Last week I made this Chinese noodle dish that Emily and I really like, and I decided to throw in some fresh veggies. About 95 of what comes out of our garden is green, so it was really fun to cook with such colorful veggies.
Here is the recipe link, and my notes. I'm not good and making brief notes, so they might be hard to digest. Actually, I find this recipe particularly hard to digest the way it is laid out. I figured it out, but it is not the most straightforward.
- The twice blanched garlic is the real secret ingredient here. Soo good. I usually do 1-2 heads of garlic. - For the rice wine, I use the kikoman mirin (it is very sweet) - I usually 1.5 times the sauce (mirin/rice wine vinegar/soy sauce) - Not sure what a haricots vert is, but I often use a can of bean sprouts or bamboo shoots instead - I always at least use carrots and one of the cans above, but as you can see from the picture, all of the veggies worked with it really well. Hot peppers, sweet peppers, green beans. all good. Maybe 2 cups total? - I only use the green onions when I have them. Most of the time I leave them out because I don't have any around - I used to make this with Chinese egg noodles, but I have been making it with the thin Chinese wheat noodles and it is just as good. - For the meat, I usually use a bag of the trader Joes seafood mix (raw shrimp, scallops, calamari), but you could easily use any one of the three instead.
Recipe notes:
- Do the garlic first, and then put the water on to boil while you make the sauce and cut the veggies. About two cups total of whatever you have. Mushrooms would be good here also - Once all the prep is done: - Either do the wok cooking and the noodles at the same time, or do the noodles first, drain them, and then start on the wok. Either way, the noodles need to be done by the time the wok sauce is done - Now start on the seafood. I don't deep fry the seafood. I wok-fry it in a few tablespoons of peanut oil, not moving it often so that it gets a good crust on it. I don't flour it usually, but that would be really good also - Once done, remove all the seafood but don’t clean the pan - Start with the garlic, and then add the sauce ingredients and the fresh veggies - When the veggies are soft (5-10 min) add the seafood and the canned veggies to heat them all up. - Put the noodles in the bowls, and then add as much sauce/veggies as you want. Emily and I like it soupy. Like a 1/4-1/2 inch of sauce on the bottom of the bowl.
Recipe! Recipe! We want the recipe!
ReplyDeleteSara,
ReplyDeleteHere is the recipe link, and my notes. I'm not good and making brief notes, so they might be hard to digest. Actually, I find this recipe particularly hard to digest the way it is laid out. I figured it out, but it is not the most straightforward.
http://www.foodnetwork.com/recipes/crispy-shrimp-or-calamari-with-chinese-noodles-and-spicy-garlic-sauce-recipe/index.html
My notes (and there are a lot of them):
Ingredient notes:
- The twice blanched garlic is the real secret ingredient here. Soo good. I usually do 1-2 heads of garlic.
- For the rice wine, I use the kikoman mirin (it is very sweet)
- I usually 1.5 times the sauce (mirin/rice wine vinegar/soy sauce)
- Not sure what a haricots vert is, but I often use a can of bean sprouts or bamboo shoots instead
- I always at least use carrots and one of the cans above, but as you can see from the picture, all of the veggies worked with it really well. Hot peppers, sweet peppers, green beans. all good. Maybe 2 cups total?
- I only use the green onions when I have them. Most of the time I leave them out because I don't have any around
- I used to make this with Chinese egg noodles, but I have been making it with the thin Chinese wheat noodles and it is just as good.
- For the meat, I usually use a bag of the trader Joes seafood mix (raw shrimp, scallops, calamari), but you could easily use any one of the three instead.
Recipe notes:
- Do the garlic first, and then put the water on to boil while you make the sauce and cut the veggies. About two cups total of whatever you have. Mushrooms would be good here also
- Once all the prep is done:
- Either do the wok cooking and the noodles at the same time, or do the noodles first, drain them, and then start on the wok. Either way, the noodles need to be done by the time the wok sauce is done
- Now start on the seafood. I don't deep fry the seafood. I wok-fry it in a few tablespoons of peanut oil, not moving it often so that it gets a good crust on it. I don't flour it usually, but that would be really good also
- Once done, remove all the seafood but don’t clean the pan
- Start with the garlic, and then add the sauce ingredients and the fresh veggies
- When the veggies are soft (5-10 min) add the seafood and the canned veggies to heat them all up.
- Put the noodles in the bowls, and then add as much sauce/veggies as you want. Emily and I like it soupy. Like a 1/4-1/2 inch of sauce on the bottom of the bowl.
So good!