Of the Asian Persuasian
Crisp fresh vegetables, tender Udon noodles coupled with a spicy ginger soy sauce and artfully topped with sprigs of cilantro, green onions and crunchy cashews, this dish begs you to whip out your chop sticks and dig right in.
My favorite aspect of this dish is how well all of the textures and flavors play off of each other and provide an element of surprise with each bite. The bright and bold flavors of the spicy ginger soy sauce are balanced by the coolness of fresh cilantro and green onions while the veggies and toasted cashews provide a subtle crunch. I love making Chinese food because it is so versatile and the combinations are endless. This dish starts with Udon noodles (usually found in the refrigerated vegetable section of any grocery store) adds in vegetables, and then tosses in a basic, but certainly not plain sauce. The best part is, the combinations are endless. My recipe is listed below, but I encourage you to tweak it. Try throwing some pork or chicken or play around with different veggie combinations. If you don't care for the heat that this dish offers, leave out the crushed red pepper flakes. (Or maybe you want to add some more?) It's up to you. Go with your likes and this dish will fulfill that desire for a meal from the far east.
~1/2 c. soy sauce
~2 healthy tbs Dijon mustard
~1 tsp fresh finely grated ginger
Fresh black pepper
2 carrots, thinly sliced
1 c. sugar snap peas, cut in half
7-8 small button mushrooms, cut into quarters
1/4 c. frozen corn
Vegetable oil for pan
Handful of whole cashews
Thinly sliced green onions
Fresh cilantro sprigs
To make the sauce, combine all of the ingredients, mix thoroughly and set aside. Boil the udon noodles in salted water until tender and set aside. In a frying pan, fry up the mushrooms in a little vegetable oil. Add the carrots and gently toss. Cook for a minute or so on medium heat. Add the sugar snap peas, corn, and cashews. Let cook for a minute. The trick is to not overcook the veggies. They should still have a healthy snap to them. Add the noodles to the pan and pour sauce on top. Toss all ingredients until everything is well incorporated. Top with green onions and cilantro. Enjoy!
What's Hot From The Small Boston Kitchen
Fried Mashed Potato Cakes with Cheddar Mustard Sauce Mashed potatoes, fried in cake form until golden brown, crispy and crunchy on the ou...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
I'd like to ask you to consider the meatball for a moment. Humble in stature, it doesn't receive nearly as much attention as it de...
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
Everyone has their own definition of comfort food and while tough to formally define what it is because it changes from person to person, ...