Noodles with Cabbage, Fennel, and Chili Peppers + Green Salad with Mirin Sake Dressing
Noodles with Cabbage, Fennel, and Chili Peppers
Head of Napa cabbage, shredded
2 fennel bulbs, sliced
4 garlic cloves, crushed
2 tablespoons vegetable oil
2 tablespoons sesame oil
2 spring onions, sliced
2 tablespoons minced ginger
6 Thai chilies
8 ounces rice noodles, cooked
3 tablespoons soy sauce
Salt to taste
Note: The further ahead you make this dish, the more flavor it will have.
Cook shrimp paste: Put paste on a piece of aluminum foil and fold foil over to seal. Dry roast the foil package in a pan for a few minutes over medium heat. Allow to cool before opening—smell may be very strong, but will subside in the finished dish.
Set a frying pan over low heat. Add vegetable oil and crushed garlic. Brown garlic for 10 minutes. Remove garlic from pan.
Turn heat to high and add sesame oil to pan. Sauté cabbage and fennel. Once tender, add the onions, ginger, and chilies and cook for a few minutes.
Add noodles to pan with soy sauce and toss to combine. Remove from heat.
Green Salad with Mirin Sake Dressing
1 spring onion
1 garlic clove
½ cup mirin sake (available at Asian markets)
¼ cup rice wine vinegar
1 cup vegetable oil
Salt to taste
In a food processor, blend onion, garlic, sake, and vinegar until smooth. With the processor running on high, slowly add the oil. Season to taste. Dress yo’ greens!