New on Patreon: Saucy Noodles/Rice zine! (with two free recipes)

I launched my paid patreon! And released the first thing to all paid tiers! See this post for details about the different tiers; there are four tiers, basically digital stuff with and without knitting patterns, and physical mailed packages with and without knitting patterns, so you can pick exactly what works for you. This cooking zine went out digitally (including a printable file) to all four tiers a few days ago, and a printed copy will be mailed to all physical package tier members around the end of the month.

This Saucy Noodles/Rice zine will walk you through making a meal with your choice of noodles or rice, one of six different main flavor elements for your sauce, and whatever veggies you have/like, plus an optional protein if you want, with instructions for how to handle each option.

So, you’ll have to join the patreon to get the actual zine, but I wanted to give away a couple of specific recipe versions here and also on the free patreon. If you like these recipes, get lots more options in the zine!

First, what I’ve been calling in my mind “Trader Joe’s Noodles” because the main important elements are all from TJs (but you could find alternatives elsewhere!):

Tofu Miso Noodles

You’ll need:
– Trader Joe’s Thai Wheat Noodles (no idea how authentically Thai these are—I’ve never gotten noodles like this at a Thai restaurant—but they are great and I love them) (you’ll use 2 of the packages inside the box)
– Trader Joe’s High Protein Organic Super Firm Tofu (if substituting, use another “super firm” tofu or use a normal extra firm tofu and press it first to get out excess water)
– Trader Joe’s White Miso Paste (or other white miso; do not sub a red miso)
– Mushrooms (I use crimini)
– Broccoli, stem and all
– Green onions

Cut the tofu into cubes, about 1/2—3/4 inch. Slice the mushrooms in thick slices—I used 7 crimini mushrooms, use less or more as you like. Prep the broccoli (I used about half a head) by separating it into the stem and the florets; cut the florets into small trees and keep them separate from the other ingredients. Use your knife or a vegetable peeler to remove the tough outer dark green from the lower stem, then chop up the stem into small pieces. Slice the green onions (I used one long one, but I would have used more if I had more in my garden!), putting them aside for last.

Heat your nonstick pan with high sides to medium-high heat, add about 2 TBSP of sunflower oil or avocado oil, then add the tofu. Let the tofu cook for about 5 minutes (it’s okay if it’s longer), tossing it to move it onto other sides of the cubes every few minutes, until it’s getting a bit browned.

It’s okay if some tofu bits stick to the bottom of the pan, they’ll scrape off when you add the other ingredients later. You can mix the sauce while the tofu is cooking, just be sure to move it around every couple of minutes so it doesn’t burn!

Use a fork or a small whisk to whisk together in a bowl: 2 TBSP of the white miso paste, 1 TBSP soy sauce, 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp chili garlic sauce, 2 tsp minced garlic, 1 tsp agave syrup, and 1 tsp minced ginger paste. Set the bowl of sauce aside for later.

Add to the pan (still over medium-high heat): the mushrooms, broccoli stems only, and a splash of soy sauce (maybe half a tsp).

Cook, while stirring every minute or so, for about 5 minutes, then add broccoli florets. Continue cooking for about a minute longer, then add 2 packages of the noodles and all the sauce. Attempt to mix everything the best you can…

These Trader Joe’s noodles will come out in a dense puck, all stuck together, and they’ll stay together for awhile. After a minute or so, flip them over, trying to get them hot all the way through, then after another minute or 2 start trying to break them up (using a fork can be helpful). Be patient getting the noodles all loose and once they are in noodle form mix everything well, let sit over heat for a couple of minutes, stir again, and once it’s all heated and cooked through it’s ready!

This is three good sized servings (four servings if you’re having something else on the side or if you’re not very hungry), and leftovers keep great in the fridge! Put onto plates, and top with the sliced green onions.

Here’s the recipe all together and shortened (see above if anything is unclear):

Tofu Miso Noodles
3 servings

Ingredients
2 servings Trader Joe’s Thai wheat noodles
1 block super firm tofu
6–8 mushrooms
A small head of broccoli
A couple of green onions
2 TBSP of sunflower oil or avocado oil
Some extra soy sauce (approx 1/2 tsp)

Sauce Ingredients
2 TBSP White Miso Paste
1 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP sesame oil
2 tsp minced garlic
1 tsp minced ginger paste
1 tsp agave syrup
1 tsp chili garlic sauce

Cut the tofu into 1/2—3/4 inch cubes. Slice the mushrooms in thick slices. Prep the broccoli by separating it into the stem and the florets; cut the florets into small trees and keep them separate from the other ingredients. Remove the tough outer dark green from the lower stem, then chop up the stem into small pieces. Slice the green onions, putting them aside for last.

Heat nonstick pan with high sides to medium-high, add oil, then add tofu. Let tofu cook for about 5–8 minutes, tossing it to move it onto other sides of the cubes every few minutes, until it’s getting a bit browned.

While tofu is cooking, whisk together all sauce ingredients in a bowl. Set aside for later.

Add to the pan: mushrooms, broccoli stems only, and a splash of soy sauce. Cook, while stirring every minute or so, for about 5 minutes, then add broccoli florets. Continue cooking for about a minute longer, then add the noodles and sauce.

Attempt to mix everything the best you can—noodles will come out in a dense puck, all stuck together, and they’ll stay together for awhile. After a minute, flip them over, to get them hot all the way through, then after another minute start trying to break them up (using a fork can be helpful). Slowly get the noodles all loose and mix everything well, let sit over heat for a couple of minutes, stir again, and once it’s all heated and cooked through it’s ready!

Put onto plates, top with the sliced green onions, and enjoy! The leftovers keep great in the fridge!

And now for the second recipe! This one using rice:

Gochujang Fried Rice

I used a takeout container of white rice from a leftover Indian food cart meal a couple of days before. Use any leftover cold rice you have, approx 2 cups. I used bagged shredded carrots to save time, but 1–2 whole carrots chopped up into small pieces will taste better! I used Jimmy Nardello and Shishito peppers from my garden, but red bell pepper would work great in this recipe, just use whatever kinds of peppers you have/like. I used a few leaves of kale from my garden; if you don’t have kale you could use spinach instead, or bok choy, or collard greens. And then I used frozen peas and sesame seeds…

The first thing I did was toast my sesame seeds. You don’t have to do this, but it’s recommended! I heated the pan to low-medium heat, poured on a bunch of plain white untoasted sesame seeds, and moved them around every minute or so on the dry pan, until they started to become browned and fragrant. I turned off the heat and let them cool down a little in the pan, then transferred them into a jar—I toasted plenty to use for this meal and lots more future meals!

Then I made the sauce by whisking together: 2 TBSP of the gochujang (red fermented pepper paste—this is a Korean ingredient that is available in most grocery stores nowadays, including usually Trader Joe’s and Grocery Outlet, and definitely at any Asian market) with: 2 TBSP soy sauce, 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp granulated garlic, 1 tsp honey, and 1 tsp minced ginger paste.

With the sauce and toasted sesame seeds set aside for later, I decided to use a can of chickpeas (aka garbanzos) for a protein. I chopped up my kale and peppers.

I heated my pan to medium-high heat, added about 2 TBSP of sunflower oil, then added a big handful of the carrots, the chopped peppers, and a little splash of soy sauce, and cooked those for about 5 minutes, stirring often. Then I added the (drained, rinsed) can of chickpeas, about half a cup of frozen peas, and the chopped kale, plus another little splash of soy sauce. I cooked that all for another minute or so, then added the rice and the sauce. I stirred everything then let it sit over the heat for a minute or two, a few times, for a total of 5 or 6 minutes, then it was all heated through and ready to plate!

On the plates, I sprinkled a bunch of the toasted sesame seeds on top. This was also 3 good sized servings, and also keeps great in the fridge as leftovers.

A note: my favorite sauce flavor specifically for rice is doubanjiang (Chinese spicy broad bean paste—sometimes called toban-djan or just douban) and I wanted to use that for this specific recipe, but I think it’s only available at Asian markets. Lately I’ve been seeing gochujang everywhere, so since it’s much easier to find I thought I’d go with the more accessible option. If you want to try this with doubanjiang, simply substitute the 2 TBSP gochujang for the same amount of doubanjiang.

Here’s the recipe all together and shortened (see above if anything is unclear):

Gochujang Fried Rice
3 servings

Ingredients
2 cups leftover, cold rice
1 can chickpeas (drained, rinsed)
Approx 1 cup shredded or chopped carrots
1 red bell pepper or equivalent other kind(s) of pepper(s), chopped up
3–4 leaves of kale, chopped into small pieces
Approx 1/2 cup frozen peas
2 TBSP of sunflower oil or avocado oil
Some extra soy sauce (approx 1 tsp)
Toasted sesame seeds for topping (see above for how to toast them yourself if needed)

Sauce Ingredients
2 TBSP gochujang
2 TBSP soy sauce
1 TBSP rice vinegar
1 TBSP sesame oil
1 tsp granulated garlic
1 tsp honey
1 tsp minced ginger paste

Whisk together all sauce ingredients in a bowl. Set aside for later.

Heat pan to medium-high heat, add oil, then add carrot, pepper, and a splash of soy sauce, and cook those for about 5 minutes, stirring often. Add chickpeas, frozen peas, and kale, plus another splash of soy sauce. Stir and cook that all for another minute or so, then add rice and sauce. Stir everything then let sit over heat for a minute or two, a few times, for a total of 5–6 minutes.

Put onto plates, top with sesame seeds, and enjoy! The leftovers keep great in the fridge!

I’ll leave you with this photo of another variation—which Pete made a few weeks ago—because it’s almost a mashup of the two recipes above: it used the “Thai Wheat Noodles” and the gochujang-based sauce, but he used tempeh as the protein, shishito peppers and some other veggies (frozen spinach, I think), and then cashews on top. It was delicious!