A Note From the bcIMthemommy

Hey all!
I'm outie for the weekend but I wanted to let ya'll know that our appetites have taken a turn toward the Asian!  Probably because we are the last people on the planet to discover kimchi.  Yeah I know.  But I just dragged our asses out from under this backwoods rock last week....  Hell, I live in KANSAS!  What do you really expect?

Anywho, I perfected a tasty Cold Noodle Salad, whose dressing I've been experimenting with for several weeks now.  I am really happy with the way it has developed! Check it out!

Cold Oriental Noodle Salad

• 15 ounces dried soba or ramen noodles (spaghetti works in a pinch)
• 1 1/2 teaspoons dark sesame oil
• 1/3 cup rice vinegar
• 1/3 cup soy sauce
• 1/3 cup vegetable oil (you could also use peanut oil)
• juice from one lime
• zest of one lime
• 3 tablespoons honey
• 2 cloves garlic, minced
• 2 tablespoons ginger, minced
• 2 teaspoons red pepper flakes, or to taste
• 1 cup finely grated carrot*
• 1/4 cup coarsely chopped salted peanuts (optional)
• 1/2 cup chopped fresh cilantro (I substituted parsley because cilantro sucks)

Directions

1. In a large pot, cook noodles according to package directions. Drain, rinse noodles with cold water, and set aside.
2. In a large bowl pour, the sesame oil, vegetable oil, rice vinegar, soy sauce, and lime juice. 
3. Mix in lime zest, honey, garlic, ginger and red pepper flakes; stir until sugar dissolves. 
4. Toss in carrots, peanuts, and cilantro.
5. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour.
6. Toss salad again before serving. Serve cold.

* Please feel free to use any vegetable you have on hand.  I usually put 1/2 cup carrot and 1/2 cup of thawed frozen peas. 

**The dressing is very versatile.  I use it as a salad dressing, a marinade, or as a dipping sauce for dumplings.  I often serve these noodles on a bed of fresh spinach or on cold, steamed bok choy; just add shrimp for a complete meal!

Bonus Recipe!! I just heard about this dish, the Mad Hungry Lady did a segment on her show.  I've made it a few times now and I made some saucy changes to the original.  (I really like her show but I think she's a little bland.)  I upped the flavor factor and now it matches the yummy factor of the kimchi.  So check out the Bibimbap!  The rice and eggs make it very kid friendly.


Bibimbap

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 1/2 pounds ground sirloin
• 2 tablespoons minced peeled fresh ginger
• 1 heaping tablespoon grainy mustard
• 1 1/4 cups chicken broth
• 1/2 pound cremini or button mushrooms, sliced
• 2 tablespoons fish sauce
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• Splash of rice vinegar (a heavy handed splash)
• 4 cups cooked rice, such as jasmine or basmati
• 1 pound bok choy or spinach, sliced 1 inch thick
• 7 ounces firm tofu, cubed
• 6 large eggs
• 4 to 5 scallions (both white and green parts), sliced, for garnishing
• 1 jar kimchi, for serving (optional)

Directions

1. Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, stirring until the meat is browned. Add the ginger and mustard, and continue cooking for 3 to 5 minutes, to caramelize the meat in the bottom of the pan.
2. Stir in the chicken broth. Add the mushrooms, fish sauce, soy sauce, and sesame oil. Splash in some vinegar.
3. Stir in the rice, bok choy, and tofu. Raise the heat to high. Smoothly tamp the mixture into the pan. Start listening for the "sizzling sound" as the rice crisps up in the bottom of the pan.
4. When the rice is heated through, make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs, 2 to 3 minutes. 
5. To serve, scoop out a large spoonful of the mixture with an egg on top. Sprinkle with scallions. Serve with kimchi, if using.

Have a great weekend, folks!
Peace out!
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