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.
Peanut Butter/Sesame Noodle Salad
I think this would be good done with kelp noodles or vegetable noodles. Substitute almond butter if you don’t eat peanuts.
From No Face Plate.Peanut Butter/Sesame
makes 3-4 servings
1/2 cup creamy peanut butter
1/2 cup warm water
1/4 cup soy sauce
1 tablespoon minced ginger
4 garlic cloves
1 tablespoon agave nectar
Dash rice vinegar
8 ozs Udon or Soba noodles, prepared al dente[kelp noodles or vegetables noodles of your choice]
1 cup sliced fresh veggies - I used a small roma tomato and 1/3 of an english cuke
Small handful sprouts
1 tablespoon each black and white sesame seeds, to top
Thin sliced red onion, to top
Crushed red pepper to top - if you like the spicy.
Prepare your noodles according to package directions, rinse with cold water, and set in the fridge or freezer to chill.
Puree all the sauce ingredients in your blender for a minute or two, till totally uniform.
Toss your sliced veggies and sprouts with your noodles, add sauce, and wrastle that dressing into every nook and cranny. I admit - I gave up on my tongs and used my paws. It’s a heavy salad.
Put a handful onto a small plate, top with sesame seeds, thinly sliced onion, and crushed pepper.
Based on Random Daze theme by Polaraul