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For over 50 years, the products of NOH Foods have been both an island and worldwide
favorite. Families pass along these authentic flavors from generation to generation.
NOH FOODS OF HAWAII originated from the kitchen of the very first Korean restaurant,
Arirang – in Honolulu, Hawaii 1963. Founded by Edwin and Miriam Noh, NOH Foods
remains a family owned and operated company.
Today, the extensive variety of NOH products can be found throughout the world! From
the Hawaiian Islands and throughout the mainland United States, Canada and Mexico,
distribution of the NOH products extends to numerous countries in Europe, Asia, South
America, and the South Pacific.
We invite you to join us and discover these simple and delicious recipes that
encompass authentic and traditional foods from across the Pacific, Asia and beyond…
NOH Foods products are All Natural, No MSG, Easy to Use, and Very Tasty!
From our family to yours, we are proud to bring you these excellent products.
May each day of your life be filled with Aloha!
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L u au Rec
Chicken Long Rice
1 pound chicken thighs with bone and skin (about 4 thighs)
2 tablespoons vegetable oil
1/2 tablespoon NOH Original Seasoning Salt
1 tablespoon fresh, peeled, and minced ginger
½ teaspoon black pepper
2 quarts water (divided)
1 small onion (4 to 6oz.) thinly sliced
1 package long rice noodles (bean thread noodles)
1 can chicken broth
1/2 cup chopped green onions
1/4 cup chopped cilantro (optional)
• Place chicken in a medium (4-quart) pot with vegetable oil. Add NOH Original Seasoning
Salt, minced ginger, and black pepper. Brown for 5 minutes, and add 1 quart water.
• Bring to a rolling boil over medium-high heat; (skim froth if need be). Add onions and 1
quart water, continue to boil for about 60 minutes or until chicken is tender (Fall, off the
bone). Transfer chicken to a bowl and reserve broth. (Broth will reduce) When chicken is
cool and easy to handle, discard skin and bones, and shred meat.
• Add shredded chicken back to broth and bring to a boil over medium-high heat.
While bringing chicken to a boil, Place long rice in a bowl and pour warm water to cover,
let sit until softened slightly, about 5 minutes, drain and set aside.
• Once shredded chicken and broth come to a rolling boil, add long rice, green onions,
and chicken broth, stirring occasionally for 5 – 10 minutes. Remove pot from heat
and let sit covered for 30 minutes stirring occasionally.
ipe!
KaLUA Pork Luau Rec
5 lb. pork butt (shoulder, loin, picnic, or similar cuts)
2 tablespoons NOH Kalua Smoked Seasoning Salt
• In a large skillet, heat 1 tablespoon of oil and add thinly sliced frankfurters (weiners)
and Maui onions.
• Add 1 pkg. NOH Chinese Fried Rice Mix and cook for 30 seconds on high heat; mix well.
• Lower heat to medium and add 4 cups cooked rice.
• Continue cooking for 2 minutes while stirring. Serve.
• Combine NOH Chinese Barbecue Mix with 1/2 cup of water and mix well.
• Marinate pork or chicken in sauce for at least 8 hours; overnight is best.
• Preheat oven to 350°F and cook pork or chicken in a roasting pan for
20 minutes on each side or until done. Occasionally baste meat with sauce.
Option: Dry seasoning mix can be rubbed directly onto pork or chicken - without water.
• Combine 1 pkg. NOH Chinese Barbecue Mix with 1/2 cup water and mix well.
• Add to ground meat and mix thoroughly. Shape into 1/4 lb. patties.
• Charbroil, fry or bake.
Korean Barbeque (Kal Bi)
1 pkg. NOH Korean Barbecue (Kal Bi) Mix
1/2 cup water
1 lb. beef short ribs (cut 1/2" thick)
2 tablespoons vegetable oil
• Combine NOH Korean Barbecue Mix with 1/2 cup of water and 2 tablespoons
of vegetable oil; mix well.
• Marinate meat in sauce for 15 minutes. Roll meat in flour, then dip into egg batter.
• On medium heat, pan fry in oil for 1 to 2 minutes. Turn over and cook until done.
• Using paper towels, drain oil from meat. Slice into 1 1/2" squares. Serve and enjoy!
• Combine NOH Portuguese Vinha D'alhos Mix with 1/4 cup of water,
1 cup of vinegar and 1/2 cup sugar. Mix well.
• Place cut onions into a quart-size jar. Pour 2 cups of HOT WATER onto onions.
• Let stand for 3 minutes, then drain off water.
• Add sauce mixture to the jar, close lid and let stand for 2 days.
• Refrigerate and serve chilled.
Option: add your choice of vegetables (sliced cauliflower, carrots, bell peppers etc.)
Hawaiian Style Teri-burger
1 pkg. NOH Hawaiian Style Teri-Burger Mix
1/2 cup water
1 lb. ground beef or ground turkey
Combine NOH Hawaiian Style Teri-Burger Mix with 1/2 cup of water in a large bowl and mix
well. Add ground meat and mix thoroughly. Shape into patties.
Barbecue, fry or Bake until done.
Hawaiian Meatballs
1 pkg. NOH Hawaiian Style Teri-Burger Mix
1/2 cup water
1 lb. ground beef or ground turkey
Japanese Teriyaki
1 pkg. NOH Japanese Teriyaki Seasoning Mix
1/2 cup water
1 lb. meat (beef, chicken, etc.)
• Combine NOH Japanese Teriyaki Seasoning Mix with 1/2 cup of water and mix well.
• Marinate 1 lb. of meat for at least 2 hours; overnight is best.
• Barbecue, broil, or pan fry until cooked. Serve and enjoy!
ipe!
Hawaiian Haupia L u au R ec
1 pkg. NOH Haupia Luau Dessert Mix
1 cup water
Haupia Pie
1 pkg. NOH Haupia Luau Dessert Mix
1 cup water
1 ready-made pie shell
ipe!
Chicken Luau Luau Rec
1 pkg. NOH Coconut Milk Mix
5 cups warm water
1 lb. chicken (cut into 11/2 bite - size pieces)
1 can whole spinach leaves (15 oz.)
2 Tbsp butter
salt
• Combine 1 pkg. NOH Coconut Milk Mix with 1 cup of warm water. Mix well and set aside.
• Place chicken pieces into medium size pot and cover with water.
• Boil for 30 minutes or until done then drain water.
• Add 2 tablespoons butter and salt to taste.
• Cook for 1 - 2 minutes while stirring. Set aside.
• Combine contents of package with 1 quart or 1 liter of water. Stir until well blended.
• Chill and serve with ice.
• Per glass: Add 2 tablespoons of NOH Hawaiian Iced Tea Mix to 8 oz. glass of water. Add ice.
• Hot Tea: Add 1 tablespoon of NOH Hawaiian Iced Tea Mix to 1 cup of HOT WATER.
• Add more or less tea mix for personal taste.
• Combine NOH Chinese Beef Tomato Seasoning Mix with 1 cup water and mix well.
• Heat 1 tablespoon oil in a large skillet or wok.
• Stir fry beef for 1 to 2 minutes and then add the NOH Beef Tomato sauce.
• Add onions, bell peppers, celery and continue to fry for another 2 to 3 minutes.
• Add sliced tomatoes and cook for 1 minute and Serve.
• Combine NOH Chinese Beef Tomato Seasoning Mix with 1 cup of water and mix well.
• Add chopped steak to sauce and let stand for 15 minutes.
• Heat oil in a large skillet or wok. Stir fry chopped steak for 1 - 2 minutes.
• Add onions and stir fry for 1 minute, then add celery and simmer lightly.
• Garnish with green parsley and serve.
• Combine NOH Chinese Roast Chicken Mix with 1 tablespoon water and mix well.
• Rinse chicken in water and pat dry.
• Rub sauce thoroughly onto chicken and let stand for 30 minutes.
• Preheat oven to 350°F. Bake chicken for 45 minutes or until done.
Option: Dry seasoning mix can be rubbed directly onto chicken.
Portuguese Sausage
1 pkg. NOH Portuguese Sausage Mix
1/4 cup water
1 lb. ground pork or ground turkey
• Combine NOH Portuguese Sausage Mix with 1/4 cup of water and mix well.
• Add 1 lb. of ground pork or turkey and mix thoroughly. Shape into patties.
• Pan fry and serve. This mixture can also be encased into sausages.
• Combine NOH Portuguese Sausage Mix with 1/4 cup of water and mix well.
• Add 1 lb. of ground pork or turkey and mix thoroughly.
• In a large bowl, whip up 12 eggs (scrambled egg-style).
• Add oil to large skillet and cook 1 1/2 pound of ground pork or turkey.
• Cook on medium-high heat until done.
• Pour the whipped eggs onto the ground meat.
• Sprinkle in 1/2 cup of green onions and cook until done.
• Serve with rice or hash browns. An excellent breakfast!
• Combine NOH Hawaiian Style Curry Mix with 1 1/2 cups of water; mix well.
• Over medium-high heat, stir constantly until curry sauce thickens.
• Pour over cooked meat.
Suggestions: Cooked vegetables (carrots, potatoes, celery, etc.) can be added to this dish.
Hawaiian Mushroom
Curry Roast
1 pkg. NOH Hawaiian Style Curry Sauce Mix
1 can cream of mushroom soup
1 1/2 cups water
1-2 lbs. roast
• Combine NOH Hawaiian Style Curry Sauce Mix with 1 1/2 cups of water; mix well.
• Place roast into a crock pot. Pour in curry mixture and 1 can of Cream of Mushroom soup.
• Set crock pot to cook.
• Add vegetables for personal taste.
Sweet and Sour Spareribs
1 pkg. NOH Chinese Sweet-Sour Spareribs Seasoning Mix
1/2 cup water
1 lb. pork spareribs (cut into 1 1/2" pieces)
Optional: 1 cup pineapple chunks
• Place spareribs into a medium size pot and cover with water.
• Boil for 30 minutes or until ribs are tender.
• Drain and discard water.
• Combine NOH Sweet-Sour seasoning mix with 1/2 cup water; mix well.
• Add to spare ribs and simmer for 5-10 minutes; stirring occasionally.
• Simmer for 5-10 minutes,
Option: Garnish with pineapple chunks and serve.
Option: 1 lb. of chicken can be used in place of spareribs.
Filipino Adobo
1 pkg. NOH Filipino Adobo Mix
1/2 cup water
1 lb. pork or chicken; cut into 1 1/2 " pieces
• Combine NOH Filipino Adobo Mix with 1/2 cup of water and mix well.
• Place meat in a medium size pot and cover with water.
• Boil for 30 minutes or until tender.
• Drain off water and add Adobo sauce to the meat.
• Simmer for 10-15 minutes. Serve.
• Combine NOH Hawaiian Spicy Chicken Mix with 1/2 cup of water; mix well.
• Roll chicken pieces in flour then dip into NOH Hawaiian Spicy Chicken mix.
• Deep fry in hot oil (medium-high heat) - cook until golden brown;
approximately 3 minutes on each side.
• Makes excellent Hawaiian style "Buffalo Wings" .
Other Suggested Uses: Great for onion rings! Follow above directions.
• Combine NOH Chinese Lemon Chicken Sauce Mix with 1/2 cup of water and mix well.
• Lightly salt and pepper chicken pieces. Roll in flour and fry until done.
• On medium-high heat, bring the lemon chicken sauce to a boil while stirring constantly.
• Pour sauce over cooked chicken and serve.
Optional: Pre-cooked fried chicken can also be used. Cut into 2" pieces and follow above directions
Hawaiian Barbeque Pork Ribs
or Chicken
1 bottle NOH Hawaiian Barbeque Sauce
4 lbs. of spareribs, baby-back ribs or chicken.
• Salt and pepper ribs. Charbroil or bake until ribs are done.
• Baste heavily with NOH Hawaiian Bar-B-Q Sauce.
• Continue to cook for several minutes.
ipe!
Ahi Poke L u au Rec
1 .4oz package NOH POKE MIX
1 tablespoon Sesame Oil
1 lb. Raw fish cubed into ¾” x ¾” squares.
1 1/4 cup diced green onions.
• Remove “ogo” (seaweed) from package and place in a bowl. Cover with water.
• Let stand for 2 – 3 minutes.
• Remove ogo from water and drain. Slice into ½” pieces.
• Place cubed fish in a bowl. Sprinkle ogo over fish.
• Add 1tablespoon sesame oil. Add poke seasoning: Gently mix well.
• Chill for at least half an hour before serving.
• Garnish with 1/4 cup diced green onions.
• Marinate 1 whole chicken or chicken pieces in Hula Hula sauce for 4-6 hours.
(overnight for best results)
• Grill or Rotisserie until golden brown and done.
Suggestions: Excellent for stir fry, gravy, etc... see bottle for additional recipes.
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