Happy Summer Solstice! Chinese cold noodles or Liang Mian (涼麵) is a deliciously savory yet refreshing snack or meal that’s perfect for hot summer days. It’s a great dish to take to picnics, barbecues, camping…
When we were little, my mom used to name some of her classic dishes after more westernized foods so that my sister and I would be more receptive to them. Of course, this was before I became the worldly, confident individual I am now*. At the time, as a second-generation kid growing up in America, I’d much preferred a McDonald’s Happy Meal to whatever delicious five-dish Chinese meal my mom was preparing. It took me leaving home (for college) to really appreciate the home cooking I had taken for granted all that time.
A few months back, I published a recipe for Chinese Spaghetti (aka Zha Jiang Mian). This was my 3rd or 4th time making this dish, so naturally, I undeservedly felt like a pro. That is, until my mother dearest momsplained all the ways in which I messed up. So recently, I revisited this dish, using mom’s suggestions and adding a little flair of my own.
As I was perusing the latest issue of Bon Appétit, I happened upon a recipe that mom could get down with: Shrimp Toast. It’s got the taste and texture of the classic dim sum shrimp ball, and the archetypal Americana charm of white bread with the crusts cut off. This was the runaway hit at our Sunday night pot luck dinner so you can bet we’ll be making it again soon.
Dad was home this week for a business trip so we were fortunate to have several family meals together. For our Thursday night meal, mom sentenced us to 30 minutes dumpling hard labor upon walking in the door. To be fair, although these dumplings were wrapped by dad and myself, much of the work of making the actual dumpling fillings (in this case, chives, pork, shrimp) was done in advance by mom. Thanks, Mom!
There is no other dish (and one might actually consider this a ‘side’) that encapsulates my childhood eating memories more than Tomato Egg Stir-fry (番茄炒蛋). Because this dish is so quick and simple, it’s become almost as much of a staple as white rice at family meals. Mom serves it with almost everything. And yet, despite this fact, I have only recently attempted to make this dish for the first time.
The first time I made this dish, I was told it didn’t really count because I didn’t pickle my own mustard greens. This past weekend, thanks to my mom over-buying mustard greens at the store (“it was on sale!”), I tried my hand at a more authentic preparation. I liken this dish to a baked potato – you start making it in hopes that when you’re done (5+ hours later) you’ll actually be hungry for it.
My mom has long been known as the chef of the household (hence the name Noms From Mom). But when it comes to the Taiwanese classic dish, beef noodle soup (牛肉面), my dad reigns supreme in the Jeng family household. This recipe, now named after him, has taken him years to perfect. It’s not a quick dish (nor should it be), but as an expert beef noodle soup consumer, I can tell you it is worth the wait.
There was no other meal we enjoyed more in our childhood (and even now) than our mom’s pot stickers. Mom would make these en masse and we’d enjoy them for many a meal – often accompanied by corn soup.
This is another of mom’s ‘whip it together’ classics, made from ingredients normally found in the fridge. I should say, normally found in her fridge which, in all fairness, is more well-stocked than most. It’s called Pot Sticker Tofu because you get that crispy edge from pan-frying like you do with a pot sticker dumpling. But unlike real pot stickers, this dish is veggie-friendly and super super quick and easy to make.