First off, hello. I’m new to the group, a rabid fan of the Straight Dope (literally, but I’ve got shots now), and generally eager to learn. I’m a science wonk, addicted to news radio, and a fan of mostly alternative music (i.e. U2, Radiohead, Bowie, &c.), I’m Jewish/atheist, and that’s more or less it. Ta-da.
Now, the thing is: at a place that just opened near me, they sell FINALLY specialty Asian ingredients. I went out and bought myself a pack of buckwheat miso noodles and some dried shiitake mushrooms (forgot to mention I cook as a hobby). Anyone here have any good recipe ideas? I was thinking something with ginger beef and scallions perhaps.
Gently heat 1/2 cup dry sherry in a wok.
Once it begins to steam, add noodles, and cut strips of shitake. Keep it moving.
Once the liquid is absorbed add 3 tbsp peanut oil, lower heat, cover.
2 cans beer,
Scallions.
3 cloves garlic, crushed
Tbsp A-1
Juice of half a lemon.
Mix all. Marinate ginger beef 2 hours. Grill to medium. Dice coarsely.
Arrange noodles on serving platter. Top with grilled beef. Grate just a touch of aged Romano cheese on top.
Welcome! Welcome! I thought I was one of the shy dozen folks on earth happily addicted to soba noodles!
Snuggle in…the company is fine, if somewhat demented.
Well, lots demented…
Cook soba as usual…dress w/ spicy peanut sauce, adorned w/ shredded fresh veggies of choice. Not a recipe as much as vague directions:
finely shred veggies of choice; I’m partial to zucchini, carrot, or whatever is in season. Some say blanch; I don’t because the heat of the noodles will do as much cooking as needed. (Hint: bobbit in some sprouts, snow peas just sliced, etc.–the shredding thing is a guideline.)
in a bowl, processor, blender, whatever: glop in some peanut butter ( I prefer tahini), a good squeeze of lime/lemon, half (more or less) jalepeno–seeded or not, depending on your taste for heat; some good oil of choice if body is needed; and at least 2 Tbsp. finely chopped cilantro. (I really love cilantro; some loathe the soapy taste.)
Ajdust the shootin’ match to your taste. Pinch in some kosher salt, thin w/ tomatoe juice, toss in some finely chopped parsely…wing it.
Drain soba; toss w/ veggies of choice and a titch of dressing; when all snuggled in, add rest of dressing. Top w/ toasted peanuts, sesame seeds, sunflower seeds or freshly grated parmesan. (Peeled, seeded and chopped vine tomatoes on top never come amiss either.)
Heck, this isn’t a recipe; it cant’ even pass muster as “fusion cuisine”. But it sure is tasty, fast and easy.