Recipes on Guy Lyons

Instant Pot Korean Short Ribs

Wed, 25 Feb 2026 00:00:00 +0000

Servings and Time

Serves 6
Prep: 15 minutes
Cook: 55 minutes
Natural release: 15 minutes
Total: about 1 hour 10 minutes

Ingredients

Main

1.5 kg (3.3 lb) bone-in beef short ribs
250 g (8.8 oz) carrots, peeled and cut into medium chunks
200 g (7 oz) Korean radish (or daikon), optional, cut into medium chunks

Sauce

1/2 cup water
1 red apple (or nashi/asian pear), cored and chopped (about 170 g / 6 oz)
1/2 onion, peeled and chopped (about 60 g / 2 oz)
6 tbsp regular soy sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp rice wine (mirin)
1 tbsp minced garlic
1 tsp sesame oil
5 whole black peppercorns

Instructions

Fill a large pot about two-thirds full with water and bring to a boil.
While it heats, soak the short ribs in cold water.
Once boiling, add ribs and boil over medium-high heat for 6 to 8 minutes.
Drain and rinse ribs under cold running water. Trim excess fat with scissors.
Put cleaned ribs into the Instant Pot.
Blend all sauce ingredients until smooth.
Pour sauce over the ribs.
Lock lid and set vent to sealed. Pressure cook on high for 35 minutes.
Let pressure release naturally for 15 minutes, then quick release the rest.
Carefully open lid and transfer meat to a large bowl with a slotted spoon. Cover and set aside.
Cancel keep-warm mode.
Add carrots and radish to the pot.
Set to saute (normal) and cook for about 20 minutes, until vegetables are soft and sauce is thick and glossy.
Turn off heat. Return vegetables and sauce to the meat and toss to coat.
Garnish with toasted sesame seeds if desired.
Serve with steamed rice and Korean side dishes.

Notes

Parboiling and rinsing the ribs helps clean the flavor and remove bone residue.
For better tenderness and timing, use a fast natural release: 15 minutes natural, then quick release.
If you want less fat, chill sauce and skim hardened fat before serving, or use a fat separator.

Source: My Korean Kitchen (Instant Pot Korean Short Ribs)

New York-Style Bagels

Tue, 24 Feb 2026 00:00:00 +0000

Ingredients (8 medium bagels)

2 tsp (6 g) active dry yeast
4 1/2 tsp (19 g) granulated sugar
1 1/4 cups (300 ml) warm water (105–115°F / 40–46°C), plus up to 1/4 cup (60 ml) more as needed
3 1/2 cups (440 g) bread flour (or high-gluten), plus up to 1/2 cup (60 g) for kneading
1 1/2 tsp (6 g) fine salt

Optional toppings

Everything seasoning, sesame, poppy, caraway, coarse salt, minced onion/garlic, cinnamon sugar

Instructions

Activate yeast: In 1/2 cup (120 ml) warm water, add sugar and yeast. Don’t stir 5 min, then stir to dissolve.
Mix dough: Combine flour + salt. Make a well; add yeast mix. Add 1/3 cup (80 ml) water, then add remaining water as needed to form a moist, firm dough (add extra water only if needed).
Knead: Knead on a floured counter 10 min until smooth/elastic; aim for a stiff, firm dough.
Rise: Oil a bowl, turn dough to coat, cover. Rise 1 hour until doubled. Punch down; rest 10 min.
Shape: Divide into 8 pieces. Form tight balls. Poke a hole in the center and stretch to about 1/3 the bagel’s diameter.
Rest + preheat: Rest shaped bagels 10 min. Preheat oven to 425°F (220°C).
Boil: Boil water, reduce to a simmer. Boil bagels 1 min per side (or 2 min per side for extra chewy).
Top + bake: Add toppings right after boiling. Bake on oiled or parchment-lined sheet 20–25 min until golden.
Cool: Cool on a rack before slicing (or slice once safe to handle).

Notes

Water: Use the listed amount as a guide—add only enough to get a smooth, firm dough.
Texture: Avoid a rolling boil (keeps bagels smoother). Longer boiling = chewier crust.

Pasta with Fresh Cherry Tomatoes and Basil

Tue, 24 Feb 2026 00:00:00 +0000

Ingredients

1 lb pasta (your choice)
3 tbsp extra-virgin olive oil
1 small onion, chopped
2 garlic cloves, sliced
1 lb cherry tomatoes, halved
1 cup fresh basil leaves, torn
Salt, to taste
1 cup grated Parmigiano

Instructions

Boil a large pot of well-salted water.
Meanwhile, in a large saucepan, sauté the onion and garlic in the olive oil until softened.
Add the tomatoes, basil, and salt. Cook until softened, about 10 minutes.
Gently crush the tomatoes with a fork or potato masher.
Boil the pasta until al dente. Reserve 1 cup of pasta water, then drain.
Add the pasta to the sauce in the saucepan.
Toss with Parmigiano and a bit of the pasta water until the pasta is coated.

Notes

Use high-quality olive oil for best flavor.
Add red pepper flakes if you want a little heat.
This dish is best served immediately.

Enjoy!

Focaccia

Mon, 23 Feb 2026 00:00:00 +0000

Ingredients

1 (¼-oz) envelope active dry yeast (about 2¼ tsp)
2 tsp honey
2½ cups lukewarm water
5 cups (625 g) all-purpose flour
5 tsp Diamond Crystal kosher salt
(or 1 Tbsp Morton kosher salt)
6 Tbsp extra-virgin olive oil, divided, plus more for hands
4 Tbsp unsalted butter, plus more for pan
Flaky sea salt
2–4 garlic cloves

Instructions

Step 1: Activate the Yeast

Whisk yeast, honey, and lukewarm water in a medium bowl. Let sit for 5 minutes until foamy or creamy.
If nothing happens, your yeast is dead — start over.

Pad See Ew

Sat, 21 Feb 2026 00:00:00 +0000

Marinated Protein

1 lb (450 g) protein of choice, thinly sliced
(beef, chicken, pork, shrimp, or fried/firm tofu)
4 tsp (20 ml) soy sauce (omit for shrimp or tofu)
1/2 tsp sugar
Up to 4 tsp (20 ml) water (optional, for lean meats)

Mix well and set aside.

Sauce (Mix Well)

4 Tbsp (60 ml) oyster sauce
2 Tbsp (30 ml) soy sauce
3 tsp (15 ml) fish sauce
3 tsp (15 ml) Golden Mountain sauce (or Maggi)
4 tsp (20 ml) Thai black soy sauce

Divide into 4 equal portions
(each ≈ 2 Tbsp + 2 tsp / ~40 ml)

Basic Pickling

Fri, 20 Feb 2026 00:00:00 +0000

Brine (for 1 pint jar)

1 cup white vinegar
1/2 cup water
1 tablespoon sugar
1/2 tablespoon salt

Instructions

Pick your vegetables and cut into equal-sized pieces for even pickling.
For dense vegetables like beets, cook until fork-tender or slice very thinly before pickling.
Make the brine by combining vinegar, water, sugar, and salt in a saucepan.
Bring to a boil and cook about 3 minutes, until sugar and salt are fully dissolved.
Pack vegetables into a warm canning jar.
Pour hot brine over vegetables, making sure the brine fully covers them.
Cover and let rest at room temperature for 1 hour.
Refrigerate at least 2 hours before eating; longer is better.

Notes

No headspace is required for refrigerator pickles.
Best flavor window is 3 to 6 weeks.
Refrigerator shelf life is about 3 months.

Buttermilk-Marinated Roast Chicken

Fri, 20 Feb 2026 00:00:00 +0000

Ingredients

1 whole chicken, 3 1/2 to 4 pounds (about 1.5 kg)
Salt
2 cups (475 ml) buttermilk

Instructions

One day before cooking, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve wingtips for stock.
Season the chicken generously with salt and let sit 30 minutes.
Stir 2 tablespoons kosher salt (or 4 teaspoons fine sea salt) into the buttermilk until dissolved.
Place the chicken in a gallon-size resealable bag and pour in the buttermilk. If needed, use two produce bags to prevent leakage and tie shut.
Seal and squish the buttermilk around the chicken, place bag on a rimmed plate, and refrigerate for about 24 hours. Turn occasionally if you want, but it is not required.
Remove chicken from fridge 1 hour before cooking.
Preheat oven to 425 F (220 C) with rack in center.
Remove chicken from bag and scrape off excess buttermilk.
Tie chicken legs tightly with butcher’s twine and place chicken in a 10-inch cast-iron skillet or shallow roasting pan.
Put pan at the back of the center rack with legs toward the rear-left corner and breast toward center of oven.
Roast about 20 minutes, until it starts to brown.
Reduce oven to 400 F and roast 10 minutes more. Rotate pan so legs face the rear-right corner.
Continue roasting about 30 minutes more, until browned all over and juices run clear between leg and thigh.
Transfer to platter and rest 10 minutes before carving.

Notes

Back oven corners are often hottest; rotating leg orientation helps prevent overcooking the breast.
Internal doneness check: juices should run clear and meat should not look pink at the bone.

Cheesy Baked Pasta With Cauliflower

Fri, 20 Feb 2026 00:00:00 +0000

Ingredients

1 pound pasta (medium shells or tube pasta)
1 (14-ounce) can cherry tomatoes
8 ounces low-moisture whole-milk mozzarella, coarsely grated
4 ounces provolone or other mildly sharp cheese, coarsely grated
2 ounces sharp cheddar, coarsely grated
2 ounces Parmesan, grated
1 1/2 cups heavy cream
Freshly ground black pepper
1/2 head cauliflower, cut into 1/2-inch pieces
Room-temperature butter or nonstick cooking spray (for pan)
Salt, to taste

Instructions

Preheat oven to 350 F.
Cook pasta in a large pot of salted boiling water until about halfway cooked (still very firm). Drain, reserving 1/2 cup pasta water.
Rinse pasta under cold water to stop cooking and drain well.
In a large bowl, lightly crush cherry tomatoes by hand.
Add mozzarella, provolone, cheddar, Parmesan, heavy cream, and reserved pasta water. Mix to combine.
Season generously with salt and black pepper.
Add cauliflower and pasta; toss until coated.
Butter or lightly spray a 3-quart (13x9x2-inch) baking dish.
Transfer pasta mixture to dish and spread evenly. Cover tightly with foil.
Bake 20 to 25 minutes, until hot and steaming.
Remove foil and increase oven to 425 F.
Continue baking 25 to 30 minutes, until bubbling and browned in spots.
Let cool slightly before serving.

Make Ahead

Assemble up to 2 days ahead, cover, and refrigerate until ready to bake.

Fish & Chips

Fri, 20 Feb 2026 00:00:00 +0000

Ingredients

1 1/2 lbs white fish fillets, cut into long strips
1 cup all-purpose flour, plus more for dredging fish
1/2 cup cornstarch
1 1/2 teaspoons baking powder
1/4 teaspoon paprika
1/2 teaspoon salt, plus more for seasoning fish
1/4 teaspoon freshly ground black pepper, plus more for seasoning fish
1 cup cold light beer (or club soda/sparkling water)

For Serving

Hot cooked fries (fried, baked, or air fryer)
Tartar sauce, ketchup, or fry sauce
British malt vinegar

Instructions

Heat oil in a deep pot with 1 to 2 inches of oil to 350 F.
Pat fish dry, season with salt and pepper, then dredge lightly in flour.
In a bowl, whisk flour, cornstarch, baking powder, paprika, salt, and pepper.
Whisk in cold beer until smooth and slightly thick; add a little more beer if needed.
Dip fish strips in batter, coating completely.
Fry in small batches for 5 to 7 minutes, turning occasionally, until golden and crisp.
Transfer to paper towels; keep warm in a 200 F oven if needed.
Serve with fries, tartar sauce, and malt vinegar.

Notes

Best fish options: cod, pollock, haddock, catfish, perch, or mahi-mahi.
Keep oil between 350 F and 375 F for crisp batter.
Do not overcrowd the pot, or the coating can turn soggy.

Source: Tastes Better From Scratch - Fish and Chips

Simple Crispy Pan Pizza

Fri, 20 Feb 2026 00:00:00 +0000

Servings and Time

Makes 8 slices (serves 4)
Total time: about 2 to 3 hours, mostly hands-off

Crust

2 cups (260 g) all-purpose flour
1 teaspoon instant yeast
1 teaspoon kosher salt (use less if using a saltier brand)
1 cup lukewarm water (100 to 115 F)
Olive oil

Toppings

3/4 cup tomato sauce
6 oz mozzarella, coarsely grated or torn (about 1 1/3 cups grated)
1/4 cup grated pecorino romano or Parmesan
Salt, pepper flakes, and dried oregano (to taste)
Handful fresh basil

Instructions

In a large bowl, whisk flour, yeast, and salt.
Add water and 1 tablespoon olive oil. Stir until no dry flour pockets remain.
Cover and let rise at room temperature until doubled and jiggly, about 1 1/2 to 2 hours.
Heat oven to 450 F (230 C).
Coat a 12-inch cast-iron skillet with 3 tablespoons olive oil.
Scrape dough into skillet and flip once so both sides are oiled.
Oil your fingertips and dimple dough toward the edges. Loosely cover and rest 30 minutes.
Spread sauce all the way to the edges.
Add mozzarella, then pecorino or Parmesan.
Season with salt, pepper flakes, and oregano. Drizzle 1 tablespoon olive oil over the top.
Bake 30 minutes, until edges are deeply golden and top is toasted.
Finish with fresh basil.
Loosen from pan and transfer to a cutting board before slicing if you want to protect your pan.

Notes

A 9x13-inch pan also works with similar timing.
Be generous with toppings; this dough holds them well.
Leftovers reheat well at 350 to 375 F for 5 to 10 minutes.

Source: Smitten Kitchen (Simple Crispy Pan Pizza)

Tomato Egg Drop Noodle Soup

Fri, 20 Feb 2026 00:00:00 +0000

Ingredients

1 serving noodles of your choice
2 tablespoons vegetable oil
1 clove garlic, minced
1 scallion, chopped (white and green parts separated)
2 small tomatoes, cut into bite-sized pieces
2 1/2 cups chicken stock (or vegetable or mushroom stock)
1 teaspoon soy sauce
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
Salt, to taste
1 egg, beaten

Instructions

Boil water and cook noodles according to package directions. Drain into a large bowl and toss with a few drops of oil.
Heat vegetable oil in a wok or pot over medium heat. Add garlic and scallion whites; cook 30 seconds.
Add tomatoes and stir-fry for a couple of minutes, until softened and the oil starts to turn red.
Add stock, soy sauce, white pepper, sesame oil, and salt to taste. Cover and simmer 3 minutes.
Uncover, raise heat slightly, and slowly stir in beaten egg to create ribbons.
Turn off heat and pour soup over noodles. Top with scallion greens and serve.

Source: The Woks of Life - Tomato Egg Drop Noodle Soup

Anthony Bourdain's 5-Ingredient Mortadella Sandwich

Thu, 19 Feb 2026 00:00:00 +0000

How to Make Anthony Bourdain’s 5-Ingredient Mortadella Sandwich

The beauty of this sandwich is its simplicity. It uses just five ingredients and lets technique do the work.

Ingredients

Mortadella
Provolone cheese
A sturdy roll (sourdough or a Kaiser roll)
Dijon mustard (yellow mustard works too)
Mayonnaise

Why Mortadella?

Mortadella is the star. Often described as a more refined version of bologna, it’s smooth, delicately spiced, and sometimes studded with pistachios. While bologna can be substituted, thinly sliced mortadella is ideal because it crisps beautifully when cooked.

Baked Mac And Cheese

Thu, 19 Feb 2026 00:00:00 +0000

Ingredients

16 oz elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
2 cups half and half
2 cups whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp ground mustard
4 cups sharp cheddar cheese, shredded
2 cups gruyere cheese, shredded

Instructions

Preheat oven to 325°F and grease a 9x13-inch baking dish.
Cook pasta: boil macaroni 1 minute less than al dente. Drain and toss with a little olive oil.
Make cheese sauce:
- Melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Slowly whisk in half and half and milk, stirring constantly until thickened.
- Remove from heat and add salt, pepper, paprika, and mustard.
- Stir in 1 1/2 cups cheddar and 1 1/2 cups gruyere until melted.
Assemble and bake:
- Mix pasta with cheese sauce.
- Layer half in the dish and top with 1 1/2 cups shredded cheese.
- Add the rest of the pasta, then top with remaining cheese.
- Bake for 15 minutes until bubbly and lightly golden.

Optional Toppings

Crunchy topping: mix 1 cup panko or crushed Ritz crackers with 2 tbsp melted butter and sprinkle on top before baking.
Bacon: add crumbled bacon for extra flavor.

Classic Coleslaw

Thu, 19 Feb 2026 00:00:00 +0000

Adapted from Bon Appétit.

Ingredients

1 cup mayonnaise
1 1/2 tbsp apple cider vinegar or white vinegar
1 tbsp honey
3/4 tsp celery seeds
1 tsp Diamond Crystal kosher salt (or 1/2 tsp Morton kosher salt)
1/2 tsp freshly ground black pepper
1/2 medium green cabbage, very thinly sliced (about 4 cups)
1/2 medium red cabbage, very thinly sliced (about 4 cups)
2 medium carrots, peeled and julienned or grated

Basics

Whisk mayonnaise, vinegar, honey, celery seeds, salt, and pepper to make the dressing.
Add both cabbages and carrots, then toss until evenly coated.
Chill before serving for best texture and flavor.
Optional make-ahead: prepare up to 8 hours ahead and keep refrigerated.

Crispy Rice

Thu, 19 Feb 2026 00:00:00 +0000

Adapted from Smitten Kitchen.

Ingredients

1 1/4 cups minced scallions (green and white parts)
2 tbsp minced or finely grated fresh ginger
Neutral oil (grapeseed, safflower, or sunflower)
1/4 cup sherry or rice wine vinegar
Fine sea salt
About 1 heaped cup julienned or coarsely grated carrots
8 oz small cucumbers, thinly sliced
3 cups cooked, cooled rice
4 eggs
Soy sauce or tamari, to serve
Toasted sesame oil, to serve
Sriracha, gochujang, or another hot sauce, to serve

Basics

Make vinaigrette: mix scallions, ginger, about 1/4 cup neutral oil, and vinegar; season with salt.
Prep vegetables: lightly salt cucumbers and carrots (or quick-pickle with a little vinegar and salt).
Crisp the rice in a hot oiled skillet until browned and crisp at the bottom.
Fry eggs in a thin layer of hot oil until whites are crispy and set.
Build bowls with crispy rice, vegetables, and one egg each.
Spoon vinaigrette over each bowl and finish with soy/tamari, sesame oil, and hot sauce.

Garlic Noodles

Thu, 19 Feb 2026 00:00:00 +0000

Ingredients

20 oz yellow noodles or spaghetti
1 heaping tablespoon bottled grated Parmesan cheese
Water, for boiling the noodles

Garlic Sauce

1 stick unsalted butter (same as 4 oz / 110 g / 1/2 cup / 8 tablespoons)
2 heaping tablespoons minced garlic, or more to taste
1 tablespoon Maggi seasoning sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar

Notes

This recipe text was transcribed from an image.

Lion's Head Meatballs

Thu, 19 Feb 2026 00:00:00 +0000

Adapted from The Woks of Life.

Ingredients

Meatballs

1 lb fatty ground pork (about 70/30 preferred, 80/20 works)
1 slice ginger, minced
1 scallion, minced
1 large egg
3 tbsp plain breadcrumbs
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp white pepper
1/4 tsp five spice powder
1 1/2 tsp cornstarch
1/4 cup water
3.5 oz canned water chestnuts, finely minced
Neutral oil, for frying

Braising Sauce

1 tbsp neutral oil
2 slices ginger
2 scallions, cut into 2-inch lengths (white and green parts separated)
10 g rock sugar (or about 2 1/2 tsp packed brown sugar)
1 tbsp Shaoxing wine
1 1/2 tbsp light soy sauce
1/4 tsp dark soy sauce
1 tbsp oyster sauce
1 1/2 cups water
1 tsp cornstarch mixed with 1 tbsp water (slurry)
1/4 tsp sesame oil
Baby bok choy (optional, for serving)

Basics

Mix pork with aromatics, egg, breadcrumbs, seasonings, cornstarch, and water until sticky and paste-like.
Fold in finely minced water chestnuts.
Shape into large meatballs (about 8 to 9), then fry briefly in hot oil until lightly golden to set shape.
Build the sauce with oil, ginger, scallion whites, sugar, Shaoxing wine, soy sauces, oyster sauce, and water.
Add meatballs and braise covered over medium-low heat until cooked through.
Remove meatballs, thicken remaining liquid with slurry, finish with sesame oil and scallion greens, then spoon sauce over meatballs.
Serve with blanched bok choy if desired.

Omurice

Thu, 19 Feb 2026 00:00:00 +0000

Adapted from Just One Cookbook.

Ingredients

1/4 onion (about 4 oz / 113 g), finely minced
3 oz boneless skinless chicken thigh, diced small
1 tbsp unsalted butter (for rice)
1 tbsp cooked green peas
1/2 tsp kosher salt, divided (for rice)
Freshly ground black pepper
2 servings cooked Japanese short-grain rice (about 1 3/4 cups / 330 g), warm
5 tbsp ketchup
1 tsp Worcestershire sauce
4 large eggs, divided
1/2 tsp kosher salt, divided (for omelette)
2 tbsp unsalted butter, divided (for omelette)

Basics

Sauté onion in butter until tender, then add chicken and cook through.
Stir in ketchup and Worcestershire; cook briefly to reduce excess moisture.
Add warm rice, season with salt and pepper, then fold in peas.
Divide rice into portions and shape.
Beat eggs with a little salt; cook a soft omelette in butter.
Place rice on the omelette, fold/shape, and plate seam-side down.
Optional finish: drizzle extra ketchup on top.

Pancake Recipe

Thu, 19 Feb 2026 00:00:00 +0000

Pancake

AP flour: 150 g
Spelt flour: 50 g
Baking powder: 8 g
Baking soda: 8 g
Salt: 6 g
Sugar: 30 g
Milk: 280 g
Egg: 100 g (about 2 eggs)
Lemon zest (optional): zest of 1/2 lemon
Lemon juice: 30 g
Cider vinegar: 10 g
Vanilla extract: about 1 g
Melted butter: 60 g

Basic Method

Whisk dry ingredients together in a bowl.
In another bowl, whisk milk, eggs, lemon juice, cider vinegar, vanilla, and melted butter.
Combine wet and dry ingredients until just mixed; do not overmix.
Rest batter briefly, then cook on a preheated lightly greased skillet until golden on both sides.

Soy Sauce Chicken

Thu, 19 Feb 2026 00:00:00 +0000

Adapted from The Woks of Life.

Ingredients

1 whole chicken (about 4 lb / 1.8 kg)
1/4 cup salt
2 tsp neutral oil
7 slices ginger
2 scallions, cut into 3-inch pieces and lightly smashed
3 whole star anise
3/4 cup Chinese rose wine (mei gui lu)
3/4 cup Shaoxing wine
2 cups light soy sauce
1/2 cup dark soy sauce
1 3/4 cups sugar
12 cups water

Basics

Bring chicken close to room temperature, clean and rinse well.
In a pot, heat oil and aromatics (ginger, scallion, star anise), then add wines.
Add soy sauces, sugar, salt, and water; simmer to build the braising liquid.
Lower chicken in carefully and keep it mostly submerged.
Maintain a gentle simmer, then cook covered until the chicken reaches safe doneness.
Rest the chicken before chopping and serving.
Spoon some braising liquid over the chicken when serving.

Stir-Fried Ho Fan

Thu, 19 Feb 2026 00:00:00 +0000

Adapted from The Foodie Takes Flight.

Ingredients

1.1 lb fresh rice noodles (or dry wide rice noodles)
Neutral oil, for cooking
1/2 lb extra-firm tofu, drained and sliced into strips
5 oz fresh mushrooms (such as oyster), sliced
1/2 small bell pepper, sliced
Handful scallions or garlic chives, sliced
1 small onion, thinly sliced
Carrots, sliced
Cabbage, sliced
Mung bean sprouts
2 tbsp soy sauce (or more to taste)
1 tbsp vegetarian stir-fry sauce
1 tsp chili garlic sauce
1 1/2 tsp dark mushroom soy sauce (optional, for color)
Dash of ground white pepper (optional)

Basics

Heat a wok or large pan over high heat with oil.
Pan-fry tofu strips until lightly golden; move to the side.
Add more oil and stir-fry mushrooms and bell pepper until cooked and lightly charred.
Add onion and cook until translucent, then combine everything.
Add noodles and season with soy sauce, stir-fry sauce, chili garlic sauce, and dark soy (if using).
Toss until noodles are evenly coated and heated through.
Finish with chives/scallions and bean sprouts; adjust seasoning and serve hot.

Teriyaki Chicken Recipe

Thu, 19 Feb 2026 00:00:00 +0000

Ingredients

1 1/4 lbs boneless skinless chicken breasts, diced (1-inch cubes)
1 tbsp olive oil
1/4 cup low-sodium soy sauce
1/4 cup water (or 2 tbsp water + 2 tbsp mirin)
2 tbsp honey
1 1/2 tbsp packed light brown sugar
1 tbsp rice vinegar
1/4 tsp toasted sesame oil
2 tsp minced fresh ginger
2 tsp minced fresh garlic
2 tsp cornstarch
Sesame seeds and green onions (optional)

Instructions

Heat olive oil in a skillet over medium-high heat.
Cook chicken until browned (about 3 to 4 minutes per side), then continue until the center reaches 160°F.
While the chicken cooks, whisk together all sauce ingredients.
Pour sauce over chicken and cook until thickened, about 30 to 60 seconds.
Serve warm, garnished with green onions and sesame seeds if using.