Hoisin Flavored Cold Asian Noodles With Crisp Vegetables Recipes

COLD ASIAN NOODLES WITH PORK

Steps:

• Make the pickled vegetables: Put the carrots, cucumbers and jalapeno in a bowl. Heat the rice vinegar and fish sauce in a saucepan, then pour over the vegetables. Add a pinch each of salt and pepper and set aside, stirring occasionally, while you prepare the noodles and pork.
• Bring a small pot of water to a boil; remove from the heat, add the noodles and let stand 8 minutes. Drain the noodles and rinse under cold water, then snip into smaller pieces with kitchen shears.
• Meanwhile, season the pork lightly with salt and pepper. Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the pork and cook until just cooked through, 3 to 4 minutes per side. Brush each chop with hoisin sauce; turn and cook 30 seconds. Brush with more hoisin sauce, turn and cook 30 more seconds. Remove to a cutting board and let rest 5 minutes, then thinly slice.
• Divide the noodles among bowls. Strain the pickled vegetables, reserving the liquid. Stir 1 tablespoon hoisin sauce and the remaining 2 tablespoons vegetable oil into the reserved liquid; drizzle over the noodles. Top with the pork, pickled vegetables, lettuce and herbs.
• Per serving: Calories 476; Fat 20 g (Saturated 4 g); Cholesterol 78 mg; Sodium 618 mg; Carbohydrate 38 g; Fiber 4 g; Protein 36 g

HOISIN-FLAVORED COLD ASIAN NOODLES WITH CRISP VEGETABLES

Steps:

• Combine the dressing ingredients in a small bowl and stir together. Set aside.
• Cook the noodles in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again.
• Meanwhile, combine the remaining ingredients in a large serving bowl. Add the cooked noodles and dressing, and toss well. If the mixture needs a bit more moisture, drizzle in a small amount of the reserved liquid from the baby corn. Cover and refrigerate until needed, or serve at once.
• menu suggestions
• Two good companion dishes for extra protein are Cornmeal-Crusted Seitan (page 63) and Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78). Add cherry tomatoes or sliced tomatoes to the plate.
• For a light meal, serve this salad with Sautéed Tofu (page 62) and steamed broccoli.
• nutrition information
• Calories: 389
• Total Fat: 15g
• Protein: 12g
• Carbohydrates: 53g
• Fiber: 7g
• Sodium: 710mg

STICKY NOODLES WITH HOMEMADE HOISIN

Steps:

• Put the raisins in a measuring jug or small, high-sided bowl, pour over 100ml boiling water then stir in the garlic, vinegar, tomato purée, tamari and five spice. Blitz with a hand blender until smooth, then stir in the peanut butter until well mixed.
• Pour boiling water over the noodles and soak for 5 mins. Heat the oil in a non-stick wok, add the ginger with the vegetables and chilli and stir-fry for 5 mins or more until the veg have softened, but still have some bite.
• Drain the noodles and add to the pan with the hoisin. Toss well adding a little extra water if necessary to moisten, then toss through the basil leaves.