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Oct 24, 2017
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Posts Tagged ‘noodles’

Just Five: Shrimp and Scallion Noodles

Thursday, September 29th, 2016

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I will not be bested by an Asian noodle recipe with a list of 16 ingredients – not I! Ginger? Bah! Garlic? No need! A little soy sauce or tamari goes a long way toward delicious in this dish. A word of advice: grab the low-sodium soy sauce unless you want a salt bomb for dinner. Take it to the next level (and break the Just 5 rules) with a quick pickle: Mix thinly sliced cucumber and red onion with rice vinegar and pinch of salt. Let it rest while you prepare the noodles and sauce, then serve alongside the dish to complement the flavor and texture.

Shrimp and Scallion Noodles
2 servings as a entree, 4 to 6 servings as a side

8 oz. udon noodles
2 Tbsp. vegetable oil
2 bunches green onions, chopped into 2-inch pieces (green parts only)
½ cup tamari or low-sodium soy sauce
3 Tbsp. brown sugar
½ lb. small shrimp, peeled and deveined

•In a large pot of boiling salted water, cook the udon noodles until tender, 5 to 10 minutes. Drain, rinse with cold water and set aside.
• In a medium nonstick skillet, warm the oil over medium-high heat. Add the scallions and saute 2 to 3 minutes, until they start to brown and caramelize. Add the tamari and brown sugar and cook 2 minutes, stirring constantly. Add the shrimp and cook 2 to 3 minutes, until they are cooked through. Add the noodles and toss to combine.

 

Dee Ryan is a longtime contributor to Sauce Magazine and regularly pens Make This.

Make This: Zucchini Pasta

Sunday, August 3rd, 2014

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Are you buried under a mountain of the most prolific green veggie to ever burst from the ground? Fear not! There’s a simple solution to curbing the zucchini avalanche, and it can be on the table in 10 minutes. Using a mandoline or a four-sided box grater placed on its side with the slicing blade facing up, move the zucchini lengthwise along the blade in long strokes to make “noodles.” Repeat with a second zucchini and set aside. In a skillet over medium heat, warm 2 tablespoons olive oil. Add 2 cloves minced garlic and saute 30 seconds. Add the zucchini, 1 cup frozen or fresh peas, 1/3 cup ricotta cheese, 2 tablespoons pesto and 1 teaspoon crushed red pepper. Saute 1 to 2 minutes. Season to taste with kosher salt and freshly ground black pepper. Sprinkle with Parmesan cheese, pine nuts and lemon zest.

-photo by Greg Rannells

Meatless Monday: Veggie Pan-Stirred Noodles at Corner 17

Monday, August 19th, 2013

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Open for less than three weeks, Corner 17  already has a following in this office. What we like the most about this new bubble tea and Chinese restaurant, located at 6623 Delmar Blvd., in The Loop, are the hand-pulled noodles.

 

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Make tonight’s meal meatless by ordering the Veggie Pan-Stirred Noodles. The lack of a distinct sauce (just a touch of soy) allows the soft yet chewy noodles to shine through and not taste like a salt bomb just went off.  Although we’d be fine with just the noodles (There is nothing slimy or mushy about these guys.), the added bean sprouts, bits of broccoli, shredded carrots, cabbage and zucchini add color, texture – and fool us into thinking we’re eating healthy. If you can’t dine in, we recommend planning to stay a few minutes when you pick up, in order to see the noodles made before your eyes.

 

 

 

The Scoop: Chinese restaurant Corner 17 sets up shop in The Loop

Tuesday, August 13th, 2013

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Corner 17 is up-and-running at 6623 Delmar Blvd., in The Loop, as Nancy Stiles of the Riverfront Times reported earlier this month. Corner 17 is a Chinese restaurant, specializing in noodle dishes, kabobs and bubble tea. Patrons can peer through a viewing glass to see the noodle-making action, then slurp those noodles with meat, seafood or vegetables in a sauce or as a soup. Asian kabobs likewise are available for meat, seafood or veg lovers. While bubble tea may be the big draw among beverages, the Corner 17 chalkboard menu lists a wide variety of drinks, including fruit teas, fresh vegetable and fruit juices, smoothies and slushes.

 

 

Make This: Lu Lu Seafood and Dim Sum’s Singapore Noodles

Tuesday, May 14th, 2013

Singapore Noodles
Courtesy of Lu Lu Seafood and Dim Sum
Serves 2

1 lb. baby shrimp, peeled, deveined, rinsed and drained
1 boneless skinless chicken breast, cut into ¼-inch strips
2 Tbsp. thin soy sauce
¼ cup white wine
1 Tbsp. cornstarch
½ tsp. ground white pepper
Canola oil
1 Tbsp. freshly minced ginger
½ cup scallions, cut into 1-inch strips
1 Tbsp. minced garlic
½ lb. bean sprouts
1 red bell pepper, de-stemmed, de-seeded and julienned
1 onion, peeled and julienned
Salt and freshly ground black pepper to taste
2 eggs, lightly beaten
1 lb. thin rice noodles, soaked in cold water for 2 hours and drained
2 Tbsp. Madras curry powder

• Place the shrimp and chicken in a medium-size bowl. Add the soy sauce, white wine, cornstarch and white pepper and stir to coat. Let marinate in the refrigerator for 20 minutes.
• Place a wok over medium-high heat and coat with canola oil. When the oil is hot, add the ginger, scallions and garlic, and stir-fry for 30 seconds.
• Add the shrimp and chicken (with their marinade) to the oil, and stir-fry quickly for 30 seconds to 1 minute. Remove the shrimp and chicken from the wok and set aside.
• Add the bean sprouts, bell pepper and onion to the hot wok. Season to taste with salt and pepper, and stir-fry for 1 minute. Remove from the wok and set aside.
• Wipe the wok clean and coat well with a new layer of canola oil. When the oil is smoking hot, add the eggs and rotate the pan so as to quickly spread the egg into a pancake shape. While the egg is still partially fluid, add the rice noodles to the wok.
• Stir and fold the noodles and egg into small pieces, so they are uniformly dispersed. Continue to stir to keep the noodles from sticking to the pan.
• Add the curry powder. When the noodles are steaming hot, add the shrimp, chicken and vegetables back into the wok, and stir until everything is steaming hot.
• Serve immediately.

Lu Lu Seafood and Dim Sum, 8224 Olive Blvd., U City, 314.997.3108, luluseafood.com

— photo by Carmen Troesser

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