Thursday, February 02, 2006

Chow noodles

Whenever I have something I really like at a restaurant I try to get a copy of the menu because then I can attempt to copy it at home. One dish I had at a favorite local restaurant was Golden Noodles with Tofu, Mushrooms, Asian Greens, Peanuts and Miso. Here is what I've come up with trying to duplicate this dish.

Chow Noodles

1 lb. whole wheat spaghetti
1 lb. extra firm tofu, sliced 1/4" thick and pressed to remove excess water
5 heads baby bok choy, ends trimmed off and washed
1 lb. white button mushrooms, wiped clean, stems removed and quartered
1/3 cup chopped peanuts
chopped cilantro

For sauce:
1/4 cup brown rice vinegar
4 cloves minced garlic
1 1/2 T. dark soy sauce
1 T. brown sugar
2 tsp. chili oil (or start with less and add to taste)
1 T. black bean garlic sauce
1-2 tsp. light miso
1/2 cup peanut butter
3 cups vegetable broth

Heat oven to 475 and start large pot of water for pasta. Spray baking sheet (large enough to hold all the tofu) with oil. Put tofu on baking sheet in a single layer, spray with oil, sprinkle with salt and pepper and put in oven for about 45 minutes, turning it over halfway through. It should get pretty crispy and browned at that temperature.

Combine all sauce ingredients except broth in a saucepan. Combine well and heat over low heat until peanut butter melts. Slowly add in broth, stirring well until it is all combined. Add more chili oil and salt until it is the level of heat you like. It gets fairly diluted by the broth so it needs to be well seasoned.

Cook spaghetti. While it is cooking saute mushrooms over medium high heat (I just use spray oil) about 7-8 minutes, until starting to brown. Add the bok choy and stir fry until wilted and stems are tender. Combine cooked pasta and tofu with the mushrooms and bok choy. Pour sauce over and combine. Sprinkle peanuts and cilantro on the top.

We also had this salad:

Asian Greens with Sesame Dressing

6-oz. bag Asian greens mix or 6 cups washed mixed greens which include mizuma, tat soi, red mustard or other dark and spicy greens
1/4 cup orange juice
1 Tbs. tamari
1 Tbs. rice vinegar
1 Tbs. honey (I used agave nectar)
2 tsp. sesame oil
2 Tbs. toasted sesame seeds
Place washed greens in large bowl or on individual plates. Combine all liquid ingredients; whisk to blend. Pour dressing over salad just before serving; sprinkle with sesame seeds. To give credit where credit is due, I found this recipe at www.vegetarianconnection.com

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