Check out that sexy noodle pull with biang biang noodles!
I loved our Lunar New Year dinner at Shaanxi Garden in Mesa.
The handmade biang biang noodles were huge and extra chewy. I ordered the noodles with lamb soup. The broth perked up when I added chili sauce. My husband ordered dipping noodles with a fantastic vinegar sauce.
My kid enjoyed juicy xiao long bao and pork and shrimp shumai.
I snacked on fresh strawberries at my last trip to the farmers market in Union City.
I picked up carrots, kale and a recipe for white bean and kale soup.
I enjoy one-pot dishes. I bopped around to some Pandora stations (Feist, Deerhoof and Casiotone for the Painfully Alone) as I prepped the soup. My favorite, decadent part about this recipe: the Parmigiano-Reggiano rind. I got a kick out of cutting out the rind from the cheese and plopping it into the simmering pot. I think you could taste its salty, hearty elements in the broth.
I ended up making more than I needed. So I used some batches for bentos. I also froze the leftovers for future newsroom lunches.