crunchy veg bowl with warm peanut sauce.
- 2 red or green Thai chiles, chopped
- 1 garlic clove, grated
- 1 cup creamy peanut butter
- ¾ cup unsweetened coconut milk
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 teaspoons fish sauce
- Kosher salt
- 4 large eggs, room temperature
- ¼ head of Napa cabbage, thinly sliced
- 3 scallions (or spring onions), thinly sliced
- 1 golden beet, scrubbed, cut into matchsticks
- 1 celery stalk (or fennel bulb), thinly sliced on a diagonal
- 1 Persian cucumber, halved lengthwise, thinly sliced crosswise
- 1 large handful of bean sprouts
- 1 cup coarsely chopped cilantro
- ⅓ cup torn mint leaves
- Kosher salt
- ⅓ cup unsalted, toasted peanuts, crushed
- 4 cups warm cooked brown rice
Pulse chiles, garlic, peanut butter, coconut milk, brown sugar, lime juice, soy sauce, and fish sauce in a blender until smooth. Transfer peanut sauce to a small saucepan and add ¼ cup water (if too thick, add a splash or so of water as needed). Heat over medium-low, whisking often, until smooth and hot, about 5 minutes; season with salt. Keep warm over low heat, whisking occasionally.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Reheat in a small saucepan over medium-low, whisking often, until warm.
Cook eggs in a large saucepan of boiling water 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer eggs to a bowl of ice water and chill until cold. Drain and peel; set aside.
Toss cabbage, scallions, beet, celery, cucumber, sprouts, cilantro, and mint in a large bowl to combine; season with salt. Top with peanuts.
Serve salad with brown rice and eggs, drizzled with some peanut sauce, with more sauce on the side.
- Recipe by Andy Baraghani
- Photograph by Alex Lau
Miso Soup with Napa Cabbage and Udon
- Difficulty: Easy |
- Total Time: 45 mins |
- Makes: 4 servings
Miso soup is usually seen in Japanese restaurants as an opener to the meal, but in this version, we make it hearty enough to be the main dish. Onions, napa cabbage, and dried shiitake mushrooms are simmered with white miso, then ladled over thick udon noodles. For added protein, you can poach eggs in the simmering broth before serving this healthy, easy soup.
What to buy: Udon noodles are Japanese wheat noodles; they can be found in gourmet grocery stores or in Asian markets. If you’re having a hard time finding them, you can substitute soba (Japanese buckwheat noodles), whole-wheat linguine, or spaghetti.
Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy. The two main types are white (or shiro) miso, which has a sweet, mild flavor, and red (or aka) miso, which is aged and has a salty, umami flavor. Be sure to use white miso here, as its red counterpart will have too strong a flavor for this soup. You can find miso refrigerated at most grocery stores.
Togarashi powder, a mixture of spices that always contains chiles, can be found in ethnic markets. It may also be labeled shichimi togarashi.
- 1 cup sliced dried shiitake mushrooms (about 1/2 ounce)
- 2 cups boiling water
- Kosher salt
- 1 tablespoon vegetable oil
- 1/2 medium yellow onion, thinly sliced
- 1 tablespoon peeled and finely chopped fresh ginger (from about a 2-inch piece)
- 2 medium garlic cloves, finely chopped
- 6 cups low-sodium vegetable or chicken broth or stock
- 2 tablespoons soy sauce
- 1 (12-ounce) package udon noodles
- 1/2 medium napa cabbage (about 12 ounces), cored, halved lengthwise, and cut crosswise into 1-inch pieces
- 1/2 cup white miso
- 4 large eggs (optional)
- Togarashi, for serving (optional)
- Place the mushrooms in a medium heatproof bowl and add the boiling water. Let sit until the mushrooms have softened, about 12 minutes.
- Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, heat the oil in a large saucepan over medium heat until shimmering. Add the onion, ginger, and garlic and cook, stirring occasionally, until the onions have softened, about 5 minutes.
- Increase the heat to medium high. Add the broth or stock and soy sauce and stir to combine. Using a slotted spoon, remove the mushrooms from their liquid and add them to the saucepan.
- Measure 1 cup of the mushroom liquid, being careful not to include any sediment from the bottom of the bowl, and add it to the saucepan. Bring to a boil. (Discard the remaining mushroom liquid.)
- Reduce the heat to low and simmer until the mushrooms are tender, about 15 minutes. Meanwhile, add the udon to the pot of boiling water and cook according to the package directions. Drain in a colander and, while stirring, rinse the noodles with cold water until they’re cooled and no longer sticky. Divide all of the udon among 4 deep soup or noodle bowls; set aside.
- When the mushrooms are ready, add the cabbage to the pan, stir to combine, and simmer until the cabbage is tender, about 5 minutes. Add the miso and stir to combine. Taste and season with salt as needed. Crack the eggs, if using, into the simmering mixture and cook until the whites are set and the yolks are still runny, about 2 to 3 minutes. Divide the soup and eggs among the bowls of noodles, being careful not to break the egg yolks. Serve immediately, passing togarashi on the side for sprinkling if so desired.
Roasted Napa Cabbage
Servings 2 Units US
- 6 tablespoons vegetable oil
- 2 garlic cloves, crushed
- 6 cups napa cabbage, roughly shredded
- salt, to taste
- pepper, to taste
- Heat the oil in a skillet on low; add the garlic cloves and cook very gently for 15 minutes. Discard the garlic and toss the cabbage with the oil, salt and pepper.
- Preheat your oven to 450°.
- Place the cabbage on a baking sheet and bake for about 15 minutes or until the tops of the cabbage pieces are browned.
- Serve hot.
Spicy Napa Cabbage Slaw with Cilantro Dressing
Instead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version? The ginger and rice vinegar provide a fresh, clean flavor, and the serrano gives it just the right spark of heat.
- 1/4 cup rice vinegar (not seasoned)
- 2 teaspoons sugar
- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
Chinese Cabbage Ramen Salad
2 tablespoons sesame seeds
1 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
2 tablespoons white sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
4 cups shredded cabbage
2 carrots, shredded
1 (3 ounce) package ramen noodles,
1. In a small skillet, toast sesame seeds over medium heat until golden brown and fragrant. 2. In a small bowl, mix together vinegar, sesame oil, olive oil, sugar, salt, pepper, and ramen seasoning packet. 3. In a large bowl, mix together cabbage, carrots, and crushed ramen noodles. Toss with dressing to coat evenly. Top with toasted sesame seeds.
ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 6/17/2013