Have I mentioned what die-hard fans we are of America's Test Kitchen? This weekend they featured their take on these Asian standards and it all looked so nummy and yummy that we had to run out and give them a try. The recipes can be found here: http://www.americastestkitchen.com/login.asp?did=3222&LoginForm=recipe&iSeason=7
And here: http://www.americastestkitchen.com/login.asp?did=3799&LoginForm=recipe&iSeason=7
Notes: The stir-fry was fantastic. Definitely do the corn starch coating on the chicken before cooking. We had a hard time finding fresh udon noodles for the cake, so we used fresh egg noodle pasta instead. Don't rinse the noodles after they boil- just drain and toss them straight into the pan. Lastly, we used a very low-sodium chicken broth for the soup, that was almost flavorless, so we ended up having to add a little extra soy and actual salt. It held up great overnight and was much more complex, heady, and nummy on day two.
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