Beyond "White Man Food": DIY Grilled Cold Noodles and Boba Guide
Homemade Food Series
I’ve got to admit, even with my 100% Chinese stomach, I’ve been obsessed with Sweetgreen every workday. But after I clock out, all I dream about are some yummy Dongbei barbecue skewers and a cute cup of Taiwanese bubble tea. But those delivery fees? Ugh, killing me! Looks like I’ll have to roll up my sleeves and DIY it.
Anyone knows the origin of Grilled Cold Noodles from North China?
Dongbei Grilled Cold Noodles combines traditional cold noodles, made from buckwheat or wheat flour, with grilled elements. Typically prepared on a hot iron plate, the noodles are stir-fried with vegetables and meats, resulting in a delightful contrast of textures—crispy on the outside and tender on the inside. My memories of grilled cold noodles from my undergraduate days are almost weekly highlights. Now, I’m exploring how to use local San Francisco ingredients to create a healthy, oil-free version.
Menu & Ingredients:
Lasagne (Whole Food or other stores)
Sauce: Minced garlic + 1 tablespoon chili powder + 1 tablespoon sesame seeds + 1 tablespoon spicy sauce + hot oil + 3 tablespoons light soy sauce + 3 tablespoons vinegar + 1 tablespoon oyster sauce + 2 tablespoons sugar + 1 tablespoon garlic sauce + 1 tablespoon ketchup
Eggs
Sausages
Onion & Cilantro
Speaking of boba tea, things have change since next generation of milk tea burst onto the scene in Mainland China with customized sugar level, fruity flavor and rich taste of authentic Chinese tea inside.
My favorite flavor is pineapple jasmine tea/passionfruit & mango with fresh cream milk!
Menu & Ingredients:
Jasmine tea
Pineapple/Passionfruit/Mango
Coconut syrup
Ice Blocks
Milk & Creams