Transfer noodles to serving bowl and top with pork mixture. Stir vinaigrette and spoon over and around the noodles (you may not want to use all of it). Sprinkle with roasted peanuts, Sichuan peppercorn, grated garlic, and scallion greens. Serve immediately.

On top of steak cooked on the stovetop, pile cold cucumbers, red peppers, and peanuts, then drizzle with a spicy sauce made with fish sauce and dried Thai chiles. Eat it right away or refrigerate it overnight because it's even better the next day.

When the mercury rises, do you need to forgo spicy foods? Fortunately, the answer is "no.' Spicy foods can make you sweat , and your body cools as sweat evaporates from your skin. So if you're craving Noodle Food Reviews|Https://Noodleinsight.Com/ with some heat when the thermometer reads 100°, go ahead and set your mouth on fire with one of these 15 dishes. They may bring the heat to your mouth, but they won't bring the heat to your kitchen—none of them require turning on the oven.

Who doesn't love empanadas, particularly when they're deep fried to a perfectly crisp, flaky finish? These pastry pockets are stuffed with a mixture of cooked potatoes and capers flavored with a touch of chipotle and a dash of madras curry powder. The flavor combo is perhaps a bit unusual, but it's pretty fantastic, especially drizzled with a spicy cilantro chutney.

The beauty of the wok is that you can use it for all sorts of techniques , but its real purpose in life is stir-frying. The convenience, versatility, and pure deliciousness of stir-fry makes it the perfect weeknight meal. No matter what the contents of your fridge look like, you can have an awesome stir-fry on the table in virtually no time. We've rounded up 33 of our favorite recipes, from kung pao chicken multiple ways and crab fried rice to vegetarian lo mein and Korean-style pork, to illustrate the incredible variety that's just a wok away.

Heftier and chewier than chow mein, lo mein noodles are rarely accompanied by more than tiny bits of vegetables and meat when served takeout-style; what starts out delicious can wind up monotonous by the last bite. These stir-fried lo mein noodles get an injection of brightness from a mixture of crisp purple and Napa cabbage and julienned carrots. We soak the slivers of pork in baking soda before browning them, lending the meat a tender and juicy texture.

To ensure the eggplant in this stir-fry comes out tender, we steam it before adding it to the wok. In the wok, the juicy slices of eggplant get mixed with ground pork, garlic, ginger, and spicy chiles in a sweet and tart sauce. After that, just turn down the flame and let the mixture simmer until the sauce has thickened and the eggplant has absorbed as much flavor as possible.

Cumin lamb falls into a wholly different category, however. Given that it's slightly rich, has that wonderful cumin spice yet remains quasi-delicate on the palate, there are countless great pairings for this dish. Anything from S. Rhone/Languedoc stuff, to Cornas, to Loire Cab Franc, to Sangiovese, to Nebbiolo, to Burgundy... there are so many choices. Favorites of mine include the Cab Francs from Baudry (A bargain!), Montevertine "Pian de Ciampolo" from Tuscany, older Bordeaux (mostly left bank or Pomerol) and also the wines of Leon Barral. The Barral wines are magic."— Collin Casey, Namu Gaji (San Francisco)

Chow mein is another Chinese-American standard that's so easy to make at home and customize to your liking, you may never feel the need to order it again. For this DIY version, we quickly cook vegetables (chives, julienned carrots and scallions, bean sprouts) and tofu in a wok, then combine them with long, slender chow mein noodles and a soy-based sauce. Add extra vegetables, more tofu, or meat to turn it into a heartier meal.

General Tso's isn't technically a stir-fry, but with cashew chicken and kung pao chicken already on the list, it somehow felt wrong to leave it out. We keep the dish from getting cloying (as it sometimes can be) by balancing the sweetness of the sauce with dried red chiles and acidic rice vinegar. Spiking the fry batter with vodka gives the chicken a shatteringly crisp crust.

This hearty white bean soup with spinach flavored with garlic and rosemary is a great winter warmer, perfect for those evenings when you've just come home from a day on the slopes or from romping with the dogs in the park or taking photos of majestic snowy owls, or whatever it is that active winter folks do in this day and age. The real magic of the recipe is the way the starch released from the beans helps the extra-virgin olive oil (and do use your best extra virgin for this) to emulsify with the liquid, creating a rich, spoon-coating texture in no time at all.

A wok is designed to allow you to flip and toss whatever you're cooking with ease, but fish isn't as sturdy as chicken or beef. The water-velveted cod in this recipe needs to be treated more gently—turn each piece carefully so it doesn't fall apart. For your restraint, you'll be rewarded with a light, elegant dinner of bright, colorful vegetables and tender chunks of fish.