All posts tagged udon

By Jessica | March 10, 2009 | Main Courses, Recipes | No comments

B and I had a gang over for din recently and thought we would bring a little korean into their lives. As per usual, I went overboard. Instead of sticking with a simple one-pot plan so that I could be chillin with the guests, I insisted on a 3-course, cook-then-serve meal. I mean, cookin is my thing, so it’s aite, but it’s not like I don’t get a bit frazzled when workin 4 burners, especially when I need 6. But you know what? I’m a lucky ho cause just as in real life, when I freak and sweat and nerve up in the kitchen, B is always there to step in and spank me with a spatula until I’ve calmed down. So this post is dedicated to my man with the wok. Always there to whip my cream just when it’s just about to curdle.

(Why am I so carrie fucking bradshaw right now?! Please, someone, make me leave my cheating husband, matthew broderick.)

Anywho, since there is so much food to talk about, this post is coming in 3 parts. (Lucky post.)

Course 1: Sesame Encrusted Salmon over Ginger Udon Noodles

2 salmon fillets
1/4 c. sesame seeds, white, black or a mix
olive oil for fryin
udon noodles for 2
an inch of ginger, peeled and finely chopped
1/4 soy sauce (adjusted for taste)
2 tbs of sesame oil (adjusted for taste)
2 stalks of scallion, sliced

Add udon to boiling water. When cooked al dente, drain and put back in the pot. Immediately add the ginger, soy and sesame oil and toss.

While the udon is cooking, slap sesame seeds onto the skin side and opposite side of the salmon. Add olive oil to a frying pan. When hot, add the fillets, skin side down first. Sear for 4 minutes. Flip over and cook until desired doneness.

Put the noodles in a bowl. Put the salmon on the noodles. Put the scallion on the salmon. Put the lime in the coconut. Drink it all up.

Course 2 and Course 3 coming soon, bitches. Love ya!

By Jessica | August 29, 2008 | Main Courses, Recipes, Snackin, Salads and Apps | No comments

Have you ever finished a weekend full of sausage and felt like your heart just might burst if you don’t give it some green? Yeah. That’s why Sundays there are always green meals happening. Recently, I had my fill of meat so I had to do a fat-free, hi-ruffage salad. Because I care.

Vietnamese Salad

2 servings of udon noodles
2 scallions, sliced
1/4 cup fresh mint, chopped
1/4 cup fresh basil, chopped
1/2 cup fresh cilantro, chopped
1 cup bean sprouts
3 cups iceberg lettuce, shredded
Dressing:
2 parts fresh lime juice, 2 parts tamari, 1 part sesame oil
You’ll probably want to start with two juicy limes and work your way from there.
And, instead of tamari, you can use low-sodium, high-quality soy sauce. (Or fug it, some leftover Chinese Packets)

Boil your noodles, toss with half the dressing. Pour into a large bowl. Throw the lettuce on top. Then the rest of the herbs, scallions and sprouts. Top with the rest of the dressing. This makes two large servings. Your tiny beating heart will thank you. (Although, this really goes well with thinly sliced beef, rolled around a slice of onion, grilled.)

By Jessica | July 21, 2008 | Main Courses, Recipes | No comments

BBQ after BBQ, you start to realize how much meat you eat. So, on Sunday night I thought I would cook fish. I don’t remember where this recipe came from but I been doing it up for a minute now, and it’s one of my staples. It’s cheap, healthy, and scrumptious. Do it. Do it.

Sesame Salmon over Rice Noodles

2 servings of rice noodles, boiled al dente
2 servings of salmon fillet
sesame seeds, white or black or both
sesame oil, hot or not
tamari, or soy sauce
scallions, sliced thin
fresh ginger, chopped small
butter and olive oil

Coat the skin and the opposite side of the salmon in sesame seeds. Cook in a skillet with a little butter and a little olive oil till desired temperature. When the noodles are cooked, drain and throw into a deep bowl. Add one part sesame oil to three parts tamari and toss to coat noodles. Add scallion and ginger. Place salmon on top. Serve with pride.