Oodles of Noodles (and a sauce!)

This recipe was recommended as an ideal accompaniment to a side dish I was making. Simple to make, tasty to eat. And another opportunity to use our wasabi powder (because, seriously, unless you're making a lot of sushi rolls, how else are you to use-up the can of powdered wasabi?).

     Noodles with Mirin
     from Moosewood Restaurant Cooks at Home

• 8 ounces noodles (somen, linguni, or whole wheat spaghetti)
• 1/2 cup mirin (or sweet sherry)
• 2 cups water
• 1 1/2 Tbls vegetable bouillon powder (1 1/2 cubes)
• 1/4 cup soy sauce
• 2/3 cup fresh or frozen snow peas or green peas
• 2 tsp powdered wasabi mixed with 2 tsp water
• chopped scallions

1. Bring a large covered pot of water to boil and add the pasta.
2. While the pasta cooks, bring the mirin, 2 cups of water, bouillon powder, and soy sauce to a simmer in a small saucepan. Add the peas and cook briefly, until they are tender but still bright green. Stir in the wasabi paste.
3. When the pasta is al dente, drain it and transfer it to a serving bowl. Pour the peas and sauce over the pasta and toss well.
4. Top with chopped scallions and serve warm, at room temperature, or chilled. (To serve at room temperature, allow the finished dish to sit for 12 to 20 minutes. To serve chilled, refrigerate for at least an hour.)

I'd say this counts as one of my sauces/dressings, no? What are we on now...?

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

     Dressing

• 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

     Garnishes

• 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.