Remake :: Simple Sesame Noodles with Pork Tonkatsu

Hi everyone! Hope you’re all having a wonderful start to the week!

I love remaking some of our faves! Since we still couldn’t get over how amazing and super satisfying (and easy!) sesame noodles were, we just had to have it again for date night! And I decided to make pork tonkatsu with some chops I found in the fridge!

I’ve noticed that the more and more I remake a fave, it just tastes better and better the next time! The pork tonkatsu came out perfect! Way better than the first! It was super moist, crunchy, and a beautiful golden color! And much more flavor because I used Lawry’s instead of sea salt. Ahhh Lawry’s makes everything taste better!

nice and golden and fried to perfection

And the sesame noodles?! Well, just the best thing ever! This time around, I used whole wheat spaghetti. I do like that fact that it’s wheat but the quality of these noodles were just not that great compared to the Trader Joe’s spaghetti that I used earlier. And look, no scallions!!! A certain unnamed boyfriend used up all the scallions :). But all the flavors were all there (even sans scallions), hehe.

Some of my other favorites that I make over and over again (and great ideas for meals during the weekday) include:

As you can tell, I’m pretty much Paula and Momofuku obsessed!

What are some of your favorite timeless recipes? Feel free to link below :)

xoxo, kat

Simple Sesame Noodles (from Pioneer Woman)

12 ounces, spaghetti noodles, cooked And drained
1/4 cup soy sauce
2 tablespoons sugar
4 cloves garlic, minced
2 tablespoons rice vinegar
3 tablespoons toasted sesame oil
3 teaspoon hot chili oil
4 tablespoons grape seed oil
3 whole green onions, sliced thin
red pepper flakes (optional)

Directions:

Whisk all ingredients (except noodles and green onions) together in a bowl.
Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
Enjoy!

Pork Tonkatsu (original post here)

slices of thin boneless pork chops
flour for dredging (season with salt and pepper)
two eggs, lightly beaten
panko bread crumbs (season with salt and pepper)
oil for frying
Lawry’s seasoning salt (or salt) + pepper

Directions:

Rinse chops and pat dry. Season both sides with salt and pepper.
Dredge in flour, then dip in egg mixture, and press the panko to coat both sides.
Heat a large skillet with about 1/2 inch of oil until hot and lay one or two cutlets into the hot oil. Fry for about 3-4 minutes per side.
Drain the cutlets onto a paper towel and cut into bite-sized strips.