Sometimes a recipe grabs you by the throat, literally. This one has me reaching for a glass of water as the spice level is intense. And that's all my doing. Adding a bunch of dried red chiles seems appropriate, even if it scorches my palate!
Crisp fried garlic slices and a raft of dried red chiles are the base of a fiery vinaigrette. Soy sauce, rice wine vinegar, fish sauce, sugar and black pepper give it punch. Tossed with room temperature noodles, scallions, fresh mint and cilantro, the salad has pop and pizzaz. Toasted sesame seeds finish the salad.
CHILE NOODLES WITH MINT AND CILANTRO
Serves 4
DF, VN, VG, EF
1 16oz packet thin Egg Noodles(Chinese or Thai)
4 tablespoons Canola Oil
4 dried Red Chiles
6 Garlic cloves, thinly sliced
2 teaspoons Soy Sauce (Use Tamari for a gluten free option)
3 teaspoons unflavored Rice Wine Vinegar
1 teaspoon Fish Sauce (Optional)
1 teaspoon Sesame Oil
1/2 teaspoon Sugar
1 teaspoon ground Black Pepper
4 Scallions
15-20 Mint Leaves
1/2 cup Cilantro leaves
2 teaspoons toasted Sesame seeds
Heat plenty of water in a large saucepan. Once the water has boiled, cook noodles till done. Drain and rinse in cold water. Drizzle a little oil over the noodles and mix well so the noodles do not stick. Keep aside.
Heat oil in a saucepan.
Tear chiles in half.
When oil shimmers add chiles, seeds and all. Allow chiles to change color, a few seconds.
Drop garlic into the oil. Let garlic slices turn golden brown and crisp. Watch them carefully as they turn color fast. Once brown and crisp, take the pan off the heat so the garlic does not burn.
Pour the chiles, garlic and oil into a large bowl.
Add soy sauce, vinegar, fish sauce, sesame oil, sugar and ground pepper to the bowl. Whisk lightly.
Slice scallions thinly. Use both the white and green parts.
Add scallions, mint, cilantro and 1 teaspoon of sesame seeds to bowl.
Add noodles to the bowl and toss so dressing coats the noodles.
Scatter remaining sesame seeds over noodles and serve.
My lips are tingling from the overload of chiles and pepper. I soldier on cause I love love the play of flavors.
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