Sunday, April 24, 2022

Gochujang-Sesame Noodles


From here

Ingredients
  • 8–10 oz. fresh or dried wheat noodles (such as lo mein, udon, or ramen)
  • Kosher salt
  • ¼ cup gochujang
  • 3 Tbsp. soy sauce
  • 2 Tbsp. light or dark brown sugar
  • 2 Tbsp. tahini
  • 2 tsp. toasted sesame oil
  • 2 Tbsp. vegetable oil
  • 1 bunch broccoli rabe, coarsely chopped
  • 4 garlic cloves, finely chopped
  • Freshly cracked black pepper
  • Handful of torn basil leaves, plus sprigs for serving
  • Toasted sesame seeds and lime wedges (for serving)

Instructions
  1. Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.
  2. Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.
  3. Heat vegetable oil in a wok or large nonstick skillet over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss gently until sauce clings to noodles, about 1 minute.
  4. Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.

Comments

Spicy!

Saturday, April 16, 2022

Peanut Chicken Summer Roll Bowl

From here

Ingredients

  • Salad
    • 4 cups shredded romaine or cabbage
    • 4 carrots, shredded
    • 4 green onions, chopped
    • 1/2 cup fresh cilantro or Thai basil, chopped
    • 1/2 cup diced mango
    • 2 Persian cucumbers, thinly sliced
    • 1/3 cup pickled jalapeƱos, chopped
    • 1/3 cup peanuts, chopped
    • 4 ounces vermicelli rice noodles, cooked
    • 1-2 cups cooked shredded chicken
    • 1 avocado, chopped
  • Dressing
    • 1/2 cup creamy peanut butter
    • 1/3 cup tamari or soy sauce
    • 1/4 cup toasted sesame oil
    • 1/4 cup rice vinegar
    • 2-3 tablespoons chili sauce (sambal oelek)
    • 2 tablespoons honey
    • 3 tablespoons lime juice
    • 1 tablespoon fresh grated ginger

Instructions

  1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeƱos, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.
Comments

  • Shred carrots with cheese grater (or peel them)
  • Did not include chicken in the pictured dish

Tuesday, April 05, 2022

Sopa de Fideo

From here

Ingredients

  • 4 large garlic cloves, peeled
  • 1 pound beefsteak tomatoes, quartered
  • ½ teaspoon red-pepper flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon coarse kosher salt
  • ¼ cup neutral cooking oil, such as grapeseed
  • 8 ounces 1-inch fideo (3 cups)
  • 2 celery stalks, whole
  • 1 carrot, whole
  • 1 dried bay leaf

Instructions

  1. Add the garlic, tomatoes, red-pepper flakes, cumin and salt to a blender, and blend until smooth. Set aside.
  2. Heat a medium pot over medium, then add the oil. Add the fideo to the hot oil and cook until toasted and aromatic, about 5 minutes. Be sure to constantly mix the fideo so it toasts evenly.
  3. Reduce the heat to low, then add the blended tomato mixture.
  4. Add 5 cups of water to the pot, along with the celery, carrot and bay leaf. Mix and taste for salt, adjusting if necessary.
  5. Increase to medium heat until simmering, then reduce to medium-low. Cook for 25 minutes, stirring occasionally, until the fideo is cooked through, the soup has melded together and the liquid has thickened.
  6. Remove the celery, carrot and bay leaf, and discard. Serve soup in bowls and top with any of your favorite sopa de fideo toppings.

Comments

  • Simple and delicious!  Much better fresh than reheated; it tastes pretty indistinguishable from spaghetti and marinara sauce in the latter case
  • Canola oil is also neutral cooking oil