Monthly Archives: May 2017

Cold Peanut Noodle Salad Perfected

I can’t believe I’ve done it.IMG_3075

I’ve spent the past 35 years in search of the perfect recipe for cold peanut/sesame noodle salad.  I’ve tried recipes from restaurants, cookbooks, friends, enemies, the Internet…you name it, I’ve tried it.  I’ve experimented with numerous methods and techniques, different types of noodles, flavor combinations native to different nationalities–Chinese, Thai, Vietnamese, Korean, Burmese. I’ve tried different levels of spice and heat. I’ve experimented with the participants in cooking classes I’ve taught.

And each time there seemed to be some element of the recipe missing.  I always thought: good, but not just perfect.

Until now.

I think I’ve done it.

Recognizing, of course, that each of you has your own version of what’s perfect in this classic–it’s one of those recipes that you use to gauge how good an Asian restaurant is. This is one of mine.

I started my quest with my long-time friend Vicki (are you still with me, Vicki Corey?  I bow in your general direction), who shared with me the basic concept of “threes.” Three tablespoons of this, that, and the other, three teaspoons of this and that. And this recipe, which I still have and which is reproduced way back in the early pages of this blog (here’s the link:  https://jeffskitchen.net/?s=Vicki%27s, or search on Vicki’s Noodles), has served me extremely well. No matter where or which recipe I tried I kept coming back to this one as being as close to perfect as I had found. It even once won me a “Philly’s Best” award when I was making it for a small gourmet shop in Ardmore, PA, a place known for good food.

It’s (in my view) just the right amount of spicy/hot for everyone, but if you like it spicier/hotter, add more chili oil or some Sriracha to suit yourself.  In this version of the recipe I’ll recommend specific ingredient brands, most of which are available at your local Asian grocery store.

Also, when you read my recommendation for the noodles to use, you’ll holler, “WHAT??? THAT’S NOT ASIAN!”  Okay, I know that. But what are you expecting? Authentic or perfect?  I’ll opt for perfect.

Try it.  You’ll like it. Guaranteed!

Spicy Sesame Peanut-Noodle Salad

Ingredients:

1 box (13.25 oz) rotini or fusilli whole wheat noodles, cooked al dente’

3 Tablespoons premium dark soy sauce

3 Tablespoons brown rice vinegar

1 Tablespoon fish sauce

2 Tablespoons toasted dark sesame seed oil

2 teaspoons sesame chili oil

3 Tablespoons dark brown sugar

3 Tablespoons Crazy Richard’s crunchy peanut butter

1/3 cup chopped red cabbage

1 medium carrot, shredded fine

1/3 cup chopped green onion, divided

1/3 cup chopped peanuts, divided

½ cup FRESH(!) bean sprouts

Preparation:

  1. Whisk the next seven ingredients (soy sauce through peanut butter) until they are completely blended.
  2. Cook the noodles per package, 1 minute LESS than the recommended al dente’ time; drain 5-10 minutes, but DO NOT RINSE.
  3. Place the noodles in a large bowl, add the sauce and toss to coat all the noodles well.
  4. Add the cabbage, carrot, ¼ cup green onion, ¼ cup peanuts, and bean sprouts and toss again to coat all the ingredients. If you wish a more Thai flavor, add ¼ cup shredded fresh Thai basil or chopped cilantro.
  5. If you wish to add a protein—slices of grilled chicken, steak, shrimp, or tofu, do it now.
  6. Allow to stand until the salad reaches room temperature.

Garnish with the remaining peanuts and green onion and serve at room temperature or refrigerate for later, but allow to return to room temperature for serving (garnish when serving).

And by the way, if you’re truly interested in an authentic Sesame Noodle salad or if you’re allergic to nuts, replace the peanut butter with tahini. And for an authentic noodle, you can use either 8 ounces medium rice noodles, or Soba or Udon noodles.

One-Pot Spicy Thai Noodles

I came across an intriguing recipe the other day, and it looked about halfway unbelievable. I thought I might be able to improve it, and improve it I did. I changed it up from the original because A) doing so here would approximate plagiarism; B) I think my version came out way better than the original; and C) I’m not the biggest fan of zucchini in one-pot dishes–I find it to be mushy and I don’t think it adds significantly to the flavor layers in the dish. In most Asian cuisines there are layers of complex flavor and texture, and to me, zucchini doesn’t contribute enough to the dish to make it into the final product. I will, however, provide you with a link to the original at the end of the post.

The recipe as presented is vegetarian, but if you so desire, please try it with chicken, shrimp, pork, beef, or tofu for a jolt of protein and additional body. If you wish to add chicken, beef, or pork, cut into 1-2-inch strips and pound them flat (cut tofu into 1-inch cubes); marinate them 30-60 minutes in 2 Tbsp light soy sauce and 2 Tbsp rice vinegar; add them to the pot after the eggs are cooked; stir-fry them until just barely done; then set aside and continue on, and add them back just before adding the sauce. I am also presenting you options for oils, mushrooms, and leafy herbs based on your preferences. Any will work, in any combination–that’s the beauty of Thai cooking: options abound, while techniques remain the same.

This is a very tasty and simple-to-make one-pot noodle dish, and I highly recommend you try it when you need something quick, tasty, and different. 

Spicy Thai Noodles

Ingredients:

1 8-ounce package medium-width rice noodles 

2 Tbsp peanut, coconut, or vegetable oil, divided

2 large eggs, lightly beaten

1/2 tsp crushed red pepper flakes

1 head bok choi, chopped, largest leaves chopped into strips

8 ounces mushroom (preferably shiitake, but white will do), chopped

3 cloves garlic, minced

2 Tbsp brown sugar

1/3 cup low sodium soy sauce

2 tsp fish sauce (optional)

1.5 teaspoon Sriracha hot sauce (or more if you wish, up to 1.5 Tbsp–you know what you like)

2 inches fresh ginger, grated

1/4 cup fresh Thai basil (or sweet basil or cilantro–whichever you prefer), chopped

4 green onions, chopped

1/4 cup peanuts, chopped

Instructions:

1. In a large heavy pot, fill halfway with water, salt, and bring to a boil. Add the noodles and cook according to package directions. Drain and set aside.

2. In a medium bowl combine brown sugar, soy sauce, fish sauce if you are using it, sriracha, and ginger; whisk well to combine; set aside.

3. Return the pot to the stove, heat over medium heat, and add 1 Tbsp oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

4. Return the pot to stove, heat remaining 1 TBS oil over medium heat. Add the bok choi, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through but the white stalks are still crisp.

5. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and basil or cilantro; stir to combine, then garnish with additional chopped peanuts and chopped green onions.

6. Serve immediately.

Notes: Serve warm or cold – it’s great both ways! If you choose shrimp as your protein, add that when there is about 2-3 minutes left with for the veggies to cook.

Also, if you wish to see the original recipe from which this is adapted, you can find it here:  http://pin.it/smcI5bM

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