Marinated Asian Noodles

 

Marinated Asian noodles - delicious served hot or cold

Marinated Asian noodles – delicious served hot or cold

Noodles are what my parents and grandparents call all types of pasta.  So do my elderly clients that I cook for.  It’s cute.  Everything gets grouped together in this broad category for them.  But now with all of the options in Asian cuisine – pad thai, udon, pho – noodles have taken on a whole new meaning for me too.  When I started testing this recipe, it was to emulate a dish that my daughter loves from Trader Joe’s.  It’s a packaged meal in their refrigerated section that she would devour before we barely even left the parking lot.  Hence the reason I know it’s delicious hot or cold.

 

I have tried this dish with angel hair pasta & thin spaghetti.  No searching out a special Japanese or other Asian noodle here and it’s still fabulous.  You can also prepare this as a side dish if you like. The marinating time is fairly minimal, just enough to let the pasta absorb the flavors.  Play around with the ingredients to your liking as well.  The heat in this dish can be as little or pronounced as you prefer.   I’ve tried it with sriracha, chili & garlic paste and sometimes even wasabi dissolving a little wasabi paste into it.  The key is (yes, I always have a “key” ;) ) to add some chopped or shredded veggies for a little crunch and some chicken, shrimp or beef strips for protein.  This is an excellent use of leftovers!  And if you do have to cook your meat, don’t worry about coating them in sesame seeds prior to cooking either.  They tend to just burn or fall off anyways, so skip that step and sprinkle them on top to keep the seeds from getting soggy.  

 

As far as adding any extra veggies, some suggestions would be blanched broccoli, green beans, sliced red peppers or snow peas.  Try to keep them a little on the crunchy side if you can.  You get the idea.  #keepitsimple  #becreative  #makeityummy 

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Marinated Asian Noodles                                                6-8 Servings

1 lb  angel hair or thin spaghetti

1 C  soy sauce (or teriyaki)

1/2 C  brown sugar

1/2 C  sesame oil

4 T  rice vinegar

4 tsp  ginger, grated

1 T  sriracha or hot sauce (to taste)

1/4 tsp  crushed red peppers 

2 lbs.  sliced chicken, beef or shrimp, cooked (approx. 4 cups)

Garnishes:  grated carrots, sesame seeds, chopped scallions

 

Boil pasta according to package directions & drain well.

Combine all of the marinade ingredients (thru the crushed red peppers) in a large glass bowl.

Add the pasta and toss well.  Marinate for 1 hr. (You can refrigerate them at this point if you need extra time, but no longer than 3-4 hrs.)

When ready to serve, slightly drain the pasta if there is too much liquid.  Toss with shredded carrots, scallions, & sesame seeds to taste.  Add your choice of meat, toss again & top with more sesame seeds.

NOTE:  If you do need to cook some chicken, beef or shrimp for this dish, slice it up and sauté it with a little oil over med. heat until almost cooked through.  During the last few minutes of cooking, add some extra marinade to the pan.  Turn the heat up to med-high and stir frequently until it glazes & is fully cooked.

 

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