Tag Archives: Noodles

Chilled Sesame Tahini Soba Bowl

15 Jul

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You guys. I am so very excited to share this recipe with you (!!).

I had a very ho-hum week in the kitchen. Some recipes I tried fell disappointingly flat.

Obviously, I want to share only my favourites. As a blogger, this can be a frustrating process when trying to come up with fresh content!

And then- Hallelujah!- I whipped up this dish and I knew I had to share. The flavour was out of this world.

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These cold soba noodles are basically a vehicle for this awesome sauce (NOT to be confused with “awesomesauce”- cringe) which called for tahini and a shocking amount of sesame oil.

I’ve always thought sesame oil was to be used rather sparingly, but here it totally works.

Colour me surprised!

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This can be consumed hot (loved it), cold (also loved it) as a side dish (yum) or as a meal (did that!)

Try it out and tell me what you think! ( Based on this recipe from foodnetwork.com)

Cold Sesame Tahini Soba Bowl

20 minutes, serves 4

– 1/3 cup soy sauce or tamari
-2 tablespoons brown sugar or honey
-1 tablespoon molasses
-3 tablespoons sesame oil
-3 tablespoons tahini
-3 tablespoons balsamic vinegar
-3 cloves garlic, minced
– pinch or two of hot red chilli flakes
-1/2 fresh red bell pepper, sliced thinly
-1/2 cup peanuts
-1 tablespoons toasted sesame seeds
-1/2 cup chopped spring onion
-fresh cilantro
-wedge of fresh lime
-1 package soba noodles

1) In a small saucepan, bring soy sauce, vinegar, brown sugar and garlic to a boil. Turn heat to low and stir in molasses and return to simmer until reduced about 1/3.
2) Remove from heat and transfer to a mixing bowl. Add sesame oil, tahini and sprinkle of chilli flakes. Whisk to combine. Add salt if desired.
3) In large pot, bring water to boil and add noodles. Stir and watch until they soften (should take 3-5 minutes). Do not over cook!
4) Have ice bath ready. Drain noodles, plunge in ice bath and drain again. Rinse well with running water.
5) Combine noodles and sauce and rest of ingredients. Garnish and serve.

Feel free to add chicken or tofu to hearty it up. Although I found it rather filling on its own and the peanuts added good protein.

I want to make more. Right now.

M

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Reminiscing: My version of Thai Pad See Ew

11 Apr

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I was craving Beef Bourguingnon, a cozy dish I’ve been intending to make since there was snow on the ground  (not that long ago, to be fair). I bought the beef, the mushrooms, the fresh rosemary, thyme, pearl onions, bacon and egg noodles. I cracked open my copy of Mastering the Art of French Cooking and GASPED. To my horror, I discovered the dish takes upwards of four hours to complete masterfully. I just didn’t have that kind of time.

The thin, flat egg noodles stood on the counter, forlorn, calling my name. I wanted them.

Attempting a Plan B, I was reminded me of my favourite dish when I was in Thailand, Pad See Ew, which is a lot like pad thai but with thicker, flatter noodles and a saltier sauce. That dish is traditionally made with rice noodles, but the shape and texture is similar.

Bingo.

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I was inspired by this recipe by Rachel Cooks Thai, but I added to it.

Pad See Ew

  • 1/2 package of fresh wide, flat rice noodles (sen yai), (or egg noodles)
  • 2 chicken breasts, thawed and cubed
  • 4 cloves garlic, shredded or minced finely
  • 1 tablespoon fresh ginger, shredded finely
  • 3/4 of a red bell pepper, finely sliced
  • 1/2 head of broccoli, sliced thinly
  • 6 mushrooms, finely sliced
  • 3 spring onions, roughly chopped
  • 1 large egg
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons oyster sauce
  • Peanuts, roughly chopped for garnish
  • Sesame seeds for garnish
  • Fresh cilantro (optional)
  • Chili flakes (optional)
  • Sqeeze fresh lime juice (optional)
  • 2 tablespoons coconut oil (for frying)
  1. Prepare your sauce by mixing together the soy sauce, oyster sauce, honey and vinegar. Set aside.
  2. Chop peppers and mushrooms. Saute in hot wok with coconut oil until tender.
  3. Blanch noodles in boiling water until almost cooked.
  4. Over high heat, add garlic and ginger and fry until fragrant and almost browned. Add chicken and cook through.
  5. Push the chicken and veggies to the side of the wok and add the egg to a clear space. Scramble.
  6. Push the egg to the side and add the noodles and the sauce. Mix it all together and cook over high heat until most of the liquid is evaporated (about 5 minutes)
  7. Add the broccoli and spring onions and cook through.
  8. Serve immediately with garnishes!

This was so good, fast and fresh. It took about 25 minutes start to finish. I would recommend prepping as much as possible before heating up the wok- slice, dice and chop everything ahead of time for speedier results. A vegetarian version would be simple- swap out chicken for tofu.

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I’ve been such a bad blogger lately- I’m finishing school and starting a new job at the same time, and have sadly not had much time to cook. But I just wrote and submitted my last-ever essay this morning. My blog was the first thing I turned to! A good sign for things to come? ( Hope so)

M

P.s. memories of picnic spots past…sigh

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