Looking for your favourite noodle dish ...

[yorkshirepud]

Hey guys,

Need some inspiration for tonights dinner to have a change to my usual dish.

I am in search of a nice spicy noodle dish (I'm using vermicelli), that's ideally vegetarian (veggie night) although I can just omit the meat and sub veggies if your's happen to have meat in it. I have most of the asian ingredients to hand (wasabi, teriyaki, peanut sauce - you name is I got it) so post away!

Thanks. YP

[knunes]

Sorry no one answered your post earlier. And me posting now won't help because my recipe asks you to refrigerate it, preferably overnight. AND it's not really spicy. So why am I posting? Because it's yummy and always a hit whenever I bring it anywhere.

Sesame Noodle Salad (serves 6 to 8)
recipe from The American Cafe Market, Washington, D.C.
(this is from a cookbook called "Carryout Cuisine---Recipes from America's finest gourmet food shops" by Phyllis Meras)

Book says: Be sure to follow the directions for cooking and draining the pasta exactly, or the salad will be pasty.
1 T. salt
1 lb. linguini, fettucine, or thin spaghetti
1/4 c. sesame oil
3 T. soy sauce or tamari
1/4 tsp. black pepper
1/2 sweet red pepper, diced very fine
1/4 c. chopped watercress leaves (I've rarely used watercress---usually parsley)
1/2 tsp. chopped garlic
Bring 4 qts. of water to a boil with the salt. Drop in the pasta and cook it for 3 minutes after the water returns to a boil.
Drain the pasta quickly and submerge it in cold water for about 30 seconds. Drain off the water, tossing the pasta to get rid of as much moisture as possible.
Put the pasta in a large bowl and immediately stir in the sesame oil, soy sauce, and pepper. Mix in the remaining ingredients.
Refrigerate the salad, preferably overnight. Serve it cold.

[Laura]

I got this one from an old CL but it is still my favorite peanut sauce dish.

Spicy Vermicelli with peanut sauce
8 oz. uncooked vermicelli
1 1/2 tsp. dark sesame oil
1/3 c. thinly sliced green onions
1 1/2 tsp. chili oil
1 1/2 c. cubed chicken (you could omit this if you want)
2 c. snow peas cut diagonally (I usually use about 1-2 c. of matchstick carrots since my kids don't like snow peas)
3 cloves garlic minced
1/2 c. low sodium chicken broth
3 Tbsp. low sodium soy sauce
2 Tbsp. reduced fat peanut butter (although last night I used full fat Adams Natural peanut butter and it was soooooo yummy)
2 Tbsp. chopped roasted peanuts.
_______
1. Cook pasta according to directions, drain well, set aside.
2. Heat sesame oil in a large non stick skillet over med. heat. Add chicken and green onion. Stir fry and remove from pan when done. Keep warm.
3. In the same skillet add chili oil, garlic, and snow peas (or carrots or both :D ) Saute over med heat for 3 minutes. Combine broth, soy sauce, and peanut butter. Whisk together and add to skillet. Cook 2 minutes and stir frequently. Stir in chicken mixture..
4. Remove from heat. Combine pasta and chicken mixture and toss well. Divide evenly among 4 shallow bowls. Top each serving with 1 1/2 tsp. peanuts.

[crazycook]

This recipe caught my eye and it meets your requirements, so I thought I would post it anyway...

SHRIMP WITH SOBA NOODLES AND SPICY GREENS

Source: FOOD & DRINK, Spring 2002

"The combination of taste, texture and visual appeal make this a great dish for entertaining--and it's easy to prepare. Soba are Japanese buckwheat noodles, available dry from Asian stores or sometimes sold fresh in vacuum packs. They have a delicious, wheaty flavour. If bok choy is unavailable use baby spinach. If you buy wasabi powder, mix it in equal amounts with water to make the paste."

SPICY WASABI DRESSING

1 tbsp sesame oil
2 tsp wasabi paste
3 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp sake
1 tsp sugar

NOODLES AND VEGETABLES

8 oz soba noodles
2 tbsp vegetable oil
1 tsp chopped garlic
2 tbsp grated ginger root
1/2 tsp red pepper flakes
8 oz peeled large shrimp
2 cups finely sliced baby or other bok choy
4 green onions, slivered
Salt and freshly ground pepper

GARNISH

2 tbsp toasted black or white sesame seeds
2 tbsp slivered pickled ginger

1. Whisk together dressing ingredients until smooth.

2. Cook noodles in large pot of boiling water until al dente, about 3 to 4 minutes. Drain. Toss with 2 tbsp spicy wasabi dressing. Reserve.

3. Heat vegetable oil in skillet on high heat. Add garlic, ginger and red pepper flakes. Stir fry for 1 minute. Stir in shrimp and stir fry for 2 minutes. Add bok choy and saute for 1 minute or until just wilted. Add green onions. Stir in remaining dressing. Bring to boil and add reserved noodles.

4. Toss everything together and cook, stirring occasionally, until noodles are hot. Season adding more soy or salt and pepper if needed. Garnish with sesame seeds and pickled ginger. Serve warm.

Serves 2

Included with the recipe are wine suggestions as follows:

Pierre Sparr Gewurztraminer or Suhindol Craftman's Creek Riesling & Muscat

Enjoy!

Anna :)

[yorkshirepud]

thanks everyone ... I ended up doing thai curried noodles with veggies ... my home computer is taking a break (**** that motherboard) so until I'm up and running I have no access to board accept at work ... so I missed all of these ... only the menu for next time though! ;)

yp