What is the difference between chow mein and lo mein you ask? The main difference is that lo mein noodles tend to be softer while chow mein noodles can be crispier. Both types of noodle dishes are usually made with Chinese egg noodles. For this easy Chicken Lo Mein recipe, I’m using dried spaghetti because … Read More
Ingredients Serves 4 8 ounces (1/2 box) spaghetti or linguine 12 ounces boneless, skinless chicken breast, cut into bite size pieces 1 teaspoon cornstarch 1/2 teaspoon salt 1/8 teaspoon white pepper 3 tablespoons vegetable or canola oil, divided 1 garlic clove, minced 3/4 cup thinly sliced red bell pepper 1/2 cup bean sprouts 3/4 cup … Read More
Although this recipe isn’t really fried “rice” it is prepared just like authentic Thai fried rice but instead of rice I’m using quinoa (pronounced keen-wah). If you didn’t already know, quinoa is truly a super food. Not only is it low in calories it is a complete protein, meaning it contains all 9 essential amino … Read More
The inaugural What Chefs Eat event to celebrate Charles Phan’s new cookbook Vietnamese Home Cooking was a huge success. The event took place at the stunning Sub Zero showroom in Burlingame, California. I was so honored to moderate the live interview with Charles. We all learned that Charles favorite go to meal after a long … Read More
WBTT (Way Before the Twins) were born, I used to galavant all over Koreatown devouring Korean BBQ, Kim Chee Fried Rice and Chap Chae with my peeps before our weekly karaoke outings. I get to K-Town when I can these days, but whenever I start craving garlicky, sour, spicy and sweet Korean flavors I whip … Read More
“Addicting!” This buttery, complex, melt-in-your-mouth udon noodle dish won raves when my friends Frank and Michael were in town vising from New York. It’s so simple yet elegant and shimmery it makes me feel luxurious just thinking about it. My 13 year-old stepdaughter Kyla loved it so much she whipped it up on her own for … Read More
Oh my, how I love Pad Thai! It’s the ultimate comfort food for me. There’s just something about the tangy tamarind intermingled with the sweetness of the brown sugar and pungent fish sauce topped off with the crunch of the peanuts. This recipe was given to me by a friend in Bangkok years ago and … Read More
