DDD #147 – Vegan Hot & Dry Wuhan Noodles

1 Comment

IMG_E3355

All Photos © Christine Elise McCarthy 2020

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

IMG_3376IMG_E3379

This is not a very traditional version of this dish but – given grocery stores during the Coronavirus pandemic – I just sorta winged it with what I had available.

Wuhan was the early epicenter of this virus so I Googled it & found that their traditional dish is Wuhan Hot & Dry Noodles.  They looked & sounded great so here is my humble version.  Expect a more traditional version in the near future.

Click the image below to watch the video.

Vegan Hot & Dry Wuhan Noodles

serves 2

INGREDIENTS

9 oz dry noodles

4 TBS tahini sauce

2 – 4 garlic cloves – minced

2 TBS good quality balsamic vinegar (optional)

2 TBS sesame oil

2 TBS dark (black) soy sauce (or regular)

2 TBS light (thin) soy sauce (or regular)

1 TBS sambal oelek (or hot chili oil to taste)

Pinch Chinese 5 spice

1 tsp sugar

1-2 TBS peanut butter

GARNISH – black and/or white sesame seeds, chopped scallions

IMG_E3364IMG_3377

DIRECTIONS

Cook the noodles.

Whisk the sauce ingredients together.

Drain the noodles & toss with the sauce – using a quantity to suit your taste.

Garnish – devour!

IMG_3368IMG_3385IMG_3360IMG_E3369

Vegan Fried Green Tomato Street Tacos with Spicy Remoulade

Leave a comment

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

12-13a-16-30

12-13a-16-40

bathingandthesinglegirlcover

vromans-back

12-12-16-2

12-12a-16-49

So – I bought those two gorgeous green tomatoes at the farmers’ market.  Legit, unripe green tomatoes.  Harder to find than you may think.  So – I made that first effort with them above – my Easy Vegan Fried Green Tomatoes.  They were simply & delicious but I did not use anything in place of the egg typically used when folks make this & the breading was fragile & did not stick to the slick sides of the tomato slices.  So – today – I used the other tomato for these tacos & used aquafaba in place of eggs.

What is aquafaba?

The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.”

I used the liquid from a can of chickpeas and it worked pretty well.   I found that my breadcrumb mixture was still a bit fragile but it seemed to adhere a bit better.

The remoulade is a nice & tangy touch but any sauce you like would do – even vegan salad dressing.

12-13-16-17

12-13-16-22

Vegan Fried Green Tomato Street Tacos with Spicy Remoulade

Feeds two

INGREDIENTS

8 small street taco=sized corn tortillas

1 large green tomato – sliced into 1/4 to 1/3 inch rounds (try to get 4 slices)

1/4 cup flour

1/4 cup panko crumbs (I used only panko in these tacos)

1/4 cup cornmeal

1/4 cup breadcrumbs (or any mixture you prefer or have handy)

Cajun seasoning (to taste) or S&P

1/4 cup or so non-dairy milk

The liquid from a can of chickpeas or other beans OR 1/4 cup or so of almond milk

Enough vegetable oil to submerge the breaded tomato in your frying pan

Taco toppings: (your choice) sliced avocado, shredded cabbage, grated carrots, sliced jalapenos, diced tomato, cilantro, sliced radishes, grated lettuce, grated vegan cheese, lime wedges

for the remoulade

1/4 cup vegan mayo

1 tsp Dijon mustard

1-2 TBS prepared horseradish

1 TBS chopped parsley

1 tsp sriracha

1 tsp juice from a jar of jalapenos (optional) or 1 tsp diced pickled jalapeno

Dash of hot sauce

Pinch of each: onion powder, garlic powder,  chili powder, paprika

12-13-16-6

12-12a-16-38

12-12a-16-37

12-12a-16-36

12-13a-16-25

12-13-16-19

12-13-16-23

12-13a-16-28

DIRECTIONS

Prep all the ingredients.

Make the remoulade by whisking the ingredients together.

12-13-16-7

12-13-16-10

I only used panko this time.  You can use whatever mixture of crumbs you desire & season as you like – either with a Cajun seasoning or S&P or something else you like.

Wet the tomato slices & dredge them through the flour then the aquafaba (or almond milk) & then the bread crumb mixture.  I dunked mine a second time into the aquafaba & panko.

Heat the oil (deep enough to submerge the tomato slices so they will not require flipping).  Let the oil get very hot & then carefully slide the tomato slices into the oil & fry until they are browned to your liking.  Drain on paper towels.

12-13-16-11

12-13a-16-26

While the tomatoes drain – warm your tortillas directly on your stove burners.

Cut the tomatoes in half & assemble 8 tacos.  Serve with the accoutrements of your choice & drizzle with remoulade.  Devour!

12-13a-16-41

12-13a-16-44

12-13a-16-45

12-13a-16-48

Spicy Indonesian Street Cart Noodles – Mie Goreng – with Vegan Chicken (and Crispy Shallots)

1 Comment

 

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

3-4a-15 (29)

3-4-15 (40)

BathingandthesinglegirlCover

vromans back

Crispy shallots are a popular condiment on many Asian dishes.  I guess you can buy them packaged but I have yet to see any around.  I find them outrageously delicious but kinda tricky to pull off when cooking them myself.  I’ve attempted them maybe half a dozen times – succeeding completely once or twice, burning them once or twice & under-cooking them once or twice.  This time was an under-cooking time.

3-4a-15 (12) 3-4a-15 (15) 3-4a-15 (17)

They may have crisped up more as they dried but I was impatient.  So – for the record – I used THIS recipe ( I used less than half of the 1 cup of oil they suggested and I used olive oil).  So – if you are feeling ambitious – give it a go.  They really are yummy, when they come out right.  Or – go ghetto & used canned fried onions!

INGREDIENTS

  • 1/2 cup olive oil
  • 3 large shallots, peeled and sliced lengthwise about 1/8-inch thick
  • Salt

PREPARATION

  1. Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.
  2. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

3-4-15 (5)

3-4-15 (25)

3-4a-15 (26)

 

3-4a-15 (2)

3-4a-15 (3)

 

Mie Goreng is called a fried noodle dish but they are really stir-fried – so never fear!  This is not difficult to make and the ingredients should be available in most large grocery stores.  I used the fresh (non-vegan) egg noodles you see above because I could not resist FRESH noodles for $1.49 a pound (at Bangluck in the refrigerated section) – but any noodles will work: ramen noodles, lo mien noodles, soba noodles, even packaged spaghetti in boxes.  Whatever you decide will be fine.

I used Beyond Meat’s amazing vegan chicken but real chicken could be used (or shrimp or pork).  To encourage you to TRY the vegan version – I am including a coupon here.

11-23-14 (19)

beyondmeat_1off_all_march

 

 

 

The vegetable selection here simply reflects what I had around.  Feel free to lose things are maybe add edamame, grean beans, snow or sugar snap peas, cauliflower, carrots, bean sprouts, green or Napa or Savoy cabbage – whatever suits your fancy.  Some folks even float a fried egg on top of this stuff.

I like my food spicy but, if you do not, cut back on the spicy ingredients.

3-4-15 (19)

3-4-15 (92)

 

Spicy Indonesian Street Cart Noodles – Mie Goreng – with Vegan Chicken

INGREDIENTS

1/2 pound noodles of your choice

3 TBS chili sauce (Sambal Oelek) or Sriracha

1 tsp dark soy sauce (or regular soy sauce or tamari)

3 TBS of vegetarian hoisin sauce (or 2 TBS ketchup plus 1 TBS molasses plus 1 tsp sugar) or sweet bean sauce

2 TBS Chinese cooking wine (or dry sherry)

3 TBS vegetarian oyster sauce (they make one made of mushrooms rather than oyster extracts) – or more soy sauce

2 serrano peppers – seeded & diced

4 garlic cloves – chopped

1/2 cup purple (or other) cabbage – chopped or shredded

1 small head broccoli – cut into bite-size florets

3 heads bok choy – sliced lengthwise

9 oz vegan chicken – cubed

Garnish:  Crispy shallots, green leaf lettuce (as cups), sliced scallions, shredded carrot, more chopped cabbage, cilantro, cucumber slices, lime wedges, more hot sauces.

3-4a-15 (10) 3-4a-15 (11)

3-4a-15 (4)

3-4a-15 (18)

3-4a-15 (20)

3-4-15 (42)

3-4-15 (43)

DIRECTIONS

Prep all the vegetables & spices.  Let the chicken thaw & cut into cubes (or cut it frozen – I did).

Bring a large pot of water to a boil.

Whisk the chili sauce, dark soy sauce, cooking wine, hoisin sauce, oyster sauce and diced serranos together in a bowl & set aside.

Cook the noodles about a minute less than the instructions suggest (in the case of fresh noodles – only heat them a total of 30 seconds so blanch any vegetables you want blanched at the same time).  In the last 30 seconds – you can add all the vegetables to blanch them (I only blanched the bok choy).  Drain immediately & run under COLD water to stop the cooking process.

3-4a-15 (13)

3-4a-15 (14)

3-4a-15 (6)

3-4a-15 (7)

Heat the oil in a large saute pan (large enough to hold all the ingredients) – over med-high heat.  If you are using real meat, cook it in the oil at this point until it is cooked through – and then add the vegetables (except shrimp – which can just cook along with the vegetables).  Or add the vegan chicken & any vegetables you have not blanched (broccoli & purple cabbage, in my case).   Stir for a minute or so & then add the garlic.  In one minute – add the sauce you whisked together & bring to a boil.  Reduce heat & simmer a few minutes or until the vegetables are crisp-tender (not soggy!).   Add the noodles & anything else you cooked with them.  Stir to combine.  This should be looking pretty good now (Sauce too thin – cook a bit more.  Sauce to thick?  Add 1/8 cup water.)   Don’t overcook this stuff or it will become mush.

Serve immediately & garnish as you desire!

3-4a-15 (22)

3-4a-15 (24)

3-4a-15 (25)

3-4-15 (8)

3-4-15 (47)