@anniemaldanger - annie Profile

i finally got to try the $5 sushi wednesday from @sprouts

~peanut noodles~ choice of noodles / instant ramen 1.5 tbsp peanut butter 1/2 tbsp soy sauce 1/2 tbsp sesame oil 1/2 tsp sugar 1 tsp rice wine vinegar 1 tbsp hot / noodle water cucumbers chili oil

bringing back a fave, vietnamese banh mi charcuterie board. the perfect bite #vietnamese #banhmi #vietnam @anniemaldanger

~easy clear glass noodle soup~ 1/2 lb ground protein (beef or chicken) 2 tsp fish sauce garlic or white part of green onions 32 oz chicken broth 3 cups water 2 tbsp chicken bullion 1/2 tbsp sesame oil 2 teaspoon white peper 1 bunch bok choy Clear glass noodles optional: carrots soften tofu green onions Toppings: chili oil white pepper Servings: 4

my latest obsession

korean feast for my family and i 🫶🏻 #kbbq #athome #koreanbbq

teriyaki plates are my weakness #teriyakichicken

I like taking long walks down the grocery aisle 🛒. #99ranchmarket #99ranchmarketfinds

Mille-Feuille Nabe 1/2 thinly sliced meat 1/2 small nabe cabbage enoki mushrooms broth 1 qt chicken broth 2 tbsp lite soy sauce 2 tbsp chicken bullion 1/2 tbsp sesame oil (optional) 1/2 teaspoon sugar (optional) salt to taste dipping sauce ponzu chili oil 1. Mix everything for the broth. Adjust to your own liking and salt to taste. 2. Layer the cabbage and thinly sliced beef, starting and finishing with the cabbage. Repeat this step. 3. Slice the cabbage stacks into 3 inches. 4. In a medium pot or dutch oven, layer the cabbage at the bottom of your pot. You can also add some mushrooms or tofu. 5. Pour over the broth and let it come to boil. 6. Remove impurities when it surfaces 7. Enjoy it with ponzu, chili oil and rice.