by Christopher Moorhead | Feb 9, 2025
Soak rice noodles in warm water about 30 minutes until softened, drain well. Re-hydrated weight is about double dried weight. Cut tofu and vegetables. Heat a non-stick pan on medium heat; add 1 Tbsp. oil, then tofu, do not stir tofu and let brown about 1 minute. Add 1...
by Christopher Moorhead | Feb 9, 2025
In a large pot, heat water to a rapid boil, add noodles, stir frequently, boil for 7 minutes. Rinse with cold water and drain (noodles will turn gummy when overcooked). Mix noodles and ¼ C. of roasted sesame oil in a hotel pan, toss and mix well. Use kitchen shears to...
by Christopher Moorhead | Feb 9, 2025
Lightly coat tilapia with cornstarch and set aside. (The cornstarch adds texture to the tilapia; however, it is optional. For large quantities, oil blanches tilapia in deep fryer at 350F for 45 seconds, then finish on griddle or wok). Heat a wok or griddle on medium...
by Christopher Moorhead | Feb 9, 2025
Marinate chicken (see below). Cook rice per manufacturer’s instructions. Use long or medium grain or par-boiled rice. Steam marinated chicken in a container for about 15 minutes until done (save liquid from steamed chicken). Steam spinach 3-5 minutes and drain excess...
by Christopher Moorhead | Feb 9, 2025
Cut chicken, rub and marinate chicken with 1 Tbsp. oil and 2 tsp. Marinade Seasoning for an hour or more. May be substitute with cooked chicken meat. Boil or microwave potatoes until softened. Heat pot at high heat, add oil, onions and sauté 30 seconds then add...
