Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

When the colder months are here, I like to warm up with an Asian Style Noodle Bowl. Growing up in Hawaii, my mother used to make us noodles every Sunday morning for brunch with spam and green onions. I basically took that tradition and added my own touches to make it for my family.

You can create many varieties of various noodles, from thick to thin, and flavorful broths from a simple soy broth to an exotic spiced-up version. Also, add any types of ingredients that you like from beef to pork and chicken or even fresh seafood from our local waters in the Northwest.

This is the simple version with Chinese style pork, vegetables (which are always healthy) and a simple broth made up of chicken stock and soy sauce. Sometimes I add a splash of chili paste just for that extra kick, but either way, it's up to you.

Try this version and have many varieties of condiments on the table so your family and guests can choose what they like and what they want their "noodle bowl" to be.

Have fun with this recipe and stay warm during the winter months. Mele Kalikimaka me ka Hau'oli Makahiki Hou!



Makes 6 servings



2 lbs. Hoisin Char Siu Pork (sliced - see recipe below)

1 cup Chicken Stock



Re-heat pork slices in the oven to heat through.



1/4 cup. Olive Oil

1 Tbl. Garlic ( minced )

1 Tbl. Ginger ( minced )

2 lbs. Gai Lan ( chopped)

2 lbs. Napa Cabbage ( chopped )

2 ea. Red Bell Pepper ( julienne )

1 lb. Snow Peas ( cleaned )

1 lb. Bean Sprouts



In a heated sauté pan, add in the oil, garlic and ginger. Next, add the vegetables and quickly stir fry. Cook half way, until slightly wilted.



1/4 cup Soy Sauce

2 qts. Chicken Stock

48 oz. Thin Wheat Noodles ( cooked )

pinch Salt and Pepper



Deglaze with soy sauce, then add chicken stock and noodles. Bring to a boil. Season with salt and pepper.



Lotus Root Chips

Peel, slice thinly, deep fry in very hot oil.



Place noodles into soup bowl, building a mound. Top with stir fried vegetables, then place the pork slices on top of the vegetables. Pour broth over and around. Garnish with lotus chips.



Hoisin Barbecue Pork



3 lbs. pork butt ( cut into blocks )

2 cups Hoisin Sauce

1 cup water

2 tsp. Chinese 5-Spice

2 Tbl. ginger ( minced )

2 Tbl. garlic ( minced )

1/2 bn. cilantro ( chopped )

1/2 cup sugar



Place all the ingredients except the meat into a mixing bowl and whisk together. Pour over pork and marinate pork blocks by turning over. Let marinate for 2-3 days.

Roast in oven at 350 degrees until cooked through with marinade, approximately 2 hrs.

(cover with foil to start). Turn the pork occasionally to ensure that it doesn't dry out or burn. Once tender, take out and let chill until needed. Slice thinly and place on plate or reheat if you desire.

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