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 played with ideas, and some of them played back. Then it was getting to the end of the month and a deadline was approaching.
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.
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.
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.
Serve with some Satay Kacang sauce or Sweet Hot Chile sauce. I like to cut my spring rolls in half, diagonally, for presentation.
Thanks JSL Foods for sending me some really great noodles and inviting me to participate in this challenge. I had fun, eating the evidence.