Rice Noodles with Coconut Curried Shrimp

From the kitchen of One Perfect Bite...If you are looking for a light supper to replace the grilled meats and salads that can become monotonous at this time of year, I'd like to suggest this entree as an alternative. While it's not truly Asian, most of its components come from Thai kitchens, so, only an aficionado will know this dish is a simplified version of a more complicated Asian curry. At first glance, the ingredient list may seem imposing, but if you scan it, you'll see that most of the ingredients are spices. As a matter of fact, if you are really busy, you can substitute a teaspoon of good curry powder for the toasted and ground spices that are suggested at the beginning of the recipe. This is a simple dish to prepare. The recipe comes from the New York Times and while I love this curry I have one caution to share with you. The first time I made it, I found it to be terribly under salted. To overcome that, I soak the rice noodles in boiling salted water and adjust the salt content of the finished curry sauce to my own taste. I really like this dish, and in a short period of time it has made its way to my permanent recipe rotation. I do hope you'll give it a try. I think you'll like it too. Here is how the curry is made.

Asian-Style Meatballs with Spicy Rice Noodles

From the kitchen of One Perfect Bite...This recipe is unusual. It is vaguely Asian, but it can't be categorized as a Thai or Chinese creation. I found the recipe in an old issue of Cooking Light magazine and it appealed to me because of the ingredients it used and the ease with which they came together. The dish may seem strange because the noodles are dry-fried and served without a sauce. They have a lovely flavor, but if those at your table prefer "wet" noodles, you might want to keep some extra broth on hand to add moisture to the finished dish. The noodles have some heat which balances nicely with the flavor of the ginger and cilantro meatballs. While the original recipe uses pork, ground turkey can also be used to make them. They will not brown as nicely, but the meatballs have such balanced flavor that the leaner protein will not affect the final taste of the dish. I enjoy this entree and make it once or twice a year. I must admit that I cheat a bit when I prepare it, and add about 1/2 cup of stock to the noodles just before I serve them. I do hope you'll give this recipe a try. It is easy, economical and very tasty. Here is how the dish is made.

Asian-Style Meatballs with Spicy Rice Noodles...from the kitchen of One Perfect Bite courtesy of Cooking Light magazine

Ingredients:
Meatballs
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten
Noodles
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup thinly sliced green onions

Directions:
1) Place a foil-lined jelly-roll pan in oven. Preheat oven to 450 degrees F.
2) Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake for 20 minutes or until done.
3) Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place an equal portion of noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Sausage and White Bean Casserole

Two Years Ago Today: Apple and Walnut Bundt Cake

Three Years Ago Today: Assorted Creams and Ices

Four Years Ago Today: Apfel Sahne Torte 

Shrimp Pad Thai for Two

                                        Today's thought for the day can be found  here.

From the kitchen of One Perfect Bite...Pad Thai is one of my favorite go-to meals and its simplicity makes it perfect to serve at the end of a busy day. While my recipe is a highly Westernized version of the real thing, it is quite satisfying and I think you will enjoy it. Strangely enough, this most popular of Thai dishes is not truly Thai. The dish is the result of political expediency and the vision of a political revolutionary, Field Marshal Plaek Pibulsongkramin, who in the late 1930's, thought noodles would be a means to advance his country's industry and economy. So, in addition to changing the name of his country from Siam to Thailand, he instituted a series of reforms that would begin the modernization of Thailand. His mandates included the use of forks and spoons, the wearing of more European-style clothing and the use of products made in Thailand. In the process, he created a new Thai diet that was rice based and led to the development of an industry that would make rice and rice-based noodles available for export. It's believed that modern versions of Pad Thai were based on a dish developed by his family's cook. To help battle unemployment, he sent push carts into the streets to introduce the meal to the masses. For a period of time, eating Pad Thai was considered to be a patriotic act and it became the dish most foreigners associated with the country. The irony is the dish is more Chinese than Thai and its resemblance to Vietnamese Pho can't be overlooked. What sets it apart from these other influences, however, is the Thai sense of equilibrium that keeps the sense of sweet, salty, and sour in balance. There are many versions of Pad Thai. Mine is not authentic, but it can be made with ingredients that can be found in most Western kitchens. It is fast, easy, delicious and all-together perfect for a warm summer night. Here is how it is made. I know you will enjoy it.

Shrimp Pad Thai for Two...from the kitchen of One Perfect Bite inspired by Family Circle magazine

Ingredients:
4 ounces packaged rice noodles
5 teaspoons packed light brown sugar
4 teaspoons fish sauce (such as Thai Kitchen)
1-1/2 teaspoons balsamic vinegar
1/8 teaspoon cayenne pepper
2 tablespoons canola oil, divided use
3 cloves garlic, chopped
6 ounces raw peeled and deveined shrimp
2 eggs
1/2 cup bean sprouts
1/2 cup sliced scallions
3 tablespoons chopped roasted unsalted peanuts, plus more for garnish (optional)
1 lime, cut into wedges
Fresh cilantro (optional)

Directions:
1) Soak noodles in water for 30 minutes or according to package directions. Drain; set aside.
2) In a small bowl, stir together brown sugar, fish sauce, vinegar and cayenne; set aside.
3) Heat 1 tablespoon oil in a wok or large nonstick skillet on medium-high heat. Stir in eggs and scramble until barely set. Transfer to a plate.
4) Add remaining tablespoon of oil to pan. When it shimmers, add garlic and saute until fragrant, about30 seconds. Stir in shrimp and saute until they turn pink, about 2 to 3 minutes. Transfer to a plate.
5) Add noodles and 1/3 cup water to pan. Stir noodles for 3 to 4 minutes, until almost all the water is absorbed, Pour in fish sauce-brown sugar mixture and toss to coat noodles. Return shrimp and eggs to pan and stir to combine and warm. Add bean sprouts, scallions and peanuts, stirring to combine. Serve immediately with lime wedges and cilantro. Yield: 2 generous servings.











One Year Ago Today: Masa Cornbread
















Two Years Ago Today: A Proper Gin and Tonic
















Three Years Ago Today: White Wonder Cake

















Four Years Ago Today: Fee Fi Pho Bo

Egg Drop Soup with Chicken and Noodles

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...This is another broth based soup that's made with eggs, noodles and fortified with some type of protein, usually white meat of chicken or pork. These soups are wonderful for spring and summer meals because they come together quickly, and, while they are light, they are substantial enough for a warm weather supper. I've found that this soup is best when made just before serving. The rice noodles and eggs do not do well if they sit for too long a time in the hot broth. The noodles will begin to dissolve and the eggs will toughen, and since the soup takes only 15 minutes to make there really is no reason to make it ahead of serving. Deli, canned or leftover chicken all work well in this soup and the remainder of the ingredients can be found in any well-stocked grocery store, so this is a recipe that everyone, even young cooks, can try. I suspect you will like this soup. I know that I do. Here is how it is made.

Egg Drop Soup with Chicken and Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
4 cups low-sodium chicken broth
1-1/2 cups water
3 tablespoons low-sodium soy sauce
3 garlic cloves, smashed
1-1/2 teaspoons ground ginger
4 ounces wide rice noodles or pad thai noodles, broken into 3-inch pieces
2 tablespoons cornstarch
2 eggs, lightly beaten
1-1/2 cups cooked, shredded chicken
3 scallions, thinly sliced (optional)

Directions:
1) Bring broth, water, soy sauce, garlic and ginger to a boil over medium-high heat in a medium-size saucepan. Reduce heat to medium and cook broth mixture for 10 minutes.
2) Remove garlic cloves with a slotted spoon and add noodles to pot. Cook for 4 minutes or until tender.
3) Meanwhile, stir together cornstarch and 2 tablespoons water in a small bowl. Whisk into broth and cook for 1 minute or until thickened.
4) Stir soup so it is moving in a circular direction. Pour in beaten eggs in a slow, steady stream. Stir in chicken and garnish with scallions, if desired. Serve immediately. Yield: 6 servings.









One Year Ago Today: Cucumber, Thai Basil and Peanut Salad















Two Years Ago Today: Pico de Gallo














Three Years Ago Today: Funeral Pie














Four Years Ago Today: Blueberry and Lemon Cake-Style Muffins

Spicy Red Pepper Noodles

From the kitchen of One Perfect Bite...After a weekend which saw an epic battle waged between willpower and appetite, I think a few days of  sensible eating are definitely in order. Appetite was obviously triumphant, so meals for the remainder of the week will be lighter than usual. I decided to make this Asian-style noodle dish for our supper tonight. It is calorically kind, very easy to prepare and has a lovely warmth that lingers on the tongue without burning the innards. The dish, while not Thai, is patterned after Thai noodle dishes that use rice noodles as their main component. Rice noodles can be tricky to prepare. It is very easy to overcook them and on more than one occasion I've actually had then disappear into the sauce in which they cooked. I've experimented with various ways to cook them and several years ago I stumbled on a foolproof way to prepare them. I spread the noodles in a small roasting pan and cover them with boiling water. I let the noodles sit in their water bath for 20 minutes and then rinse them. At this point they are very pliable, but still very chewy and  will need another 3 minutes in a sauce or stir-fry to finish cooking. Rice noodles are always the last ingredient I add to any dish that uses them. That allows me to control exactly how long they cook before they are served. I really like this recipe because it is scaled to feed 2 people, but if all the chairs at your table are occupied, you can double the ingredients to prepare a family size meal. Here is how the noodles are made.

Asian-Style Hot Pepper Noodles...from the kitchen of One Perfect Bite inspired by Bon Appetit magazine

Ingredients:
2 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
10 ounces dried wide rice noodles
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
1 large egg, beaten to blend
1/2 cup fresh basil leaves, preferably Thai

Directions:
1) Combine oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl. Mix well. Set aside.
2) Prepare noodles according to package directions. Drain, run under cold water to cool, and set aside.
3) Heat oil in a large wok or skillet over medium-high heat. Add garlic and cook until fragrant and lightly brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
4) Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more. Serve immediately. Yield: 2 to 3 servings.







One Year Ago Today: Irish Apple and Celery Soup















Two Years Ago Today: Peas Please Pasta















Three Years Ago Today: Light Rye Sandwich Rolls

Asian-Style Pantry Noodles

From the kitchen of One Perfect Bite...This is a wonderful recipe to have on file for those days when time trumps intent and you still have to put dinner on the table. It is perfect for a busy week night and, while it is delicious, it is also very easy to do. Unlike many Asian recipes, it doesn't require a lot of chopping and the ingredients needed to make it are probably already in your pantry. The only trick to successfully making this dish is having everything ready to go before you start cooking. Rice noodles can fall apart if they soak for too long a period of time. I've found five minutes in a boiling water bath is all it takes to soften them. You want the noodles to be soft and flexible, but not tender, when they go into the wok or frying pan to finish cooking. I serve these noodles with a chili sauce that is passed at the table. That keeps the fire-breathers happy, but keeps the dish mild enough for children to enjoy. I think you will like these. Here's the recipe.

I am way behind in my response to your comments. Please accept my apologies. Bob, my Silver Fox, has had emergency surgery, and I'm at the hospital far more than at the computer. He is doing pretty well, but will be in the hospital for another 5 days. I hope all of you will understand my lack of response until things return to normal around here. I am, as they say, dancing as fast as I can.

Asian-Style Pantry Noodles...from the kitchen of One Perfect Bite inspired by Nancie McDermott
Ingredients:
8-oz. wide dried rice noodles
2 tablespoons soy sauce
1 tablespoon molasses
1 teaspoon salt
3 tablespoons vegetable oil, divided use
1 tablespoon coarsely chopped garlic
1/2 pound thinly sliced beef
5 cups loosely packed baby spinach
1/4 to 1/2 cup chicken stock
2 eggs, lightly beaten

Directions:
1) Place noodles in a shallow pan. Cover with boiling water and let sit until noodles are flexible and soft but not yet tender. Drain, rinse then drain again.
2) Combine soy sauce, molasses and salt in a small bowl and stir until salt dissolves.
3) Heat wok or frying pan until hot. Add 2 tablespoons of oil. When oil shimmers, add garlic and cook until fragrant, about 30 seconds. Add beef and toss until beef changes color. Add spinach and stir until spinach is a vibrant shiny green, about two minutes. Transfer spinach and beef to a platter.
4) Reduce heat and add noodles to same pan, tossing to separate strands. Cook for about two minutes, adding splashes of chicken stock to moisten and prevent them from sticking to pan. When noodles have softened and turned white push them to one side of pan. Add remaining 1 tablespoon of oil to center of pan. Pour in eggs and swirl to spread them into a thin sheet. When they begin to set, scramble them and turn noodles into them mixing well.
5) Return beef and spinach to pan. Add soy-molasses mixture and toss everything well. Cook for about 1 minute to heat through. Transfer to a serving platter and serve immediately. Yield: 4 servings.

One Year Ago Today: Coffee Cake Muffins

Two Years Ago Today: Homemade Ginger Ale

Three Years Ago Today: Savory Roasted Potatoes for A Crowd

Hanoi Noodle Soup with Chicken, Baby Tatsoi and Bok Choy

From the kitchen of One Perfect Bite...This is a wonderful soup for lunch or a light supper. I make it often because it comes together quickly and the ingredients I need to make it are readily available. While I live in a small city, the presence of a university assures there are ethnic markets for Asian, Indian and Hispanic ingredients. As a matter of fact, it's easier to buy those ingredients here, than it was when I lived on the Jersey side of the Lincoln Tunnel. Today's soup is a cross between Hawaiian Chicken Long Rice and Vietnamese pho, and if you enjoy either of those dishes, you'll love this soup. It starts with a good chicken broth that's given a flavor boost with the addition of aromatic vegetables and herbs. The broth is used to poach chicken and an assortment of Asian vegetables until they are tender but still retain their crunch. The vegetables used here are the leaves and stems of bok choy, or Chinese cabbage, and a vegetable called tatsoi, which is a member of the mustard family that has spinach-like leaves that have some tang. The tatsoi can be omitted if you are unable to find it. While the vegetables steam away, the rice noodles are soaked and briefly cooked. If you are unable to find fresh rice noodles, use the dry version and cook them according to package instructions. The soup is built in layers in bowls that are chock full of noodles and vegetables swimming in broth. This is good stuff and it is guaranteed to warm winter weary souls. You will want to add salt and pepper to the broth before ladling it into bowls, and, if you do not want to pass hot sauce at the table, add it, or pepper flakes, at this point as well. I hope you will try this soup. Not only is it delicious, it is also quite low in calories and I think you'll love the freshness of the vegetables that are used to make it. Here's the recipe.

Hanoi Noodle Soup with Chicken, Baby Tatsoi and Bok Choy...from the kitchen of One Perfect Bite adapted from Saveur Magazine

Ingredients:
8 cups chicken stock
1/2 cup coarsely chopped onion
1/4 cup coarsely chopped fresh ginger
6 garlic cloves peeled and crushed
1/2 cup fresh cilantro (leaves), divided use
1/2 cup fresh mint (leaves), divided use
2 bone-in chicken breasts
1-1/2 pounds baby bok choy, chopped crosswise in 1/2 inch pieces
1/4 pound bahn pho (1/2-inch wide Vietnamese rice noodles)
1/4 cup finely chopped scallions
4 ounces baby tatsoi (baby)
Optional: Tuong Ot Toi (Vietnamese hot sauce), Sriracha or hot pepper flakes


Directions:
1) In a medium stockpot, bring chicken stock to a simmer over medium heat. Add ginger, garlic, 1/4 cup each of the cilantro and mint leaves, and chicken. Simmer until chicken is cooked through, about 20 to 30 minutes. Do not overcook chicken. Remove chicken and allow to cool. Tear each breast into about 6 pieces, discard bones. Strain broth and return to pot over low heat.
2) Meanwhile, soak noodles in hot water until softened, about 5 to 10 minutes. Cook noodles in boiling water until tender, about 3 minutes. Drain and rinse well with cold water.
3) Add bok choy to broth and simmer 5 to 10 minutes.
4) Divide noodles among six bowls. Add chicken pieces, scallions, remaining 1/4 cup each mint and cilantro, and tatsoi. Pour hot broth and bok choy over top. Serve with Tuong Ot Toi or Sriracha. Yield: 6 servings.









One year Ago Today: Hot Fudge Sauce












Two Years Ago Today: Stilton and Apple Soup