I've really been enjoying a new Asian cookbook: Jaden Hair, Steamy Kitchen's Healthy Asian Favorites: 100 Recipes That are Fast, Fresh, and Simple Enough for Tonight's Supper. The recipes really are simple enough to do for an ordinary night's dinner, and they use much less oil than is common in Asian cooking. My standout favorites so far are Dan Dan Mien (a noodle, cabbage, and ground meat dish) and Stuffed Miso Eggplant (stuffed with ground meat). We've also enjoyed a cucumber salad, Asian slaw, Kung Pao chicken, lemon chicken, and Mapo Tofu. I highly recommend that you purchase this book! The recipe below has just some very small tweaks. Thanks to Jaden Hair for permission to include it here. This recipe was great as is!
DAN DAN MIEN
8 ounces dried egg noodles
2 T. soy sauce
1 T. white balsamic vinegar (recipe calls for Chinese black vinegar or non-aged tart balsamic vinegar; I had white balsamic on hand, and it was fine)
1/2 t. cornstarch
1/4 c. cool water
1-1/2 t. sriracha sauce (recipe calls for 2 t. hot chili-garlic sauce, such as sambal oelek; I had siracha sauce on hand, and it was fine)
1/2 t. sesame oil
1 T. cooking oil
8 oz. ground chicken or turkey
8 oz. napa cabbage, julienned (or chopped fine)
3 green onions chopped
2 cloves garlilc, finely minced
1 t. finely grated fresh ginger
Cook noodles according to package instructions, drain, and set aside
In a bowl, whisk together the sauce ingredients and set aside.
Heat a wok or large sauté pan over high heat. Swirl in the oil and when hot, add the meat. Stir-fry until browned, about 2 minutes. Add the cabbage, green onions, garlic, and ginger. Stir-fry 1 minute. Add the noodles and pour in the sauce. Toss until heated through and serve.