I have very little cooking experience and need to learn more dishes. Are there any yakisoba recipes anyone can recommend? I got some takeout last night and it was more amazing than I expected, but I don't want to shell out for it more than I need to.

To contribute something of my own, here's an awesome, easy fish stew that you guys can try. Apologies to any metric Brohnos for the American measurements.

Needs a big pot.

INGREDIENTS:
- 1 onion (any kind you want -- red has the strongest flavor), diced
- 1 or 2 cloves of garlic, minced to tiny bits
- 12 ounces' worth of thawed fish, cut or ripped into bite-sized pieces. Canned stuff works, but this will give you needless extra sodium.
- 8 ounces evaporated milk (skim or fatty, either one works)
- 8 ounces regular milk (again, either skim or fatty works)
- two tablespoons butter (or canola oil)
- 2 to 4 Diced potatoes or sweet potatoes
- A couple of bay leaves
- Whatever other vegetables you want to add -- I recommend some split peas, thinly sliced cabbage, and maybe seaweed if you have it and know how to prepare it.

Melt the butter in the pot on medium heat and "fry" the onions and garlic for a couple of minutes, don't let anything burn. Turn down the heat pretty low (you don't want your milk to boil) and add all the other ingredients. Stir, cover, and let cook until the potatoes are mushy (give it close to an hour).

Add salt and pepper to taste after cooking, but go easy on the salt! Remove the bay leaves, too.

This is nice because it only requires one pot.

I have an extremely fast recipe for fried rice. It works well when you're hungry but don't want to any old unhealthy shit.

You need:
-small frying pan (use oil if non-stick)
-1 egg
-boiled rice
-tomato sauce
-fish sauce

Preheat the pan and crack the egg on it. Use chopsticks to scramble the egg into pieces. Put a small amount of rice on the pan and squash the clump flat using a spoon. Put a few dashes of fish sauce (only a little, its easy to overdo it) and spread some tomato sauce. Use the spoon to evenly smash the sauce into the rice. Enjoy

>>2026

I just made fried rice myself, just rice, egg, soy sauce, oil and green onion. Good stuff

>>2026
Fuck, I mean 'Don't use oil if non-stick'

my secret for making tasty fried rice is to use sesame oil. apart from that its pretty simple. and you can throw pretty much anything in there.

All I know how to make is omelettes and other basic fried stuff. I even do those half-assed, just dumping the eggs in the pan and mixing them up with a fork, though I actually prefer it that way, with the yolks and whites separated instead of mixed together.

A lot of people in my life think cooking rice is hard when it's pure easy modo.
1. Put water and rice in pot.
2. Pour in salt.
3. Let it boil on the highest temperature.
4. Take a fork or knife and stir around in the bottom every four minutes or so to make sure the rice doesn't stick to the bottom of the pot.
5. Wait a while.
6. Delicious rice.

>>2059
The problem is getting the correct rice-water ratio. I think there are instructions on the packet if you buy it from the supermarket rather than getting those massive asian-store sacks.

>>2059
salt?

1 cup of rice in a bowl
add 1.5 cups water
microwave on high for 15 minutes (depends on microwave)
theres your rice.

>>2061
you gotta add salt because people like to make things needlessly complicated. add butter too! and dont forget to wash and soak your rice!

You should wash your rice twice, yes. Salt isn't neccesary.

For some reason, I like to cook then cool down my potatoes. I think they taste better once they're cooled down after they're cooked. I dislike eating hot potatoes simply because they're too 'powdery' and 'mushy' (more so powdery) and don't have this smooth texture that I like in cooled down potatoes.

Chef tip: replace potatoes with sweet potatoes!

>>2071

For me I find this to be true with any noodles, although not really cold, just to about room temperature.

If I am re-cooking noodles (like with yakisoba where you pan-fry them after boiling them), can I just boil a large batch, stick them in the fridge, and then do the pan-frying a couple days later?

Basically I want to just get all the noodles boiled at once to save time for when I make stuff with whatever I don't use the first night.

My sis came to visit and gave me a huge box of weird flavored assortment of chocolates, the likes of which that I have never seen before. A peanut butter flavored one, a mint cookie flavored one, a cookies-and-cream flavored one and even a chocolate candy cane flavored one. But I did remember a rice crispies treat white chocolate, but it was unsuited for making hot chocolate.

I can't just eat them because they're too sweet for my taste. (I prefer dark chocolate about 70% cocoa content, which is great for me)

Instead, I take a mug, put some water in it, and since I'm too lazy to turn on the stove, I use the microwave to microwave the mug for about 2 and a half minutes. Once I take the mug out, the water inside it is already boiling.

Then after it's finished, I take some chocolate and put it in the mug, stirring it with chopsticks to melt it. There, I made some nice hot chocolate.

>>2074
I prefer my noodles and potatoes to be around room temperature as well, with potatoes slightly colder to enjoy the texture. I made a mistake of serving them hot in soup. I'll probably stir fry potatoes with assorted vegetables to get that smooth texture rather than the gritty texture that I hate.

>>2078
I would just warm them up a little in a short boiling water bath (taking it out just afterwards), just to make them warm enough for frying.

you guys are crazy, I cant stand cold potatoes.

cold potato salad isnt too bad but I'd never make it for myself.

>>2071
Why not just remove them from the boiling water before they get, you know, mushy?

>>2078
The noodles may stick together. Optimally you fry them fresh but if you must,

>I would just warm them up a little in a short boiling water bath

So, I didn't boil them all at once and I still haven't make yakisoba since that last post, but I did make a yakisoba sauce and water it down and cook rice/lentils/veggies in it tonight and it's fantastic.

http://www.tastebook.com/recipes/596053-Yakisoba-Sauce

I doubled up on the ingredients for the most part to account for the multiple servings I make, so it might have a stronger flavour than it's supposed to. I also used some substitutions, using ingredients I had (oyster sauce, chinese rice cooking wine) for ones I didn't (Worcestershire sauce, sake/mirin). Either way, I love it.