Wednesday, September 19, 2012

Thai Inspired Slaw w/ Ginger Scallion Peanut Noodles

Savory, filling, and healthy, this noodle dish is quick and satisfying. Sometimes I toss the whole thing together for a delicious and hearty salad.

Ginger Scallion Noodles with Thai Slaw
(Serves 4-6 people)

Thai Cabbage Slaw

1 medium head red cabbage, thinly sliced
two carrots, shredded, diced, or sliced into thin rounds
two celery stalks, thinly sliced on the diagonal
any other vegetable you like, really
2-3 scallions, thinly sliced
Tofu cubes optional (marinated in some of the dressing is ideal)

Slaw Dressing (approximate)
1/4 cup (scant) lime juice
2 Tablespoons soy sauce

2 Tablespoons fish sauce
1 Tablespoon minced ginger
1 teaspoon Sriracha Hot Chili Sauce, optional

Taste the dressing and adjust before adding to your slaw. It will tenderize the cabbage and liquid will be released from the slaw as it marinates, so mix thoroughly. 

Ginger Scallion Sauce
4-5 scallions, thinly sliced
1/4 cup toasted sesame oil 

1/2 cup crunchy peanut butter
1 inch nub ginger, 
1 clove garlic, minced
2 Tablespoons soy sauce
1 Tablespoon fish sauce
2 teaspoons rice vinegar (cider or red wine with a teaspoon of sugar is fine too)
Optional: Crushed roasted peanuts, cilantro, toasted sesame seeds

1 lb. soba or other noodle, cooked al dente

Bring the water to a boil and add your noodles. While they cook, mix up your sauce adding a tablespoon or so of the hot cooking water to emulsify it if needed. Drain the noodles, reserving a little of the cooking liquid in case you need to thin the sauce further. Toss the drained noodles in the sauce and add a little of the cooking liquid if it's too dry. Remember to add liquids slowly so you don't end up with soup (I've done this and it's sad, hence the warning). If it's not salty enough, add a little more soy sauce. Enjoy!