29 May 2012

Recipe a Day: Thai/Chinese Noodles with Lots of Vegetables and Sauce

This is one of my very favorite noodle dishes.  It's best with fresh noodles (amazing, actually), but very good with dried too. 

This is easier than it looks, especially if you have everything ready to go when it's time to cook.

Here's what you'll need:

  • 1 pound (or more) greens- bok choi is good, or jusay, or any number of other things
  • 1/4-1 pound sliced chicken, pork, beef, or tofu, optional
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon fermented soybean paste
  • 1 tsp sugar
  • 1.5 cups water or broth
  • 1/2 cup vinegar
  • 2 tablespoons sugar
  • Fresh or dried chiles, crushed or sliced, to taste
  • About a pound of dried rice noodles, or 2 pounds of fresh
  • 1 tablespoon cornstarch
  • 2-3 tablespoons water
  • 2-3 tablespoons oil
  • 2-3 tablespoons minced garlic


Trim and chop up your greens and set aside. 
I used bok choi this time because my husband had just come home from the Chinese grocery store.

He wasn't able to get pressed tofu, so I pressed a regular block of tofu for a little while.  I usually use tofu with this.

If you've never used soybean paste, this looks a lot like what you might find in the US. 

Combine the paste with the soy sauce, rice vinegar, fish sauce, and sugar.

If you have a handy four-year-old around, he might mash it together for you.
And add the water and set aside.  You'll cook with this later.

Combine the 1/2 cup vinegar, sugar, and chiles and set aside.  This will be a sauce to pour over the finished dish.

Cook the noodles.  I generally just boil them, but you can soak and stir-fry too.  These are bean thread noodles in case you think they look weird.
Drain when they're done if you boiled and set aside.


Combine the cornstarch and water and set aside.


And slice your meat or tofu and set aside.

Make sure all the stuff you set aside is near the stove (meat/tofu, greens, sauce, and cornstarch) and ready to go.  Heat the oil and add the garlic.

Then add the tofu or meat and cook till it's browned. 


I used a lot (too much) tofu this time, but it still worked.  Browner tofu would be fine too; you choose.

Then add the greens.  You want a wok or something large to hold all the greens at first.

Stir-fry to decrease the volume of the greens (this almost looks more like American-style Greek salad or something like that, doesn't it?)

When the greens have wilted some, add the soybean paste sauce.

And the cornstarch/water mixture.  You'll probably need to stir it again before adding it.

I forgot to add the sugar earlier, so I did now.  Stir everything together, bring to a boil, and simmer for a couple of minutes.

Till the greens are tender but not mushy.  Serve over the noodles, or you can add the noodles to the big pot and let everyone serve herself.  Top with the chile-sugar-vinegar sauce.

1 comment:

  1. Looks yummy. If I can find fermented soy bean paste today we'll try it. Thanks for including a picture of what the packaging will look like.

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