Recipes for Shabbat
By Eileen Goltz
Asian influences and especially Thai Cuisine are fast becoming the hottest trends in cooking today. While rice is usually the first food that comes to mind when you say oriental cooking noodles are pushing past rice in prominence and popularity. Oriental noodle recipes can be prepared with any variety of vegetables and chicken or beef additions as well as with a wide range of steaming, searing, or stir frying techniques. How great is it that most of the traditional Asian recipes can, if they are not already kosher, can be converted with just the substitution of a few ingredients for anything that's treif.
Oriental noodle recipes can be found in the repertory of any country in which there has been any kind of Chinese influence. Thailand, Japan, Korea, Vietnam, even many Middle Eastern countries have noodles as a staple in their diet. Peanuts (and sometimes fish sauce) seem to pop up fairly frequently and the following recipes offer unique combinations of all the above items.
The following recipes were all treif at one point and
I've converted them to the kosher side of the street. The beauty of these
recipes is that you can alter the amounts of most of the ingredients to suit
your own individual taste.
Combine all the ingredients in a food processor and
process until smooth. You and double or triple this recipe. It will keep,
covered tightly for up to a week. This recipe can be doubled or tripled.
Prepare the sauce whilst the pasta is cooking. Cook
until just tender, and then drain and rinse. Heat the oil in a skillet. Add
the chili, green onions and snow peas. Cook over a low Heat for 2-3 minutes.
The vegetables should still be very crisp. Add the sesame oil, soy sauce,
vinegar, cashew paste, lime juice and rind. Stir to combine. Cook, stirring,
over a gentle heat for 3-4 minutes until all the sauce is combined and hot.
Place the drained pasta into serving bowl and spoon the sauce over the
noodles. Toss to combine. Sprinkle the red bell pepper and cashews over the
top and serve. Serves 6 to 8.
In a large bowl combine peanut butter with the tahini
paste, ginger and sugar. Mix to combine. Add the vinegar, soy sauce, water,
honey, orange juice and coconut milk or coconut. Whisk to combine. Add the
peppers and sesame oil. Mix until evenly combined and smooth. Set the sauce
aside. In a large saute pan heat the oil and add the snow peas, carrots, and
mushrooms. Cook for 2 minutes and add the bean sprouts and peanuts. Cook for
another 2 minutes until the vegetables are heated through. Transfer the
vegetables to a large mixing bowl and add the precooked noodles. Pour the
peanut sauce over the noodles and vegetables and toss to coat evenly. Serve
individually or in a large bowl decorated with cilantro if desired. Serves 6.
Cook the pasta according to the directions on the
package while you are making the sauce. In a bowl combine the peanut butter,
tahini, soy sauce, garlic, ginger, pepper and rice vinegar. Add 1 to 2
tablespoons hot or boiling water (water from the noodles that are cooking
works well) until sauce becomes paler and is not too thick. (It thickens
somewhat on the pasta, so make sure it's not too thick.) Tinker with the
ingredients - add more vinegar, ginger, peanut butter, soy sauce, or hot
stuff as needed. Drain the pasta and place it in a bowl. Pour the sauce over
the pasta just before serving (it gets drier and less good as it sits). If
there are leftovers, add a little soy sauce, vinegar, or lemon juice for
improved texture. Makes 2 servings
Arrange the cooked noodles in a large serving bowl.
Arrange the vegetables in concentric circles over the noodles and then pile
the cooked chicken in the center. Sprinkle the green onions on top. Serve at
room temperature or chilled, with the Chinese peanut dressing. Serves 6.
In a bowl combine the peanut butter, water, chili
flakes, sesame oil and 4 tablespoons of soy sauce. Mix well. Boil the
spaghetti and drain. Toss the spaghetti with the peanut sauce and serve.
Marinate the beef with the garlic powder and the soy sauce and let stand 1/2
hour. Blanch and shuck the head of broccoli. Sauté in wok with sweet and
sour sauce and the marinated beef. Serve when beef is thoroughly cooked.
Makes 4 servings.
© Eileen Goltz 2004