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Hi TL! Here's another recipe. :D
It's "surf & turf garlic noodles!". The surf is represented by the shrimp and the squid and the turf is the fatty pork meatballs. Enjoy!
INGREDIENTS
- salt
- pepper
- 2 tablespoons of oyster sauce
- 3 tablespoons of olive oil
- 2 stalks of green onion, sliced
- 8 cloves of garlic, diced
- 1/2 white onion, chopped
- 1/4 cup of grated parmesan cheese
- 1/4 cup of shiitake mushrooms, sliced
- 1 cup of mung bean sprouts
- 1/3 lb of ground pork
- 1/3 lb of shrimp, shelled
- 1/4 lb of squid
- 1/2 lb of spaghetti noodles
PROCEDURE
Total prep time is about 45 minutes. Total cook time is about 45 minutes. This will make 4 servings.
Calories per serving: ~460 calories
- Pre-heat your oven to 375° F (~191 C°).
- Add salt, pepper, 1/3 of your green onions, and 1/4 of your chopped garlic to your ground pork.
- Form the ground pork mixture into meatballs, roughly 2 inches in diameter.
- Bake for 30 minutes or until golden brown.
- While your meatballs are cooking, prepare the rest of the ingredients.
- Boil your spaghetti in salted water.
- Reserve 1 cup of salted pasta water and then strain the pasta when cooked.
- Combine oyster sauce and the pasta water to create a sauce. Reserve for later.
- Pour 1 tablespoon of olive oil into a large wok (or skillet).
- When oil becomes hot, add in your sliced mushrooms and garlic. Saute your mushrooms and garlic.
- Add your shrimp and squid. Saute until cooked (roughly ~5 - 7 minutes).
- Add in your meatballs (and any fat drippings from the baking dish) and mung bean sprouts into the wok. Stir to combine.
- Add in your pasta. Drizzle the olive oil and oyster sauce mixture over the entire dish. Thoroughly toss the pasta to combine.
- Remove from heat and serve with parmesan cheese and green onions.
- Eat!
Ta-da!
![[image loading]](http://kierpanda.files.wordpress.com/2013/07/blog_garlicnoodles_done.jpg)
For more pictures, visit my blog. Also, please give a like to my facebook page
also, I mention this in my actual blog post, but I wanted to give a shout out to my friends at Geek Panda Apparel.
They're a group of my friends/former coworkers who have decided to start a t-shirt company in their spare time.
Right now, they're running a Kickstarter campaign to help get their company off the ground. Here's a few of their designs if you're interested:
+ Show Spoiler +
There's a few more located on their Kickstarter page too. So if you have some extra money and you like their designs, please donate to their campaign. You'll get a t-shirt at $25 donation.
Thanks for reading, TL :D!
 
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That looks sooooooo good wtf T__T thanks for sharing
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mmmm squid and pasta? NOMNOM
what is mung bean sprouts?
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On July 22 2013 10:30 snively wrote:
mmmm squid and pasta? NOMNOM
what is mung bean sprouts?
It's these things:
+ Show Spoiler +
They're used a lot in Asian cuisine. Their flavor is pretty mild, but they're pretty healthy for you and they add a nice texture since they're crispy (like celery).
When you have pho, you get a big pile of them to put in your soup.
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On July 22 2013 10:30 snively wrote:
mmmm squid and pasta? NOMNOM
what is mung bean sprouts?
![[image loading]](http://0.tqn.com/d/chinesefood/1/0/O/F/1/Bean_Sprouts_Photo.jpg)
They are kind of like soybean sprouts but juicier and without the bean part
and pasta sounds delicious ;_;
hungryy
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About the mung beans, if you have the seeds, you can grow them yourself fairly easily. Unfortunately, it is a little time consuming, and you're probably better off buying the sprouts since they're not expensive.
1. Immerse the seeds in warm water for 6-8 hours.
2. Find another container (like a clean bucket). Make a few holes at the bottom for draining (the holes must be smaller than the seeds). The sprouts are roughly 5-6 times the size of the seed when grown, so pick the proper size.
3. Throw away the seeds that floats, put the beans into the container and put a big piece of cloth over it.
4. Water it every 3-4 hours, or have water dripping over it slowly to keep them humid. Keep the bucket away from sunlight, this is important, you don't want leaves so no sunlight at all.
5. You should start seeing the whites on the second day. On the 4th day it should be ready to eat, ta-daa!
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Asian fusion surf and turf, brilliant!
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I know this would change the recipe alot but a friend of mine is allergic to oysters/shrimp Is there anything I could subsitute in its place?
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When you cook things in a skillet, is it better to heat up the pan without oil in it, and then add oil once the pan is hot? Or is it better to add oil from the beginning?
I'm trying out your fungaled fusilli on tuesday. Gotta use monday to get ingredients.
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How come your foods aren't game-name related anymore? I miss those 
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woh, i thought those were called bean sprouts. why are they called mung bean sprouts. are there bean sprouts that arent mung bean sprouts?
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On July 22 2013 20:07 inn5013orecl wrote:How come your foods aren't game-name related anymore? I miss those
you can see the title by clicking on the blog link.
this one is called "muta and bane noodles"
:D
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On July 22 2013 13:10 Aukai wrote:
I know this would change the recipe alot but a friend of mine is allergic to oysters/shrimp Is there anything I could subsitute in its place?
Are they allergic to all shellfish or just those two types?
Substituting in a white fish (such as cod or halibut) for the shrimp can work. Just chop the fish into large pieces.
If they're only allergic to oysters and shrimp, you can try using scallops. Hope that helps. :D
On July 22 2013 17:17 Fumanchu wrote:
When you cook things in a skillet, is it better to heat up the pan without oil in it, and then add oil once the pan is hot? Or is it better to add oil from the beginning?
I'm trying out your fungaled fusilli on tuesday. Gotta use monday to get ingredients.
I usually just put the oil in the pan from the beginning, though I've heard people just put oil after the pan has come up to temperature. I just googled to see what the correct answer is, but it seems for stainless steel and cast iron, it doesn't matter; both methods will work. However, for non-stick surfaces, it's best to put the oil first.
Good luck with your fungaled fusilli :D Please post pictures!
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your dishes are so much better without the random inclusions of tofu haha. that is probably due to my own bias against it in most things though
really like this one a lot though. any reason for spaghetti over some kind of asian rice noodle or anything?
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On July 23 2013 00:24 snively wrote:
woh, i thought those were called bean sprouts. why are they called mung bean sprouts. are there bean sprouts that arent mung bean sprouts?
There are quite a few different types of sprouts that are fairly commonly eaten. As far as bean sprouts go the only two that are very prevalent are soybean sprouts and mung bean sprouts. Mung bean sprouts are the most common type, hence why you had only heard of them referred to as bean sprouts, but soybean sprouts are use frequently, especially in Korean food. Soybean sprouts have a more pronounced nutty flavor compared to mung bean sprouts which are lighter in flavor and not as crunchy. Broccoli, alfalfa, radish, buckwheat, and onion sprouts are also somewhat common, and many other vegetable sprouts are used in different cuisines.
On July 22 2013 13:10 Aukai wrote:
I know this would change the recipe alot but a friend of mine is allergic to oysters/shrimp Is there anything I could subsitute in its place?
If your friend is allergic to oysters and shrimp its likely they have a shellfish allergy so you'd probably want to avoid the scallops suggested by kier (though if they aren't it's a great option!), also depending on what type of oyster sauce kier used (cooked or uncooked) you have a bunch of different options to try and substitute. For one there are actually many brands and versions of oyster sauce that are made using mushrooms, especially shitake, and have no oyster in them at all. Another option that could be easier would be to use a smaller amount of fish sauce with a bit of sugar mixed in (oyster sauce and fish sauce are similar but oyster sauce is sweeter and fish sauce has a slightly noticeable fishy flavor that shouldn't hurt the dish at all). Lastly you could look into something called Golden Mountain Sauce which is a vegetarian sauce from Thailand and has a very simillar flavor profile to fish sauce, but is slightly sweeter. The one thing to be careful about if using the Golden Mountain sauce or fish sauce is if you put too much in you will get hit with a rather unpleasant fishy or fermented flavor. You might also want to drop a bit of corn starch in the fish sauce/sugar mix to thicken it a bit and get it closer to the consistency of oyster sauce.
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On July 22 2013 17:17 Fumanchu wrote:
When you cook things in a skillet, is it better to heat up the pan without oil in it, and then add oil once the pan is hot? Or is it better to add oil from the beginning?
I'm trying out your fungaled fusilli on tuesday. Gotta use monday to get ingredients.
The purpose of adding in oil after the pan heats up is that so the oil stays cool while the pan is hot. This is important when using a type of oil with a low smoke point such as butter or extra virgin olive oil. Cooking while the oil is passed the smoke point will affect the taste of the food, as well as the healthiness.
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ooh this makes me sad I walk into my kitchen then I cry I wish I had food like this.
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so try making the recipe she posted? it really isnt complicated and it is all stuff you can find at any grocery store
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On July 23 2013 07:01 reps)squishy wrote:
ooh this makes me sad I walk into my kitchen then I cry I wish I had food like this.
My kitchen is like that too  then I make something and then my entire apartment smells like delicious food.
Gotta start somewhere!
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EPT![[image loading]](https://s3.amazonaws.com/ksr/assets/000/756/661/b9a21e465e3a05ab2a999490dad40062_large.png)
![[image loading]](https://s3.amazonaws.com/ksr/assets/000/756/658/bb65637a0aefd97dae94ccdcefd52671_large.png)
![[image loading]](https://s3.amazonaws.com/ksr/assets/000/756/663/925a8839c2bb9f7c3c6dede01dea64fe_large.png)
![[image loading]](http://images2.wikia.nocookie.net/__cb20100518121506/recipes/images/9/92/Bean_sprouts.jpg)
