Shari’s Cool Summer Spaghetti

Sam Choy
By Sam Choy
Wednesday - May 23, 2007
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This week we’re really using our noodles in the kitchen, cooking up a couple of our favorite dishes.

Now that summertime is near, Shari Shima’s favorite summer spaghetti is sure to be a hit with th whole family.

If Asian noodles are what you crave, try the following recipe for spicy wasabi udon.


SHARI’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 6 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 half tablespoons dashi
* pinch of 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 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 towel. Slice chicken thighs and serve with wasabi udon.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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