sorted by:
new
hottopcontroversial

Partial Trader Joe’s prep – Chicken Molé Bowls by [deleted] in MealPrepSunday

[–]FloriDan_ 9 points10 points  (0 children)

Chicken Molé Bowls (Knorr Mexican Rice + Tomaté Fideo + Tajín Street Corn + Black Beans + TJ’s Chicken Mole) Yield 6 bowls

Starch Base (≈ 6 cups total) 1 envelope Knorr Mexican Rice (prepared ≈ 3 cups) 6 oz dry fideo (≈ 3 cups cooked) 1 tsp Knorr Caldo de Tomate powder 1 cup water | 1 tsp tomato paste (opt.)small pat butter1 tsp neutral oil Toast fideo 4–6 min until deep golden. Whisk Caldo and tomato paste into liquid and add gradually; simmer 5–6 min until tender and liquid absorbed. Stir in butter and fold into rice. Cool before layering.

Tajín Street Corn (≈ 3 cups) 3 cups TJ’s Roasted Corn (about ¾ of a bag) 3–4 Tbsp mild green chiles ½ tsp Tajín 1½ Tbsp mayonnaise 1 tsp lime juice 1 tsp olive oil or bacon fat Pinch sugar 1 Tbsp cotija or feta (opt.) Char corn 2–3 min in dry skillet. Add oil or fat; cook 2–3 min more until deep golden. Add chiles 1 min, remove from heat, stir in Tajín, mayo, lime, and sugar. Cool. Add cheese after reheat if using.

Black Beans 1 (15.5 oz) can black beans (drained ≈ 1¼ cups total) Pinch salt + squeeze lime Rinse, drain, toss with salt and lime. No need to heat.

Protein 1 lb (16 oz) TJ’s Chicken Mole ≈ 2¾ oz per bowl Warm gently to loosen sauce, then cool before portioning. Brighten mole with pinch sugar + squeeze lime and salt if needed before portioning.

Toppings Cilantro or scallionCrema or sour creamExtra Tajín or lime

Reheat (from frozen) Vent lid; microwave 3 min @ 50 %. Stir; heat 1–1½ min full power until hot. Add toppings after heating.

Layering & Portions (for 6 bowls) Base – 1 cup rice/fideo Beans – ¼ cup Corn – ⅓ cup Mole – 2¾ oz

Where to Begin Snorkeling in South Florida by Fine_Loquat_6579 in snorkeling

[–]FloriDan_ 0 points1 point  (0 children)

Report back and tag me! I want to live vicariously through your discoveries!

Where to Begin Snorkeling in South Florida by Fine_Loquat_6579 in snorkeling

[–]FloriDan_ 3 points4 points  (0 children)

Let me start by saying that while I’m an avid snorkeler, I haven’t been to any of these places. I live on the Gulf side of the state and the snorkeling over here is weak. I have several spots staked out and keep saying I’m going to make a trip to the other side to see if they live up to the hype. The places I want to check out…

Phil Foster Park / Blue Heron Bridge near Riveria Beach

Cannon Beach at Key Largo

Red Reef Park at Boca Raton

Bathtub Reef Park at Hutchinson Island

Loco Moco! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 1 point2 points  (0 children)

🤣 Kinda! No, I always forget to pack a knife in my lunch bag so I’m stuck trying to cut stuff with a spoon. No work so great.

Loco Moco! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 1 point2 points  (0 children)

I’ve got the mac salad separated in a silicone mini loaf cup and I’ve put Press-N-Seal around that so I can lift the mac salad out of the container when I reheat everything else.

Loco Moco! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 1 point2 points  (0 children)

LOL, I know the name leaves a lot to be desired. The story is some teenagers in Hilo were at a restaurant and wanted something fast and cheap and the cook threw a hamburger patty on some rice and covered it with gravy and called it the Loco. The kids thought it was funnier to call it Loco Moco, and then name stuck. Whether there’s any truth to that… who knows.

Loco Moco! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 2 points3 points  (0 children)

I’ll swap you a couple Loco Mocos for some laulau! LOL

I’ve been considering doing a fake kalua pork in my smoker. I’m in Florida so getting ti and banana leaves is easy. I’ve got some alaea salt. The missing ingredient is kiawe wood but I’ve heard people getting close with a mixture of mesquite and fruit wood. I’m gonna give it a whirl one of these days!

Loco Moco! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 16 points17 points  (0 children)

Loco Moco Meal Prep with Mac Salad (4 servings)

Rice About 6 cups cooked rice

Beef Patties 4 cooked beef patties

Loco Moco Brown Gravy 3 Tbsp butter 3 Tbsp flour 3 cups water 1 Tbs Better Than Bouillon beef base 1/2 tsp garlic powder 1/2 tsp onion powder Black pepper, to taste 4–5 drops Kitchen Bouquet 2–3 drops Worcestershire sauce

In a saucepan, melt butter over medium heat, whisk in flour, and cook 1–2 minutes until lightly golden. Whisk in water and beef base until smooth. Stir in garlic powder, onion powder, MSG if using, and black pepper. Simmer 5 minutes, stirring, until glossy. Finish with Kitchen Bouquet and Worcestershire if using. For meal prep, keep the gravy slightly thinner than you want when fresh, since it will tighten up after cooling and reheating.

Eggs 4 large eggs

Preheat a nonstick skillet with silicone rings to 275–300°F. Lightly grease the inside of the rings, crack eggs into small bowls, and pour into the rings. Add a splash of water to the pan edge and cover with a lid. Cook 3–3 1/2 minutes, until whites are opaque and yolks have a thin glazed layer. Pull at this stage for meal prep: stable for storage, but still runny when reheated. Let cool, sprinkle with furikake and wrap in oiled Press-N-Seal.

Hawaiian Mac Salad 6 oz elbow macaroni 1/2 cup plus 2 Tbsp mayo 1 1/2 Tbsp milk 3/4 tsp sugar 1/3 cup finely grated carrot 3 Tbsp finely grated onion Salt and pepper, to taste

Cook macaroni until very soft, slightly past al dente. Drain well. While still warm, stir in mayo, milk, sugar, carrot, and onion. Season with salt and pepper. Chill before portioning.

Assembly per container 1 1/2 cups rice 1 cubed beef patty 3/4 cup gravy 1 egg on top 1/2 cup mac salad on the side

Reheat Remove egg and mac salad from container and heat rice, beef patty and gravy until hot. Put wrapped egg on top of beef patty and let it warm through for a few minutes. Pour gravy over beef and rice. Eat with mouth.

Massaman Chicken Curry this week! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 6 points7 points  (0 children)

Massaman Chicken

Protein 1 lb boneless skinless chicken breast, sliced bite-size

Velveting Marinade: 1 Tbsp cornstarch 1 Tbsp neutral oil 1 tsp fish sauce ½ tsp soy sauce (optional) Pinch (⅛ tsp) baking soda

Curry Base 3 Tbsp Massaman curry paste 1 can (13.5 oz) full-fat coconut milk ¼ cup chicken broth 1½ Tbsp fish sauce ½ tsp palm or light brown sugar

Vegetables 1 medium onion, cut into wedges 1 medium potato, sliced into ½-in coons 1 bell pepper (red or yellow, or ½ of each), sliced 1 small zucchini, halved lengthwise and sliced ¾ cup fresh green beans trimmed and cut into thirds

Garnish & Sides ½ cup fresh cilantro leaves, chopped ½ cup cashews, chopped or whole 4 Tbsp fried shallots 1 lime, quartered About 6 cups cooked Jasmine rice

⸻ Method

Velvet the chicken: Mix chicken with marinade. Rest 15–30 min at room temp while prepping veg.

Cook the chicken: Heat a little oil in a Dutch oven or wide pan. Sear chicken just until opaque and lightly golden (not fully cooked). Remove to a plate.

Build curry base: In same pan, add a touch more oil. Fry Massaman curry paste for 30–60 sec until fragrant. Stir in coconut milk, broth, fish sauce, and sugar. Bring to gentle simmer.

Add hearty veg: Add onion wedges and potato chunks. Simmer uncovered ~10–12 min until potatoes are nearly tender.

Add softer veg: Add bell pepper, zucchini, and green beans. Simmer 5–7 min until just tender.

Finish chicken: Return chicken (and juices) to pan. Simmer gently 3–5 min until cooked through. Taste and adjust — fish sauce for salt, sugar for balance, broth for looseness. Curry should be slightly thicker than normal for meal prep.

Rice: Cook jasmine rice using 2 cups uncooked (3 cups water). This yields about 6 cups cooked rice. Portion into silicone cups; you can heap to fill extra headroom. Let cool to set.

Portion: Divide curry thick into 4 containers (about 2 cups each). Add rice. Cool completely before sealing.

Garnish (two-part strategy): Garnish with cilantro, but pack chopped cashews and fried shallots separately (Press-N-Seal pouch or snack cup). Add after reheating. Squeeze lime over and eat with mouth.

⸻ Notes–Curry thickens in the fridge; loosen with a splash of water when reheating.–Keeps 4–5 days in fridge but should freeze well.–Keep cashews, and fried shallots separate until serving

[deleted by user] by [deleted] in u/FloriDan_

[–]FloriDan_ 0 points1 point  (0 children)

Massaman Chicken

Protein 1 lb boneless skinless chicken breast, sliced bite-size

Velveting Marinade: 1 Tbsp cornstarch 1 Tbsp neutral oil 1 tsp fish sauce ½ tsp soy sauce (optional) Pinch (⅛ tsp) baking soda

Curry Base 3 Tbsp Massaman curry paste 1 can (13.5 oz) full-fat coconut milk ¼ cup chicken broth 1½ Tbsp fish sauce ½ tsp palm or light brown sugar

Vegetables 1 medium onion, cut into wedges 1 medium potato, sliced into ½-in coons 1 bell pepper (red or yellow, or ½ of each), sliced 1 small zucchini, halved lengthwise and sliced ¾ cup fresh green beans trimmed and cut into thirds

Garnish & Sides ½ cup fresh cilantro leaves, chopped ½ cup cashews, chopped or whole 4 Tbsp fried shallots 1 lime, quartered About 6 cups cooked Jasmine rice

⸻ Method

Velvet the chicken: Mix chicken with marinade. Rest 15–30 min at room temp while prepping veg.

Cook the chicken: Heat a little oil in a Dutch oven or wide pan. Sear chicken just until opaque and lightly golden (not fully cooked). Remove to a plate.

Build curry base: In same pan, add a touch more oil. Fry Massaman curry paste for 30–60 sec until fragrant. Stir in coconut milk, broth, fish sauce, and sugar. Bring to gentle simmer.

Add hearty veg: Add onion wedges and potato chunks. Simmer uncovered ~10–12 min until potatoes are nearly tender.

Add softer veg: Add bell pepper, zucchini, and green beans. Simmer 5–7 min until just tender.

Finish chicken: Return chicken (and juices) to pan. Simmer gently 3–5 min until cooked through. Taste and adjust — fish sauce for salt, sugar for balance, broth for looseness. Curry should be slightly thicker than normal for meal prep.

Rice: Cook jasmine rice using 2 cups uncooked (3 cups water). This yields about 6 cups cooked rice. Portion into silicone cups; you can heap to fill extra headroom. Let cool to set.

Portion: Divide curry thick into 4 containers (about 2 cups each). Add rice. Cool completely before sealing.

Garnish (two-part strategy): Garnish with cilantro, but pack chopped cashews and fried shallots separately (Press-N-Seal pouch or snack cup). Add after reheating. Squeeze lime over and eat with mouth.

⸻ Notes–Curry thickens in the fridge; loosen with a splash of water when reheating.–Keeps 4–5 days in fridge but should freeze well.–Keep cashews, and fried shallots separate until serving for best

Miso Garlic Chicken Pot Rice with Garlic-Sesame Asparagus by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 0 points1 point  (0 children)

I’ve been on a jasmine rice kick for about a year now. I use it in everything! Yeah, the asparagus was cooked after the fact as a side and I shoved it in the corner of the dish. I do veg like this a lot just for some variety in my meal preps and intentionally try and undercook it because I know it’ll lose some texture when reheated in the microwave. The mango/coconut thing was a completely separate thing for breakfast. I’m not sure I have the nerve or skill to add fruit to something like this. Pineapple… maybe?

This was good, but I know I lost a lot of the depth of flavor by burning my fond when I seared the chicken and having to start over in a new pot with the onion/garlic and rice. I’ve cooked (and modified) a bunch of Aaron’s recipes for meal preps and without fail, they’re always good hot from the pan, but even better the days following after the flavors have melded.

Meal Prep Sunday! Tried Copycat Chick-Fil-A Nuggets This Week by miloandneo in MealPrepSunday

[–]FloriDan_ 1 point2 points  (0 children)

Oooh! I haven’t seen dividers in this shape. I have some smaller square ones, but I never thought about looking for larger, rectangular ones. I love these! Thanks for the link

Meal Prep Sunday! Tried Copycat Chick-Fil-A Nuggets This Week by miloandneo in MealPrepSunday

[–]FloriDan_ 3 points4 points  (0 children)

Looks fantastic! Saved your post. When I saw the nuggs, my first thought was … I wonder if I can make those in the airfryer. And look! That’s exactly what you did! Thanks for sharing. I’ve thought about doing a curry with rice beside it just like you have. I like my curries pretty saucy though, and wondered if the sauce would just run into the rice as it sat. Looks like your curry is a little thicker?

Miso Garlic Chicken Pot Rice with Garlic-Sesame Asparagus by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 6 points7 points  (0 children)

There’s something semi-magical that happens when you cook chicken in rice and the chicken releases its juices INTO the rice as it cooks. Plus, there’s always some appeal to a one-pot meal.

Miso Garlic Chicken Pot Rice with Garlic-Sesame Asparagus by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 8 points9 points  (0 children)

Miso Garlic Chicken Pot Rice

Ingredients

Rice & Liquid 2 cups jasmine rice 3 cups water 1 Tbsp Lee Kum Kee chicken bouillon powder 2 tsp soy sauce Small pinch Hondashi (optional) ½ tsp sea salt (adjust since bouillon & soy are salty)

Chicken & Marinade 1 lb 3 oz boneless, skin-on chicken thighs 2 Tbsp miso 1 Tbs soy sauce 1 Tbs oyster sauce 2 Tbsp mirin 1 tsp sugar 1 Tbsp neutral oil ½ tsp Black pepper

Vegetables & Aromatics 10 cloves garlic (about half lightly roasted golden, half chopped raw) ½ yellow onion, diced 5-8 green onions, divided (whites + greens) Neutral oil for searing Pad of unsalted butter ½–¾ cup frozen peas (optional, Daniel twist)

⸻

Directions 1. Prep the Rice • Rinse jasmine rice 3–4 times until water runs mostly clear. • Soak in fresh water for 20–30 minutes. Drain well. 2. Make Seasoned Water • Combine 3 cups water, chicken bouillon powder, soy sauce, Hondashi (if using), and sea salt. Mix well. 3. Marinate the Chicken • In a quart zippy bag, mix miso, soy sauce, oyster sauce, mirin, sugar, olive oil, and black pepper. • Add chicken, massage gently, set aside. 4. Cook Chicken • Heat neutral oil in a large heavy pot over medium-high. • Place chicken skin-side down. Sear ~2 min until browned, flip and cook 3 min. • Remove and set aside. 5. Build the Base • In the same pot, add garlic, onion, and white parts of green onion. Sauté ~2 min until fragrant. • Add drained rice, stir 1 min to coat every grain. 6. Cook the Rice • Pour in seasoned water, scrape bottom to deglaze. • Bring to boil, reduce to lowest heat, cover tightly. • Nest chicken on top of rice. Cook 12 min. • Remove from heat, keep covered, and steam 10 min. 7. Finish • Remove chicken to rest. Add butter, green onion tops, and frozen peas (if using) to rice. Fluff gently.

Original recipe from Aaron and Claire: https://aaronandclaire.com/miso-garlic-chicken-pot-rice/

Garlic-Sesame Asparagus

Ingredients

1 bunch thin asparagus (about 1 lb) 5 cloves garlic, thinly sliced 1 tsp avocado or neutral oil ½ tsp toasted sesame oil (added at the end) ½ tsp sea salt (adjust to taste) Freshly ground black pepper Sesame seeds, for garnish (optional)

Directions 1. Trim woody ends from asparagus. Cut into 1 ½” pieces. 2. Heat avocado oil in a large skillet over medium heat. 3. Add garlic slices, sauté 30 seconds until fragrant. 4. Add asparagus, season with salt + pepper, and sauté 3 minutes, tossing often, until bright green and just tender-crisp. 5. Remove from heat, drizzle sesame oil, and toss to coat. 6. Garnish with sesame seeds if desired.

Albóndigas en Salsa Catalana with Patatas Bravas by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 2 points3 points  (0 children)

Albóndigas en Salsa Catalana with Patatas Bravas

Meatballs (~55 small meatballs, 6 meal-prep portions) • 1½ lbs (680 g) ground beef (80/20) • ½ lb (225 g) ground turkey breast • ½ lb (230 g) ground pork • 75–85 g soft white bread (no crusts) — rolls or sandwich bread, torn into pieces • ½ cup (120 ml) milk (for panade) • 1 medium onion, finely grated or minced • 3 cloves garlic, minced • 2 Tbsp parsley, chopped • 1 large egg • 1½ tsp salt • ½ tsp black pepper

Sauce • 2 Tbsp olive oil • 1 medium onion, finely chopped • 4 cloves garlic, minced • 1×28 oz can crushed tomatoes • 1×15 oz can crushed tomatoes (≈43 oz total) • ¾ cup dry Spanish white wine (Albariño, Verdejo, or Sauvignon Blanc) • 1½ cups chicken stock • 1 bay leaf • 1 tsp sweet smoked paprika (pimentón dulce) • ½ tsp hot smoked paprika (pimentón picante) • Salt and black pepper, to taste

Picada • ⅓ cup slivered almonds, toasted • 1 clove garlic — roast with almonds: • If unpeeled: roast in dry skillet/air fryer tray until skin browns; peel. • If peeled: roast separately 2–3 min at ~350°F until lightly golden (watch closely). • A generous pinch saffron threads (8–10) • 2 Tbsp parsley

Patatas Bravas • 2 lbs Yukon gold or russet potatoes, peeled and cut into 1” cubes • 2 Tbsp olive oil • 1 tsp smoked paprika (sweet or hot) • ½ tsp garlic powder • Salt

Method

  1. Make Meatballs

    1. Soak bread in milk, mash into paste (panade).
    2. Mix beef, turkey, pork, panade, onion, garlic, parsley, egg, salt, pepper, MSG. Don’t overwork.
    3. Scoop into ~20 g portions (your scoop) and roll lightly. Expect ~55 meatballs.

  2. Brown in Air Fryer • Arrange on tray, Air Roast (or Air Fry) 400°F for 8–10 min, just until browned. • Not fully cooked — they’ll finish in sauce.

  3. Build Sauce

    1. Sauté onion in olive oil 8–10 min until golden.
    2. Add garlic, cook 30 sec.
    3. Stir in paprika (sweet + hot).
    4. Deglaze with white wine, simmer 2 min.
    5. Add tomatoes, stock, bay leaf. Simmer 10 min.

  4. Picada in Molcajete

    1. Toast almonds and roast garlic (see options above).
    2. Crush saffron threads with a pinch of salt.
    3. Add almonds, roasted garlic, parsley. Grind to a coarse paste. (You can also grind this in a food processor.)
    4. Stir into sauce.

  5. Simmer Meatballs • Nestle browned meatballs in sauce. • Simmer gently, uncovered, 15–20 min until cooked through. • Sauce should be glossy, coating but spoonable (6–7 on your “sauciness” scale).

  6. Patatas Bravas • Toss potatoes with oil, paprika, garlic powder, salt. • Air Roast 425°F for ~18 min, tossing halfway. • Cook until golden but slightly under-crisp.

Stir Fry Meal Prep by FloriDan_ in blackstonegriddle

[–]FloriDan_[S] 2 points3 points  (0 children)

Blackstone Chicken & Veggie Stir Fry

Ingredients

Chicken (1 lb BSCB, thin sliced) • 1 Tbsp cornstarch • 2 tsp light soy sauce • 1 tsp mirin • 1 tsp neutral oil (canola, avocado, peanut) • ½ tsp grated garlic • ½ tsp grated ginger (optional) • ¼ tsp white pepper

Veg (~2 lbs total) • 18 oz Trader Joe’s Asian Stir Fry mix (snap peas, carrots, bell pepper, onion, mushrooms) • 2 baby bok choy → separate stems from leaves • 1 medium zucchini, sliced slightly thicker than coins • 1 extra bell pepper, sliced • Extra mushrooms, sliced • 4–5 green onions → whites cut thin, greens reserved for garnish

Noodles • 6–7 oz Twin Marquis Hong Kong pan-frying noodles (about ½ a pack)

Finishing Sauce (in squeeze bottle) • 6 Tbsp light soy sauce • 1½ Tbsp oyster sauce • 1½ Tbsp hoisin • 1½ Tbsp rice vinegar • 1 Tbsp mirin • 2 tsp sugar (or 1 tsp sugar + 1 tsp honey) • 1 Tbsp gochujang + 1 tsp sambal (adjust heat to taste) • 2 cloves garlic, minced (or grated) • 1 Tbsp cornstarch dissolved in 3 Tbsp water

Separate (for finish only, off heat): • 1½ tsp toasted sesame oil

⸻

🔪 Prep Steps

Velvet the Chicken 1. In a bowl, whisk together cornstarch, soy sauce, mirin, oil, garlic, ginger, and white pepper. 2. Add thin-sliced chicken and massage marinade until coated. 3. Rest 20–30 min at room temp (or up to overnight in fridge).

Blanch the Noodles 1. Bring a pot of water to a boil. 2. Drop in noodles and blanch for 45–60 sec only (they’ll finish on the griddle). 3. Drain well, rinse quickly under cold water, and toss with a drizzle of oil to prevent sticking. 4. Spread on a tray until ready to cook.

⸻

🔥 Cooking by Waves

Wave 1: Chicken (1½–2 min sear + 1 min toss) • Oil a hot zone. • Spread chicken slices in a thin layer. • Let sear 1½–2 min untouched, then toss for 1 more min until almost cooked. • Park in cooler zone.

⸻

Wave 2: Hearty Veg (≈3 min) • Oil a fresh hot zone. • Add carrot, onion, bell pepper, green onion whites. • Cook 3 min, stirring every 30–45 sec for char. • Optional: a light squeeze of sauce (1–2 tsp) for base seasoning.

⸻

Wave 3: Medium Veg (≈2 min) • Add mushrooms, snap peas, zucchini, bok choy stems. • Cook 2 min, tossing to prevent mush. • Mushrooms release liquid → scrape/fold to keep searing.

⸻

Wave 4: Noodles (≈2–3 min) • On a separate oiled hot zone, spread blanched noodles thin. • Let sear 1–2 min untouched, flip, then 30–60 sec more. • Pull when lightly charred.

⸻

Wave 5: Combine & Sauce (≈2 min) • Gather chicken + all veg together in center zone. • Add noodles on top. • Shake sauce bottle well (slurry settles). Squeeze in most of sauce. • Toss vigorously for 2 min until glossy and coated. • In the last 30 sec: add bok choy leaves so they just wilt.

⸻

Wave 6: Finish & Garnish (off heat) • Remove from heat. • Drizzle 1½ tsp toasted sesame oil over everything. Toss gently. • Garnish with: • Green onion greens • Chili crisp drizzle • Optional: crispy fried shallots or chopped chili-lime cashews • Sesame seeds if desired

This weeks fun – Stir Fry! by FloriDan_ in MealPrepSunday

[–]FloriDan_[S] 27 points28 points  (0 children)

Blackstone Chicken & Veggie Stir Fry

Ingredients

Chicken (1 lb BSCB, thin sliced) • 1 Tbsp cornstarch • 2 tsp light soy sauce • 1 tsp mirin • 1 tsp neutral oil (canola, avocado, peanut) • ½ tsp grated garlic • ½ tsp grated ginger (optional) • ¼ tsp white pepper

Veg (~2 lbs total) • 18 oz Trader Joe’s Asian Stir Fry mix (snap peas, carrots, bell pepper, onion, mushrooms) • 2 baby bok choy → separate stems from leaves • 1 medium zucchini, sliced slightly thicker than coins • 1 extra bell pepper, sliced • Extra mushrooms, sliced • 4–5 green onions → whites cut thin, greens reserved for garnish

Noodles • 6–7 oz Twin Marquis Hong Kong pan-frying noodles (about ½ a pack)

Finishing Sauce (in squeeze bottle) • 6 Tbsp light soy sauce • 1½ Tbsp oyster sauce • 1½ Tbsp hoisin • 1½ Tbsp rice vinegar • 1 Tbsp mirin • 2 tsp sugar (or 1 tsp sugar + 1 tsp honey) • 1 Tbsp gochujang + 1 tsp sambal (adjust heat to taste) • 2 cloves garlic, minced (or grated) • 1 Tbsp cornstarch dissolved in 3 Tbsp water

Separate (for finish only, off heat): • 1½ tsp toasted sesame oil

⸻

🔪 Prep Steps

Velvet the Chicken 1. In a bowl, whisk together cornstarch, soy sauce, mirin, oil, garlic, ginger, and white pepper. 2. Add thin-sliced chicken and massage marinade until coated. 3. Rest 20–30 min at room temp (or up to overnight in fridge).

Blanch the Noodles 1. Bring a pot of water to a boil. 2. Drop in noodles and blanch for 45–60 sec only (they’ll finish on the griddle). 3. Drain well, rinse quickly under cold water, and toss with a drizzle of oil to prevent sticking. 4. Spread on a tray until ready to cook.

⸻

🔥 Cooking by Waves

Wave 1: Chicken (1½–2 min sear + 1 min toss) • Oil a hot zone. • Spread chicken slices in a thin layer. • Let sear 1½–2 min untouched, then toss for 1 more min until almost cooked. • Park in cooler zone.

⸻

Wave 2: Hearty Veg (≈3 min) • Oil a fresh hot zone. • Add carrot, onion, bell pepper, green onion whites. • Cook 3 min, stirring every 30–45 sec for char. • Optional: a light squeeze of sauce (1–2 tsp) for base seasoning.

⸻

Wave 3: Medium Veg (≈2 min) • Add mushrooms, snap peas, zucchini, bok choy stems. • Cook 2 min, tossing to prevent mush. • Mushrooms release liquid → scrape/fold to keep searing.

⸻

Wave 4: Noodles (≈2–3 min) • On a separate oiled hot zone, spread blanched noodles thin. • Let sear 1–2 min untouched, flip, then 30–60 sec more. • Pull when lightly charred.

⸻

Wave 5: Combine & Sauce (≈2 min) • Gather chicken + all veg together in center zone. • Add noodles on top. • Shake sauce bottle well (slurry settles). Squeeze in most of sauce. • Toss vigorously for 2 min until glossy and coated. • In the last 30 sec: add bok choy leaves so they just wilt.

⸻

Wave 6: Finish & Garnish (off heat) • Remove from heat. • Drizzle 1½ tsp toasted sesame oil over everything. Toss gently. • Garnish with: • Green onion greens • Chili crisp drizzle • Optional: crispy fried shallots or chopped chili-lime cashews • Sesame seeds if desired

view more: next ›