NOODLES ANYONE? (99 views)
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Post by Catbatty on Oct 21, 2024 14:34:48 GMT -5
page 359 Jane Brody's Good Food Book: “SZECHUAN” NOODLES WITH PEANUT SAUCEI've made this many times. I add whatever I feel like or have on hand. I'm making today probably without scallions because I don't have any, probably will slice up some celery, perhaps some carrot, maybe some steamed broc. Always red pepper flakes. However, recipe is good just as-is, too! (Kathleen S., wherever you are these days, told me that she always thinks of me when she makes this.  Very quick to throw together and soooo good. Happy hugs, Catbatty NOTE: ADDITIONAL COMMENTS AFTER MAKING THIS DISH LAST NIGHT: double the sauce if adding veggies (or even if not)...bits of water chestnuts and chopped cilantro were good additions. From now on, I'm ALWAYS going to add water chestnuts. Really crunchy good. I added also a few slivers of carrots and bell peppers and onions. Just craved more sauce. -- Catbatty4 servings Good both hot and at room temperature. Sauce that will be combined later with the cooked pasta, can be made while the pasta cooks. PASTA: 12 ounces spaghetti, linguine, or similar pasta SAUCE: 1/3 cup hot water 1/3 cup smooth peanut butter (preferably all-natural) 2 teaspoons reduced-sodium soy sauce 2 teaspoons vinegar (white wine or rice vinegar) 2 scallions, finely chopped, divided 2 cloves garlic, very finely minced 1 teaspoon sugar 1/4 teaspoon hot red pepper flakes, or more, to taste 1. Cook the pasta in boiling water until it is al dente. Drain the pasta, set it aside, and keep it warm. 2. Meanwhile, in a medium bowl, blend the water and peanut butter. Stir in the soy sauce, vinegar, all but 1 tablespoon of the scallions, garlic, sugar, and hot pepper flakes. 3. Combine the sauce with the hot spaghetti in a heated serving bowl. Garnish the dish with the 1 tablespoon of reserved scallions. |
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Post by wallycat on Oct 22, 2024 10:32:47 GMT -5
Love noodles. This reminds me of the CL recipe with ground pork. Drool. Nina Simonds also was posted here, I think. What is not to love...peanut butter and noodles!
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Post by Catbatty on Oct 22, 2024 15:47:35 GMT -5
Regarding the recipe above “SZECHUAN” NOODLES WITH PEANUT SAUCE, I have added a note (in bold) to add comments after I made the dish last night, basically, double the sauce and wow: water chestnuts were fantastic in it.
Another note I did not add, but will here: used Udon black soy sauce. OH I LIKE THAT STUFF.
CORRECTION: BRAND NAME IS: O'Long (not Udon)
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al
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Post by al on Oct 28, 2024 10:47:20 GMT -5
Exported from MasterCook *
"da Wife's" Soba Noodle Salad
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tube soba noodles
1 each shallot, sliced VERY thin on Jap mandoline
1 piece 3 inch ginger, sliced VERY thin on Jap mandoline, and jullianned
to taste Dried Hot chile, sliced as thin as possable, or fresh thai hot chili peppers
2 ounces rice wine vinegar
2 ounces mirin
2 ounces sesame oil
cook soba, drain, rinise and shock, drain
For Dressing Combine and allow to marry for at least 30 minutes.
in a bowl combine chilled noodles and dressing, toss
NOTE: noodle can be served hot
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al
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Post by al on Oct 28, 2024 10:48:08 GMT -5
chicken Larb
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup uncooked jasmine rice
2 tablespoons vegetable oil
3 each shallot,sliced thin
1 1/4 pounds ground chicken
1/2 tea sugar
2 tablespoons fish sauce
2 each limes juiced
1 -2 each heads of butter, bibb, or boston lettuce (washed and thoroughly dried; can also serve with sticky rice, or glass noodles (which I perfer)
3 each scallions, thiny sliced
1/4 cup cilantro, rough chop
1/2 cup mint,rough chop
salt (optional)
1 or 2 each Thai bird chilies (thinly sliced)
In a dry wok or pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant--about 10 minutes. Grind to a coarse powder in a mortar & pestle or spice grinder. Set aside.
Heat your wok over high heat and add 2 tablespoons of oil. Fry half the shallots in the oil until crispy. Remove the shallots from the wok, leaving behind any oil
Place your wok back over high heat until smoking. Add the ground chicken. Stir-fry until the chicken is browned and crispy, and add in the sugar, fish sauce, and lime juice.
Stir-fry for another minute, and add the toasted rice powder, chilies, the rest of the raw shallots, scallions, cilantro, and mint. Stir-fry for one more minute, and then taste for seasoning, adding salt or more chili, sugar, fish sauce, and/or lime juice to your taste if needed.
serve with lettuce for cups, or a bowl of rice, or toss with glass noodles
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al
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Post by al on Oct 28, 2024 10:48:49 GMT -5
thai beef salad
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup lime juice
1 cup chopped fresh cilantro -- plus more for garnish
1 cup chopped fresh mint leaves
1/2 cup white sugar
1/3 cup fish sauce
2 stalks green onions -- chopped
1 stalk lemongrass -- smashed and cut into 1-inch pieces
1 tablespoon sweet chili sauce
1 1/2 pounds steak fillet -- (1 inch thick)
1 head leaf lettuce - rinsed -- dried and torn into bite-size pieces
1/2 English cucumber -- diced
1 pint cherry tomatoes -- halved
3 packages glass noodles
Preheat an outdoor grill for high heat and lightly oil the grate, or pan scear rare in a very hot pan
Cook steak on the preheated grill until it begins to firm and is hot and slightly pink in the center, about 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Transfer steak to a chopping board and slice into thin strips; add steak and its juices into the bowl with herb mixture. Cover and refrigerate for at least 3 hours.
Mix lime juice, cilantro, mint leaves, sugar, fish sauce, green onions, lemongrass, and chili sauce together in a large bowl until sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce; set aside. (dressing)
Place lettuce in a salad bowl; arrange cucumber on top. Add steak and pour all of the herb mixture(dressing)on top. Scatter cherry tomatoes over salad and garnish with fresh cilantro leaves.
serve over glass noodles
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al
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Post by al on Oct 28, 2024 10:50:10 GMT -5
thai Salmon ceviche
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 teaspoon 1/2 tea sugar
3 tablespoons fish sauce(red boat)
4 each limes juiced
4 tablespoons sugar, or to taste, start with 2 can always add more
3 each 3 each scallions, thiny sliced
1/4 cup cilantro, rough chop
1/4 cup mint,rough chop
1 or 2 each Thai bird chilies (very thinly sliced)
1 each avocado, 1/4 inch dice
1/2 each red onion, fine dice
8 ounces sushi grade salmon, 1/4 inch dice
Combine all but the salmon in a stainless steel mixing bowl
taste and adjust dressing
fold in the fish
taste again, allow to rest 10-15 minutes.
Place ring mold in center of plate, and fill with mixture, remove mold, nap with remaining dressing, serve
NOTE: Cook and chill glass noodles, place in a bowl, and strain the fish over the noodles, and toss to dress the noodles, place the noodles on a plate and garnish with the fish mixture.
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Very quick to throw together and soooo good. Happy hugs, Catbatty 
