Time for that summer bod. To ensure you are in tip top shape I’ve partnered with Herbaland to give you a wellness prize pack (valued over $80) 🐻🍬 There’s a variety of goodies from Multi-vits, skin and hair supplements, protein gummies and more 💯 Don’t […]
Rosa’s Cucina Italiana is a tiny Italian restaurant in Port Moody on 2331 Clarke Street. This local Cucina is a classic mom and pop shop that offers homemade pasta. Unfortunately, well, it is just that, “homemade” – and not particularly gourmet. In a small market […]
I can never get enough of pan fried soya noodles! It is a classic Cantonese comfort dish. Pan Fried Soya Noodles 豉油皇炒麵 pairs so well with congee for breakfast or over dim sum! Those thin, crispy pan fried noodles are so irresistible and the soya sauce just hits home! This simple dish requires no modifications. I never get tired of it! It is perfect being so simple to make – yet you can definitely add a protein here and a garnish there if you really felt like it! Plus it literally takes no effort to make! All you need is a ripping hot pan! And maybe some XO chili oil!
What makes a great pan fried soya noodle dish is a really HOT pan! One that makes the oil ripping hot to give the noodles a nice sear and fry! I used this fry pan from Ballarini. This pan uses a signature Granitium nonstick coating that has exceptional scratch resistance, quick release and effortless cleanup. It is also oven proof up to 160°C!
To make these noodles you will need Hong Kong style egg noodles, light soy sauce (thinner and lighter in color), dark soy sauce (less salty, thicker and adds colour), sesame oil, salt, sugar, shaoxing wine, white pepper, bean sprouts, scallions, and Chinese mushroom (optional – be sure to resuscitate it in water for a few hours prior to cooking).
PAN FRIED SOYA NOODLES RECIPE | 豉油皇炒麵
Classic Cantonese pan fried soya noodles is a comfort Hong Kong dish that is easy to make.
- 2 tbsp vegetable oil
- 2 tsp light soy sauce
- 2 tsp dark soy sauce
- 1/2 tbsp shaoxing wine
- dash of sesame oil
- dash of sugar
- dash of salt
- 1/4 white pepper
- 1 cup bean sprouts (washed)
- 2 sprung scallions
- 2 Chinese mushrooms (sliced after resuscitated in water)
- 2-3 bundles of thin Hong Kong style egg noodles
- Step 1 Boil egg noodles for 2 minutes and drain well. Set aside.
- Step 2 Wash bean sprouts and scallions. Julienne the scallions.
- Step 3 In a separate bowl mix both soy sauces, salt, sugar, shaoxing wine, white pepper together and set aside.
- Step 4 Heat the wok to high and add a few tablespoon of vegetable oil.
- Step 5 Once the wok/pan is ripping hot, spread the noodles in a thin, even layer and stir and flip occasionally for 5 minutes (or until golden).
- Step 6 Once the noodles starts to get dry and crispy, ddd in bean sprouts and scallion . Then add in the sauce mixture.
- Step 7 Stir and flip noodles to mix everything together.
- Step 8 *Enjoy with XO chili oil
Pin the above image to your Chinese recipe board to bookmark this page. We are so excited to share our recipes with you!
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Kai Japanese Restaurant is located in Port Coquitlam by Fremont Village (beside A&W, near Wal-mart). This new sushi bar / izakaya has only been opened for approximately four months. This new sushi restaurants offers oshi sushi (pressed sushi similar to Miku and Kishimoto). So you […]
It’s been a very long time since we last visited Sushi K Kamizato. Even though we live mere minutes away, we’ve been going to eat at other places in the Tri-Cities. The menu has changed a lot since they first opened. It is more concise and focused on sashimi, […]
Earls Restaurant Group is opened its new Ambleside Beach location on May 9, 2018. The first Earls to open in BC since 2010, Earls Ambleside Beach has been conceived specifically for this West Vancouver location and demographic. The design is ‘West Coast meets California Beach’ style overlooking Ambleside Beach. This waterfront-dining destination where every table has a view!
The menu was created by Culinary Development Chef, David Wong, and will be managed day-to-day by Head Chef, Simon Zanotto, in the kitchen. Opening from 9am on weekends, Earls Ambleside Beach will tempt guests with an expansive brunch menu inclusive of new, location exclusive, menu items such as Lobster and Pancetta Pizza, Salmon Zen Bowl, and The Grilled Avocado Brunch Bowl. This location will also be the first Earls to offer a permanent plant-based menu section with seven vegan-friendly options.
Behind the bar, Beverage Director Cameron Bogue, has partnered with internationally renowned bartenders Iain Griffiths and Kelsey Ramage of Trash Tiki (London/Toronto) to reduce the environmental impact of the beverage program and its operations. Most notably is the introduction of an innovative, five flavour, shelf-stable bottled cocktail range – the first of its size and kind in Vancouver – that will be bottled in front of guests daily. In an effort to reduce unnecessary waste, Earls Ambleside Beach is eliminating disposable plastic straws from the bar entirely.
The wine menu, curated specifically for Ambleside Beach by local wine educator and Earls Sommelier, David Stansfield, emphasizes cool local wines among iconic international producers. There will also be a rotating Reserve Menu featuring a concise selection of world famous bottles with daily Reserve glasses offered from Coravin.
If you’ve followed us on our Instagram stories then you’ve probably seen us sharing the new Brunch Happy Hour specials at Earls. $8 breakfast items between 9-11am. Full size dishes that’s worth waking up to! We suggest ordering one of each and share it Family Style!
Brunch Happy Hour Menu:
- Smoothie Bowl: Fresh blueberries, toasted almonds, banana, flax seed granola, spirulina
- Grilled Harvest Brunch Bowl: Grilled zucchini, roasted sweet potato, tomato, avocado, romesco yogurt, fried egg
- Avocado Brunch Toast: Poached eggs, smashed avocado, furikake, chili and radish
- Eggs Benedict: Two poached eggs, classic hollandaise, virginia ham, toasted baguette, served with crispy potatoes
- Chorizo and Mushroom Hash: Avocado, crispy fried potatoes, topped with poached eggs and hollandaise
- Country Breakfast: 2 eggs sunny side up, bacon, sausage, grilled avocado, baked beans, crispy potatoes, toast
- Golden Waffles and Cream: Chantily cream, maple syrup, seasonal compote
- 2-Egg Breakfast: 2 eggs sunny side up, 2 crispy bacon strips, crispy potatoes, grilled avocado
- Dim Sum Dumplings: Shrimp Har Gau, pork + shrimp Siu Mai, tobiko, soy vinegar, sriracha
ABOUT EARLS RESTAURANT GROUP
Earls Restaurants Ltd. is a family-owned operation started by Leroy Earl (Bus) Fuller and his son Stan Fuller in 1982 with its first restaurant in Edmonton, Alberta. Earls has since grown to become one of the most successful, family-owned independent restaurant groups in North America with 66 locations across Canada (56) and the US (10). Stan Fuller still serves as CEO and the brand is headquartered in Vancouver. From humble beginnings as a laid-back burger and beer joint to today, Earls offers a casual yet sophisticated dining experience within its group of independently compelling restaurant locations. While each experience is tailored to the location, Earls is committed to providing a consciously sourced, diverse globally inspired menu from quality ingredients. Its latest location, Earls Ambleside Beach, is due to open in West Vancouver on May 9, 2018.
I was invited by Earls Restaurant for a menu tasting.
Earls Ambleside Beach
Cuisine: Canadian, Pacific Northwest
Mon 11:00am – Midnight
Tue 11:00am – Midnight
Wed 11:00am – Midnight
Thu 11:00am – Midnight
Fri 11:00am – Midnight
Sat 9:00am – Midnight
Sun 9:00am – Midnight
Earls Ambleside Beach
1375 Bellevue Ave, West Vancouver, BC V7T 2P9
Hello Fresh is a meal delivery service in Canada. They deliver to nine different markets: Ontario, Manitoba, Saskatchewan, Alberta, British Columbia, Québec, Newfoundland, and the Maritimes. They deliver via courier Sunday-Thursday every week depending on your postal code. Usually deliveries will arrive between 8am-8pm. Although […]
Every spring a dusty array of Millennial Pink coats the city with cherry blossoms. While pictures of sakura probably is flooding your Instagram, the truth is the taste of cherry blossoms is even better than their smell. The flowers and leaves of the cherry tree […]
Sushi Bar Maumi is a by reservation only Japanese restaurant in the West End neighbourhood of Vancouver – particularly between Bute and Davie. Menu focuses on traditional nigiri sushi. The omakase menu consists of a course of 11 pieces of sushi for $75 per person that is served with Ara miso soup made with grilled fish bone broth. If you are still hungry – it is possible to order by pieces (Okonomi) from their daily fresh sheet. There are two seatings: 6pm and 7:45pm.
This tiny restaurants has only 10 seats and you must call in person to make an reservation. It is an adult only. It is not baby friendly. In fact is does not admit children under 18 years old. Also they do not serve rolls. And they do not serve alcohol. They do not have a liquor licence.
There are four different homemade sauces on the fish:
- Nikiri Shoyu (strong): bonito flakes, dried kelp, soy sauce, mirin and sake
- Irizake: sake, umeboshi pickled plum, bonito flakes, kelp
- Nikiri Shoyu Tsume (regular): BBQ conger head, sake, soy sauce, sugar, bonito flakes
- Mojio: Hondawara, kelp, sea salt
Sushi Bar Maumi is operated by Maumi Ozaki (previouslly trained at Fuji Sushi in Coquitlam) and his wife. A two person operation much similar to Sushi Hachi. When we arrived, we quietly greeted and seated behind the bar.
The humble restaurant is very quiet. In fact, the restaurant is so strict, we felt like we couldn’t even chat. Once everyone was seated, the Chef presented us with a few rules – one of which, if you can’t finish your rice, let him know so he can make you smaller portions.
The chef studiously studies his handwritten notes in front of him and begins pulling out the fish from the refrigerators underneath the bar. Slicing and serving us nigiri pieces one by one. Whispering the names.
Maumi Sushi Bar Omakase Menu
Amaebi Sweet Prawns
Suture Ika Flying Squid
Shima Aji stripped jack
Ara Miso Soup
Blue fin tuna
Blue Fin chu toro
Anago sea eel
Overall our we thought Sushi Bar Maumi warranted a solid “good” but it didn’t blow our minds. Although fresh (imported from Japan few times a week), we didn’t think there was a great progression of mild to bold tasting flavours. My rice was uncharacteristically a touch too warm. The prices are steep without being orgasmic. Truly a disappointment given all the recommendations from everyone.
SUSHI BAR MAUMI
Mon 6:00 pm – 9:30 pm
Tue 6:00 pm – 9:30 pm
Wed 6:00 pm – 9:30 pm
Thu 6:00 pm – 9:30 pm
Fri 6:00 pm – 9:30 pm
Sat 6:00 pm – 9:30 pm
1226 Bute St, Vancouver, BC V6E 1Z8
The Holy Crab recently launched a new lunch menu that offers delicious cajun seafood fare at a reasonable price – all under $18. Like their seafood boil, it uses a variety of premium and locally sustainable seafood choices, of which many are Ocean Wise. In addition, there is also […]
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A total Canadian classic cocktail is the ultimate Caesar cocktail. It is a classic and totally crushable. It goes well over brunch and has the snack built right in! It’s Clamato juice based with a hit of vodka with the whole shebang of flavour and spice from ingredients like Worcestershire sauce, horseradish and hot sauce!
With over 418 million Caesars consumed in Canada last year, it’s no wonder us Canucks calls the Caesar a good Canada’s national cocktail!
Central Canada Caesar Cocktail Recipe
Canada’s national cocktail
- 1 oz vodka (local distillery)
- 4 oz Walter Craft Caesar Mix - Mild Spice
- 1 bar spoon maple syrup
- 2 dash hot sauce
- 2 dash Worcestershire sauce
- 1 pinch fresh grated horseradish
- squeeze lime
- 2 dash celery bitters (or pinch celery salt)
- rim: maple syrup, Montreal steak spice
- garnish: pickled beets, local charcuterie
- Step 1 Rim glass with good quality Canadian maple syrup and Montreal Steak Spice.
- Step 2 Fill glass full with ice, add locally produced vodka, Walter Craft Caesar Mix (Mild Spice), remaining ingredients, and stir gently.
- Step 3 Garnish with pickled beets, charcuterie, fresh lime wedge.
West Coast Caesar Cocktail Recipe
- .05 oz sake (local maker)
- .05 oz gin (local distillery)
- 4 oz Walter Craft Caesar Mix - Mild Spice
- ½ bar spoon Sriracha
- dash soy sauce
- dash rice wine vinegar
- squeeze fresh lime
- rim: lime juice, Walter Craft Caesar Rim
- garnish: seasonal BC seafood (prawn, crab leg, etc), lime, nori
- Step 1 Rim glass with lime juice and Walter Craft Caesar Rim.
- Step 2 Fill glass full with ice, add spirits from your favourite local producers, Walter Craft Caesar Mix (Mild Spice), remaining ingredients, and stir gently.
- Step 3 Garnish with seasonal BC seafood, nori, lime wedge.
Prairie Caesar Cocktail Recipe
- 1 oz Canadian Whiskey
- 4 oz Walter Craft Caesar - Classic Spice
- 1 oz beef stock
- 1 dash black pepper bitters (or fresh grated black pepper)
- 1 bar spoon BBQ sauce
- 2 dash hot sauce
- 1 squeeze lemon
- rim: honey, Walter Craft Caesar Rim, cracked black pepper
- garnish: beef jerky (local provider if possible), lemon, celery stalk
- Step 1 Rim glass with local honey, Walter Craft Caesar Rim and cracked black pepper.
- Step 2 Fill glass full with ice, add your favourite Canadian Whiskey, Walter Craft Caesar Mix (Classic Spice), remaining ingredients, and stir gently.
- Step 3 Garnish with locally made beef jerky, fresh lemon wedge and celery stalk.
Maritime Caesar Cocktail Recipe
- 1 oz vodka (local distillery)
- 4 oz Walter Craft Caesar Mix — Classic Spice
- 1 oz lobster broth (or clam nectar)
- pinch old bay
- squeeze lemon
- rim: none
- garnish: seasonal Atlantic seafood (lobster, oyster, etc), lemon
- Step 1 Fill glass full with ice, add locally produced vodka, Walter Craft Caesar Mix (Classic Spice), remaining ingredients, and stir gently.
- Step 2 Garnish with seasonal Atlantic seafood and fresh lemon.
- Step 3
Pin the above image to your Cocktail Recipe Board to bookmark this page. We are so excited to share our recipes with you!
If you discover another great Caesar recipes, please share with me in the comments below!
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