A Good Time To Use Our Noodles
Wednesday - July 02, 2008
This week we’re chillin’ in the kitchen cooking up a couple of our favorite summertime noodle recipes.
SHARIE’S SUMMER SPAGHETTI
* 1 pound firm, ripe plum tomatoes
* 1/2 small sweet onion or 1 small shallot
* 1 can sliced olives
* 3 medium cloves garlic
* 2 tablespoons finely shredded fresh basil
* 3 tablespoons drained capers
* 1/4 teaspoon paprika
* 1/4 teaspoon dried oregano, crumbled
* 2 tablespoons red wine vinegar
* 1 cup light olive oil
* 1 pound uncooked spaghetti
* boiling salted water
Chop tomatoes coarsely, chop the sweet onions and mince the garlic. Combine the tomatoes, onions, olives, garlic, basil, capers, paprika and oregano in a medium bowl. Toss well, drizzle vinegar over tomatoes mixture, then pour olive oil over tomato mixture. Stir until thoroughly mixed. Cover and refrigerate at least six hours or overnight.
Just before serving, cook spaghetti in large kettle of boiling salted water just until al dente, 8 to 12 minutes; drain well. Immediately toss hot pasta with cold marinated tomato sauce. Serve at once.
WASABI UDON WITH CRISPY CHICKEN
* 1 package Sun Noodle udon
* 1/2 teaspoon wasabi paste
* 1 tablespoon butter
* 1 1/2 tablespoons shoyu
* 1 1/2 tablespoons dashi
* pinch sugar
* 1 teaspoon minced garlic
* black sesame seeds, for garnish
In a sauté pan, sauté garlic in butter. Add wasabi paste, shoyu and dashi to make udon sauce. Add the udon noodles and cook for 2 to 3 minutes. Garnish with black sesame seeds before serving.
For Crispy Chicken:
* 2 pieces boneless, skinless chicken thighs
* salt and pepper, to taste
* cornstarch, for dusting
* oil, for deep frying
Season chicken with salt and pepper before dusting with cornstarch. Deep-fry until crispy and golden brown. Drain chicken on paper towels, slice and serve with wasabi udon.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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