📝 Ingredients:

• 8 oz rice noodles
• 1 lb shrimp
• 3 tbsp tamarind paste, 2 tbsp fish sauce
• 2 tbsp brown sugar
• 2 eggs, bean sprouts, peanuts
• Green onions, lime wedges

👨‍🍳 Instructions:

1. Soak rice noodles in warm water until pliable
2. Mix tamarind, fish sauce, and sugar for sauce
3. Stir-fry shrimp, push aside, scramble eggs
4. Add noodles and sauce, toss until coated
5. Add bean sprouts and green onions
6. Serve with peanuts and lime

📝 Ingredients:

• 3 lbs pork bones
• 1 lb pork belly for chashu
• Fresh ramen noodles
• 6 soft-boiled eggs
• Soy sauce, mirin, sake
• Nori, green onions, sesame

👨‍🍳 Instructions:

1. Boil bones 10 min, drain, scrub clean
2. Simmer bones 4+ hours until milky white
3. Braise pork belly in soy, mirin, sake
4. Marinate soft-boiled eggs in tare
5. Cook fresh noodles, place in broth
6. Top with chashu, egg, nori, green onions

📝 Ingredients:

• 1.5 lbs chicken breast, cubed
• 1/2 cup roasted peanuts
• 8-10 dried red chilies
• 3 tbsp soy sauce, 2 tbsp rice vinegar
• 1 tbsp hoisin, 1 tsp sesame oil
• 3 garlic cloves, ginger

👨‍🍳 Instructions:

1. Marinate chicken in soy sauce and cornstarch
2. Mix sauce: soy, vinegar, hoisin, sesame oil
3. Stir-fry dried chilies and Sichuan peppercorns
4. Add chicken, cook until browned
5. Add garlic, ginger, then sauce
6. Toss in peanuts, serve over rice

📝 Ingredients:

• 3 cups sushi rice
• Rice vinegar, sugar, salt
• 6 sheets nori
• Imitation crab, avocado, cucumber
• Sesame seeds, wasabi, pickled ginger
• Soy sauce for serving

👨‍🍳 Instructions:

1. Cook rice, season with vinegar, sugar, salt
2. Place nori on bamboo mat, spread rice
3. Flip so nori is up, add fillings
4. Roll tightly using mat
5. Coat with sesame seeds
6. Slice with wet knife, serve with wasabi

📝 Ingredients:

• 1 lb chicken thighs, sliced
• 3 tbsp green curry paste
• 2 cans coconut milk
• Thai eggplant, bamboo shoots
• Fish sauce, palm sugar
• Thai basil, kaffir lime leaves

👨‍🍳 Instructions:

1. Fry curry paste in coconut cream until fragrant
2. Add chicken, cook until white
3. Pour in remaining coconut milk
4. Add vegetables and lime leaves
5. Season with fish sauce and sugar
6. Finish with Thai basil, serve with rice

📝 Ingredients:

• 4 cups cooked rice
• 8 oz beef bulgogi
• Spinach, carrots, zucchini, bean sprouts
• 4 eggs, gochujang sauce
• Sesame oil, sesame seeds
• Kimchi (optional)

👨‍🍳 Instructions:

1. Season and sauté each vegetable separately
2. Cook bulgogi beef until caramelized
3. Fry eggs sunny-side up
4. Arrange rice in bowl, top with vegetables
5. Add beef and fried egg
6. Serve with gochujang, mix before eating