January 28, 2021 1 Comment
Thank you to those who joined my Facebook Live class on Sunday, and especially those of you who cooked with me and emailed photos of your dishes. They looked heavenly. It makes me so happy to be able to inspire all of you to try something new and delicious. For those of you who missed it, below is the recipe I showcased. I have also included the video of the full class. It's a Facebook Live demo so there is a lot of chit chat. Feel free to fast forward as needed. Thanks for supporting my first Live cooking class of the new year.
INDO-CHINESE CHILE GARLIC NOODLES
1 7 oz. package noodles (see below)
2 tablespoons vegetable oil (grape seed, avocado, canola)
12 cloves of garlic, minced
1 small red onion, sliced thin
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced (optional)
1 medium carrot, thinly sliced
2 serrano chiles, thinly sliced
1/4 cup soy sauce
1 tablespoon hot sauce - any spicy East Asian hot sauce will do
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon toasted sesame oil
3 Scallions (click here for an interesting link on scallions vs green onion vs spring onion), chopped for. garnish
1. Cook noodles according to the package. You can use any kind. Traditionally, a wheat noodle is used in this dish. I prefer using rice noodles like the whole grain vermicelli noodle made by MAMA noodles. After cooking your noodles according to the package, toss them with a little bit of oil to keep them separated and set them aside.
2. Heat oil in a large, wide pan or wok over medium-high heat. Add garlic. Cook 1 minute. I use more garlic than most recipes - I can't get enough of it.
3. Add onion. Cook 1 minute.
4. Add red and green bell peppers, carrots, and fresh chiles. Cook 1 minute.
5. Push the vegetables to the side and make a well in the middle. Add the soy sauce, hot sauce, vinegar, brown sugar, pepper, and salt. Stir well, scraping up all the garlic on the bottom. Then, mix in the vegetables. If the dish starts to dry out a bit, just add 2 tablespoons of water at a time.
6. Add noodles and mix until they are evenly coated with the sauce. Use a fork or tongs to stir evenly. It's important to work fast.
7. Add the sesame oil and green onions. Stir again and serve immediately.
NOTES: Why Kikkoman and why Mama? Well ...
I've grown up using Kikkoman soy sauce, the best-selling shoyu in the world. It's always naturally brewed and absolutely bursting with umami. It's truly the only shoyu we use in our home. Here's a quick primer on what makes Kikkoman so special.
I also really do love the high quality of MAMA Noodles. I've been working with them for about a year now. Made in Thailand, they cook up beautifully and, most importantly, don't clump together when cooked. It's the one noodle I cook up that my picky kids absolutely love. And when I say picky I mean they have a very high bar when it comes to their noodles. I have lived in both Japan and Hawaii, and so trust me when I say, my girls know their noodles! Here's a fun article on Mama Noodles from TASTE to give you a sense of the popularity of these noodles.
Both Kikkoman and Mama Noodles are sold and available nationwide both in chain grocers, smaller specialty grocery stores, and Asian markets. Please look out for them and support your local markets by purchasing directly from them. You won't be sorry, and during these uncertain times you may just help a small grocery stay in business. Remember, I always say, 'It takes a village!' I always encourage all of us to think about where we are buying everything we use - as it ensures that the stores we love stick around.
If you love this video and want more, more, more, just hop on YouTube and subscribe to my Indian As Apple Pie channel.
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