Zena
04-23-2006, 12:28 AM
Today I just got the urrrrge to uncook! Which I have been getting like every day for the past week, but I digress... :p Inspired by a bunch of different recipes from here and all over, I decided to try and make some sort of stir-unfry pad thai dish, even though i've never actually had pad thai. It actually tastes like this miso soba I used to adore at some American chain of 'Asian' restaurants that I forgot the name of... except a million times better! http://i78.photobucket.com/albums/j117/zenaraw/100_3086.jpg http://i78.photobucket.com/albums/j117/zenaraw/100_3087.jpg With dressing.
I'm really super proud, it's delicious, so even though I didn't write anything down or have any official measurements, i'm gonna try to share the recipe.
Tools: Saladacco
Ingredients:
'Noodles':
1 young thai coconut
1 small sweet potato
1 small zucchini squash
1 large carrot
1/2 beet
Marinated stir-fry stuff:
1/2 cup broccoli, tightly packed and chopped into chunks of whatever size you want, I used small, STEMS INCLUDED
1/2 cup cauliflower, tightly packed and chopped into chunks of whatever size you want, I used small, STEMS INCLUDED
1/3 small red bell pepper
1 cup mung bean sprouts
Handful raw peanuts
Assorted lentil and bean sprouts, 'crunchy sprouts' package in stores
Handful Dulse
Marinade/dressing:
2 1/2 T olive oil
2 1/2 T nama shoyu
Small splash apple cider vinegar
1 green onion
1 1/2 cloves garlic
1/4 inch piece ginger
Juice of 1/2 SMALL lemon, and not ALL of it
(Almond Butter, DO NOT put in marinade, just use to turn leftover marinade into dressing!)
In everything:
Cayenne powder
Curry powder
Cilantro
'Asian Five Spice Mix' at store, or use fennel, star anise, cinnamon, and cloves
Freshly ground black pepper
Mince everything needed for the marinade and just put it into a bowl and stir. Julienne the red bell pepper and peel a few long strips of the carrot used for noodles, and put that in there with the rest of the stir fry things. Liberally apply the spices! Just mix it around, make sure it sits for at least 30 minutes. While that marinates, put everything needed for 'noodles' but the young coconut through the saladacco and put it onto a nice plate, put some spices on that too! You'll have no problem waiting 30 minutes with how long this next part will take, you need to open the young coconut, do whatever with the milk, smoothies, drinkin' it plain, it's really wonderful... and spoon out the meat in strips as long as possible! Get a tiny knife, a paring knife or something, and cut it into long, thin noodles. Or any way you like, I guess! If you're really fast at saladaccoing and coconoodling, then wait a bit longer for the stir fry things to marinate. Then try and squeeze some of the excess marinade off of them back into the bowl and place on top of the 'noodles', then put the young coconut noodles on top, mixing them with the rest, use more spices if you like. THEN, pour out a little of the marinade or save it for something else 'cause it was a bit much... and mix the rest with some almond butter for a great dressing! Just enough so that it's thicker and the oils aren't seperating anymore, stir it well. Voila! Amazing, delicious dish that serves three, a hearty two or a veeeery hungry one... which would be my case. ;) I have a feeling i'll be making this a lot.
I actually tore that collard green with it in half and ripped up one half and mixed it in without marinating as a last minute thing. Next time i'm putting in Shiitake mushrooms! I encourage you guys to just put whatever you like in and take whatever you don't out. Seriously, play with it, the whole thing was just an experiment and it turned out to be wonderful!
I'm really super proud, it's delicious, so even though I didn't write anything down or have any official measurements, i'm gonna try to share the recipe.
Tools: Saladacco
Ingredients:
'Noodles':
1 young thai coconut
1 small sweet potato
1 small zucchini squash
1 large carrot
1/2 beet
Marinated stir-fry stuff:
1/2 cup broccoli, tightly packed and chopped into chunks of whatever size you want, I used small, STEMS INCLUDED
1/2 cup cauliflower, tightly packed and chopped into chunks of whatever size you want, I used small, STEMS INCLUDED
1/3 small red bell pepper
1 cup mung bean sprouts
Handful raw peanuts
Assorted lentil and bean sprouts, 'crunchy sprouts' package in stores
Handful Dulse
Marinade/dressing:
2 1/2 T olive oil
2 1/2 T nama shoyu
Small splash apple cider vinegar
1 green onion
1 1/2 cloves garlic
1/4 inch piece ginger
Juice of 1/2 SMALL lemon, and not ALL of it
(Almond Butter, DO NOT put in marinade, just use to turn leftover marinade into dressing!)
In everything:
Cayenne powder
Curry powder
Cilantro
'Asian Five Spice Mix' at store, or use fennel, star anise, cinnamon, and cloves
Freshly ground black pepper
Mince everything needed for the marinade and just put it into a bowl and stir. Julienne the red bell pepper and peel a few long strips of the carrot used for noodles, and put that in there with the rest of the stir fry things. Liberally apply the spices! Just mix it around, make sure it sits for at least 30 minutes. While that marinates, put everything needed for 'noodles' but the young coconut through the saladacco and put it onto a nice plate, put some spices on that too! You'll have no problem waiting 30 minutes with how long this next part will take, you need to open the young coconut, do whatever with the milk, smoothies, drinkin' it plain, it's really wonderful... and spoon out the meat in strips as long as possible! Get a tiny knife, a paring knife or something, and cut it into long, thin noodles. Or any way you like, I guess! If you're really fast at saladaccoing and coconoodling, then wait a bit longer for the stir fry things to marinate. Then try and squeeze some of the excess marinade off of them back into the bowl and place on top of the 'noodles', then put the young coconut noodles on top, mixing them with the rest, use more spices if you like. THEN, pour out a little of the marinade or save it for something else 'cause it was a bit much... and mix the rest with some almond butter for a great dressing! Just enough so that it's thicker and the oils aren't seperating anymore, stir it well. Voila! Amazing, delicious dish that serves three, a hearty two or a veeeery hungry one... which would be my case. ;) I have a feeling i'll be making this a lot.
I actually tore that collard green with it in half and ripped up one half and mixed it in without marinating as a last minute thing. Next time i'm putting in Shiitake mushrooms! I encourage you guys to just put whatever you like in and take whatever you don't out. Seriously, play with it, the whole thing was just an experiment and it turned out to be wonderful!