Shiitake noodles
Jan. 1st, 2007 05:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikThis is quick, and reasonably healthy, though it's unusual for me as I don't use noodles made out of refined flour much anymore. BTW, I'm currently tagging this stuff two ways -- recipes, which is for all recipes, and food project which is for food that is reasonably healthy, and quick, and/or particularly seasonable... this will also be where I stick more general discussions about cooking techniques, philosophy, or whatever.
Shiitake Noodles
A big handful chinese straight wheat noodles*
1-2 handfuls dried shiitake**, sliced and rehydrated
1/2 head garlic, lightly crushed, peeled and sliced
small block tofu, cubed (optional, but makes this a main course)
tamari
rice vinegar
red pepper paste (optional, sambal oolek is my preference)
green onions, chopped
sesame oil (roasted sesame oil is a favorite of mine for this.)
Get a pot of water boiling for the noodles.
In wok (or skillet, I guess) saute garlic and mushrooms -- in a little oil if you're up for that, or in a little water if you're really trying to keep the fat content down. After they've been slightly browned, add a bit of tamari, a bit of rice vinegar, pepper paste, and tofu. Cover and simmer over low heat for ten minutes or so -- with luck the noodles will go in about now. This should leave you with a bunch of garlic shiitake flavored tofu, mushrooms, and a bit of liquid (if there's a whole lot of liquid, uncover and let it cook down)... Increase the heat, throw in the noodles, and stir fry the whole mix -- the noodles should soak up the remaining liquid. Add shallots, and a little more tamari and/or rice vinegar, to taste. Add green onions, and serve.
* Okay, you can also use whole wheat spaghetti or whatever you happen to have on hand. But if we're doing this right, I prefer Rose brand (local to Seattle, and very high quality) egg noodles)
* Yes, I mean dried. Dried shiitake has a much stronger and just different taste than fresh. Fresh is lovely, but I'd choose a more delicate preparation had I fresh on hand.
Shiitake Noodles
A big handful chinese straight wheat noodles*
1-2 handfuls dried shiitake**, sliced and rehydrated
1/2 head garlic, lightly crushed, peeled and sliced
small block tofu, cubed (optional, but makes this a main course)
tamari
rice vinegar
red pepper paste (optional, sambal oolek is my preference)
green onions, chopped
sesame oil (roasted sesame oil is a favorite of mine for this.)
Get a pot of water boiling for the noodles.
In wok (or skillet, I guess) saute garlic and mushrooms -- in a little oil if you're up for that, or in a little water if you're really trying to keep the fat content down. After they've been slightly browned, add a bit of tamari, a bit of rice vinegar, pepper paste, and tofu. Cover and simmer over low heat for ten minutes or so -- with luck the noodles will go in about now. This should leave you with a bunch of garlic shiitake flavored tofu, mushrooms, and a bit of liquid (if there's a whole lot of liquid, uncover and let it cook down)... Increase the heat, throw in the noodles, and stir fry the whole mix -- the noodles should soak up the remaining liquid. Add shallots, and a little more tamari and/or rice vinegar, to taste. Add green onions, and serve.
* Okay, you can also use whole wheat spaghetti or whatever you happen to have on hand. But if we're doing this right, I prefer Rose brand (local to Seattle, and very high quality) egg noodles)
* Yes, I mean dried. Dried shiitake has a much stronger and just different taste than fresh. Fresh is lovely, but I'd choose a more delicate preparation had I fresh on hand.
