Guy Fieri's Hong Kong Noodle

I made this dish using one of the cookbooks which I borrowed from the library the other day.
This is called Hong Kong Noodle.

The book I used for this dish was Guy Fieri's cookbook. This one.

He is a very popular chef on FoodNetwork. He won a show called "The Next Foodnetwork star" and start having his own cooking show. He also start hosting this show called "Diners, Drive-in and Dives".

His food always looked good in the show but I never actually used his recipe before so this was my first time trying his recipe. 

In this cook book, there are some dishes which was Asian inspired dish and this one called "Hong Kong Noodle" looked really good to me so I tried this one. 

It came out really good! I loved it. It took a while for me to prepare everything but the result was well worth the effort. 

You can look at this recipe from FoodNetwork's website. Click here for Guy Fieri's Hong Kong Noodle recipe. 

I followed the recipe and I guess it was for 4~6 people so when it was finished, I ended up with huge plate of Hong Kong Noodle. It was a bit too much for just two people so we ate this noodle for next few days but even as a leftover, it still tasted really good!

The chicken is marinated with ginger, garlic and stuff and it is very tasty. Plus, you can eat lots of vegetable this way.

There are some other things which I would like to try from his cookbook but I had to return the book so I cook one more thing from this book and returned the book. The other dish I made was coleslaw salad with fried wonton. This one was also really good. I will post it next time.

Deep Fried Tofu and Scallion Udon with Yuzu zest

Udon and Soba are Japanese popular noodles. Normally I prefer eating Soba instead of Udon but I made Udon this time. I used dried udon noodle which I had in my pantry.

Basically, you can add whatever you want in your Udon. I didn't have too many stuff in my fridge so I just added some fried tofu, scallions, bits of fried tempura batter and Yuzu zest.

Right before I eat, I added Yuzu zest and Japanese chili powder (shichimi tougarashi).
Can you see some green bits on top? That's Yuzu zest.

Yuzu is a Japanese citrus which we use often especially in winter. I found Yuzu in a Japanese super market the other day but it was too expensive so I was not sure if I should buy it or not.

My husband tried Yuzu for the first time the other day when we went to this fancy restaurant "Eleven Madison Park" (Click here for that post) and loved the taste so he encouraged me to buy it. So I did.

I realized that the yuzu taste is much stronger in zest than in its juice. I really like yuzu.

By the way, this is the tool I use when I zest something or grate some ginger. This was a gift from my friend. I love this tool and I use it quite often.















The smell of yuzu reminds me of Japan. Growing up, we used to have Yuzu bath in winter. We put yuzu in a cloth bag and put it in a hot bath. The aroma of yuzu relax your body and mind.

The Udon I made was pretty good despite the simplicity of ingredients. I don't really know why but it was always my father who was in charge of making Udon or Steak back home. When it comes to Udon or Steak, my dad was a better cook than my mom. Eating Udon at home reminded me of my dad and his Udon. My Udon is not as good as my dad's but I am happy that it came out pretty good. I am sure that my dad will be proud of me if he ate this one!

I think adding Yuzu at the end made it a lot better than it actually was. I wish I could buy yuzu in a regular super market. Well, since yuzu is getting pretty popular among many chefs so maybe I will see yuzu in my local supermarket sometime soon.