Low Mein ala ~DKBB~

Low Mein ala ~DKBB~

(original recipe from The Choi of Cooking)

 
8 oz. noodles (spaghetti, rice, udon, egg, etc. – use noodles of your choice)
2-3 Tbsp. sesame oil
1-2 Tbsp. minced ginger
½ medium yellow onion, thinly sliced
3 scallions, cut into thin strips
2 Tbsp. minced garlic
Salt and fresh cracked pepper
8 oz. shitake (drained if using canned)
2 medium carrots, cut into short matchsticks
3 ribs celery, cut into short matchsticks
1 medium green pepper, thinly sliced
1 can sliced water chestnuts, drained
1 can bean sprouts, drained
1 can bamboo shoots, drained*
1 can baby corn, drained*
6-7 Tbsp. low-sodium soy sauce
2 Tbsp. chili garlic sauce
1 Tbsp. unsalted butter

*Optional

• Cook noodles per package directions, but remove from heat and drain 1 to 2 minutes before directions say it would be done; set aside.
• Heat wok over high heat; add 2 Tbsp. sesame oil, ginger, onion, scallions, and garlic and sauté until aromatic (about 2 to 3 minutes); season all lightly with salt and more generously with fresh cracked pepper; toss well.
• Stir in mushrooms, carrots, celery, green pepper, water chestnuts, and bean sprouts (and bamboo shoots/baby corn if desired), adding another Tbsp. of sesame oil if needed to keep everything gliding in the wok.
• Add the cooked noodles, using tongs to fold the noodles into the vegetables until everything is evenly distributed.
• Add in the soy sauce, chili garlic sauce, and butter; stir well to incorporate thoroughly, tossing with tongs until the noodles have a golden-brown hue from the sauce; cook all until vegetables are tender (5 to 10 minutes).

Serve with chili crisp, sriracha sauce, etc. (condiments of your choice).

Lasagna Soup ala ~DKBB~

Lasagna Soup ala ~DKBB~

(original recipe from tasteofhome.com)

Olive oil
1 yellow onion, chopped

2 cloves of garlic, minced
½ lb. ground beef
½ lb. Italian sausage
Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)

Salt and cracked pepper  
2 Tbsp. tomato paste
2 cups marinara sauce
3 cups chicken broth
½ cup heavy cream
½ box of lasagna noodles
½ cup parmesan cheese or Parmigiana Reggiano

Rind(s) from Parmigiana Reggiano

¼ cup fresh basil, chopped
Ricotta cheese

Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned.
To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil.
Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente.
Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.