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- 1 ½ tablespoons kosher salt
- 1 (1 pound) package mi chay noodles (wide yakisoba-style wheat noodles)
- 6 tablespoons canola oil
- 2 small Japanese eggplants or 1 small regular eggplant, cut into thin strips
- 1 medium carrot, peeled and cut into thin strips
- 10 Asian long beans, or ¼ pound green beans, cut into 3-inch pieces
- ½ red bell pepper, cut into thin strips
- 2 heads baby bok choy, quartered lengthwise
- ¼ pound firm dry-packed tofu cutlets, cut into strips
- juice of 1 orange
- 1 cup Tek-Tek sauce (recipe below)
- 4 large eggs
- ¼ cup extra virgin olive oil
- 2 tablespoons sugar
- ¼ teaspoon kosher salt
- ¼ cup sesame seeds, toasted
Tek-Tek Noodles with Chopped Peanut Sauce
1. Bring a large pot of water to a boil, and season it with 1 tablespoon of the salt. (The general rule of thumb for cooking noodles is to use 4 quarts of water for every pound of noodles.) Add the noodles and cook, stirring occasionally, for 2 minutes. Drain in a colander.
2. Heat 2 tablespoons of the oil in a large skillet set over medium-high heat. Add the eggplants and ½ teaspoon of the salt, and cook for 1 to 2 minutes, until slightly golden. Then add carrot, long beans, bell pepper, ½ teaspoon salt and cook for 3 to 4 minutes. All the vegetables should be cooked through, but not overly soft. Transfer the vegetables to a bowl, and add the tofu.
3. Return the same skillet to the stove over medium-high heat, and make sure it gets hot before proceeding. Add 2 tablespoons oil and then, working very quickly and stirring continuously, add the noodles, then half the tek-tek sauce, and then the vegetable-tofu mixture. Turn off the heat and stir in the remaining tek-tek sauce.