Friday, September 16, 2011

Cold Noodles. On Purpose.

Some of my cookbooks may be better bedtime reading than practical kitchen guides, but Nava Atlas' Vegetarian Express seems to contain recipes which I can actually cook. Nice, right? It's been nearly six weeks since my baby was born, and I've made four new recipes;  three were from Atlas' book.  I've already blogged about the dessert but the main and side dishes were also from her book. The main dish was cold and was reminiscent of pad thai.   

     Cold Noodles with Hot Chili-Orange Oil
     from Vegetarian Express by Nava Atlas & Lillian Kayte
  • 10 to12 ounces angel hair pasta
  • 8-ounce package fresh bean sprouts
  • 2 large carrots, coarsely grated
  • 6 scallions, thinly sliced
  • 1/4 cup fresh parsley, chopped

  • 1 Tbls hot chili oil 
  • or 1 Tbls dark sesame oil plus 1-2 tsp chili powder
  • 2-3 Tbls soy sauce
  • 1/4 cup rice vinegar
  • 2 Tbls sugar
  • 2 Tbls undiluted orange juice concentrate

  • 1/2 cup dry-roasted almonds, chopped [recipe called for peanuts, but my little one is allergic]
  • 1-2 seedless oranges, peeled and sectioned (optional)

  1. Cook the pasta until al dente. Drain & rinse under cold water until cool. Transfer to large bowl.
  2. While the pasta cooks, steam bean sprouts over medium-high heat, covered, until they're just wilted (about 2-3 mins). Drain & rinse under cold water until cool.
  3. Prepare the carrots, scallions, and parsley (reserve half the parsley for garnish); combine them in a large bowl with the cooked and cooled pasta and the steamed sprouts.
  4. In a small bowl, combine the dressing ingredients and pour the dressing over the pasta mixture. Toss well, coating all strands. Garnish with reserve parsley and nuts. Pass around a plate of seedless orange sections to serve alongside, if desired.
It was good, though I found myself wishing it were either slightly spicier or had more of an orange flavor. If I make this again, I'll push it one way or the other.

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