By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published May 14, 2020 at 7:35 PM

Welcome to Quarantine Kitchen, a cooking show focused on tips and easy recipes you can execute in your home kitchen using basic ingredients and pantry staples. The show airs live on Facebook every Sunday at 1:30 p.m. Tune in by heading to the OnMilwaukee Facebook page. [View past episodes and recipes here]

We've also launched an off-shoot of the series featuring local chefs cooking up simple dishes in their home or restaurant kitchens.

On Friday, May 15 at 1 p.m. we'll be filming our live with Chef Kevin Sloan of the Pabst Theater Group. He'll be demonstrating how to make beef skewers with marinated soba noodles and peanut sauce (see the recipe for the noodles below).

Tune in for wisdom from Sloan, as well as his recommendations for the best store-bought brand of peanut sauce you can buy.

In the meantime, be sure to check out The Green Room, a blog bursting with music news, drink recipes and great recipes (including Chef Sloan's recipe for homemade pho) from the folks at the Pabst Theater Group. 

Marinated soba noodles (with beef skewers and peanut sauce)

10 ounces (one package) of dry soba noodles
1/2 cup sesame oil
1/2 cup soy sauce (if you have dark soy sauce, use 1/4 regular and 1/4 dark)
1 T chili garlic paste
3 T balsamic vinegar
2 T sugar
1/2 cup chopped scallion

  • Bring a pot of salted water to a boil, and cook the noodles according to package directions. They are a little high maintenance, so stay close and stir often. They are also very starchy, so watch for boil overs. They usually take about 3-4 minutes to get where they need to be.
  • Strain your noodles and give them a quick rinse with cold water to stop the cooking process.
  • As for the rest of your ingredients, add them all together in a large bowl and whisk until the sugar is dissolved. 
  • Then add your noodles to the bowl, put a pair of gloves on or use tongs to toss the noodles with the marinade.
  • Ideally they should sit in the marinade in the refrigerator for a couple of hours. But if you want to serve them immediately, go right ahead.
  • Serve alongside simple beef skewers, grilled chicken breast, tuna, shrimp or even grilled tofu.
Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.