Pasta · Salads

Chile Oil-Scallion Noodles

One thing I’ve learned about the weather in Austin is that it never just rains… It “we need to build the ark because the streets are floodingpours.

I mean, I’m used to heavy rains and flash floods (Monsoon season in Vegas is like that), but this, this is something.

And another thing –  I don’t believe the weather forecasters here anymore.  Yesterday there was a 10% chance of rain. So J and I headed out to the ranch at 6:20 a.m. and promptly got to work.

By 8:30 a.m., we stopped because it started to pour.

And pour some more.

J had trouble getting his truck off the ranch because the mud was so thick. And this is a lifted 4 wheel drive truck. With oversize tires. I can hear my father snickering from here, because my car would have sank.

I might have to concede defeat in this department. 

P1000269

Chile-Oil Scallion Noodles – adapted from Bon Appetit

Chile-Scallion Oil:

  • 2 scallions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons crushed red pepper flakes
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon Sichuan peppercorns
  • 1/2 cup vegetable oil

Noodles and assembly:

  • 6 ounces Japanese wheat noodles (I used linguine, we prefer it)
  • 2 tbs. reduced-sodium soy sauce
  • 2 tbs. unseasoned rice vinegar
  • 2 tsp sugar
  • 1 tsp toasted sesame oil
  • 2 scallions, thinly sliced
  • 1/2 large English hothouse cucumber, halved lengthwise, thinly sliced
  • 4 radishes, trimmed, thinly sliced
  • 1 cup cilantro leaves or any sprout

For chile-scallion oil:
Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.

For noodles and assembly:
Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible.

Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

 

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