Post by Granny Smith on Mar 22, 2008 14:09:50 GMT -5
Shanghai Noodles
contributed by carla
5 Japanese eggplants
8 oz. flat dried rice noodles (or you can use whole wheat linguini)
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. packed light brown sugar
1 t. chili paste
1 T. nam pla (Asian fish sauce)
2 c. thinly sliced Savoy cabbage
1/2 c. fresh green peas, blanched and shocked, or frozen peas, thawed
5 scallions, white and green parts, chopped
1/4 c. lime juice
salt and freshly ground black pepper, to taste
Preheat oven to 375F.
Place the whole eggplants on a baking sheet and bake until soft, about 20 minutes. (I drizzle these with a little olive oil)
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and boil just until soft, about 4 minutes. Drain in a colander, rinse under cool running water, drain again and set aside.
Combine the soy sauce, sherry, sugar, chili paste, and nam pla in a small bowl and beat with a wire whisk until blended and the sugar is dissolved. Set aside.
Remove the eggplant from the oven. When cool enough to handle, roughly chop, leaving the skin on but discarding the ends.
Heat a wok or large skillet over high heat until hot and add the soy sauce mixture. Add the rice noodles and toss to coat thoroughly. Incorporate the chopped eggplant, cabbage, peas and scallions and combine well, 1 minute. Remove from the heat and toss with the lime juice and salt and pepper. Serve in individual bowls. Serves 4.
*****
NOTE: We don't eat eggplant so I just substitute chopped bell pepper and julienned carrots and stir-fry at the end.
contributed by carla
5 Japanese eggplants
8 oz. flat dried rice noodles (or you can use whole wheat linguini)
1/2 c. soy sauce
1/4 c. dry sherry
1/4 c. packed light brown sugar
1 t. chili paste
1 T. nam pla (Asian fish sauce)
2 c. thinly sliced Savoy cabbage
1/2 c. fresh green peas, blanched and shocked, or frozen peas, thawed
5 scallions, white and green parts, chopped
1/4 c. lime juice
salt and freshly ground black pepper, to taste
Preheat oven to 375F.
Place the whole eggplants on a baking sheet and bake until soft, about 20 minutes. (I drizzle these with a little olive oil)
Meanwhile, bring a large pot of salted water to a boil. Add the noodles and boil just until soft, about 4 minutes. Drain in a colander, rinse under cool running water, drain again and set aside.
Combine the soy sauce, sherry, sugar, chili paste, and nam pla in a small bowl and beat with a wire whisk until blended and the sugar is dissolved. Set aside.
Remove the eggplant from the oven. When cool enough to handle, roughly chop, leaving the skin on but discarding the ends.
Heat a wok or large skillet over high heat until hot and add the soy sauce mixture. Add the rice noodles and toss to coat thoroughly. Incorporate the chopped eggplant, cabbage, peas and scallions and combine well, 1 minute. Remove from the heat and toss with the lime juice and salt and pepper. Serve in individual bowls. Serves 4.
*****
NOTE: We don't eat eggplant so I just substitute chopped bell pepper and julienned carrots and stir-fry at the end.