weekend dinner party

Photo courtesy of Vietnamesegod.blogspot.com

Have you seen Luke Nguyen's Vietnam on the Cooking Channel? I caught a marathon one Saturday a couple weeks ago and it completely paralyzed me. I couldn't peel myself away for a solid two and half hours (at least). The food in Southeast Asia really excites me. The combination of flavors challenge your palate in a way that, I would argue, no other cuisine can. It's complex and fresh and vibrant and leaves your lips tingling and your mind racing. The street food, in particular, is what I find the most interesting. That in the median of a busy road, a woman is methodically shredding papaya for salad with bags upon bags of fresh mint at her disposal and little more than 12 inches of workspace (if any at all). Or deeply marinated meats with lemongrass, sugar, fish sauce, and cilantro, are skewered and slapped onto a makeshift grill, all from an unassuming cart, while traffic furiously buzzes by. It's proof that good--no, great food is only as good as its ingredients. And the person crafting them together.

I desperately need to go to Vietnam.

In the meantime, here's a Southeast Asian menu to hopefully hold me over.

spicy green papaya salad

grilled chicken with garlic, lemongrass, and cilantro

2009 Jean Ginglinger Riesling

Check out a clip of Luke Nguyen's show here.

Recipes:

Spicy Green Papaya Salad

Recipe Courtesy of Zak Pelaccio for Food & Wine

1/2 cup fresh lime juice

2 garlic cloves, finely chopped

2 tbsp. Asian fish sauce

2 tbsp. sugar

2 Thai chiles, minced

1 tbsp. plus 1 tsp.minced peeled fresh ginger

2 pounds green papaya*--peeled, seeded, and cut into 1 1/4-by-1/4 inch sticks

1 firm, barely ripe mango--peeled, sliced off the pit and cut into 1 1/4-by-1/4 inch sticks

1/4 cup chopped cilantro

1/4 cup shredded mint leaves

salt

1. In a blender, puree the lime juice with the garlic, fish sauce, sugar, chiles and ginger. In a large bowl, toss the papaya with the mango, cilantro and mint. Add the dressing and toss. Season with salt, toss again and serve.

*If you can't find green papaya, you can substitute with using all mango or jicama or celery.

Grilled Chicken with Lemongrass, Garlic, and Cilantro

Serve with sticky rice.

filipino brunch at maharliko

After catching a glimpse of SeriousEat's experience at Maharlika, the new Filipino pop-up restaurant in the East Village, I immediately sent out a desperate email to the management, begging for a chance to indulge in some Filipino fare. After reading and re-reading promises of poached eggs and grilled prawns and coconut milk and lime and shrimp paste and more, I wouldn't settle for anything less than a reservation. Because that eggs iMelda needed to be presented in front of me sometime in the immediate future.

And so this past Saturday, with three gals in tow, we dove head first into a Filipino brunch and toasted with calamansi mimosas and a killer playlist to boot.

calamansi mimosas (filipino lime)

eggs iMelda: pandesal (filipino bread) topped with laing (taro root leaves, coconut milk, shrimp paste, and chilies), grilled prawn, poached eggs, calamansi hollandaise, and kamote (sweet potato) fries

eggs benigno: pandesal topped with thinly sliced spam, poached eggs, calamansi hollandaise, and kamote fries.

ilog breakfast: sunny side up quail egg served over rice with garlicky pork sausage and a cucumber salad.

maharlika

351 e 12th st. (b/w 1st and 2nd ave.)

bar tables and a whole lotta DIY

[my favorite mod and super tall champagne glasses, a brilliant find snagged from the salvation army]

There are pros and cons to my recent DIY/design kick as of late. Pro: It keeps me busy. And the feeling of instant gratification is one that I crave. Often. Con: It keeps me busy. And I can't focus on anything else but finishing the (what feels like) hundreds of little projects I've started (and with some, failed). My posting regularity has suffered terribly. And for this, I apologize.

But one of my many DIY projects that is actually relevant to Eat and Greet is my bar table which is still a work-in-progress but well on its way to fabulousness. In the before photo (seen just below), you can see that table had caning underneath the glass top. Do I have a thing against caning? Absolutely not. But for whatever reason, the color of the caning against the Wild Truffle wall yielded an unappetizing combination. It got to the point where I couldn't stand looking at it anymore. Something had to be fixed. And after sifting through inspiration photos that I'd pulled from here and there, I started to make some changes. And the first thing to go was inevitably going to be that caning.

Enter: a piece of cream burlap, cut down to size and placed underneath the glass. Instant improvement. Snarls be gone.

Also? A bottle of Bombay Gin which my thoughtful roommate picked up in Duty Free on her way back from Switzerland. There's something about that iconic blue glass bottle that adds a finishing touch to any bar area. It's beautiful. And legitimizes the spot for me. Nevermind the fact that blue glass is a bit of a recurring theme in our apartment. It pops up, well, everywhere (see top left corner of the following photo).

A few shots (all pulled from Remodelista) of inspiration I love for your bar area...

Cheers! TGIF.

Oh, and allow me to indulge you (but really, me) with a sneak peak at another DIY project that was started and completed this past weekend. Never, ever underestimate the power of paint. Particularly matte charcoal paint. Yum.

Before

After

Nothing in our apartment is safe anymore.

happy valentine's day

There's something about meatballs (especially two of them) that just says "love" to me. Enjoy the day, my lovely lovas. xo.

weekend dinner party for two

Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.

If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.

Here's what I propose you (hand) feed your loved one:

red snapper ceviche with coconut milk and ginger

Pisco Sour

grilled spiced garlic skirt steak

fennel, avocado, and clementine salad with arugula and mint

Argentinian Malbec

Schramsberg Mirabelle Brut Methode Chapmenoise NV

Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].

And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.

Recipes:

Red Snapper Ceviche with Coconut Milk and Ginger

Recipe based loosely on this one by David Rosengarten

1/2 jalapeno, seeded and minced

1 tbsp. freshly grated ginger

1 tbsp. fish sauce (Thai or Vietnamese)

1/2 tbsp. sugar

1/4 cup freshly squeezed lime juice

1/2 a can of unsweetened coconut milk

3/4 lb. fresh red snapper (skinless) cut into small cubes

1/4 red onion, finely chopped

1-2 tbsp. fresh cilantro, finely chopped

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.

In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.

Pisco Sour

Grilled Spiced Garlic Skirt Steak

Fennel, Avocado, and Clementine Salad with Arugula and Mint

XOXO.

lambrusco for your valentine

While artfully crafting Valentine cards that would make Martha Stewart herself blush with envy (well, maybe), I figured the best and most appropriate thing to sip alongside was Lambrusco. Sure, we could've gone with sparkling Rosé, but there was a certain convivial element to popping a bottle of something (Donelli Lambrusco di Castelvetro Amabile DOC) my guests had never tried. And as soon the cork was gracefully albeit dramatically popped and the deep and gorgeously crimson juice was poured into flutes, I heard three little gasps. And a big smile spread across my face. Blushing raspberries leaped out of the glass with a black pepper note that kept the residual sugar in check. A slightly effervescent and seemingly festive glass of decadence.

The decidedly perfect way to toast an afternoon filled with red and rose colored paper, a superabundance of sparkles, and words of endearment and romance. Lambrusco. It's a very good thing.

Seek out a bottle of your own this Valentine's Day. I assure you, it will not disappoint.

when there's "nothing" in the fridge

When faced with a fridge full of "nothing" I often default to this. An egg 'n cheese with home fries, all neatly rolled up together in a soft flour tortilla. It's a quick, filling, ridiculously economical but undeniably comforting little dinner. In fact, I could have a fridge full of fabulous and exotic ingredients and still cozy up to this without a peep of complaint. I'd argue you could even turn this into a pretty fabulously received brunch dish by serving up a salad with avocado and a zippy vinaigrette alongside. Blood orange mimosas to wash it all down. The perfect dish and sip for Saturday or Sunday morning, ahem, revival. And I think we all know what that means.

For my recipe for the best home fries out there (yeah, I said it), click here.

practicing the refined art of no restraint

I ate well this weekend. Quite well. I ate and drank quite well.

hot & dirty martini

pomegranate-acai margarita

salmon sashimi salad with cucumber, shallot, mint, and lime-mustard dressing

rice vermicelli, sliced salmon, coconut milk, cilantro

weekend dinner party

Vietnamese Summer Rolls

One of the many things I love most about wine is its natural affinity with food. So much so, that wine in and of itself, can be the inspiration behind a dish. Simply because wine almost always begs to be enjoyed with food. As I sipped on a glass of zippy Sauvignon Blanc last night, I was immediately hit with an intense craving for Vietnamese food. The bright, juicy tropical fruits that were wafting from my glass were exotic and lush then quickly cut by sharp and intense lime-like acidity. Visions of chilies, cilantro, mint and basil flooded my head. And then, while sifting through tear sheets and Matisse prints, I noticed a recipe out of the corner of my eye for Halibut Vermicelli with Fresh Dill and Pineapple Sauce. I gasped. The transformation of my facial expression was extreme. From ho-hum-blah straight to pure elation. As if I'd stumbled upon a hidden treasure, like a crumpled $20 bill in the pocket of an old coat. Big win! Look. What I'm trying to say is, had someone been secretly filming me, it would've gone viral. Like that. Or at the very least, would have made for one hell of a flip book.

Sometimes I wonder what it would be like to have normal reactions in situations like that. You know, ones that aren't quite so...dramatic. But then I remind myself that that'd be boring. And by boring I mean less certifiable. Then my mind wanders elsewhere.

Let's eat, shall we?

spring rolls with vietnamese dipping sauce

2009 Loimer Riesling Kamptal

halibut vermicelli with fresh dill and pineapple sauce

2010 De Martino Organic Sauvignon Blanc

tofu dessert in ginger-clementine syrup

RECIPES

For the spring rolls, I recommend buying frozen. Any reliable Asian Market should have a couple of different varieties for you to choose from. Also, Trader Joe's carries Lemongrass-Chicken spring rolls that have brought in countless rave reviews. Paired with a simple homemade Vietnamese dipping sauce, and no one will know the difference.

Halibut Vermicelli with Fresh Dill and Pineapple Sauce

Tofu Dessert with Ginger Syrup

after + before

Playing around with the Instagram App on some pictures I snapped of dinner this past weekend and I can't decide which I prefer. The unadulterated versions (seen below) or the ones put through a filter. They certainly do a good job of masking the imperfections (of which there are many) in the steak plate shot. In fact, it's masking so much it's almost hard to tell what it is you're looking at.

But hey, if anything, that's what I'm here for.

An impromptu dinner party was whipped up in a matter of minutes on Saturday night. Really, because that's just how I do. Remember that coconut braised beef I was flipping out over? Well, this was my quick-fix version. And I'm afraid to say that it just might have been better than the real deal. Instead of braising beef chuck for hours in the fantastically fragrant coconut sauce, I made the sauce on its own and allowed it to simmer for a half hour or so. Then I seared off a flank steak which had quickly marinated in garlic, ginger and soy. Sushi rice went into the rice maker, a splash of orange juice was reduced with fresh ginger then whisked with oil and a few red pepper flakes for salad dressing. At the sound of the buzzer, vodka was poured over ice and quickly followed by a splash of pineapple juice and topped off with seltzer and a squeeze of fresh lime. Cheers. Clink. Sip. And as soon as our hunger started to kick in (shortly thereafter, I assure you), the steak was thinly sliced and fanned out over a spoonful of rice, generously covered in the decadently rich and racy coconut sauce and topped with roughly chopped cilantro. Bibb lettuce gently tossed in the orange-chili-ginger dressing, snuggled up seductively alongside.

After dinner, I briefly left the room to take a phone call. When I returned, the table was empty and there were two people (who shall remain nameless) in the kitchen, hovering over the stove, spoons in hand, just absolutely going to town on the remains of the coconut sauce.

So, again, the recipe is here.

french onion soup

I had nothing to do with this. Last night, Berit knocked on my door and presented me with the greatest gift imaginable. A little ramekin of homemade French Onion Soup topped with a slice of baguette and bubbling Gruyère. Deep, dark, and decadently fragrant with layer upon delicious layer of flavor. I mean, are you kidding me? I burnt my tongue thanks to obvious impatience. Hands down the best version I've ever encountered. Seasoned to perfection (the girl adds salt with gumption) and unarguably the best thing to cozy up to on a night when temperatures drop to sickening record lows.

I'm heading South. Permanently.

Here's the recipe Berit used. I can't urge you enough to give it a shot. Believe me, your roommate will love you for it.

bar stools for a bar nook

I'm lucky enough to have a little nook in my kitchen for a high bar table. And while I may not use it as such as often as I should, I love having it there as an option. It's more like the dinner-for-one-nook or the coffee-and-laptop-nook on Saturday mornings. Regardless of the hat it's wearing on any given day, this area is clearly functional. But practicality can sometimes only go so far. And given my appreciation for Scandinavian design of style meets functionality, I think it's time to entertain the idea of seeking out some new, modern bar stools.

And also because after an hour of sitting in the ones pictured above, your behind is not exactly pleased to be a part of you. Therefore new style = better function. I've totally legitimized the expense! Phew. That's a relief.

Of course I've lusted over the Kartell Ghost Stool for quite some time now. Their "invisibility" factor is ideal in a small space.

But there's something to be said about a stool with some back support. There's also something to be said about winning the lottery. Which is what I'll need to be doing in order to support this exciting endeavor. Because this Knoll Bertoia Stool is making my heart race. And my bank account panic.

Emeco Icon Stacking Barstool

Blu Dot Barstool

Artek Chair by Alvar Aalto

So what do we think?

This is a sponsored post on behalf CSN Stores. All opinions are 100% my own.

a divine (and soon to be delectable) delivery

There's something to be said about the element of surprise. That precious moment of pure amazement (or horror, to some) brought on by something entirely unanticipated. More often than not, those kinds of moments are few and far between. But last night, I was pleasantly surprised and equally bewildered by a large box from CB2. Had the sender's identity not been leaked due to a UPS mishap (shame on you, UPS...), my first wildly irrational thought would have been: Did I order something in my sleep? (God knows I have a nearly full online shopping cart on their website.) Alas, no. It was an incredibly thoughtful gift from an awfully thoughtful someone who figured this cheese-lover (read: addict) and entertaining fanatic could use a handsome new wooden cheese board and industrial-looking cast iron cheese cutters. You know, just 'cause.

Absolute perfection. And a total surprise to boot. I must be putting out some seriously good karma.

Must.

Now: To the cheese store so I can christen this board to the likes no one's ever seen. Or thought possible. Or dared.

Surprise someone with one here.

weekend dinner party

Images Courtesy of Michael Turek for Food & Wine

Okay so I'm kinda cheating. And perhaps I should consider removing the word "cheating" from the previous sentence, er, fragment. But it's only cheating so far as I didn't put together this menu on my own. Or the wine pairings. So there's no two ways about it. I've cheated on my weekend dinner party post.

But here's the thing: this menu is perfect. Gorgeous. Ridiculously fine-tuned. With undeniable Scandinavian nuances. Lingonberries, smoked trout, fennel salad, buttered egg noodles. I mean, it had my name written all over it (only not literally). I'd be an idiot not to pass it along to you.

And I'm not cool with looking like an idiot. Even if it means I have to cheat every now and then.

Hold up. How'd I get myself here? Enough yappin'. Feast your eyes on this Winter White spread courtesy of Tory Miller for Food & Wine.

smoked trout and caper cream cheese toasts

2006 Iron Horse Wedding Cuvée

roast pork loin with fennel salad

buttered noodles with toasted sage

2009 Doña Rosa Albarino

ricotta blintzes with lingonberry syrup

Click here for all the recipes from this spread.

Smoked Trout and Caper Cream Cheese Toasts

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

4 oz. cream cheese, softened

1 small shallot, minced

1 tbsp. chopped chives, plus 1-inch lengths, for garnish

1 tbsp. fresh lemon juice

salt and freshly ground pepper

5 english muffins--split, toasted and buttered

1/2 lbs. skinless smoked trout fillet, coarsely chopped

1. In a bowl, combine the cream cheese, shallot, chopped chives, capers and lemon juice. Season with salt and pepper.

2. Spread the English muffins with the caper cream cheese. Top with the smoked trout, garnish with the chive pieces and serve.

Roast Pork Loin with Fennel Salad

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

PORK

1 tbsp. each of whole fennel seeds, coriander seeds, cloves, black peppercorns, star anise pods, allspice berries and juniper berries

1 gallon water

1 cup kosher salt

1/2 cup light brown sugar

4 bay leaves

One 10-rib, bone-in pork loin roast (about 7 pounds)

SALAD

1 large red grapefruit

1/3 cup fresh orange juice

2 tbsp. red wine vinegar

2 tbsp. extra-virgin olive oil

1 tbsp. honey

salt and freshly ground pepper

2 large fennel bulbs, cored and very thinly sliced on a mandolin

1 small red onion, thinly sliced

1. PREPARE THE PORK: In a large pot, toast all of the spices over moderately high heat until fragrant, about 1 minute. Add the water, salt, brown sugar and bay leaves and bring to a boil, stirring to dissolve the salt and sugar. Pour the brine into a large roasting pan and let cool to room temperature. Put the pork roast in the brine, meaty side down. Cover the roasting pan and refrigerate overnight. Bring the pork roast to room temperature in the brine before roasting.

2. Preheat the oven to 350F. Set the pork roast on a large rimmed baking sheet, meaty side up. Roast the pork in the upper third of the oven for about 1 hour and 15 minutes, until an instant-read thermometer inserted in the thickest part registers 145F. Transfer the roast to a carving board; let rest for 15 minutes.

3. MEANWHILE, MAKE THE SALAD: Using a small, sharp knife, peel the red grapefruit, removing all of the bitter white pith. Working over a large bowl, cut in between the membranes, releasing the grapefruit sections into the bowl.

4. In a small bowl, combine the orange juice, red wine vinegar, olive oil and honey; season the dressing with salt and pepper. Add the sliced fennel and red onion to the grapefruit sections in the large bowl.

5. Carve the pork roast into chops and transfer to plates. Toss the fennel salad with the dressing, mound the salad alongside the chops and serve.

WINE: The first impulse might be to pair this roast pork with a red wine, but Michael Kwas, wine director at L'Etoile, prefers to serve it with a vibrant white wine like the 2009 Doña Rosa Albarino. That wine has enough acidity to cut through the richness of the meat and also goes nicely with the citrusy fennel salad.

Buttered Egg Noodles with Toasted Sage

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

1 stick unsalted butter, cut into tablespoons, at room temperature

1/2 cup thinly sliced sage leaves

2 garlic cloves, minced

2 teaspoons chopped rosemary

2-1/2 cups chicken stock

1 pound wide egg noodles (pappardelle would work beautifully)

1/2 cup plus 2 tbsp. freshly grated parmesan cheese

salt and freshly ground black pepper

1. Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over medium heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.

2. Cook the noodles until al dente; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.

Ricotta Blintzes with Lingonberry Syrup

Recipe Courtesy of Tory Miller for Food & Wine

10 Servings

BATTER

1/2 cup all-purpose flour

1/2 tsp. baking powder

salt

4 large eggs

1/2 cup milk

1 tbsp. sugar

1 tbsp. unsalted butter, melted

FILLING

3 cups fresh ricotta (24 oz.)

1/4 cup sugar

3/4 tsp. cinnamon

SYRUP

one 10-ounce jar lingonberry jam

1 cup pure maple syrup

confectioners' sugar, for dusting

1. MAKE THE BATTER: In a small bowl, whisk the flour, baking powder, and a pinch of salt. In another bowl, whisk the eggs, milk, and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.

2. MAKE THE FILLING: In a bowl, mix together the ricotta, sugar and cinnamon.

3. PREPARE THE SYRUP: In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.

4. Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crepes and cook until brown spots appear on the bottom. Transfer the crepes to a cookie sheet. Repeat with the remaining batter to make 20 crepes.

5. Preheat the oven to 350F. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crepe. Fold each crepe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.

6. Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners; sugar, pour the warm syrup over the blintzes and serve.

egg noodles with beef and chinese broccoli

I'm a huge fan of Chinese Broccoli. But sadly, it's difficult to come by in a regular grocery store (I have to head to Chinatown to pick up a bunch whenever a craving hits). If you can't find Chinese Broccoli readily available in your neck of the woods, most cookbooks and websites suggest to substitute any of its relatives (regular broccoli, broccoli rabe, etc.). But I'm going to beg to differ. While broccoli is certainly permissible, I'm more likely to gravitate towards bok choy or kale as a more fitting substitute. Since Chinese Broccoli is primarily a leafy green, plain old broccoli just wouldn't serve it justice, texture-wise. I'd also urge you to ask your produce market if they would consider getting some in. You never know until you ask, my friends. Whichever route you end up taking, enjoy this quick-cooking crowd pleaser. And given my experience with the take-out lo meins of my past, I can say with confidence, there's no way a better version is ever going to be delivered to your door.

Egg Noodles with Beef and Chinese Broccoli

Serves 4

3 Tbsp. light soy sauce

3 Tbsp. oyster sauce

1 tsp. sugar

1/2-lb. top sirloin steak, halved lengthwise and thinly sliced

3 Tbsp. vegetable oil

1/2 lb. Chinese broccoli, trimmed, leaves and steams thinly sliced on the diagonal

1 cup unsalted chicken stock

1 Tbsp. dark soy sauce

1 lb. dan mian (fresh thick egg noodles)

1/2 tsp. sesame oil

Freshly ground black pepper

1. Combine 1 tbsp. light soy sauce, 1 tbsp. oyster sauce, and sugar in a bowl. Add beef and marinate for 20 minutes.

2. Heat vegetable oil in a wok over high heat. Add beef and stir-fry until it begins to brown. Add broccoli and stir-fry until tender, about 3 minutes. Transfer to a plate and set aside.

3. Bring stock, remaining 2 tbsp. light soy sauce, remaining2 tbsp. oyster sauce, and dark soy sauce to a boil in work over high heat. Add noodles, stir, and cook until most of liquid has been absorbed, 5-10 minutes. Stir in sesame oil, beef, and broccoli. Season with pepper and serve.

Photo above courtesy of Christopher Hirsheimer for Saveur