Sunday, August 9, 2015

Asian Noodle Bowl

I used to do a lot of Asian cooking, but somehow got away from it a few years ago.  I really seem to have come back full steam for two reasons.  One:  I love it...anything Asian.  and Two: I generally have everything on hand to make a last- minute dinner.  Oh and Three (ok....three reasons): It is incredibly versatile...swap vegetables or protein (or leave the protein out altogether for a vegetarian {not vegan} meal).

Rice noodles are like pasta in that the dried noodles will keep in your pantry for just about forever.  As are the sauces like soy or tamari and the chili garlic sauce.  Keep 'em in the fridge and they're good for a couple of years (and unless you cook Asian every single night, that's about how much you'll use).

Now if you want want to see some beautiful photography and step-by-step instructions on this recipe, look here:  Kristin is just the cutest thing and one heck of a cook.  She is now gluten-free, so if you're looking for a good GF food blog, be sure to check it out.

ASIAN NOODLE BOWL (3-4 servings)

1/2 lb rice noodles (they come in different widths....use what you like and soak in hot water until they are al dente....20-30 minutes, less if using a really thin noodle...stir to make sure the noodles aren't sticking together)
1/2 cup soy or tamari sauce
2 1/2 Tbsp brown sugar
1 1/2 to 2 Tbsp chili garlic sauce, depending on how hot you like it (I only used 1/2 Tbsp and it was right the right level of heat for me.   Start small and add until it's to your liking/tolerability)
1 tsp freshly grated ginger
2 eggs
1 tsp sesame oil
1/2 lb frozen thawed, peeled, and deveined shrimp, any size
2 Tbsp grapeseed, peanut, or high-heat oil, divided (I used canola and didn't have my pan on high heat)
1 zucchini, sliced in half then into half moons
1/4 cup large grated carrot
3 tsp minced fresh garlic
3-4 gren onions, chopped and divided
1/2 cup peanuts, chopped
fresh chopped cilantro or parsley

Pre-soak rice noodles according to package directions.  In a small bowl combine soy (or tamari), brown sugar, chili garlic sauce, and fresh ginger then stir to combine and set aside.  Whisk eggs and sesame oil in a small bowl and then set aside.  Pat shrimp dry between layers of paper towels then set aside.

When rice noodles have 10 minutes left to soak, heat 1/2 Tbsp of oil in a large wok or skillet over medium-high heat.  Add half the shrimp, season with S&P, and then saute until cooked through, 30 seconds to make 1 minute on each side.  Remove to a plate then heat another 1/2 Tbsp oil in the wok, saute remaining sauce, and then add to plate.

Heat 1 Tbsp oil in the wok then add zucchini and carrots, season with S&P, and then stir fry until just barely crisp-tender, about 2 minutes (don't cook them through as they continue to cook through the rest of the recipe).  Add the garlic and half the green onions then stir fry for another 30 seconds.  Push the vegetables to the side of the wok to create a well in the center then add the egg and sesame oil mixture.  Let sit for 30 minutes then scramble, and then mix to incorporate into the vegetables.

Drain then add the rice noodles to the wok and toss to combine.  Add sauce then turn heat up to a boil and stir fry for 3-4 minutes or until rice noodles are tender.  Add shrimp back into the wok then toss to combine.  Divide noodles between bowls then top with reserved green onions, chopped peanuts, and chopped cilantro or parsley.

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