4 oz fresh pasta or 1
serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)
Not exact matches
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for
serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound
dried Asian egg
noodles
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon
dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg
noodles, for
serving Sour cream and chopped chives or parsley, for garnish (optional)
My Auntie orders some Chee Cheong Fun (steamed, rice
noodle rolls
served with hoisin sauce and sesame seeds), Sotong (
dried cuttlefish) and a sugar cane juice.
When the
noodles are
dry to the touch / sticky, pour in 2 1/4 Cups of the sauce (for 12
servings).
If
serving Hủ Tiếu Khô (
dry noodles), prepare the accompanying sauce by heating the oil over medium low in a small saucepan.
1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb
dried pho
noodles (Vietnamese rice
noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2 limes, sliced in wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin for
serving
Duck breast
served over
noodles with edamame and
dried cherries sounds fancy but is actually super fast and easy.
Popular dishes to look out for when in Laos include Som Moo, a sausage made from fermented pork; Pho, a
noodle soup to which any of a wide variety of meats may be added plus green vegetables and chillies; kaipen - paper - thin sheets of
dried green algae dusted with sesame seeds, deep fried and
served with chilli paste (jaew bong) and tam mak houng, a papaya salad flavoured with chilli, garlic, peanuts, fish sauce and lime.
Stroll past the dozens of stalls
serving food to the fascinated tourists excitedly pointing at giant, steaming woks of
noodles,
dried sticks of skewered insects and whirring blenders filled with local fruits, and you'll find the experience to be an exquisite assault on the senses.
I loved this homey and tasty snack of udon
noodles in broth and topped with
dried seaweed
served mid-flight (Chris McGinnis)