To continue on with some of my previous discussions about comfort food, I have to talk about noodles today….Asian noodles.
A meal in one bowl (and you have to eat them in a bowl), Asian noodles offer a versatile option for dinner (or lunch or snack.) You can get all of your protein, veggies and carbs in one simple dish. My only issue with Asian noodles is that I don’t have a quickly place to grab a bowl when I don’t feel well and REALLY need the comfort.
My sweet husband always will ask what he can do to make me feel better and I say NOODLES! (He takes the request for “noodle” completely differently then I intend). Usually, he sighs at my response and tries to find a way to make me happy.
He is a wonderfully talented guy but his cooking skills have been on the backburner since I came in his life. (He does make a wicked fried egg sandwich but I want noodles.)
So I thought today, I’d kill two birds with one stone (or blog in this case.) I’ll write a post on one of my favorite comfort foods with such good instructions that the next time I am sick, he can go into the kitchen and give me what I want. (He will still try to offer other “options” but seriously, I just want some noodles.)
The keys to MY perfect bowl of Asian Noodles:
- Panfry your noodles
- Marinate your meat
- Cut up all your veggies (same size pieces)
- Make your sauce so it is all ready to add
- Use a BIG nos-stick pan (or wok) so the food “frys” and doesn’t steam from overcrowding.
First, cook your noodles per the package instructions. DO NOT OVERCOOK; if anything undercook a little because they will be getting more heat time.
Heat a large nonstick pan with a little grapeseed oil over high/med-high heat. The pan needs to get HOT! Add the noodles and shake the pan a little so they don’t stick. Rapidly, move them about the pan until they develop a nutty smell. Remove from pan and keep warm.
In that same pan, add a little more oil and once again get it HOT. (Do you see a theme here?) Add your meat and stir-fry until it is done. Remove with a slotted spoon and wipe out any residual marinade or meat drippings.
Reheat the wok and a little more oil (about 1 Tablespoon), Add your vegetables until they get a little brown.
Now add any garlic or ginger you want and only cook until they get fragrant.
Deglaze the pan with your sauce and let it cook for another minute.
FINALLY, add your cooked noodles. Toss them in the sauce and veggies until well coated. (I like a little extra brown on my noodles so I leave them in the pan untouched for a couple minutes so some of them get crispy.)
Now these instructions are flexible for pretty much any protein/veggie/ noodle/sauce combination. I will add the disclaimer that this is probably an “Americanized” version of Asian noodles. I am lining up a Foodie Fun Day where I make noodles with a Thai gentleman so it will be interesting to see how I can improve my technique.
Meanwhile, Earl, can you handle the challenge of making me feel better…..with some noodles?
My Favorite Noodle Ingredients
2 chicken breasts
3 Tbsp light soy sauce
2 Tbsp rice wine
1 Tbsp garlic
Stir Fry Ingredients
10 ounces mushrooms (shitake, button, or whatever is in the house)
1 red pepper, diced
1 onion, diced
12 ounces noodles (udon, ramen, spaghetti)
1 Tbsp garlic
Sauce Ingredients (Mix together)
1 cup chicken broth
6 Tablespoons Oyster sauce (found in Asian aisle at grocery stores)
2 Tbsp rice wine vinegar
2 Tbsp light soy sauce
Dash of toasted sesame oil
1 Tbsp corn starch
Chopped green onion
I know I did this recipe a little vague but I will be doing more on the different types of Asian noodles and sauces in April. (I’m sure my husband will have some things to add too!)