I've been playing with asian dishes for a while, and on Friday I finally hit on a combination that works well: peanut ginger noodles. There are two tricks involved: first, I rely on soy sauce for saltiness only (as opposed to using it as a main flavor), and second, I add water along the way to prevent the dish from sticking to the pan.
Peanut Ginger Noodles
10 oz dry egg noodles
2-3 T sesame oil (to taste)
1 medium onion, chopped1/2 head garlic, peeled and coarsely chopped
3.5 oz peeled ginger, finely chopped
2-3 T peanut butter (to taste)
1 tablespoon vinegar (white or rice)
2 teaspoons rooster chili sauce (or to taste)
soy sauce to taste, for saltiness (~1 T for me)
several tablespoons water, as needed
1 lb baby bok choy, halved or quartered
1 bell pepper, cut in strips
2-3 T sesame seeds
1/3 cup peanuts, unsalted
8 oz bean sprouts

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