Chinese Noodle Salad

Here is a recipe I modified from one my wife likes a lot. Credit goes to Cooking Light Magazine June 2012 issue.

What you’ll need:

12 ounces uncooked, dried linguine or other flat noodle

8 ounce package of stringless sugar snap peas

2 teaspoons of peanut oil

1 package of firm tofu, drained and cubed

1 cup cherry tomatoes, halved

1/2 cup drained, sliced water chestnuts

1/2 cup thinly sliced green onions

1 tablespoon seasoned rice vinegar

1 teaspoon chili garlic sauce

5 tablespoons of original yakitori sauce

toasted sesame seeds to taste

What you’ll do:

Cook noodles according to package directions. Add snap peas for the last minute of cooking. Drain and rinse with cold water.

While the water is boiling, heat a large non-stick skillet over medium high heat. Add peanut oil to pan, swirl to coat. Add cubed tofu and cook until browned, about 5-7 minutes. Stir frequently.

Combine noodle-snap pea mixture, tofu, tomatoes, water chestnuts, and green onions in a large bowl (or the pot you boiled the noodles in). Combine the yakitori sauce, chili garlic sauce, and the seasoned rice vinegar in a small bowl and whisk. Pour over noodle mixture and toss gently to combine. Serve and sprinkle with toasted sesame seeds to taste.

They also had a great cucumber salad to accompany this dish. It is one my mother has made for decades. Combine 1/4 cup of seasoned rice vinegar and 1 tablespoon of brown sugar and pour over two cups of thinly sliced English cucumber and toss gently. Chill before serving.

Obaachan Sauce Yakitori Chinese Noodle Salad

Obaachan Sauce Yakitori Chinese Noodle Salad

Salmon Patties with Chili Garlic Lime Aioli and Diced Cucumber

Here is a very simplified way to make flavorful salmon patties. You can choose to either grill them or fry them in a pan with a little oil. I chose the latter, since I wasn’t sure if they would hold up on the grill or not. I am now confident that they would have made it on the grill just fine. They key is to place them down and not fuss with them until it’s time to flip them. Let’s get started! Make the aioli first, that way it can be chilling in the fridge while you are preparing the patties.

Chili Garlic Lime Aioli (original post 1/15/14) with (new) Diced Cucumber

1/3 cup of mayonnaise

1 tablespoon olive oil

2 teaspoons chili garlic sauce

1 tablespoon fresh lime juice

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/2 medium/large cucumber, seeded and diced

Mix all ingredients in a small bowl until combined and smooth. Plastic-wrap bowl and refrigerate until ready to use. Note: save diced cucumber and add to aioli just before serving.

Salmon Patties

One and a quarter pound of fresh salmon, diced into chunks

1 egg

2 tablespoons original yakitori sauce

2/3 cup of breadcrumbs (we chose 1/3 panko and 1/3 regular)

In a large bowl, add egg and 2 tablespoons of yakitori sauce and whisk. Next, add salmon and coat well, then add breadcrumbs and mix by hand until nicely incorporated. Wipe hands and coat them with a little vegetable oil and divide mixture into four parts and form patties and place onto wax paper (see photo).

salmon patties on wax paper ready for cooking

salmon patties on wax paper ready for cooking

Heat pan with oil to cover bottom (or grill) on medium to medium high heat and gently place patties being careful not to break them apart. I found that by brushing a little oil on my spatula the patties were easier to pick up and slide off. After cooking about 3 minutes flip patties. At this point I placed a little more yakitori sauce on the center of each patty and cooked about 3 minutes more. Remove from heat and place each on a bun and top with the Chili Garlic Lime Aioli and Diced Cucumber. Enjoy!

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumbers

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumbers

Yakitori salmon patty with Chili Garlic Lime Aioli with Diced Cucumber

Yakitori salmon patty with Chili Garlic Lime Aioli and Diced Cucumber