¾ pound thin egg noodles such as spaghettini or angel hair
1 ½ tablespoons olive oil
3 tablespoons minced fresh ginger
½ cup minced scallions, white part only
3 cups ¼ -inch sections scallion greens
3 tablespoons rice wine or sake
4 cups bean sprouts, rinsed and drained
Toasted Sesame Dressing, mixed together to dissolve sugar:
7 tablespoons soy sauce
3 ½ tablespoons toasted sesame oil
1 to 1 ½ tablespoons sugar
¼ teaspoon freshly ground black pepper
2 tablespoons Japanese rice vinegar
3 tablespoons sesame seeds, toasted until golden in a dry pan+
1. Heat 4 quarts water in a large pot until boiling. Add the noodles and swirl in the water. Cook until near tender, about 8 to 9 minutes and drain in a colander and rinse under cold water to remove the starch. Drain thoroughly in a colander. (It is considered bad luck, but you may clip in half the noodles to make them easier to stir-fry.)
2. Heat a wok or a heavy skillet over high heat. Add the oil and heat until very hot, about 15 seconds. Add the ginger and minced scallion whites, and stir-fry until fragrant, about 20 seconds. Add the greens, rice wine and bean sprouts and toss lightly for a minute.
3. Add the pre-mixed Toasted Sesame Dressing and the cooked noodles and toss lightly over high heat until the noodles are heated through. Add the toasted sesame seeds, reserving a little for the top. Toss lightly to coat and spoon onto a serving platter. Serve warm or at room temperature.
Photo credit: http://limecake.net
Dim Sum Glossary
In some dim sum parlors in Hong Kong, where ingredients
are prime and innovation is encouraged, the dim sum are
extraordinarily diverse. The chef might experiment with
the traditional recipe, creating a new variation on an old theme,
or even a completely new type. There are, however, a number of
standard classics, and the following glossary covers the most traditional
forms which will be found in all fine dim sum restaurants – in any country.
CHA SHAO BAO (Barbecued Pork Buns) airy, globular buns with a
yeast dough skin stuffed with slices of barbecued pork coated in oyster sauce.
CHANG FEN ( Stuffed Sweet Rice Rolls) squat steamed rolls made with
a slippery, white sweet-rice skin and stuffed with a shrimp, beef, or scallop filling.
CHUN JUAN ( Spring Rolls) slender, deep-fried rolls stuffed with pork,
bamboo shoots, and shrimp and wrapped in thin skins made of flour and water.
DAN TA (Custard Tarts) flaky tarts with a rich and eggy custard center.
DOU SHI PAI GU (Steamed Spareribs in Black Bean Sauce) bite-sized
spareribs coated with a fermented black bean sauce.
LO PO GAO ( Fried Turnip Cake) slices of a steamed pudding-like cake
made with shredded daikon radish, chopped Chinese sausage, and rice powder
that are pan-fried until golden brown and crisp.
LUO MI JI (Stuffed Lotus Leaves) steamed packages of lotus leaves stuffed
with glutinous rice, chicken, diced shrimp, and black mushrooms.
(The lotus leaf merely provides flavor and is not eaten.)
SHAO MAI (Steamed Pork Dumplings) open-faced dumplings with a thin
flour and water skin, stuffed with ground pork and garnished with a variety of
ingredients, including peas, chopped ham, and crab roe.
XIA JAO (Steamed Shrimp Dumplings or HAR GAO) delicate dumplings with
translucent wheat-starch skins stuffed with chopped shrimp and water chestnuts.
Soy sauce and mustard are often mixed and used as a dipping sauce.
XING REN DOUFU (Almond Bean Curd) a refreshing almond-flavored jelly
usually cut into squares or diamond shapes and mixed with fresh or canned fruit salad.
JIAO YU (Stuffed Taro Balls) deep-fried balls made with a mashed,
steamed taro skin and a pork, shrimp, and black mushroom filling.
GUO TIEH (Pan-Fried Dumplings) crusty pan-seared dumplings stuffed with ground pork and cabbage
Pad Thai is one of those recipes that I generally stay away from because EVERYONE has their own version of what it should taste like that is based on what they’ve eaten at their favorite Thai restaurant. I feel there is NO way I could ever compete with that. BUT, when I was working on my Asian Noodles book, I decided it was crazy for me to write a book on the subject and not include a recipe for Pad Thai. After all, isn’t it quintessential Asian noodle dish?
I was determined and I must have tested the recipe at least eight times- maybe more. In fact, I have never tested a recipe as much as this Pad Thai. And even after 15 years and many books later, I still think it holds up. My next book, Simple Asian Meals is just about to be published, but I am working on a revision of Asian Noodles and one recipe that will NOT change is this one for Pad Thai.
Enjoy!! I’m getting a craving for some Pad Thai right now.
In part 1 of “All You Need to Know About Asian Noodles”, I tackled the family of Chinese, Vietnamese and Thai noodles. In part 2, I show and talk about the many varieties of Japanese Noodles. You will be introduced to: ramen, udon, soba, and somen noodles as well as suggestions for substitutions. These days, however, you don’t even have to go to a specialty market since most well-stocked supermarkets now carry many of these varieties. In addition, if you go to the recipe section, you will see not one, but FOUR recipes using all the different noodles. There’s my favorite Cinnamon Beef Noodles, Spunky Stir-Fried Ramen, Scallion Chicken Soba, a favorite meal-in-one dinner of my family’s, and a delicate Shrimp with Snow Pea Shoots Soup.
Remember that in eating the noodles which symbolize longevity, it is believed that you will have a long and healthy life. Enjoy!
For their pasta issue, the newly-revived Gourmet @Gourmet.com asked me to write an Asian Noodle Primer and I was thrilled. One of my favorite dishes from my student days living in Taiwan was Cinnamon Beef Noodles and I became a serious Asian noodleholic when I started writing a book about the topic ” Asian Noodles” which was published in 1997. I spent about four years traveling all over Asia ( especially Japan because I couldn’t get enough of soba or udon).
I decided it would be really useful to do an accompanying video, so here is Part I of ” All You Need to Know About Asian Noodles” with LOTS of recipes.
Eating good dim sum is one of my favorite pastimes. I love the selection of delectable sweet and savory pastries – the dumplings, stuffed buns, and noodle dishes. And just in time for Chinese New Year – because on the evening of January 25th and the 26th, Chinese will usher in The Year of the Ox.
Need a little help? Then come with me to the Winsor Dim Sum Cafe, and you’ll see some of my Cantonese dim sum. Then go to the News section to see the Dim Sum glossary.
Happy New Year to you all!
Click here for Dim Sum Glossary]]>