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Posts Tagged ‘noodles’

BeWon Korean Restaurant – Ann Arbor

January 18, 2011 2 comments

This past Friday night Tim and I went out for dinner at BeWon Korean Restaurant in Ann Arbor. It is really close to where we live but we’d never been there to dine-in before. I’d actually only had it once as carry out a year or so ago.

It was pretty busy on Friday night, which I thought was great. We only had to wait a minute for a table. I don’t know about you, but I hate going to restaurants and then seeing almost no one there. It makes me very unsure about what I am about to eat.

You won’t be able to find the full menu online (and I tried) so make sure to actually go to the restaurant if you don’t see what you want on the truncated online menus.

We shared a plate of fried dumplings (mandu in Korean?) with an awesome dipping sauce. I am a sucker for homemade dipping sauces, like this or like plum sauce.

I had the Jap Chae as my entree, minus scallions and onions. It was very good and I was glad it was not overly drenched in the sauce. The veggies (cabbage, carrots, and mushrooms) were done just right to my liking, which is a hard thing to do.

Tim ordered some of bi bim bap with beef, and a giant (and perfectly circular!) fried egg that he gifted to me. It also came with a bowl of miso soup, which was a nice little surprise.

And now, for the obvious ban chan appetizer shots:

We got a seaweed salad, grated cucumber, kimchi, egg cakes with zucchini and carrot, sweetened potatoes, and a spicy salad of zucchini and carrot. I always feel so bad that I don’t eat most of this! I’ll eat the egg cakes and potatoes. Kimchi was super spicy (read: I’m a wimp) and I ate about half my rice bowl to douse out the mouth fire, haha.

I was having a HUGE craving for Korean food after watching a certain episode of Bizarre Foods, so I was really happy to have this little restaurant near by. I’ll definitely stop by again when the craving comes back 🙂

BeWon Korean Restaurant
3574 Plymouth Road (Plaza w/ Busch’s Grocery)
Ann Arbor, MI
Phone: (734) 332-1004

Pros: Large menu, with many dishes having vegetarian options. Waiter asked if we had any questions about the dishes 🙂 Pricing is not bad, about $10-$15 for dinners and you get the ban chan appetizers. Great amount of food for the price.

Cons: Took a little while to get our drinks and menu. However, the place was full and our poor waiter had all of the 15 or so tables to himself. No big deal, you can easily tell the difference between someone being swamped and someone ignoring you.

Noodle Days

December 7, 2010 3 comments

Penne pasta
Fire-roasted tomato marinara (w/ LOTS of garlic :D)
Zucchini
Pesto Focaccia Roll

Tonight was chicken noodle soup made with leftovers from the chicken I roasted on Sunday night. Unfortunately I didn’t have any homemade stock for soup this time, but I definitely will make some within the next few days so I’ll have some waiting for next time.

Noodles tomorrow? Well, probably for lunch….

Stir Fry Noodles with Carrots, Bok Choy, and Pepper

November 2, 2010 Leave a comment

Stir Fry Noodles with Carrots, Bok Choy, & Green Pepper
Makes 3 servings. Vegan. Gluten-free.

Veggie Mix Ingredients
7 ounces ‘stir fry noodles.’ I used Thai Kitchen rice noodles since they don’t come with sauce.
Carrots, sliced matchstick/julienne style
Green pepper, sliced in strips
3 Bok choy bunches, cut stalks in small pieces, and leafy parts in strips
2 tablespoons EVOO

Sauce Ingredients
(no real measurements were taken)
-spoonful of sugar (I used a small spoon, as opposed to a soup spoon)
-ketchup (~1 tablespoon)
-mirin (~1 teaspoon)
-gluten-free soy sauce (~2 tablespoons)

Start a large pot of water boiling for the noodles. While that is heating up, heat EVOO in a larger pan (I used the kind with straight sides) over medium heat. I really don’t like very crunchy carrots, so I always fry my carrots in olive oil for a little bit. Add some water, let it evaporate, etc. Once those are done to your liking, add the bok choy stalks. Saute for about 2-3 minutes, then add green peppers.

Mix all of the sauce ingredients together in a small bowl. They won’t mix completely it’ll be kind of grainy from the sugar.

Hopefully while doing all of this, your water has started to boil and you added the noodles. Best case scenario is that the noodles are cooked as soon as the veggie mix is done.

After green peppers are done, add the leafy bits of the bok choy and the sauce mixture. Stir a little bit, and then add the noodles to the pan. Fold noodles and veggies together and cook until the sauce has mixed in well.

It was very yummy 🙂 I think the sugar and the ketchup mixed well together with everything. I was a little apprehensive about putting ketchup in it… but I figured since I put barbecue sauce in my soy sauce mixes sometimes, that the ketchup should be fine. And it was!

This can be made gluten-free if you use soy sauce without gluten in it. I don’t believe there is a problem with any of the other ingredients. The noodles I used were rice noodles (rice + water) and I checked out the ketchup and mirin on their respective brand’s websites.

I got this at….
Carrots, Pepper, Bok choy: Ann Arbor Farmer’s Market
Sugar, Soy sauce, EVOO, Thai Kitchen Rice Noodles: People’s Food Co-op
Ketchup: no clue. Its been in the fridge for a while….
Mirin: Tsai Grocery