Monday, August 22, 2011

CSA Recipe: Korean-Style Fried Carrots and Rice Noodles

This is a take on the classic Chinese XO rice noodle and shrimp dish. 
Serves 4

Sweet Soy-Ginger Sauce:
2" Ginger, cut in to quarter-sized pieces
5 cloves garlic, sliced
1/2 cup water
1/2 tsp cracked peppercorns
1/2 cup low sodium soy sauce
1/4 cup brown sugar
1/8 cup rice wine

1) Heat the ginger, garlic, peppercorns and water. Simmer lightly for 10 minutes. Take great care to avoid boiling off the water (you want to extract the flavor). Add a little water if you need to keep about 1/2 cup in the pan.

2) Add the rice wine, soy sauce, and brown sugar. Cook for another 3 minutes. Let cool. This will make more than you need for the recipe, but is a great marinade for meats or tofu!

1/2 package thin rice noodles ("rice vermicelli")
1 bunch young carrots, peeled and split, cut in to 2" pieces
1 leek, halved, washed and chopped
2 tbs canola oil
2 cloves garlic, minced
1/3 cup Ginger-Soy Sauce, divided
1 tsp korean red chile flakes

1) Cook noodles by package directions (boil for about 5 minutes, then drain and rinse under cold water). 

2) Heat canola oil over medium heat. Quickly fry the carrots, garlic, red chile and leeks for about 3-4 minutes until just tender. 

3) Add the cooked rice noodles and fry, stirring/tossing for 1 minute.

4) Add the sauce and cook for 2 more minutes while still tossing everything.

5) Serve with a portion of each of the toppings and large bottles of beer or soju.

For toppings:
2 green onions, sliced
1/2 Japanese or English cucumber, cut in to matchsticks
4 radishes cut in to small strips
4 hardboiled eggs, sliced (or you can use fried eggs too!)

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