Spicy Rice Noodle Stir-Fry

By -

This was so awesome. I give it an 8.7. It was good, and tasted fresh, and John helped me with the wok so maybe that’s why it worked out so well. Either way, this is a keeper for us. The original recipe came from Fine Cooking, and then John adjusted it. The heat was perfect. I would not at all put more than 1 tsp. of Sriracha in unless you like your mouth to feel like it’s burning. In addition to the changes below, I also added zucchini and yellow squash for more vegetables.

WP_20141110_006

Spicy Rice Noodle Stir-Fry

by Robin Asbell from Fine Cooking
Issue 132

  • 8 oz. rice noodles (preferably flat)
  • 3 Tbs. canola oil we used olive oil
  • 4 large eggs, lightly beaten
  • 3 Tbs. light brown sugar we decreased this to 1 tbs.
  • Kosher salt we left this out
  • 1/4 cup soy sauce we used this plus an additional 3 Tbs.
  • 3 Tbs. unseasoned rice vinegar
  • 2 Tbs. peanut butter, preferably chunky
  • 1 Tbs. Sriracha; more to taste we cut this down to 1 tsp.
  • 7 oz. shredded cabbage slaw mix (3 cups) we used a whole head of green cabbage, plus about 1 cup of finely julienned carrots
  • 3 medium scallions, trimmed and thinly sliced we used a whole bunch, plus the green ends
  • 3 medium cloves garlic, finely chopped
  • 1/2 cup unsalted peanuts, chopped
  • 1 Tbs. fresh lime juice
  • Lime wedges, for serving

 

Cook the noodles according to package directions. Drain and rinse with hot water. Toss with 1 Tbs. of the oil and set aside.

Meanwhile, whisk the eggs with 1 Tbs. of the sugar and 1/4 tsp. salt in a medium bowl. In a small bowl, whisk together the remaining 2 Tbs. sugar, soy sauce, vinegar, peanut butter, and Sriracha.

Heat the remaining 2 Tbs. oil in a 14-inch wok over high heat until shimmering hot. Add the slaw and stir-fry until it begins to soften, about 2 minutes. Add the scallions and garlic and stir-fry until fragrant, 5 to 10 seconds. Transfer to a large bowl.

Pour the eggs into the wok and scramble until softly set, 1 to 2 minutes. Transfer to the bowl of vegetables. Put the noodles in the wok, add the soy sauce mixture, and toss with tongs until coated, about 1 minute. Add the eggs and vegetables and toss until heated through, about 1 minute more. Remove from the heat, and toss with the peanuts and lime juice. Serve with lime wedges.

recipe retrieved 11-10-14 from http://www.finecooking.com/recipes/spicy-rice-noodle-stir-fry.aspx

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more