Showing posts with label soy sauce. Show all posts
Showing posts with label soy sauce. Show all posts

Wednesday, November 5, 2014

Sesame Noodles with Spicy Peanut Sauce #FoodieExtravaganza

Chinese egg noodles with shrimp and crispy vegetables make a tasty, nutritious meal when tossed with savory peanut sauce. Great room temperature or cold.

Food Lust People Love: Chinese egg noodles with shrimp and crispy vegetables make a tasty, nutritious meal when tossed with savory peanut sauce. Great room temperature or cold.

I grew up eating peanut butter and jelly sandwiches. And peanut butter cookies. You know, the homemade ones that have a crisscross made with a floured fork. I remember vividly the first commercials on television where choosy mothers chose Jif and friendly collisions got peanut butter in someone’s chocolate. And chocolate in someone’s peanut butter.

It took a trip to Indonesia when I was 18 years old to introduce me to a new use, a new savory love of peanut butter: Satay dipping sauce. Succulent bits of chicken or beef, marinated in special spices and grilled over an open charcoal flame by the dusty roadside, were meant to be dipped in a savory, spicy peanut sauce but I would just spoon that stuff over, full coverage being the fundamental goal. However delicious the satay, it was still primarily a conduit for the peanut sauce.

Ever since, I have been on the lookout for other peanut sauce conveyances, in addition to the handy spoon. I first found this wonderful noodle dish a couple of years ago on one of my favorite blogs, Magnolia Days – you might remember me mentioning it recently when I was making sticky cinnamon figs for a guest post in that genteel space. Renee had adapted a recipe from the Mom 100 Cookbook and created a main course from a side dish. Or maybe salad. Doesn’t matter. What’s important is that the whole fabulous mess was coated in a savory, spicy peanut sauce. I don’t think I ever told Renee that I had made it then, or any time since, which is very remiss and ungrateful of me. Because it is good. And I am grateful.

This month’s Foodie Extravaganza theme is peanut butter so I figured it was time to share these delicious noodles. Over the last couple of years, I’ve made adaptations of my own, adding other vegetables that I have on hand, like bean sprouts, or substituting chicken for the shrimp. I like to put fresh red chilies and crunchy peanut butter in the sauce. This is a great dish for mixing things up and using what you have, as long as you keep the peanut butter in the mix. Because that’s my favorite part. I hope it will be yours too.

Many thanks to Kaylin from Keep It Simple, Sweetie, our Foodie Extravaganza host this month. To see more delicious Foodie Extravaganza treats or learn how to join the party each month visit us here. And make sure to scroll down to the bottom to see all 19 of the sweet and savory peanut butter dishes we have for you this month!

Ingredients
For the sauce:
1 piece (2 1/2 inches or 6.3cm) fresh ginger
4 large garlic cloves
1-2 small red hot chili peppers (You know I used two!)
3 tablespoons brown sugar
1/2 cup or 140g crunchy peanut butter
3 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons fish sauce
4 1/2 tablespoons peanut oil
1 1/2 tablespoons toasted sesame oil

For the noodles:
Salt for the boiling water
Almost 9 oz or 250g dried Chinese egg noodles
1 1/2 tablespoons toasted sesame oil
4 ounces or 115g haricot verts or fine green beans
2 tablespoons peanut oil
1 medium carrot
1/2 small head Napa or Savoy cabbage (about 11 oz or 310g)
2 small or one medium onion
1 pound or 450g shrimp (Mine weighed 12 1/3 oz or 350g when peeled and deveined)

To garnish:
1/4 cup or 25g sesame seeds
Green onion tops

Method
Peel the carrot and cut it into sticks. Top and tail the green beans. Slice the cabbage finely as you would for coleslaw. Do the same with the onions.

Put a large pot of lightly salted water on to boil.

Peel the ginger and garlic. Chop the ginger into small pieces and cut the stems off of  the chilies. Put the ginger, garlic and chilies in the food processor and process for a quick minute.

Add in the rest of the sauce ingredients and process until they are well mixed. Leave them in the food processor and get on with the rest of the dish.



Add cold water and ice cubes to a medium-sized mixing bowl and set it in readiness next to your stove.

When the pot of water is boiling, put the carrots and green beans in for just a couple of minutes. Scoop them out with a slotted spoon and put them into the bowl of ice water.



Add the noodles into the pot of boiling water and cook as per packet instructions. Some take longer than others so following the manufacturer’s recommended time, perhaps minus a minute or two, is your best bet.



When the noodles are almost cooked, scoop out 1/4 cup or 60ml of the noodle water and add it to the sauce in the food processor. Process to combine.

Pour the cooked noodles into a colander and rinse them with very hot water. Put the noodles in a large mixing bowl and toss them with 1 1/2 tablespoons of sesame oil.

Now pour the peanut sauce in the food processor over them and toss again to make sure the noodles are well coated.



In the now empty noodle pot, sauté the sliced onions in one tablespoon of peanut oil. Add in the sliced cabbage and cook briefly. You want it wilted a little but still crunchy.

Add the onions and cabbage to the noodles and stir well. Cover the bowl and allow it to hang out for 30 to 45 minutes so the noodles can absorb the flavors of the sauce.



While you are waiting for the noodles, you can lightly toast your sesame seeds in a small non-stick skillet on the stove and chop some green onions for garnish, if desired.



When the noodle sitting time is almost up, once again, use your same pot to cook the shrimp with a little peanut oil and a light sprinkle of salt, just until they turn pink.



Drain the carrots and green beans and cut them into bite-sized pieces with your kitchen scissors. Add them to the noodles along with the shrimp. Toss well to mix.



Serve with a generous sprinkle of the toasted sesame seeds and some chopped green onions, if desired.

Food Lust People Love: Chinese egg noodles with shrimp and crispy vegetables make a tasty, nutritious meal when tossed with savory peanut sauce. Great room temperature or cold.


This dish is supposed be served at room temperature but it is also quite tasty cold which makes it great lunchbox fare.

Enjoy!


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Savory Dishes
Sweet Treats

Food Lust People Love: Chinese egg noodles with shrimp and crispy vegetables make a tasty, nutritious meal when tossed with savory peanut sauce. Great room temperature or cold.




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Wednesday, October 10, 2012

Pan-fried Asian Fish with Noodles

This pan-fried Asian fish is full of flavor from the soy sauce, Shaoxing and sesame oil marinade. Once you've marinated the fish filets, it takes very little time to cook for a quick, tasty meal!

Food Lust People Love; This pan-fried Asian fish is full of flavor from the soy sauce, Shaoxing and sesame oil marinade. Once you've marinated the fish filets, it takes very little time to cook for a quick, tasty meal!


I am going back through my files and realizing that there are many dishes that I have neglected to post.  Truth is, I cook almost every day and the photos get edited and filed and sometimes the post even gets written but then I’ve moved onto other things that somehow seem more urgent to share.  This post was written back in 2011 when I had just visited the newly renovated Isetan food market in Kuala Lumpur, and, boy, howdy, was it a beautiful shop!   

Isetan is a Japanese chain and if there is one thing food-wise we can all learn from the Japanese, it is fresh fish.  Isetan always has a great selection and you know it is the freshest available because their Japanese customers would not stand for anything less.   I miss Isetan and thought it was about time I shared this recipe.  Just reading this and looking at the photos, I am hungry for this dish again!  And homesick.

~

There is something about shopping in the Isetan food market, especially the newly renovated one in KLCC, that makes me want to put a Japanese or Asian twist on things.  Could it be the lovely samples of foreign foodstuffs with names I can’t pronounce that they are always giving out or the aroma of soy and frying and sesame seed oil from the cooking of said samples?  Regardless, I buy some fresh fish filets there and I can’t help but want to marinate them with soy and sesame oil.

This quick meal requires a little forward planning but, once you have marinated the fish filets, it requires very little time to cook – 15-20 minutes tops.

Ingredients
2 filets of threadfish or any white flakey fish
2 packages of ramen noodles – any type or flavor because you won’t use the seasoning packets
1 medium tomato
6-7 cloves of garlic
5 tablespoons of soy sauce
1 tablespoon Chinese wine (Shaoxing)
1 tablespoon sesame oil plus extra for drizzling before serving
Olive oil

Method
Marinate the fish in a two tablespoons of of the soy sauce and one tablespoon of Chinese wine and one tablespoon of sesame oil - at least two or three hours, but they can be left overnight and cooked the next evening.  I find a Ziploc bag works best because you can squeeze the air out of it make sure the marinade is touching all parts of the fish.


Heat your non-stick pan quite hot and add a drizzle of olive oil.  Fry skin side up for 4-5 minutes.


Put some water on to boil for your noodles and dice the tomatoes and slice the garlic into thin pieces.


Turn over and fry another 4-5 minutes on the other side.  If the filets are thick enough, you can fry them another minute on each lateral side.


Add the tomato and garlic to the fish pan and then add the leftover marinade and the balance of the soy sauce (about three tablespoons.)  Give it a good stir then put the lid on the pot and turn the fire down a little.



Pop your ramen noodles into the boiling water and cook according to package instructions, but discard the seasoning packets or save them for another dish.


Check on your fish.  The tomatoes should have softened into a mush.  Remove the fish from the pan to allow room for mixing in the noodles.  If you are ready to eat, the fish can be put on the plates.  If not, just put them aside to return to the pan to keep warm.


Drain the ramen noodles and add them to the tomato/garlic pan.



Toss until the noodles are well-coated.


If you are not ready to serve, return the fish to the pan to keep warm.  If you are ready to serve, add half of the ramen to each plate with a filet of fish.  Drizzle lightly with olive or sesame oil.

Food Lust People Love; This pan-fried Asian fish is full of flavor from the soy sauce, Shaoxing and sesame oil marinade. Once you've marinated the fish filets, it takes very little time to cook for a quick, tasty meal!

Enjoy!