Peanut Sesame Noodles

PLAY WITH YOUR FOOD, you won’t be sorry!

YES, I mean it, get in there … play with this noodle dish.  Experiment with textures and colours, and then when its time to mix with the dressing your hands are the best tools in your kitchen, a great time to get the kids to help ….. (after they’ve washed up).

  • 1/4 cup peanut oil
  • 1/2 cup raw peanuts
  • 1 small jalapeño, minced
  • 1 small garlic clove, halved
  • One 1/4-inch slice of fresh ginger, peeled and chopped
  • 1/2 tsp sea salt
  • 1/2  cup thinly sliced scallions
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil

 

Heat peanut oil in sauce pan, and add peanuts.  Heat until golden brown and allow to cool slightly.

Grind garlic, jalapeno and ginger with a 1/2 tsp of sea salt with mortar and pestle.  (Yes, you can use a food processor if you have one and would rather!)  Add sliced scallions.  Pour warm peanuts (with oil) over top.  The warmth allows the flavours to bloom.  Add the rest of the ingredients and blend well.  I can’t say this strongly enough but taste it!  Taste, taste, taste.  Everybody has a different brand of each ingredient, and that will make the overall taste slightly unique in every household.  Get a balance that you like, in other words, when you realize you are still tasting just to eat it ……

Soften rice noodles according to package instructions.

Thinly slice coloured sweet peppers, celery and any other vegetables you are inclined to add – this is so forgiving and just allows you to express yourself.

Asian noodles

Toss everything together until well blended.  Serve warm or at room temperature.

This noodle dish is easy to turn into a main dish, or one dish meal by adding chicken or seafood.  Keep it the way it is for a vegetarian meal or add some cubed, fried tofu.

Ginger Garlic Sticky Chicken Thighs

Ginger Garlic Chicken Thighs

It’s really important to allow the sauce to reduce before coating the chicken thighs.  This allows the flavours time to play together and makes these chicken bites finger licking good!

SAUCE

8 skinless, boneless chicken thighs

Combine all sauce ingredients in a small sauce pan, and over medium heat allow to gently boil, stirring occasionally until sauce has thickened and reduced slightly.

Allow to cool, then coat chicken in sauce generously and convection roast at 375 until cooked through ….. 30-35 min depending on the size of your chicken thighs, turning half way through.

Turn broiler on and allow to brown – watching carefully!

Sprinkle with toasted sesame seeds and sliced scallions.

 

 

 

 

 

General Tso’s Chicken

I’ve been working on this recipe for ages, trying to get the correct balance of flavours and I think this is it – finally nailed it. Every brand of these ingredients will be slightly different. Taste the marinade BEFORE adding raw chicken and make sure it tastes great – adjust as needed. Follow that plan with the sauce also, make sure each component of this dish tastes great before putting it all together.

Slightly spicy, slightly sticky and slightly sweet - a winning combination in this quick stir fry.

Slightly spicy, slightly sticky and slightly sweet – a winning combination in this quick stir fry.

CHICKEN & MARINADE
2 #’s boneless skinless chicken thighs – cut into bite size pieces

6 tbsp sesame oil
2 1/2 tbsp raw sugar
2 tbsp soy sauce
1 tsp freshly ground black pepper
1 heaped tbsp Sambal Oelek (chile paste)
1 tbsp each minced garlic and ginger
1 tbsp corn starch

Combine marinade ingredients in bowl, stir in chicken and allow to sit in fridge for an hour.

SAUCE
2 tbsp yellow miso
2 tbsp light soy sauce
1 tbsp Sambal Oelek (chile paste)
1 tbsp tomato paste
1 tbsp rice vinegar
1 tsp light brown sugar

Stir well, and set aside

STIR FRY
peanut oil
2 small hot chile peppers
1 clove garlic, peeled and lightly crushed – but left whole
1/2 medium white onion, cut into 1/2″ dice
1/2 cup roasted peanuts
1 tbsp Shaoshing rice wine (or sherry wine for cooking)
1/2 each red and yellow sweet pepper, cut into 1/2″ dice
4 scallions, chopped into 1″ pieces

GARNISH
Toasted sesame seeds
thinly sliced green onions
thinly sliced hot red peppers

Heat wok over high heat until it starts to smoke, add enough peanut oil to lightly coat bottom – quickly toss in onions, garlic and chile peppers. Stir for 1 minute and add chicken. Toss and stir fry until chicken is slightly opaque, add peanuts and 1 tbsp rice wine. Add reserved sauce, peppers and cook until peppers are cooked through. Stir in large pieces of green onion.

Garnish with the sesame seeds, green onions and red peppers.

Serve with sesame jasmine rice, which is super simple! Just toss finely sliced chives into cooked rice along with toasted sesame seeds and a little sesame oil.

Sesame Miso Vinaigrette

I decided to do a play on Roger Mooking’s cooking show – with an obedient ingredient ….. Miso! Our halibut is marinating in a miso based dressing, and this seemed the perfect accompaniment.

Miso Sesame Vinaigrette

1/2 tsp chile flakes (to your taste of course – depending on how spicy you like it)
1/4 cup peanut oil
2 tbsp fresh squeezed lime juice
2 tbsp white miso
1 tbsp low sodium soy sauce
1 tbsp rice vinegar
1 1/2 tsp toasted sesame oil
1 tsp sesame seeds
1/2 tsp minced fresh ginger

Combine all ingredients in a jar, and shake well. Delicious served over steamed vegetables or a bowl of crispy greens.

Cold Peanut Noodle Salad

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Cook 1 pound Chinese noodles (chow mein style) – drain and rinse.

Whisk together:

1/2 cup peanut butter

1/4 cup soy sauce

1/4 cup Sriracha sauce

1/4 cup rice vinegar

2 tbsp sesame oil

1 tbsp fish sauce

juice of 1/2 lime

2 tbsp grated ginger

1 clove garlic – minced

Blend well, and set aside.

Chop up an assortment of your favorite vegetables – about 3-4 cups worth for 1 pound noodles.

Tonight’s included: red & orange peppers, snow peas, thinly sliced baby bok choy, slivered radishes, minced chives, and bean sprouts,

Toss everything together with the dressing.

Garnish with toasted sesame seeds, cilantro and fresh basil.

Asian Noodle Stir Fry

This is easily one of the simplest noodle stir fry dishes I have made, and packs lots of taste in every bite.  I think the secret is the spicy vinegar for the finishing touch!

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¼ cup vegetable oil

½ red onion, julienned

1 sweet red pepper, julienned

2 cloves garlic, chopped

⅓ cup oyster sauce

⅓ cup water, mixed in with oyster sauce

2 tablespoons ginger, finely chopped

1 bunch green onion, chopped

Flavoured Vinegar

½ cup rice wine vinegar

2 teaspoons palm sugar (or natural sugar)

1-2 tablespoon chili oil

1 bunch chives, finely chopped

salt

 

Stir all vinegar ingredients together and set aside – really important to do this to your individual taste – SOME LIKE IT HOT …

Mix oyster sauce with water

Soften egg noodles according to package directions, but be careful not to overcook them.

Heat oil in wok, add onions and saute until softened and translucent, add ginger, garlic and red pepper.  Stir fry until just softened.

Add some of the oyster sauce and stir until well combined – add most of the rest of the sauce and stir in the noodles.  Stir fry until all the noodles are well coated and heated through – finish with the last drizzle of the oyster sauce.

Serve with chives to garnish.  I served the vinegar on the side for everybody to add as they pleased, but it could easily be added as soon as the dish is finished.

This dish is really made for you to experiment with – go green instead of red and stir in chopped fresh spinach or sliced snow peas right before serving and garnish with cilantro, green onions and bean sprouts.

For a complete meal add some prawns or thinly sliced chicken – stir fry with the onion/pepper mixture before adding the noodles.

Peanut Sesame Vegetables

Tonight I wanted some stir fry vegetables that would compliment Kung Pao Chicken and Chinese Chow Mein – this was perfect!  Feel free to try out different vegetables, and even add a protein if you like – let me know what you think.
Peanut Sesame Veg

 

assortment of vegetables, prepared for stir fry

tonight mine included cauliflower, broccoli, orange pepper, zucchini

sliced scallions

toasted sesame seeds

SAUCE

2 tbsp crunchy peanut butter

1 tbsp tahini

1 tbsp low sodium soy sauce

1 tsp sesame oil

Stir fry vegetables lightly, just enough to give them a bit of carmelization in spots – then add a wee bit of water to allow them to steam a bit.

Pour sauce in, and toss with vegetables just until they are crunchy cooked and well coated.

Top with freshly sliced scallions and toasted sesame seeds.

If you want to kick up the heat a notch, and haven’t overwhelmed your taste buds with a bunch of other peppers in other parts of your meal I recommend adding a tsp or so of chile flakes … yum yum yum.