4.0 (2,251) Add your rating & review This is Sarah Simmons’s completely inauthentic take on Chinese peanut noodles. Made with soba noodles and Thai pantry staples (red curry paste, coconut milk, chile and cilantro), it’s lighter, brighter and spicier than the original. Slideshow: Noodle SaladsRecipe from Food & Wine America’s Greatest New Cooks Photo: © Christina Holmes
Makes 12-15 burgers Author Notes One of the things about cooking at home that I’ve come to really enjoy is making packaged or restaurant foods at home. It’s such an accomplishment to make something that may seem daunting at first, because it’s ‘processed’ and made by machines. In many cases, it’s much easier than you’d
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Ingredients:* • 2 tbsp tamarind paste (available at asian east indian food store)* • 2 tb pineapple juice* • 1 tbsp tamari* • 2 tb fresh lime juice* • 3 tbsp sugar or honey* lime wedge for servingInstructions:Either soak noodles in cold water for 1 hour to soften, or soak in boiling water for 10
In a small nonreactive saucepan, combine the garlic, shallot, jalapeño and citrus zests. (To make the sauce with pan juices, discard the fat from the sauté skillet and make the sauce in the pan.) Cook over moderate heat fro about 1 minute, whisking quickly to release the flavors; don’t stand over the pan or the
