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Ifod, 2321 Valentine Street, Bakersfield, CA (2026)

02/15/2024

Vietnamese dumpling noodle bowl🍜🍜🍜

-A Vietnamese dumpling noodle bowl, also known as "Bun Bo Hue," is a popular Vietnamese dish. It typically consists of rice noodles, sliced beef or pork, and various herbs and vegetables, all served in a flavorful broth. The dish is known for its spicy and aromatic flavors.

Ingredients:

100g (2 nests) vermicelli rice noodles
1 carrot
½ cucumber
oil, for frying
8 Itsu vegetable fusion gyoza (or another flavour from the range)
50g mint and coriander leaves
20g salted peanuts, chopped

NUOC CHAM DRESSING:

1 clove garlic, crushed
1 bird's eye chilli, thinly sliced
1 lime, pulp and juice
1 tbsp caster sugar
4 tbsp fish sauce

Directions:

-Start by soaking the noodles in just-boiled water – they will take about 10 minutes to soften. Next, cut the carrot and cucumber into matchsticks.

-To make the dressing, mix all ingredients with 5 tbsp of water and set aside. Heat the oil in a pan, add the gyoza, turning to brown all over. Add a splash of water, cover and steam for 4-5 minutes or until cooked through, then remove the lid and cook for a further minute each side for extra crispiness.

-Drain the noodles, then divide between serving bowls with the carrot, cucumber, herbs and crispy dumplings on top. Scatter over the chopped peanuts and spoon over the dressing.

08/30/2023

Sesame Soba Noodles🍜🍜🍜

-Sesame soba noodles are a flavorful and nutritious dish made with Japanese buckwheat noodles that are typically served cold or at room temperature. They are often seasoned with a sesame-based sauce and various vegetables or proteins.

Ingredients:

8 ounces soba
¼ cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1 clove garlic, pressed
1 teaspoon grated ginger
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro leaves
1 teaspoon sesame seeds
2 hard boiled eggs, sliced lengthwise, for serving

Directions:

-In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.

-In a small bowl, whisk together rice wine vinegar, soy sauce, sesame oil, sugar, garlic and ginger.

-In a large bowl, combine noodles, rice wine vinegar mixture, green onions, cilantro and sesame seeds.

-Serve immediately, garnished with eggs, if desired.

06/29/2023

Sweet and Sticky Roasted Pork with Sesame Noodles❤️❤️

-Hawaiian islanders frequently marinate wild boar—pork shoulder works just as well as a substitute—in Chinese-style barbecue sauce for a unique take on traditional char siu.

Ingredients:

1 1⁄2 lb. pork shoulder, cut into 2-inch pieces
1⁄4 cup hoisin
3 tbsp. honey
2 tbsp. plus 1 tsp. soy sauce
1 1⁄2 tbsp. shaoxing jiu rice wine
1 tsp. Chinese five-spice powder
Kosher salt
1 (1-lb.) package dried Chinese egg noodles
2 tbsp. toasted sesame oil
3 tbsp. vegetable oil
1 cup mung bean sprouts
3 scallions, dark green parts only, julienned, plus 1 whole scallion, thinly sliced, to garnish

Directions:

-In a large resealable plastic bag, combine the pork with the hoisin, honey, 2 tablespoons of the soy sauce, the rice wine, and five-spice powder. Close the top and toss to mix evenly. Let marinate in the refrigerator at least 6 hours or overnight.

-Heat the oven to 300°. Transfer the pork and its marinade to an 8-inch-square baking dish, cover with foil, and bake until the pork is very tender, about 1 1⁄2 hours. Uncover the pork and transfer to a work surface. Slice the pork crosswise into 1⁄4-inch-thick slices.

-Meanwhile, pour the marinade into a small saucepan and bring to a boil over medium-high heat. Cook the marinade, stirring, until reduced by two-thirds, about 4 minutes. Remove from the heat, and then stir in the sliced pork to coat.

-In a large saucepan of boiling salted water, add the noodles and cook, stirring, until al dente, 2 to 3 minutes. Drain the noodles in a colander, and rinse under cold water. Drain the noodles once more, and then transfer the noodles to a large bowl and toss with the sesame oil.

-In a large wok or cast-iron skillet, heat the vegetable oil over high. Add the sprouts and scallions and cook, tossing constantly, until fragrant, 20 seconds. Stir in the pork and cook, tossing, until warmed through, about 1 minute. Remove from the heat and stir in the noodles along with the remaining 1 teaspoon soy sauce until evenly combined. Transfer to a serving platter and garnish with sliced scallion before serving.

05/16/2023

Jerk-Spiced Chicken Hakka Noodles❤️❤️

-Indian and Chinese cuisines are both huge fans of hakka noodles. Growing up in Calcutta, India, I frequently ate these. This variation includes jerk-seasoned chicken, which pairs superbly with the Indo-Chinese flavored Hakka noodles (the recipe was provided to me by my daughter's babysitter). It's flavorful and enjoyable.

Ingredients:

For the jerk chicken:

6 scallions
1 jalapeño
1 teaspoon allspice
1/2 tablespoon dried thyme
1 tablespoon ground coriander
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon brown sugar
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup distilled white vinegar
1 tablespoon neutral oil
1 pound chicken thighs, thinly sliced

For the jerk chicken Hakka noodles:

3 tablespoons neutral oil, divided
1/2 teaspoon ground black pepper
1 1/2 cups shredded cabbage
1/2 cup sliced carrots
1 small onion, diced
1 red pepper, thinly sliced
8 scallions, chopped
1 1/2 tablespoons dark soy sauce
1 tablespoon distilled white vinegar
2 tablespoons ketchup
1 teaspoon Sriracha or other hot sauce
1 teaspoon grated ginger
1 teaspoon finely minced garlic
10 ounces cooked Chinese noodles or egg noodles
1 1/2 teaspoons salt, or as needed

Directions:

-In a small bowl, whisk together all of the ingredients except the chicken thighs until it forms a thick purée.

-Add the chicken pieces to the bowl and mix until the chicken is well-covered with marinade. Set aside

-In a large wok over medium heat, add 2 tablespoons of the oil and the black pepper and cook for 30 seconds.

-Add the cabbage, carrots, onion, red pepper, and scallions and cook for about 10 minutes, or until the vegetables soften.

-Meanwhile, in a separate small bowl, mix together the soy sauce, vinegar, ketchup, Sriracha, ginger, and garlic. Set aside.

-Once the vegetables are cooked, remove them from the heat and transfer them to a medium bowl.

-Add the remaining tablespoon of oil into the wok and add the jerk spice chicken and pan-fry for about 8 to 10 minutes or until done.

-Add in the vegetables, vinegar-ketchup sauce, and noodles and stir to thoroughly coat.

-Check for salt and add as needed.

03/24/2023

Hokkien noodle stir-fry❤️❤️

-Quick, fresh, and loaded with healthy vegetables.

Ingredients:

2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon chilli flakes, plus extra to serve
1/2 onion, diced
1 garlic clove, crushed
1cm piece of ginger, grated
1 bok choy, finely sliced
1 head of broccoli, cut into florets
2 carrots, finely sliced
8 baby corn cobs, chopped into bite-sized pieces
1/2 red capsicum, finely sliced
5 button mushrooms, cleaned and quartered
1/4� red cabbage, shredded
250g hokkien noodles
2 tablespoons coriander leaves

Directions:

-To make the dressing, in a small bowl, mix 1 tablespoon of the sesame oil with the soy sauce, oyster sauce and chilli flakes. Set aside.

-Heat the remaining sesame oil in a wok or large saucepan over high heat, add the onion, garlic and ginger and cook for 2minutes, or until the onion is softened. Throw in all the veggies and stir-fry for 10–15minutes, until tender.

-Cook the noodles according to the packet instructions, drain and add to the veggies. Toss through the dressing and cook for 2minutes to allow the noodles to soak up the flavour.

-Divide the stir-fry between serving bowls, scatter over the coriander and more chilli flakes if you like it spicy.

01/21/2023

JAJANGMYEON (NOODLES WITH BLACK BEAN SAUCE)❤️❤️

-You'll never have better jajangmyeon than this. The thick udon noodles in our rich and delectable Korean-Chinese noodles with black bean sauce are covered and combined in a silky smooth, savory black bean sauce with sliced pork, zucchini, and onion.

Ingredients:

pork marinade:

3/4 pound diced (boneless) pork shoulder
1 tablespoon mirin
1 teaspoon minced ginger
1/2 teaspoon salt
1/8 teaspoon black pepper

toasted jajang:

2 tablespoons neutral oil
1/2 cup chunjang (Korean black bean paste)
1 tablespoon sugar

rest of the dish:

2 tablespoons neutral oil
1/4 pound peeled, deveined and chopped large shrimp (about 6)
1 diced yellow onion
2 diced zucchini
1 cup water
1 1/2 tablespoons cornstarch (combined with 3 tablespoons water)
24 ounces fresh udon/jajangmyeon noodles

Directions:

-Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.

-Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.

-Pour mixture into a small bowl and set aside.

-Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.

-Add shrimp and continue to sauté for 2 minutes.

-Transfer pork and shrimp mixture to a plate and set aside.

-Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes

-Add zucchini and continue to sauté for an additional 2 to 3 minutes.

-Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.

-Stir toasted black bean paste into meat and vegetable mixture until evenly coated.

-Stir water into skillet mixture until sauce is smooth and simmering.

-Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.

-Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.

-Divide noodles into bowls and top each with ladles of sauce. Mix together.