Wednesday, August 24, 2016

Yaki-Soba Noodle Spring Roll with Shrimp

I was asked to participate in a recipe creation contest using these Yaki-Soba Stir Fry Japanese Noodles for the JSL Foods Fortune Asian Noodle Blogger Recipe Challenge.

Yakisiba Noodle Spring Rolls
 JSL Foods sent me the noodles, with the only caveat being that I had to get my recipe in and done by the deadline. The opinions and recipe are my own.  But honestly, I'd go buy these.   They were that good.  
These came in a box, with an ice pack and I promptly transferred the noodles to the fridge.

I took the challenge and then spent several sleepless hours/days coming up with great ideas, some of which were probably, luckily, forgotten by morning. 

I played with ideas, and some of them played back.   Then it was getting to the end of the month and a deadline was approaching.

FAST!!!!  . 

I had my monthly Tapas Night coming up and was trying to come up with ideas for that as well, and a perfect confluence happened.

I got an idea and well, here it is.

Spring Rolls with Noodles.

Yup, something really simple and WOW, was it good.
Even if I do say so myself.
I consider myself rather inspired by this. 
The Noodles were great, btw, but I elevated them. 

OK, so I just held them over my head while people were fighting to get the last little morsel off the plate.
Just kidding, but they did go over well.   I ate it.
Yakisiba Noodle Spring Rolls


Recipe: Yakisoba Noodle Spring Roll                                               

1 package,  JSL Yakisoba noodles, warmed through and cooked in a little chicken broth.
4 small Bok Choy, chiffonaded ,tops and bottoms, sauteed
1/2 head cabbage, shredded  (If using Napa Cabbage, use the whole head)
1 lb. shrimp, peeled and deveined.
4 tablespoons garlic chives, chopped
1-2 tablespoons Sweet Soy Sauce
2 tablespoons Seasoned Rice Vinegar
1-2 tablespoons EVOO
1 tsp. Sesame Oil (more if you like it)
1/4 cup Chicken Stock

1 dozen  Rice Paper Wraps
Hot water for Rice Paper

Chiffonade the Bok Choy, cutting across the whole bulb,  saute in 1 tablespoon of EVOO for 2 minutes over medium heat, then add the noodles and 1/4 cup chicken stock, place a lid over top, and turn off the heat. 
Let sit for 2-3 minutes, then tease the noodles apart, place in a bowl.
Add 1 tablespoon EVOO to the pan and saute the shrimp with the Garlic Chives, turning over to cook, then take them aside. OK to taste test one or two to make sure they are properly cooked.
  Set aside and allow to cool for just a couple of minutes, then cut them in half lengthwise.   Add the sauteed Bok Choy and Noodles to the Shrimp along with the shredded cabbage.
These will take less than 5 minutes to cook, you want them to be nicely pink, but not overcooked.  It's
  Whisk together the Sweet Soy Sauce, the Rice Vinegar and the Sesame Oil.   Pour over the Noodle mixture and stir gently to combine.
Pick up a rice paper round, dip it into the water, and holding onto the edge, whoosh it through a little, you want to soften the rice paper. 
Place the softened Rice paper onto a piece of plastic wrap.  It will have gotten really soft and pliable.  Working quickly, put a 1/4 cup or handful of the noodle mixture onto the side of the rice paper closest to you.
Yakisoba Noodle Spring Rolls
Picking up the edge, fold over the noodles, then bring in the sides of the round, one at a time, and finish off by rolling the spring roll together.  You want to get it as tight as possible.  And the best part of making your own spring rolls, is that you can put as much filling in as you like, just make sure you don't get too much in there, as it's hard to bite into, sometimes.   Continue until you've used up all the filling.   You may need fewer Rice Paper wrappers.  Depending upon how much filling you get into each roll.

Serve with some Satay Kacang sauce or Sweet Hot Chile sauce.  I like to cut my spring rolls in half, diagonally, for presentation.
Yakisoba Noodle Spring Rolls


Yakisoba Noodle Spring Rolls
 Personally, I liked the Satay Kacang sauce I made.  I'll share that recipe later.  Right now, the star, and final contender are these Yakisoba Noodles. 
Yakisoba Noodle Spring Rolls

Thanks JSL Foods for sending me some really great noodles and inviting me to participate in this challenge.  I had fun, eating the evidence.    

Monday, August 22, 2016

Tapas Night for August

We had a smaller than usual turnout on Saturday, but it was a hot August night so most everyone stayed inside, where the air conditioning worked great. 

And there was plenty of seating.  We did have a few diehards who ended up on the porch, but we usually do.

You're here to find out about the food though aren't you?

We did have some fun dishes.  And I showed off my Danish side.  Not only did I have candles on the table, but I actually remembered to light them as well.   I wanted to make it as 'Hygge' as possible. 

Tapas Night Table
We usually have an interesting variety of dishes that are brought and shared.   And this month was no exception. 

Flautas
 Taquito's with home made Salsa
Salsa
 Cold Lentil Salad
Sliced Ham
Green Curry with Pork
Pizza Bites
Cold Noodles with Peanut Sauce and braised cooked Radishes in the background
Veggies and Dip
Quinoa Salad
Broccoli Salad
Garbanzo or Chickpea Salad
\
I think I saw a theme there.
Deviled Eggs
Quiche
and I made...
Feta dip to go with some Naan
  Chutney Wings.  I used a mixture of Mango Chutney and Cranberry Chutney
and some Shrimp Burger Bites with Limey Sauce
I also made some Spring Rolls but I'll tell you all about them in another post, with some killer Satay Sauce
There was also a Strawberry/Banana Jello Salad
as well as a Cherry Clafouti
and if anyone left hungry, that was their problem. 

Judging from the empty look of the serving plates and bowls on the table, I don't think anyone did. 
Go home hungry that is.

So that's it til next month.