6 SIMPLE RECIPES: FOR LONG STUDIO NIGHTS

Campus food can be expensive, and not always accessible when you have a long night of studying or working on a project. Listed are a couple asian recipes that are simple, fast, and budget friendly that got me through my days in the university.

1. Vietnamese Spring Rolls ”Gio Cuon”

Ingredients:

• Rice paper wrappers – brand used: three ladies
• Shrimp, cooked and peeled
• Rice vermicelli noodles, cooked
• Lettuce leaves
• Fresh herbs (mint, cilantro, Thai basil)
• Bean sprouts
• Hoisin peanut dipping sauce

Instructions:

• Dip a rice paper wrapper in warm water for a few seconds until it becomes pliable.
• Place the softened rice paper on a flat surface.
• Add a lettuce leaf and a small amount of rice vermicelli noodles on top of the rice paper.
• Layer shrimp, fresh herbs, and bean sprouts on top.
• Roll the rice paper tightly, folding in the sides as you go.
• Repeat the process with the remaining ingredients.
• Serve the spring rolls with hoisin peanut dipping sauce.

2. Banh Mi (Vietnamese Sandwich): 

Ingredients:

      3. Kimchee Fried Rice

Ingredients:

• Cooked rice
• Kimchi, chopped
• Bacon or any protein of choice (optional)
• Sesame oil
• Soy sauce
• Scallions, chopped
• Sesame seeds (optional)

Instructions:

• Heat a large skillet or wok over medium heat and add sesame oil.
• If using bacon or protein, cook it until done and set aside.
• Add chopped kimchi to the skillet and stir-fry for a few minutes.
• Add the cooked rice and mix well with the kimchi.
• Drizzle soy sauce over the fried rice and stir-fry for a few more minutes.
• Add the cooked bacon or protein back into the skillet (if using) and mix.
• Serve hot, garnished with chopped scallions and sesame seeds (optional).

     4. Bulgogi (Marinated Beef):

Ingredients:

• Thinly sliced beef (sirloin or ribeye)
• Soy sauce
• Sesame oil
• Sugar or honey
• Garlic, minced
• Ginger, grated
• Green onions, chopped
• Sesame seeds

Instructions:

• In a bowl, mix soy sauce, sesame oil, sugar or honey, minced garlic, grated ginger, chopped green onions, and sesame seeds to make the marinade.
• Add the beef slices to the marinade and let them marinate for at least 30 minutes.
• Heat a grill or skillet over medium-high heat.
• Cook the marinated beef in batches until done, flipping occasionally.
• Serve hot with steamed rice or lettuce wraps.

5. Yakisoba (Stir-Fried Noodles): 

Ingredients:

• Yakisoba noodles (or substitute with ramen noodles)
• Thinly sliced pork or chicken (optional)
• Cabbage, shredded
• Carrots, julienned
• Onion, sliced
• Yakisoba sauce (available at Asian grocery stores) or Worcestershire sauce
• Vegetable oil

Instructions:

• Cook the yakisoba noodles according to the package instructions, then drain and set aside.
• Heat vegetable oil in a large skillet or wok over medium heat.
• If using meat, cook it until done and set aside.
• Add sliced onion, shredded cabbage, and julienned carrots to the skillet. Stir-fry until the vegetables are slightly softened.
• Add the cooked noodles and meat (if using) to the skillet.
• Drizzle yakisoba sauce or Worcestershire sauce over the noodles and stir-fry until everything is well combined and heated through.
• Optional: bonito flakes for smokey flavor, and it adds a show when you see the flakes dancing from the heat.

6. Cold Soba Noodles w/ Vegetable Tempura: 

Ingredients:

• Soba noodles (From local asian grocery store)
• Soba Dipping Sauce
• Chopped Green Onions
• Vegetables of choice
• Flour
• Egg
• Water
• Ice

Instructions:

• Cook the soba noodles according to the package instructions, then drain and set aside. 
• Make the tempura batter with 1 beaten egg
• Add a 1:1 ratio of water and flour
• In a large pan or pot, add oil and fill to the thickness of the chopped vegetable. Example if eggplant is cut in a 1/4” then fill pan with a quarter inch. If cooking in a pot do not over fill pot with oil. You can check if the oil is ready when you take a chopstick and small bubbles are rising.
• Add your vegetable tempura and wait till each side is golden brown.
• Set tempura aside with a plate dressed with a napkin in the bottom (the napkin captures the excess oil).
• Assemble. Take your cold noodles and top it with the tempura.
• Add ice and green onions to your soba dipping sauce, and enjoy!