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

Ahi Poke

Sam T., at Whole Foods in Huntington Beach, inspired this creation! We were hanging out after a demo and he was making poke for their case and I mentioned our spicy yakitori sauce might work well so he tried it and it was fantastic and very easy! So I made it at home and here is what we did: in a medium sized mixing bowl; take 8 ounces fresh ahi, sliced into bit sized cubes; add 4 ounces of spicy yakitori sauce; 2 stalks green onion, sliced thin; and mix well by hand to incorporate all the ingredients. Cover and chill in the refrigerator. When ready to serve you can individually plate or serve in a nice dip-sized bowl. Sprinkle toasted sesame seeds to taste and additional green onion if so desired. That’s it, quick, simple, and very tasty!

Plated ahi poke with spicy Obaachan Sauce Company yakitori sauce

Plated ahi poke with spicy Obaachan Sauce Company yakitori sauce

Spicy Tofu and Noodles with an Asian Flair

This takes about 10-15 minutes of prep up front and then everything goes pretty quick.

What’s needed:

8 ounces of fettuccine rigate noodles (or similar flat noodle)

8 ounces of sugar snap peas

1 package of firm tofu, cubed

1 pint of cherry or grape tomatoes, halved

4 ounces of water chestnuts, sliced

1/2 cup of green onion, sliced thinly

1/2 cup of yakitori sauce

1 tablespoon of vegetable oil

1 tablespoon of chili garlic sauce (optional)

toasted sesame seeds

What you’ll do:

After all the prep work, start to boil a large pot of water then cook noodles as directed on package. While the water is starting to boil, in another pan, over medium-high heat, pour one tablespoon of vegetable oil and brown the tofu (7-10 minutes). When the noodles are just about done add in the snow peas to the boiling water for a minute or two, then drain, rinse, and return to the pot. Add the tofu, the halved tomatoes, sliced water chestnuts, sliced green onions, and yakitori sauce. Mix well and serve. You may sprinkle the toasted sesame seeds over the plated noodles as desired. Note: there are three options for the sauce, original yakitori (for no spice), spicy yakitori (for a little kick), and the spicy yakitori with the chili garlic sauce (for more heat).

Spicy Tofu and Noodles

Spicy Tofu and Noodles