Masala Noodles and Vegetables
This one I think I’ll try adapting with kelp noodles and using the dehydrator to help reduce the sauce and encourage it to soak into the noodles and vegetables. Instead of broth, I’m thinking maybe tomato juice (whiz a tomato in the blender, then strain through a sieve or cloth) mixed with a bit of tamarind. Maybe whiz a mushroom with the tomato, for added umami.
From Chez Cayenne.Masala Rice Noodles and Vegetables
My love of spices is probably why I fell in love with this dish the first time I tasted it at a restaurant. It’s a fairly basic lo mein recipe, done Indian-style. To recreate it at home, I started with this lo mein recipe and added garam masala and cayenne pepper. The restaurant version I had uses wheat noodles, but I’ve been on a rice noodle kick lately, so I used them here. If you decide to make this with wheat noodles, undercook them slightly by cooking them for 2/3 of the time recommended on the package and finish cooking them in the sauce. We had this with a rich eggplant dish on the side, but if you wanted to make these noodles be a one-dish meal, I suggest adding some baked tofu triangles.
I’m sending these spicy noodles over to Presto Pasta Nights, created by Ruth of Once Upon a Feast. and hosted this week by Beth Anne of The Seventh Level of Boredom. Check Beth Anne’s site next Friday for the roundup!
Masala Rice Noodles and Vegetables
6-7 ounces rice noodles (1/2 a package)
3/4 cup vegetable broth
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
3/4 teaspoon garam masala
1/4 teaspoon cayenne pepper*
1 tablespoon canola oil
a few cremini or button mushrooms, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 stalk of celery, thinly sliced
3 cloves garlic, minced
1/2-inch piece of ginger, minced
4 ounces (2-1/2 cups) shredded cabbage
sliced green onion tops for garnish
Thirty minutes or more before you plan to stir-fry the vegetables, place the rice noodles in a bowl and cover with hot tap water. Set aside.
Whisk together the vegetable broth, soy sauce, sesame oil, garam masala, and cayenne pepper and set aside.
Heat canola oil in a large skillet or a wok. Sauté mushrooms and bell pepper until tender, about 3 minutes. Add garlic, ginger, and cabbage and continue cooking until cabbage has reduced in volume by about half, about 3 minutes. Drain noodles and add to the skillet. Pour sauce on top. Continue cooking, stirring frequently, until sauce is absorbed.
*One quarter-teaspoon of cayenne pepper makes the noodles medium-hot. Adjust accordingly.
Raw Spicy Thai Wraps
From Gone Raw.
½ cup cashewsPreparation:
2 teaspoon sesame oil
½ teaspoon sea salt
¼ cup agave
½ cup lemon juice
2 tablespoon ginger, (about a inch of ginger)
1 red chile or any chile, (I like it hot, so determine use full pepper with caution)
1½ tablespoon nama shoyu
1 cup almond butter
½ head of cabbage, (any type of cabbage will work)
1 large carrot, (or use a few baby carrots)
fresh cilantro leaves
fresh basil leaves
fresh mint leaves
1. Put cashews, salt, and sesame oil in the food processor and process.
2. Put agave, lemon juice, ginger, red chile, nama shoyu and almond butter and blend together.
3. Shred cabbage put into bowl and hand mix in the blended ingredients.
4. Cut the carrots into thins slices and do the same to the mango. Lay the lettace leaf down and put the the cabbage mix, lay carrots, mango down. Add some sprouts, cilantro, basil and mint (must add the basil and mint!!). NOW EAT IT. Oh yah, you can fold it, roll it or just fork it. They all taste the same but the experience is your descision.
Curried Fruit Slaw
Substitution possibilities for this one include the Addicted to Veggies raw vegan sour cream and Renegade Health’s raw no-nut mayonnaise. And if you’ve got a sharp chef’s knife or a mandoline and a cabbage (or some broccoli stalks), no need for the “slaw mix”.
From Cooking Light.
1/3 cup low-fat mayonnaise
1/3 cup reduced-fat sour cream
2 teaspoons grated lime rind
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon sugar
1 teaspoon curry powder
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups diced pineapple
2 cups sliced peeled peaches (about 4 peaches)
1 cup sliced peeled mango (about 1 mango)
1 cup seedless red grapes, halved
1 (16-ounce) package coleslaw
Directions:1. For the dressing, combine first 9 ingredients in a small bowl.
2. Combine pineapple and remaining ingredients in a large bowl. Add mayonnaise mixture to coleslaw mixture; toss well. Serve immediately.
NOTE: Prepare and refrigerate the dressing up to a day ahead and toss it with the other ingredients just before serving.
Substitute almonds for the peanuts.
I just ate another plate of a yummy Thai salad that I swear is the southeast Asian answer to cole slaw. I think you could add or swap in a good quantity of slivered cabbage without adversely affecting the tastiness.
Original recipe calls for a green papaya, finely shredded, no skin. I didn’t have a green papaya and so used half a cucumber and 1.5 Granny Smith apples. For you, I’d use a third of a cucumber, one apple, and a cup and a half of cabbage slivers.
The other stuff is: four cloves garlic, cut into a couple pieces each; two scallions (white part only), chopped; half or more of a jalapeño pepper, seeded and chopped; half a teaspoon of salt. Crush these things together until they threaten to turn into a paste. Add the cabbage (heck, beat on it a little too), cucumber, and apple, a few cut green beans, two Roma tomatoes (open them and drain the liquid, this salad’s wet enough already) sliced as thin as you can manage, juice of a lime or half a lemon, a tablespoon of sugar, and three tablespoons of fish sauce. You knew there was going to be fish sauce. Mix it all. Serve with a slotted spoon and sprinkle peanuts on top. Totally delicious. I’m about to go to the fridge and drink off the juice from this salad, seriously.
Based on Random Daze theme by Polaraul