Pad See Yew

February 14th, 2012 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons fish sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
¼ cup tamari
1 teaspoon red chili paste
1 tablespoon miso paste
¼ cup chicken stock
½ pound baby bok choy, sliced thin, blanched
1 pound wide rice noodles
Canola oil
3 cloves garlic, chopped fine
2 Thai chilies, sliced
½ pound chicken, 1½ inch slices (breast meat)
3 eggs, beaten
Lime wedges

Directions

Whisk together in a medium bowl the fish sauce, oyster sauce, brown sugar, tamari, red chili paste, miso paste and chicken stock. Cook the rice in a large pot of boiling water, strain, and set aside.
Heat a large skillet or wok up wieth a bit of canola oil on medium high heat. Add the garlic and chilies and sauté a few minutes and then add the chicken and continue to sauté, until golden brown on all sides. Add the sauce and the noodles and mix well and cook until most of the liquid is absorbed or a few minutes. Add the eggs, by taking a portion of the pan and moving the noodles aside and adding the eggs and stirring often scrambling them. When the eggs are scrambled, mix them in with the rest of the noodle dish and take off heat. Serve with lime or lemon wedges.

Ramen in Spicy Seafood Broth

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen Noodles
1 head garlic, cloves separated and smashed
1 small jalapeño pepper, sliced into paper-thin rings (with its seeds)
1 small bunch cilantro, stems removed from leaves and reserved, leaves coarsely chopped (about ½ cup)
1 cup dry white wine
1 cup frozen peas
1 medium carrot, peeled, halved lengthwise, and sliced thin on the bias
12 little neck clams, scrubbed
1 pint dry sea scallops
½ cup white miso
Lemon wedges for serving

Directions

1. In a medium saucepan over high heat, bring 5 cups of water, the garlic, jalapeño, cilantro stems and wine and to a boil. Reduce heat and simmer for 10 minutes. Strain out the solids and return the broth to the saucepan, remove from heat.

2. In a separate pan of boiling water cook the ramen, drain in a sieve and rinse under cold running water. Drain well and set aside.

3. Bring the broth to a simmer. Add the peas, carrot, scallops, and clams with their juices, simmer 2 minutes.

4. In a sieve placed directly into the broth, add the miso and press into the soup using a rubber spatula or the back of a wooden spoon. Simmer for 1 minute.

5. Re-heat the ramen in the sieve under hot running water. Drain well and divide among 4 deep bowls. Ladle the soup over the ramen, sprinkle with chopped cilantro and serve with lime wedges.

© Recipe Property of Peter Berley

Ramen in Curried Coconut Broth

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen Noodles
2 tablespoons canola oil
2 cups diced onion (about 2 medium)
Coarse sea salt or kosher salt
1 large sweet potato, peeled and cut into 1-inch chunks (about 4 cups)
3 garlic cloves, finely chopped
18 teaspoon cayenne pepper
1 tablespoon finely chopped fresh ginger
1 teaspoon ground coriander, preferably freshly ground
½ teaspoon turmeric
1 14-ounce can coconut milk
1 lime cut into wedges, for serving
½ cup roughly chopped cilantro, chopped, for serving

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles amond 4 deep bowls.

2. In a large saucepan over medium heat, warm the oil. Add the onion and a pinch of salt, and sauté until softened, for 3 to 4 minutes.

3. Add the sweet potato, garlic, cayenne, ginger, coriander, and turmeric, and sauté for 2 minutes. Add 2 cups of water, the coconut milk, and 2 teaspoons of salt, raise the heat, and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.

4. Divide the ramen noodles among 4 deep bowls. Ladle the soup over the noodles season the bowls with lime, sprinkle with cilantro, and serve.

© Recipe Property of Peter Berley

Ramen Noodles in Quick Roasted Chicken Broth and Crispy Shallots

October 3rd, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 ounces Ramen
4 cups roasted chicken broth
Crispy shallots
Salt and fresh ground black pepper
Chopped parsley

Directions

1. Bring a large pot of water to a boil and add salt to taste. Cook the ramen then drain well. Divide the noodles among 4 deep bowls.

2. Heat the chicken stock in a pan. Ladle the broth over the noodles and serve topped with crispy shallots, fresh ground black pepper and chopped parsley.

Crispy Shallots

Ingredients

½ cup vegetable oil
½ cup extra-virgin olive oil
1 heaping cup shallots, sliced into thin rounds
Pinch red pepper flakes
½ cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
1 tablespoon unsalted butter

Directions

1. Heat the vegetable and olive oils in a small sauté pan over medium heat until hot but not smoking. Add the shallots (if the oil does not cover the shallots add more). Cook slowly, stirring often, until the shallots are a deep golden brown, about 20 minutes. Regulate the heat to prevent burning.

2. Transfer the shallots to paper towels to drain, reserving the oil. Sprinkle the shallots with sea salt and red pepper flakes.

© Recipe Property of Peter Berley

Vegetable Pad Thai

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked )
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2-3 tablespoons peanut oil
4 cloves garlic, chopped fine
2 shallot, chopped fine
1 bunch green onions, sliced fine
1 red thai red chili, sliced fine
2 eggs, beaten
1 cup bean sprouts
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lemon wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In a large skillet or wok, heat the peanut oil to a high heat and cook the garlic, shallots, red chili and green onions until they are beginning to brown. Add the beaten eggs and scramble. Add the sauce to the mixture and the noodles still on high heat mixing well and making sure all liquid is mixed together, allowing the noodles to cook. Add the bean sprouts and mix well, cooking a few more minutes. Take off heat and mix in peanuts and cilantro leaves. Serve with lemon wedges.

Cold Garden Pad Thai Salad

August 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked and cooked until soft)
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2 cloves garlic, chopped fine
1 shallot, chopped fine
1 bunch green onions, sliced fine
1 cup bean sprouts
½ cup zucchini, matchsticked in two inch long pieces
½ cup carrots, matchsticked in two inch long pieces
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lime wedges

Directions

Make sure the noodles are not over soft they should be soft but not overly soft. In a mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In another large mixing bowl toss together all salad ingredients (garlic, shallots, green onions, bean sprouts, zucchini, and carrots) until well mixed, set aside. Combine the noodles and the vegetables and toss together with the dressing. Let stand about 4-5 minutes and toss with cilantro leaves. Garnish with lime wedges.

Kelp Noodles Pad Thai and Almond Sauce

July 4th, 2011 § 0 comments § permalink

Serves 2-4

Ingredients

Pad Thai mixture

1 carrot, julienne
1 red pepper, filled, julienne
½ red cabbage, thinly sliced or mandolin
¼ cup snow peas, cut thinly on diagonal
1 spring onion, sliced thin
2 tablespoons lime juice
2 tablespoons tamari
1 shallot, sliced thin
1 small red chili, minced
2 tablespoons coconut nectar
2 tablespoons tamarind paste
1 cup mung bean sprouts
½ cup kelp noodles, soak in hot water 10 minutes
10 leaves of basil, chiffonade
1 small handful cilantro, roughly chopped
10 mint leaves, chiffonade

Sauce for kelp noodles

½ tablespoon almond butter
1 tablespoon tamari
½ teaspoon of sesame oil

The almond ginger sauce

3 tablespoon almond butter
1 tablespoon coconut nectar
2 tablespoon apple cider vinegar
2 teaspoon tamari
½ cm ginger, minced
1 clove garlic, minced
A pinch of cayenne

Directions

Take Phad Thai ingredients except the kelp noodles, put in a medium size bowl and mix, set aside.
Mix all together in a bowl almond butter, tamari and sesame oil. Once mixed together put the drained kelp noodles in the bowl of sauce and massage thoroughly with hands. Let sit for 10 minutes.
Take part the almond sauce blend all the ingredients in a high speed blender until smooth.
Take the pad thai mixture and the kelp noodles with it’s sauce and mix together, put a good amount on a plate drizzle almond sauce around and over pad thai.

Garnish with mint, chiffonade, cilantro leaves and finely chopped almonds.

© Kristin Slaby All rights reserved

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