
Okay, so
Angela fed my ego, and asked for a recipe using rice noodles. I cook with them a lot since the
Eats My Leftovers Every Day For Lunch Spouse complained about how much rice I sent him in with (he did point out rice noodles are made with rice, but at least it's not grains of rice every single day. And he doesn't like sandwiches, the picky bastard).
This is a recipe I make about once every two weeks (it's from
Ken Hom's
Quick & Easy Chinese Cooking, and the title is accurate). It's fast, it's tasty, and it's so easy (you do need the chili bean paste, which also goes under the name Guilin Chili Sauce. A specialty Asian grocer will have it, the rest of the stuff a regular store should have):
Fast Spicy Meat Sauce For Noodles.1 1/2 T. peanut oil
2 T. coarsely chopped garlic
3 T. coarsely chopped scallions
2 T. coarsely chopped fresh peeled ginger (and why wouldn't you peel the ginger anyway?)
1 pound ground pork or ground turkey
1 T. chili bean paste
1 I. dark soy sauce
2 T. rice wine or dry sherry
2 T. hoisin sauce
1 t. salt
2 t. sugar
Heat a wok, add the oil. Add the garlic, scallions, ginger and stir-fry for one minute. Add the meat and cook until it's almost done. Then add the remaining ingredients and cook for five more minutes. Serve on top of noodles.
The sauce freezes well, too.
I've made Vietnamese Chicken Salad using rice noodles, too, they were good, but not as rock-solid as this recipe. My pad thai didn't turn out as well as I'd hoped--I think I screwed something up, 'cause
Mark Bittman is seldom wrong. Unless you have plenty of liquid to coat them, rice noodles can clump together way more than regular-type noodles, so toss them with a little sesame oil to keep them unstuck if you are early with your noodles.
Okay, is anyone awake?
I finished up my editing today, on the first almost-half of the book at least. Next week's task is to plot out the rest of the book so it doesn't meander. Easier said than done, my plotting skills really DO stink.
Megan
Labels: My Cuisine Reigns Supreme