe you’re wondering, what the heck is a mochi cookie? It’s a cookie stuffed with mochi, simple as that. In Korea there’s a super popular store bought cookie that’s called Cheongwoo Choco Chip. It’s a double chocolate cookie stuffed with chewy mochi. Since travel to Korea isn’t anywhere in the near future and securing a box online is harder than getting BTS tickets, I decided to make them at home. I took my favorite chocolate chip cookie recipe and encased a center of chewy, gooey mochi. This cookie is so good: crisp caramelized edges, pools of melted chocolate puddles, a light sprinkling of salt, and gooey, chewy, soft mochi in the middle.Mochi cookie ingredients
Not going to lie, the ingredient list is long because you’re going to make mochi and cookies. The cookies have your standard ingredients: flour, baking soda, salt, butter, brown sugar, white sugar, egg, vanilla, and chocolate. For the mochi you need glutinous rice flour, cornstarch, sugar, milk, and butter.- Glutinous rice flour - To make mochi, you need glutinous rice flour. Glutinous rice flour is rice flour that’s milled from glutinous rice. Ironically, it’s gluten free since it’s made from rice. I use the Erawan/Elephant brand of glutinous rice flour, the kind that comes in a clear bag with green printing on it. You can use mochiko flour too, the kind that comes in a box, if that’s what you have.
How to make mochi
If you’ve never made mochi before, all you need to know is, it’s incredibly easy! All you do is mix, microwave, and mix.- Mix. In a microwave safe bowl, mix together the rice flour, cornstarch, sugar, and milk.
- Microwave. Lightly cover the bowl with plastic wrap and poke some holes in it to let the steam through. Microwave on high for 1 minute.
- Stir. Use a silicone spatula – lightly wet it – and mix the mochi mixture.
- Microwave. Pop the mochi back in the microwave and microwave again for another minute. Stir, then microwave for an extra 30 seconds. The mochi will turn from a solid white to a more translucent, yet opaque white.
- Mix. Use a silicon spatula to mix the butter into the mochi. At first it’ll look like it’s separating, but keep mixing until the mochi is smooth and soft. The butter is what helps keep the mochi soft even after the cookies bake.
How to make mochi cookies
Once you’ve made the mochi, it’s just a question of making the cookie dough then wrapping the mochi in cookie dough.- Divide the mochi into balls.
- Scoop out a generous amount of cookie dough and flatten it out.
- Place a ball of mochi in the middle.
- Shape the cookie dough around the mochi.
- Bake!
Mochi cookie tips and tricks
Use gloves when working with mochi. Using food safe gloves will keep your hands from sticking too much and will also protect you from the heat of the mochi.- Knead, knead, knead. The more you knead the mochi, the softer, smoother, and chewier it will be.
- Enjoy the cookies just a tiny bit warm. You don’t want to eat them while they’re hot but while they’re still warm is a revelation. The chocolate will be melty and the mochi will be gooey. The texture and flavors meld together perfectly.
- Keep the cookies at room temp in an air tight container. Warm them up slightly in the microwave (10 seconds or so) when you want to enjoy them.
Mochi Cookies
Mochi and chocolate chip cookies, together forever!
Chocolate Chip Cookie
- 1.5 cup all purpose flour (200g)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (melted and cooled)
- 3/4 cup brown sugar (150g)
- 1/4 cup sugar (50g)
- 1 large egg
- 1 tsp vanilla
- 2 cups semi sweet chocolate (chopped, about 8oz)
Mochi
- 1/2 cup glutinous rice flour (70g)
- 2 tbsp cornstarch (+2 teaspoons, 20g total)
- 1 tbsp sugar (+1 tsp sugar, 15g total)
- 1/2 cup milk (+1 tbsp, 140g total)
- 1 tbsp butter (room temp, 15g)
Make the mochi
In a microwave-proof bowl, whisk together the rice flour, cornstarch, and sugar. Whisk in the milk until smooth. Cover tightly with plastic wrap and poke several holes with a toothpick in the surface to let out steam.
Microwave for one minute then remove and stir with a wet silicone spatula. Microwave for another minute and stir again. Microwave for a final 30 seconds. The mochi should be thick and opaque.
Use a silicone spatula to stir the butter into the mochi while it is still hot and melty. The mochi batter will look separated, but use some elbow grease to keep going until the mochi batter is smooth.
Press some plastic wrap right up against the surface of the mochi (so it doesn’t dry out) and set aside to cool.
Make the cookies
Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.
Whisk together the flour, salt and baking soda in a bowl and set aside. Whisk both sugars into the cool melted butter until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla. Use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.
Knead the mochi until smooth. Portion out the mochi into 8, about 1 oz each), rolling between your hands to shape them into balls. I like to use gloves when I’m doing this so the mochi doesn’t stick to my hands.
Scoop out 4 tablespoons of dough and flatten out. Place a ball of mochi inside and enclose the mochi with cookie dough. Place the cookie balls on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for while your oven heats up.
Space out the cookies on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake, rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram). Let cool on the baking sheets and enjoy!
If you don’t enjoy them warm from the oven, be sure to warm up the cookies in the microwave for 10-20 seconds so the mochi becomes nice and gooey.
I Am... Udon Carbonara
I love thick noodles. And the bestest, thickest noodle of them all is udon. And one of the bestest ways to make udon is this udon carbonara. I love udon so much that Mike and I took a pilgrimage to the birthplace of sanuki udon in Japan so we could eat ALL the chewy thick noodles. It was glorious. We are truly noodle lovers. So much so that we wrote a 272 page love letter to noodles in the form of our very first cookbook together, That Noodle Life. It comes out April 12, 2022 and you can pre-order it today to get a free NOODLES NOODLES NOODLES tote as a bonus!
Udon is the ultimate noodle
If you’re going to live that noodle life, you need to have udon in it. The best thing about udon is that it is a noodle that is well suited to just about anything. It holds up perfectly in soup, stir fries like a boss, and is amazing in classic Italian pasta dishes. The chewy toothsome fill-your-mouth wholesomeness of udon paired with silky smooth cheesy eggy carbonara sauce is the noodle pairing you never knew you were missing.Udon carbonara: the ultimate carbonara
When you have a good carbonara you know it in your bones. The cheesy, creamy, perfectly emulsified sauce is full of flavor. The nuggets of salty crispy pork accentuate the savory cheesiness of the sauce. Everything comes together into one perfect flavor-filled rich and peppery note. This carbonara is excellent. Dare I say the ultimate?! The glossy golden sauce clings to the extra plump strands of udon. The guanciale is crisp and explosive. It’s just so good, I have no words.Why is this carbonara sauce so good?
While recipe testing for our book, we made so many batches of carbonara that we bought eggs by the flats and whole guanciale cheeks. Eventually we came up with these rules:- Yolks only: An all yolk carbonara sauce is key. Egg whites and yolks cook at different temperatures due to the their differing fat content. Using only yolks gives you so much more control and no scrambled eggs. Aerating the yolks and really whipping air into the along with the cheese allows the sauce the emulsify and disperse evenly around your noodles.
- Two kinds of cheese: Any Italian will tell you that you need both Parmesan and Pecorino. Parmigiano-Reggiano, made from cow’s milk, will give your carbonara an intense umami note. Pecorino Romano, made from sheep’s milk, adds saltiness and depth. If you can, get the cheese that’s imported from Italy, it’s the real deal.
- Guanciale, please: There are carbonara recipes out there made with pancetta and we get it - guanciale is not a pick it up at your local corner grocery store kind of ingredient, but it is so worth the special trip. When rendered, guanciale fat is fragrant, sweet, savory, and not too salty.
What kind of udon?
Our favorite kind of udon is sanuki udon. Sanuki udon comes from the Kagawa area of Japan and is square with flat edges. It’s super chewy, thick, and has the best texture. You can easily find sanuki udon in the freezer section of Asian grocery stores. It usually comes in a 5 pack, precooked, imported from Japan. All the noodles need is a quick bath in boiling hot water to warm them through. Since they’re already cooked, they don’t need long in the boiling water, we’re just heating them through and getting a bit of starch from the noodles into the water to thicken up the sauce.Guanciale vs pancetta
We call for guanciale in this carbonara because it lends a slight sweetness that pairs well with the cheeses. Biting into a crisped up cube of guanciale is biting into pure delicious pork goodness. If you can’t get your hands on guanciale, go for pancetta, but the whole kind so you can cut it into sizable cubes.- Guanciale: salt and spice cured pork cheeks. Guanciale tends to be fatter and has a more robust flavor due to a longer cure. Slightly sweet due to the curing process.
- Pancetta: salt and pepper cured pork belly. Pancetta is a tiny bit less fat compared to guanciale and leans more towards the saltier side.
How to make carbonara udon
Carbonara udon goes much the same way as classic carbonara.- Make the sauce. Whip up room temp egg yolks with finely shredded parmesan, pecorino, and freshly ground pepper. Use a large bowl and a whisk to really whip it up, aerating the thick mix as much as you can.
- Crisp up the guanciale. You don’t need to add any extra fat to the pan, just pop in large cubes of guanciale into a dry pan over medium low heat and flip the cubes as needed, rendering out the fat and crisping up the nuggets of deliciousness. When crispy, remove the pan from the heat.
- Cook the udon. Briefly warm up the udon in boiling water. When hot, scoop the udon directly from the pot of boiling water into the pan with the guanciale and fat, coating the udon in the rendered fat.
- Toss. Scoop out 2 tbsp of hot udon water into the bowl with the egg and cheese. Whisk well to emulsify and combine then add the sauce to the pan. Place the pan over low heat and toss the udon with the sauce, loosening with extra udon water if needed, until coated and glossy.
- Enjoy. Plate it up, top with extra cheese and pepper and slurp away!
Carbonara Udon
Glossy golden sauce, extra plump strands of udon, crisp and explosive guanciale. It’s just so good.
- 2 large egg yolks (room temp)
- 1/2 cup Parmigiano Reggiano cheese (finely grated)
- 1/2 cup Pecorino (finely grated)
- 1/4 tsp freshly ground pepper
- 1.5 oz guanciale (chopped, sub pancetta if needed)
- 1 brick frozen udon (Sanuki style)
- 1/4 cup udon water
Whisk the egg yolks with the grated cheeses and pepper in a large bowl until everything comes together into a thick aerated paste. Set aside.
Crisp the guanciale in a pan over medium heat until the fat renders and the guanciale is crisp. Remove the pan from the heat and set aside.
Meanwhile, bring a pot of water up to a boil over high heat. Add the udon noodles to the boiling water. When the water comes back to a boil, scoop out the udon and add it to the pan with the guanciale, making sure to save the remaining udon water.
Toss the udon with the guanciale. Add 2 tablespoons of the hot udon water to the bowl with the egg and cheese mix and whisk to combine well. Add the sauce to the pan and toss everything low heat, loosening with extra udon water, until saucy and glossy. Enjoy immediately topped with extra freshly ground pepper.
I Am... 15 Recipes to Make for St Patrick’s Day
It’s almost St Patrick’s Day which means hello shamrock shake time! To be honest, I haven’t had a shamrock shake before but I am all about the green foods, Irish stews, and Lucky Charms. Are you planning a St Patrick’s Day feast? If so, check out some of the recipes below!
Best St Patrick's day food
Our go-to recipes every yearCorned Beef and Cabbage
Can you even have an Irish celebration if you don’t have corned beef and cabbage? Tender corned beef, creamy potatoes, sweet orange carrots, and cabbage make this the perfect St Patrick’s day feast. Corned Beef and Cabbage RecipeCorned Beef
Make your own corned beef! Super tender, juicy, and full of flavor. You’ll have some for corned beef and cabbage, sandwiches, and corned beef hash. Corned Beef RecipeCorned Beef Hash
This corned beef hash might just be the best ever breakfast. Juicy seared corned beef, roasted potatoes, and jammy eggs come together in this elevated and super pretty corned beef hash. Corned Beef Hash RecipeBoxty
Irish boxty is a traditional potato pancake and it’s amazing! Soft on the inside and crisp on the outside, served with sour cream and scallions, this pancake makes for an extra potato-y side. Boxty RecipeBeef and Guinness Pie
Super hearty, savory beef and Guinness pie is always the answer when you want to have a night of cozy deliciousness. Tender chunks of beef braised with Guinness, carrots, and mushrooms all topped off with a golden puff pastry top. Beef and Guinness Pie RecipePot of Gold Pasta
A little pot of golden pasta at the end of the rainbow: handmade orecchiette, sun gold yellow tomatoes, baby bocconcini, and fresh basil for a bit of lucky green. Pot of Gold Pasta RecipeGreen food for St Patricks Day
My lucky color: Green!Green Salad
It’s green and it’s great, so why not make a huge batch of the viral green goddess salad that’s been insanely popular. Bonus points if you find green tortilla chips to scoop it up with! Green Goddess Salad RecipeAir fryer broccoli
Air fryer broccoli is probably the easiest and best way to broccoli. Crisp, extra green, and just the right amount of char. Air Fryer Broccoli RecipeBroccoli Soba
Green is lucky and noodles are lucky, so why not combine the two and make a broccoli soba bowl? Super light, refreshing, and healthy. Broccoli Soba RecipeBroccoli and Cheddar Pies
We all know broccoli and cheddar are a match made in heaven and broccoli beef and cheddar hand pies are the dream team. These guys are perfect for a St Patrick’s Day picnic as they taste amazing hot or at room temp. Broccoli and Cheddar Pie RecipeBroccoli Tots
Make a huge bowl of these cheddar broccoli tots and pour yourself some Guinness or Irish whiskey for a St Patrick Day’s happy hour at home. Broccoli Tots RecipeLucky Charms Dessert Recipes
I love Lucky Charms year round but getting a box or two near St Patrick’s Day is a must. I love separating the cereal and marshmallows and I especially love making Lucky Charms treats.Lucky Charms Cereal Milk Latte
If you’re a cereal milk lover and you like coffee, make a cereal milk latte topped off with Lucky Charms marshmallows. This year I’m going to do a little twist and make dalgona with cereal milk! Lucky Charms Latte RecipeLucky Charms Treats
Just like rice crispy squares but better because Lucky Charms. This recipe makes one giant 4 inch by 4 inch treat that you can cut up or just enjoy by yourself because why not, it’s lucky, right?! Lucky Charms Treats RecipeLucky Charms Snickerdoodles
Cinnamon-sugar chewy cookies studded with Lucky Charms marshmallows. I would definitely want to find a batch of these at the end of the rainbow. Lucky Charms Snickerdoodles RecipeDouble Baked Lucky Charms Croissant
If you have a croissant lover in your life and they like lucky charms you have got to make this for them on St Patrick’s Day! It’ll look like a super fancy croissant from a high end bakery but you will have made it yourself. All you need to do is buy a nice croissant, make an almond filling, and bake the croissant with filling and Lucky charms on top! Seriously so good :) Lucky Charms Croissant Recipe Happy cooking/baking! Hope everyone has a lucky and fun filled St Patrick’s Day! xoxo steph Read More →
I Am... Pesto Eggs
Pesto eggs will change your life. If you’re a fan of pesto and eggs, pesto eggs are going to change your life. It’s so simple you’re going to think it’s incredibly silly, but the truth is, sometimes simple things are best! Pesto eggs are the best of both worlds: Italian flavors and breakfast.
Tiktok is super eggcitied (sorry not sorry!) about pesto eggs
Pesto eggs come to us via Amy Wilichowski - it’s her favorite way to make eggs and she shared it on Tiktok where it’s now going viral. All you do is take a couple spoonfuls of pesto, heat it in a hot pan, then add eggs. The eggs fry up in the pine-nutty, basil oil and get infused with all those delicious pesto flavors.What do pesto eggs taste like?
If you love the flavors of pesto, you’ll love these guys. You get a huge fresh hit of basil, loads of garlic, cheesy parmesan, olive oil, and nutty toasted pine nuts. All the pesto flavors combine with the richness and crispiness of a fried egg. Finish it off with a sprinkle of flaky sea salt and chili flakes and you’ll be in breakfast heaven.Pesto egg ingredients
Pesto and eggs: that’s it! If you’re wanting to fancy it up a bit, toast up a piece of sour dough, spread some ricotta on top, add some avocado, top it with the pesto egg, a drizzle of honey, and a sprinkle of chili flakes, and flaky sea salt.Where to buy pesto
You can find pesto at the grocery store in the refrigerated section near the fresh pastas. If your grocery store doesn’t sell it, you can make it at home!How to make fresh pesto:
You need:- 1 large bunch of basil
- 2-3 cloves of garlic
- 1/3 cup toasted pine nuts
- 1/2 cup freshly grated parmesan
- 1/2 cup olive oil
- salt and pepper
How to make pesto eggs
- Add a couple of tablespoons of pesto to a non-stick skillet. Spread it around and let the oil heat up.
- When the oil is hot, crack and egg (or two) into the pesto.
- Let the egg cook slowly until it’s at your desired doneness (don’t turn the heat up too high or the pesto will burn).
- Enjoy sprinkled with chili flakes and flaky sea salt!
How to make perfect sunny side up eggs
Sunny side up eggs are so happy. Who doesn’t love perfectly cooked whites with a runny, gloriously yellow yolk? The trick to making perfect sunny side up eggs is all in controlling the temperature.- Take your eggs out of the fridge and let them come to room temp. They’ll cook faster and more evenly.
- Crack the egg into a small bowl to ensure that the yolk stays unbroken.
- Heat up the pan over medium heat with a bit of oil.
- When the oil is hot and shimmery, slowly pour the egg into the oil. The whites should turn opaque immediately.
- Turn the heat down and let the whites cook until solid, then slide a spatula under the egg, remove, and enjoy!
Tips
- keep the heat on low so the pesto doesn’t burn
- store bought pesto works but if you have the time, homemade pesto is insanely delicious!
- try the eggs scrambled instead of sunny side up
How to serve
- on their own
- on toast
- in breakfast sandwiches
- in breakfast bowls
- on pasta
- on instant noodles
- with rice
- in a tortilla
If you love pesto, try these other pesto forward recipes!
Pesto Eggs
Pesto eggs will change your life.
- 1-2 tbsp pesto
- 1 large egg
Heat the pesto in a non-stick skillet over medium heat.
When the pesto is warmed and shimmery, add in the egg. Cook the egg to your desired doneness.
Enjoy over toast, on a breakfast plate, in a breakfast bowl, or on its own!
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