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Sesame Noodles with Mushrooms, Chicken, and Imp’s Umami Powder

08 July, 2022 0 comments Leave a comment

1 tablespoon grated ginger
2 teaspoons minced garlic
2 tablespoons sesame paste (or 1 tablespoon each sesame paste & peanut butter)
3 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons rice vinegar or Chinese rice wine vinegar
a few teaspoons of chili crisp or 1 teaspoon chili flake

Rice noodles for 4 people, cooked til tender when everything else is ready, then rinsed and drained

The rest:
2 teaspoons sesame oil
1 teaspoon high heat oil
2 teaspoons minced garlic
1 finely chopped shallot
1 teaspoon grated ginger
2 teaspoons of Imp’s Umami Seasoning
3 cups of wild mushrooms
2 cups diced chicken (we used the meat from 3 chicken thighs and legs)
One red bell pepper, quartered and thinly sliced into strips
2 cups of snap peas, sliced into 1” lengths on the diagonal

Whisk the sauce ingredients in a bowl and set aside.

Heat 1 teaspoon of the sesame oil in a wok to a shimmer. Pop in the mushrooms, a teaspoon of the Umami Powder, and a ¼ teaspoon of salt. Saute, stirring occasionally, until they are tender through. There may well be a little pool of mushroom water under them at this point, if so, put the mushrooms in a sieve over a bowl. You’ll use the mushroom juice later.

[Put the noodle water on to boil.]

Crank up the heat on the wok to medium high, add a teaspoon of high heat oil to the wok along with the snap peas and a ½ teaspoon of salt. Cook, tossing frequently, until the peas have brightened and begun to blister. Remove to a bowl.

Lower the heat to medium, add the remaining 2 teaspoons of sesame oil, garlic, and shallot to the wok and cook, stirring, until they are aromatic and the shallot has softened slightly. Don’t let the garlic scorch. Add the ginger, chicken, any mushroom liquid, and Umami Powder. Toss until the chicken is thoroughly cooked. If you have any doubt, be sure to check the internal temperature of the largest piece of chicken.

Toss the noodles with the sauce. Then add the rest of the ingredients and toss to thoroughly coat.

Peanut Noodle Vegetable Salad with Umami Powder

03 December, 2021 0 comments Leave a comment

Feeds four with leftovers. maybe.

.75 pound noodles of your choice, cooked, rinsed, and drained
12 oz package of extra firm tofu, cubed and allowed to dry
1 tablespoon of TKI Umami Spice mixed with 2 tablespoons of cornstarch
3 cups broccoli and/or cauliflower florets, steamed to your preferred doneness
1 cup cabbage, chopped
3 small carrots or 1 large carrot, shredded and tossed with
1 tablespoon lime juice


5 oz (~.75 c peanut butter)
2 thumb-sized pieces of ginger, thinly sliced (or grated, if you don’t have a food processor or powerful blender)
1-2 hot chilies, halved and deseeded (or not)
2 cloves garlic
a good glug of fish sauce
¼ - 1/3 cup of soy sauce
2.5 tablespoons brown sugar
1 tablespoon Xiaoxing wine vinegar or sherry vinegar or apple cider vinegar
0.25 cups water (more, if needed)

  • Dust the tofu cubes with Imp's Umami Powder and cornstarch. Fry until browned and crisp.
  • Put all of the sauce ingredients in a blender or food processor and blend til smooth.
  • In a large bowl, mix the vegetables with the sauce.
  • Add the noodles and mix to coat, then add the tofu and gently combine.